Coin collecting ahead on show
April 5, 2020
Information on collecting animal-themed coins and making bread sculptures will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Ray Pawley is a retired zoologist, and he recognizes that there are many people who have a passion for animals but are unable to possess and care for them. Collecting animal-themed coins has become very popular recently. He refers to this hobby as a “Coin Zoo” and anyone can enjoy participating. His company is Ray Pawley Consulting and he lives in Hondo.
Julene De Rouchey is with the Kansas Wheat Commission in Manhattan, Kansas, and she’s going to talk about various bread sculptures designed for the summer months. She says these items are great for bake sales, tailgates, holiday parties or for community service projects. “Dough therapy” is great for all ages.
Information on making frilly fun flowers, meditation and turkey breakfast options will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Debra Quartermain is a designer and crafter, and she going to demonstrate making fun flowers using a combination of fabrics, wool felt and a special brand of scissors to do all the fine cutting. Debra’s business is Debra Quartermain Design in Fredericton, New Brunswick, Canada.
Louix Dor Dempriey is a spiritual master, and he’s going to talk about meditation – what it is, the benefits, the best time to practice it and how long we should meditate. He is the President/CEO of Louix Dor Dempriey Foundation in Laguna Hills, California.
Janet Stahl is with Butterball in Chicago, Illinois, and she’s going to talk about new turkey breakfast options, quick and easy morning recipes and demonstrate how to make breakfast fun with and for the kids.
Peanut butter pretzel rolls
2 cups warm water (110°F - 115°F)
2 tablespoons honey
1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast
1/2 cup powdered peanut butter*
1 tablespoon vegetable oil, plus 2 teaspoons
1 tablespoon unsalted butter, melted
2 teaspoons kosher salt
5-51/4 cups KING ARTHUR® Unbleached All-Purpose Flour
10 cups water
1/2 cup baking soda
1 large egg yolk plus 2 teaspoons water
1/4 cup coarsely chopped roasted salted peanuts
1-1 1/2 teaspoons KING ARTHUR® Pretzel Salt
In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. Knead dough with hook 3-4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a greased 12" x 18" pan or lined with non-stick baking mat. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40-45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. Using a sharp knife, cut 1/4" deep “X" in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. Bake on middle rack of oven 20-25 minutes until dark golden brown and internal temperature is 205°F - 210°F. Remove rolls to a rack and cool. Serve with butter and jam. Yield: 14 rolls
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: