Serving Clovis, Portales and the Surrounding Communities

Natural blood pressure control featured on show

Information on gluten-free sweets and making duct tape pouches will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

John Vollertsen, more commonly known as Chef Johnny Vee, is going to demonstrate two recipes from his cookbook. These are delicious gluten-free sweets the whole family will enjoy. He is in Santa Fe.

Crafter and designer Marisa Pawelko will show how to make duct tape pouches using nonstick cutting tools and rolls and sheets of duct tape. These pouches can be made in various sizes, colors and patterns and can be easily embellished, too. She lives in San Miguel de Allende, Mexico.

Information on making fantasy candy, natural blood pressure control and cooking with potatoes will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Designer Laura Bray will show how to make fantasy candy, and even though it’s not edible, it certainly looks delicious. She will show a project that allows you to enjoy candy without adding weight. She’s from Aliso Viejo, California.

Author and chemist Shane Ellison will talk about natural blood pressure control, and he suggests using over the counter supplements, such as Hawthorn and magnesium. Ellison lives in Los Angeles, CA.

Patty Mastracco represents the U. S. Potato Board in Sacramento, California, and she’s going to talk about “all things potato.” This includes selection, varieties, storage and cooking basics. Her suggestions are designed to help you put potatoes back in your diet.

Gluten-free bittersweet cookies

• 1/4 cup rice flour

• 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 8 ounces bittersweet chocolate chips

• 2 tablespoons unsalted butter

• 2 large eggs

• 1/2 cup sugar

• 2 teaspoons pure vanilla extract

• 1 cup pecans

• 6 ounces bittersweet chocolate chips

• 2 sheets parchment paper

Preheat oven to 350° F degrees. In a small bowl, mix the flour, baking powder, and salt together, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium bowl over a pan of simmering water. Stir the chocolate butter mixture until is melted and smooth, set aside. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of barely simmering water using it like a double broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg mixture and the chocolate mixture (should be lukewarm as well) stirring until they are well combined. Add the flour mixture, 6 oz. chocolate chips, and pecans. Your batter will look like thick cake batter. Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.

“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.

 
 
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