Kitchen remodeling, gluten-free meals ahead on show

IInformation on kitchen remodeling and gluten-free box meals will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

President and designer Kim Bailey is going to discuss kitchen remodeling and talk about the flow and function of the room, show how to update cabinets or how to replace cabinets as a whole. Bailey will show some of the new materials that are being used, including quartz, granite composite and sink designs. Bailey’s company is Kim Bailey Interiors, LLC and she lives in Carrollton, Texas.

K C Cornwell, owner of G-Free Foodie, will discuss some of the newest gluten-free box meals on the market, and she’ll explain why they have become so popular. Besides food items, there are also jewelry, clothing and fragrance subscription boxes available, and she’ll tell why they are great for trying out new ideas, products or hobbies. Cornwell is from Madera, California.

Information on preparing princess cutout cookies and arranging tropical flowers will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Cookbook authors Kimberly Reiner and Jenna Sanz-Agero will share a story from their cookbook “Sugar, Sugar,” as they prepare princess cutout cookies. They’ll show how to roll out the dough, then using a variety of cookie cutters and decorations; they will create fun cookies for any occasion. They are from Tarzana, California.

Casey Schwartz co-owns the Flower Duet in Redondo Beach, Florida, and she is going to show how to take sets of tropical flowers and pull them together into a showstopper perfect for an entryway or front desk at a reception area. There is very little prep to do with these types of flowers that are often sold in grocery stores.

Gluten Free Fig Layer Bars

Filling:

1 pkg. (8 oz.) dried California figs; stemmed and chopped fine

1 cup sugar

1/2 cup chopped walnuts or pecans

1/2 cup hot water

Combine figs, sugar, nuts and water in small saucepan. Cook over medium heat 15 minutes or until thickened, stirring frequently. Set aside to cool.

Crust and topping:

1 cup butter

1 cup brown sugar

1/2 tsp. salt

1/2 tsp. gluten free vanilla

1 3/4 cups gluten free rolled oats

1 3/4 cups gluten free flour blend + 1 1/2 tsp. xanthan gum

Ice water, as needed

In mixing bowl, cream butter with sugar until light and fluffy. Add salt and vanilla; beat onto a lightly greased shallow 9x13-inch pan. Spread filling evenly over all. Add water to remaining flour mixture and toss lightly until ball forms and cleans sides of bowl. Turn onto lightly floured surface and roll into rectangle to fit on top of pan and arrange on top of filling, trimming edges to fit. Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool in pan. Cut into 4” pieces to make 48 bars to serve as snacks. Serve warm with ice cream if desired.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]