Information on pressed flower art and making inkblot butterflies will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Kate Chu represents pressed-flowers.com, and she’s going to explain how pressed flower art has been raised to new levels, which include single flowers as well as fine art much like painting. She lives in Anaheim, Calif.

Margaret Peot is an author, artist and painter, and she is going to show how to make inkblot butterflies that can be mounted in a shadowbox or in a frame for display. She’s from New York City.

Information on using bias tape bindings, cooking with pecans and treating dyslexia will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Nancy Lovett, sewing instructor with Ann Silva’s Bernina Sewing Center in Albuquerque, will demonstrate how to choose different bias tape bindings and show some different ways to attach them to garments or to home decor items.

Delicious, nutritious pecans are a good addition to lots of recipes. Ann Cox, spokeswoman for the Texas Pecan Growers Association in College Station, Texas, will demonstrate lunch recipes with pecans.

Meg Porch and Cathleen Tomlinson, representatives of the Southwest Chapter of the International Dyslexia Association, will explain what dyslexia is, what causes it and how it is treated. They are from Santa Fe.

Broccoli with lemon sauce and pecans

• 2 teaspoons cornstarch

• 1/2 cup chicken broth

• 1/4 cup lemon juice

• 1 tablespoon sugar

• 1 tablespoon lemon zest

• 3/4 teaspoon pepper

• 1 Tablespoon butter or margarine

• 1/3 cup chopped pecans

• 1 1/2 pounds broccoli spears, cooked

Combine cornstarch, chicken broth and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in sugar, lemon zest and pepper. Heat thoroughly. Melt butter or margarine in a small skillet; add pecans and saute until golden brown. To serve: Arrange broccoli on a serving platter. Spoon sauce over broccoli and sprinkle with pecans.

Yield: 6 servings.

Fruited pecan bars

• 2 7-ounce packages bran muffin mix

• 1 cup chopped, toasted pecans

• 2 cups mincemeat

• 1 14-ounce can sweetened condensed milk

Pecan halves, optional

Grease a 13x9x2-inch baking pan. Combine muffin mix and nuts. Add mincemeat and condensed milk; stir until blended. Spread in prepared pan. Bake at 350 degrees F for 25-30 minutes. Place pecan halves on top of bars and cool completely. Drizzle with glaze, if desired.

Yield: 35 squares.

Glaze (optional)

• 1 cup sugar

• 2 tablespoons milk

Mix ingredients together and drizzle on pecan bars.

“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.