Whole grains ahead on show

Information on using whole grains in your favorite recipes, cooking with salmon and sewing on stretchy fabrics will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Cindy Falk is with the Kansas Wheat Commission, and she’s going to show how simple it is to sneak whole grains into your favorite recipes. She recommends that we make at least half of our grains “whole” grains, and she’ll explain why. She’s from Manhattan, Kansas.

We all like to prepare our favorite foods, and no one does it better than Connie Moyers. She will show how to cook salmon with salsa, make a pesto pizza, prepare a macaroni salad and discuss nutrition, ease of preparation and using new appliances as she does so. She represents California King Salmon and Rhodes Frozen Rolls. Moyers lives in Clovis and formerly worked with the New Mexico Cooperative Extension Service.

Clare Rowley is the President of Creative Feet LLC, and she’s going to demonstrate how to cut Polar Fleece using Stick and Rinse Tape and show how to quickly finish the edge of this stretchy fabric using her Sequins and Ribbon pressure foot. This results in a fleece baby blanket with yarn binding. Rowley lives in Prescott Valley, Arizona.

Information on painting on clay pots, making holiday pillows, and cooking with organic sugar will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Kris Cranford is a One Stroke Certified instructor, and she will show how to do dimensional painting on a variety of seasonal pots, which can be used inside or outside the house. She’s from Portales.

Lise Horvath is a designer from Scottsdale, Arizona. She will demonstrate how to turn a standard square pillow into a holiday masterpiece. Her company is Accent Your Interior.

Pauline McKee, a natural sugar expert with Wholesome Sweeteners, Inc. in Sugarland, Texas, will provide a display, demonstration and taste test of natural sweeteners. She’ll also share some recipes that use organic sweeteners.

Cinnamon crumb cake

1 1/4 cups organically grown white flour, unbleached

2/3 cup Sucanat

3/4 tsp. cinnamon

1/8 tsp. salt

1/4 cup chilled stick butter, cut into smaller pieces

1 Tbsp. Vegetable Oil

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup of milk, with 1/4 tsp. organic vinegar, added

1 tsp. vanilla extract (real)

1 large egg

Extra butter

Preheat oven to 325 degrees F. Butter an 8-inch round cake pan well. Lightly spoon the flour into a measuring cup. Combine the flour, Sucanat, cinnamon, and salt in a mixing bowl. Let mixer stir the mixture for a few minutes while you cut the butter into pieces. Add the butter and oil, and mix well until the mixture is crumbly, but sticks together when pressed in your hand. Reserve 1/2 cup of the flour for the topping. Combine the remaining flour mixture, baking powder and baking soda. Add the milk, vanilla and egg. Beat at medium speed until light and fluffy, about 2 minutes or so. Spoon batter into prepared pan, and sprinkle with reserved 1/2 cup flour mixture. Bake for about 30 minutes, or till cake springs back when lightly touched in center. Cool in pan. Yields 8 servings.

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

[email protected]