Desserts don’t have to be labor intensive

By Sheryl Borden: Creative living

Information on gourmet desserts, making the most of a business lunch, and the benefits of eating blueberries will be the featured topics on “Creative Living” at noon on Tuesday and 2 p.m. on Saturday.

Cookbook author, Janel Franklin will demonstrate how to make gourmet desserts with little effort — and they are all delicious. Her company is Jan-Su Publications, and she’s from Tahoka, Texas.

Author and motivational speaker, Robin Jay from Las Vegas, Nev. will explain how to make the most of a business lunch, including choosing the restaurant, the entrée, paying for the check, and she’ll also tell what some of the most common mistakes are when taking a client to lunch.

Spokesperson for TrueBlue in Vancouver, BC, Jill Klosowski, will tell about the benefits of blueberries, how to get your daily serving and demonstrate making quick and easy healthy breakfast smoothies to enjoy “on the go.”

Information on teaching children to cook and doing trapunto quilting will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

Pat Baird, cookbook author, has written a very different cookbook called “Cooking with Mickey and Friends.” Baird will demonstrate some recipes that are easy to make and even easier to eat, whether you’re a kid or not. She’s from Greenwich, Conn.

Quilter, Donna Majors will explain that machine trapunto is an alternative method for creating a stuffed work type of quilting, as she demonstrates this quilting technique. Majors’ company is Major Attractions, in Clovis.

Creme Brulee
1/2 cup sugar
1 3/4 cup skim milk
1 cup fat-free egg product or 8 egg whites
1/4 tsp. salt
1 tsp. vanilla
Melt 1/2 cup sugar in medium nonstick skillet over medium heat. Stir frequently with wooden spoon until sugar is melted and turns a light caramel color. (Mixture will be hot so do not use plastic spoon.) Immediately pour into six oven proof custard dishes. (May use an 8×6-inch oven proof dish, if preferred.) Place on wire rack to cool. For custard, mix an additional 1/2 cup sugar and remaining ingredients and pour over caramel mixture in dishes. Place in a rectangular 13x9x2-inch pan. Pour very hot water into pan to about 3/4 inch from top of glass custard dishes. Bake in preheated 350-degree oven for 40 to 50 minutes, or until knife inserted into middle comes out clean. (50 to 60 minutes for oblong dish.) Remove from water. Cool for 15 minutes, cover and refrigerate at least three hours or overnight. To unmold, run knife around edge of custard to loosen. Invert onto serving dish. Top with fruit such as raspberries, blackberries, blueberries or sliced strawberries.

“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, Albuquerque.