Lactose intolerance ahead on show

Information on using a Giclee process to reproduce images on canvas, ways to create abundance in your life, and lactose intolerance will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Sandy Grossman-Morris is the owner and designer of Sandy Grossman-Morris Design, and she’s going to show how her company uses a Giclee process to reproduce images on canvas, which results in one that is vivid in color and water resistant. She’s from Brentwood, California.

As you sow, so shall you reap tenfold? Where your consciousness goes, your consciousness grows. These and other points will be discussed by Louix Dor Dempriey as he explains how to create abundance in your life. He is a spiritual master and the President and CEO of the Louix Dor Dempriey Foundation located in Laguna Hills, California.

Sara Robbins is the director of Dairy Confidence with DairyMax in Albuquerque, and she says that health authorities agree that low-fat and fat-free milk and milk products are an important and practical source of key nutrients for all people – including those who are lactose intolerant. She’ll talk more about this.

Information on candles, making food gifts and making covers for metal folding chairs will be the featured topics on Creative Living noon Tuesday and 2 p.m. Saturday.

Olga Puzas represents PartyLite Gifts, Inc. in Plymouth, Massachusetts, and she will talk about caring for candles, candle safety and show a variety of different types of candles for various occasions.

Cookbook author, Connie Moyers has published a cookbook called “Remember When We Cooked?” and she’ll prepare some quick and easy recipes that make great food gifts anytime of the year. She’s from Clovis.

Pat de Santis, a sewing expert with Wrights, will demonstrate how to make attractive covers for ordinary metal folding chairs using paint, appliqués, trims and ribbons. She’s from West Warren, Massachusetts.

Red hot jelly

2 cups apple juice

4 cups sugar

1/2 tsp. butter or margarine

1/3 cup red cinnamon candies

1 box (6 oz.) liquid pectin

Wash and sterilize canning jars and lids. In a large heavy saucepan, combine juice and sugar. Stir well. Add butter and candies. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin. Return to a rolling boil, stirring constantly and boil 1 minute. Remove from heat. Skim foam from top of mixture with large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims and cover jars with lids. Refrigerate. Makes 4 half-pint jars of jelly.

Pizzazzy cranberry raspberry sauce

1 pkg. (12 ozs.) fresh or frozen cranberries

1/2 cup orange juice

3 cups sugar

1 pkg. (3 ozs.) raspberry flavored gelatin

1 cup boiling water

Place cranberries, orange juice and sugar in large saucepan. Bring to a boil; simmer 10 minutes, stirring constantly. Set aside. In a large bowl, stir together gelatin and boiling water until gelatin dissolves. Add cranberry-orange mixture to bowl with gelatin. Mix thoroughly. Spoon jam into jars; cool 1 hour. May be stored in refrigerator for up to 1 month or in freezer for up to 3 months.

MICROWAVE: Omit water from recipe. Combine ingredients in 3-quart microwave safe dish, loosely covered with waxed paper. Cook on High power, 8-10 minutes, or until sugar and gelatin are dissolved, stirring occasionally to crush cranberries.

Hot and spicy pickles

1 jar (1 gallon) dill pickles, drained

1 bag (4 lbs.) sugar

1 bottle (2 ozs.) Tabasco sauce

8 large cloves garlic

Slice pickles. Layer pickles, sugar, Tabasco and garlic in the gallon pickle jar. Refrigerate 5 to 7 days, stirring periodically to dissolve sugar. Store in refrigerator. Makes 12 half-pint jars.

NOTE: These are great for gifts. For hotter pickles, increase Tabasco to 5 ounces.

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

[email protected]