Download CAE Gold Plus: Teacher's Resource Book (Gold) by Norman Whitby PDF

By Norman Whitby

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Extra info for CAE Gold Plus: Teacher's Resource Book (Gold)

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Sprinkle with a bit of cinnamon before serving. 2009 Raspberry Rugeleh by Tibby Speare Dough: ½ pound cream cheese, softened 2 cups all-purpose flour 1 cup butter, softened 2 tablespoons sugar Filling: 1 cup pecans ½ to 1 cup dried currants ½ cup sugar 1 tablespoon cinnamon 16 ounces raspberry, apricot and/or cherry jam (4 ounces per circle of dough) Mix dough ingredients together until just blended. Divide into four balls, wrap in plastic wrap, and refrigerate for at least an hour or overnight.

Let them sit a couple of minutes before removing them from the pan. *Special note: I like to make various flavors of these, as noted by the different flavors of jam. Some people add mini chocolate chips or dried cherries instead of the currents. If you don’t want to make the entire batch at one time, you can keep the dough refrigerated for a few days, at most. Make sure to thaw it out until you can work with it, about 10 to 15 minutes, but not too much. 2009 Lemon Dessert by Robin Gilmore 1 1/2 cups flour 1 1/2 sticks butter 2/3 cup pecans Combine all and press into 9-13 inch pan.

If using an aluminum pan, line the bottom with baking parchment or wax paper and spray. To make the crust, combine the Grape-Nuts, walnuts and sugar in a food processor and blend until fine crumbs. Add the crumbs to the prepared pan, and tilt and rotate pan until evenly dusted with crumbs. To prepare the topping, place the jam in a small saucepan and set it over medium-low heat. Stir for 3 to 4 minutes, until completely smooth and warm to the touch; do not boil. The jam should generously coat the back of a spoon and form ribbons as it drops from the spoon’s edge.

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