Information on using canned and frozen cherries and cooking with cottonseed oil will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Pat Baird, registered dietitian and spokeswoman for the Northwest Cherry Growers, will demonstrate some great recipes and talk about the nutritional benefits of using canned and frozen cherries. She lives in Greenwich, Conn.
Chef Jay McCarthy is the spokesman for the Plains Cooperative Oil Mill in Lubbock, Texas, and he’ll talk about where cottonseed oil comes from, tell how the oil is extracted and demonstrate some recipes that use infused oil.
Information on doing Sashiko by machine, making ballet costumes and the importance of good publicity when sponsoring events will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Becky Hanson will demonstrate a technique called Sashiko, which is a Japanese word meaning “little stabs” or “running stitches.” Hanson will show how to use various colors of fabric and thread to give Sashiko a whole new, contemporary look. She’s with the Singer Sewing Co. in LaVergne, Tenn.
Andrea Schewe is a pattern designer with Simplicity Pattern Co. in New York City, and she is going to share some tips for making ballet costumes and other garments that call for using stretchy fabrics.
Patty Waid is an event planner who knows the importance of good publicity when you’re sponsoring an event. She’ll talk about how to write press releases that will get your event noticed. Her company is Waid & Associates, and she’s from Albuquerque.
Cherry Coffee Cake
2 1/2 pounds basic muffin mix
1 tablespoon lemon zest, fresh
1 quart milk
1 1/2 quarts canned pitted dark sweet cherries*
1 cup flour
1 cup brown sugar, packed
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup butter, melted
Combine muffin mix and lemon zest; mix well. Pour milk into mixer bowl. Add muffin mix and, using paddle attachment at low speed, mix 20 seconds. Scrape down bowl and mix 20 seconds longer. Do not over mix. Spread batter in greased and floured 17x12x1-inch baking sheet (half-sheet pan). Press cherries into batter. In separate bowl, combine flour, sugar, walnuts, cinnamon, ginger and salt. Drizzle butter over mixture while mixing. Sprinkle topping over cherries. Bake at 375 degrees F 45 to 50 minutes or until wooden pick inserted near center comes out clean.
Yield: 24 servings.
“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.