Wire, bead crafts featured

By Sheryl Borden: Creative Living

Information on creating thread bowls, gluten-free cooking, and working with beads and wires will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Patsy Shields, author and designer with Sulky of America, will show how to use stabilizers, threads, yarns, and bits of fabric to create thread bowls and other pieces of art. She’s from Sellersburg, Ind.

Author and nutritionist Carol Fenster will demonstrate making a gluten-free flourless chocolate cake that can be made ahead of time and frozen to serve later. Her company is Savory Palate, Inc. in Centennial, Colo.

Maria Nerius is a crafting expert with createforless.com in Portland, Ore., and she will explain that wire is easy to work with as it bends easily, but will keep its shape. Bead mixes are the perfect accent to these fast and fancy wire ornament hangers.

Information on peanut snacks and teenage skincare will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

Gayle Stephenson will talk about how to start your day with a healthy breakfast — one which includes peanuts. Stephenson represents the Texas Peanut Producers Board in Lubbock, and she’ll talk about nutrition, health studies and dietary concerns.

Carol Roark, PhD, NuSkin International, will talk about how to care for teenage skin from diet to products. She’ll discuss nutrition, cleansing, moisturizing, sun protection and more. She is from Lubbock.

Flourless chocolate cake
For a lighter texture, separate the eggs and beat the egg whites to soft peaks with an electric mixer. Blend remaining ingredients together, then fold into egg whites by hand.
2 cups whole pecans (measure before grinding)
1 cup brown sugar, packed
1 cup whole eggs (about 4 or 5)
1/2 cup light olive oil
5 tablespoons cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350° F. Grease, then line bottom of 8 or 9-inch spring-form pan with waxed paper or parchment paper. Grind nuts in food processor to meal-like texture. Add remaining ingredients and process 30 to 40 seconds. Scrape down sides of bowl and process another 30 seconds. Transfer batter to prepared pan. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cake rises as it bakes, then falls slightly as it cools. Cool 15 minutes in pan on wire rack. Cut around edge to loosen cake from pan edges. Release pan sides; remove paper liner. Slice into 10 pieces. Top with your favorite frosting, glaze with melted chocolate, or dust with powdered sugar.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.