Shades, snacks on new shows

By Sheryl Borden: Creative Living

Information on making a top-down/bottom-up window shade and gluten-free appetizers and snacks will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.
Terrell Sundermann will show how to make a top-down/bottom-up window shade. She’ll also talk about how to measure the window, determine the size of the shade and shade folding, and explain fabric and hardware requirements. Her company is Terrell Designs in Englewood, Colo.
Cookbook author and registered dietitian Carol Fenster says healthy options for gluten-free appetizers and snacks are important since people with celiac disease can’t rely on wheat-based versions. She’ll share some ideas for healthy and gluten-free recipes. Her company is Savory Palate Inc. in Centennial, Colo.
Information on creating art-inspired items using the computer, Celtic baking and making pillows will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Whether your taste is Andy Warhol or David Hockney, you can create some beautiful art-inspired items using black-and-white photos and your computer. Deborah Durham, who will demonstrate, is the spokesperson for Hewlett Packard in Los Angeles, Calif.
What does it take to fuel an Irish Caele or Scottish fling? Family and consumer sciences educator Sharon Davis will answer these questions and others as she demonstrates Celtic baking. Davis is with the Home Baking Association in St. George, Kansas.
Pat de Santis of Wrights will show how to quickly make pillows from common household linens. She lives in West Warren, Mass.


2 cups rolled rice flakes*
1/2 cup shredded coconut flakes
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup almond slivers
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup hot water (120 degrees F)
1/4 cup honey or maple syrup
1/4 cup brown sugar
1/4 cup sunflower seeds
1 tablespoon canola oil
2 teaspoon vanilla extract
1/4 cup golden raisins
1/4 cup dried sweetened cranberries
1/4 cup chopped dried apricots
Grease 15-by-11-inch baking sheet or line with parchment paper. In large mixing bowl, combine rice flakes through salt. In another bowl, mix together hot water, honey, sugar, oil and vanilla. Add mixture to dry ingredients. Spread well in pan. Bake at 300 degrees F 50 to 60 minutes, or until lightly browned. Stir every 15 minutes to assure even browning. Watch carefully to avoid burning. Remove from oven and cool 15 minutes. Add dried fruit. Cool completely. Store in airtight container in a dark, dry place.
Makes about 4 cups. Serves 8 (1/2-cup servings).
* Available at health food stores or online at

“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.