Information on preparing homemade marshmallows, the new Dietary Guidelines for Americans, and doing bobbin work upside down will be the featured topics on “Creative Living” 9:30 p.m. on Tuesday and noon on Thursday. (All times are Mountain.)
Cookbook authors, Kimberly Reiner and Jenna Sanz-Agero will show how to prepare homemade marshmallows using an old family recipe, which is included in their cookbook, “Sugar, Sugar.” Each recipe in the book has a wonderful story that goes along with it. They are from Tarzana, Calif.
Sara Robbins is the director of Dairy Confidence with DairyMax in Albuquerque, and she says the unveiling of the new Dietary Guidelines for Americans brought positive news and a strong affirmation for dairy and the role it plays in our diet. She’ll explain more about it.
Author and designer, Cindy Losekamp will talk about what threads and stabilizers to use when doing bobbin work upside down, and it’s easier than you might think. Her business is called Sew Artfully Yours, Inc. and she’s from Trenton, Ind.
Information on healthy decorating and making stuffed animals will be the featured topics on “Creative Living” noon on Tuesday and 2 p.m. on Saturday. (All times are Mountain.)
Author and decorating expert, Jack Warner will talk about the concept of developing a game plan in decorating, and he will share tips from the pros in terms of saving time and money when buying items for your home. Warner lives in Ridgewood, N.J.
Sewing expert and designer, Lois Boncer will show how to make adorable stuffed animals as she talks about fabric selection, sewing techniques and making feet, horns, hooves, etc. Her company is called Aardvark to Zebra, and she lives in Carlsbad, Calif.
Makes about 40
Note: You will need a candy thermometer for this recipe.
• 2 tablespoons plus 1 teaspoon unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup cornstarch, plus more for dusting
• 1/2 cup confectioners’ sugar
Lightly coat a 12 by 8-inch glass baking dish with nonstick cooking spray. In a small bowl, combine the gelatin and cold water. Set aside to soften while you make the syrup. Place the granulated sugar, corn syrup, hot water, and salt in a medium saucepan. Cook over medium heat, stirring until the sugar dissolves, about 2 minutes. Continue cooking without stirring until the mixture reaches about 240° F on a candy thermometer (the soft-ball stage, when syrup dropped into ice water may easily be formed into a soft ball with your hands). Remove from the heat. Gently add the gelatin to the syrup mixture, stirring until the gelatin is dissolved. Set the mixture aside.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form. Reduce speed to low, and slowly add the syrup mixture. Add the vanilla and continue whipping on high speed for 10 minutes, or until the mixture looks like marshmallow creme. Use a spatula to pour the mixture into the baking dish and spread evenly. Coat a piece of parchment paper (the size of the dish) with nonstick cooking spray and cover the marshmallow, using your hands to create an even surface. Let the marshmallow set at room temperature overnight before cutting.
Turn the marshmallow out of the baking dish onto a work surface lightly dusted with cornstarch. Lightly coat a sharp knife with nonstick cooking spray and cut the marshmallow into 1 1/2 -inch squares. Combine the cornstarch and confectioners’ sugar in a bowl. Gently toss the marshmallow squares in the mixture, a few at a time, to coat them lightly. Store at room temperature in an airtight container for up to 1 week.
Sugar momma’s tip: For a color-swirled marshmallow, add a few drops of food coloring and whip for 5 to 10 seconds (do not combine completely) prior to pouring the mixture into the baking dish to set.
“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.