November 2011 Newsletter

It’s That Thanksgiving Time of Year!

Thanksgiving is a wonderful time to take a moment to express our gratitude to all of the clients, students and trainers who make our experience here at Computer Magic Training fantastic every day! We wish each of you and your families a very Happy Thanksgiving!

New Computer Class Schedule Brochure for 2012

For public enrollment classes, our printable/downloadable Computer Class Schedule Brochure for January-June 2012 is hot off the press! If you’d like us to deliver a stack of schedules for your organization, just send us an email request. And check our software class schedules on our website for course descriptions, skill assessments and online registration.

All these classes can also be delivered in budget-savings, customizable Private Group Classes at your company location or here at our training facility!

An Alternative to Pumpkin Pie
(Ilene's Favorite)

Apple-Cranberry-Currant Pie with French Topping

1/4 cup brandy 1/2 teaspoon ground nutmeg
1/4 cup currants 1/4 teaspoon salt
6 tablespoons plus 1 cup unbleached or
regular all-purpose flour
6 cups sliced peeled Granny Smith
apples (about 2-1/4 lb.)
About 1-1/4 cups granulated sugar 10-inch pie pastry for a single-crust pie
1-1/2 cups fresh or thawed frozen cranberries 2/3 cup firmly packed brown sugar
1 tablespoon finely shredded orange zest
3/4 teaspoon ground cinnamon
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
3. In a large bowl, mix 1-1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.
4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.
Note: If making it up to 1 day ahead, cover and chill. To warm the cold pie, bake uncovered in a 350° oven 10 to 15 minutes.

Let us empower you and your employees to achieve success in your professional goals and increase your productivity with individual or group classes of the highest quality! Please call us at (408) 261-2600 or email us at

Visit us at and for more information & on-line registration!