Creative Living July 6

Information on embellishing ready-to-wear garments and home decorating will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.

Lana Bennett, Singer Sewing Co., will show how to create your own unique, custom embellished garments for a fraction of the cost of purchased ready-to-wear. She’s from Lavergne, Tenn.

Melanie Wood, Mannington Mills in Salem, N.J., will discuss ways we can turn ordinary home décor schemes into extraordinary designs — without a lot of expense.

Information on making gluten-free pizza, making themed gift packages for food and embroidering lace by machine will be the featured topics at 9:30 p.m. Tuesday and at noon Thursday.

Cookbook author Carol Fenster will share a recipe for making pepperoni pizza that is gluten-free and good for all members of the family. With more information now available on celiac disease, recipes are more abundant.  Fenster’s company is Savory Palate, Inc. in Centennial, Colo.
Rowena Fullinwider, president of Rowena’s Inc., will show some themed gift packages in unique wraps in a segment she calls “Instead of Baskets.” She’s from Norfolk, Va.

Laura Waterfield will demonstrate how to take embroidery “beyond the hoop.” Individual pieces of lace are sewn with an embroidery machine and zigzag-stitched together to create yokes that can be used on garments or on home décor items. She is the owner of Laura’s Sewing Studio in Tomball, Texas.

Carol Fenster’s PizzaCrust and Pizza Sauce

Pizza Crust

1 tablespoon dry yeast

2/3 cup brown rice flour or garbanzo/fava bean flour*

1/2 cup tapioca flour

2 teaspoons xanthan gum*

1/2 teaspoon salt

1 teaspoon unflavored gelatin powder (Knox)

1 teaspoon Italian herb seasoning

2/3 cup warm milk (110º) or non-dairy liquid

1/2 teaspoon sugar or honey

1 teaspoon olive oil

1 teaspoon cider vinegar

Extra rice flour for sprinkling

Pizza Sauce

1 can (8 oz.) tomato sauce

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon crushed dried rosemary

1/2 teaspoon fennel seeds

1/4 teaspoon garlic powder

2 teaspoons sugar

1/2 teaspoon salt

Toppings of your choice

*Available at health food stores by Authentic Foods, Bobs Red Mill, Gluten Free Pantry, Ener-G Foods and Miss Roben’s.

Sauce: Combine all ingredients in small sauce-pan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while pizza crust is being assembled. Makes about 1 cup.

Crust: Preheat oven to 425ºF. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder and Italian seasoning on low speed. Add warm milk, sugar, oil and vinegar.  Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. Put mixture on lightly greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. Bake pizza crust for 10 minutes. Remove from oven. Top pizza crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations including KENW-TV in Portales. E-mail her at: sheryl.borden@enmu.edu