Winter Walden
Ski & Snowboarding
Club for Children
Pl■
.) 1
* Professional instructions
MIF
" * Classes for all skill levels -
beginner to expert
* Special program For the younger
skiers (ages 7-8)
* Small classes
Adult classes tool
* Charter buses Saturday & Sunday
A 561401A - 1 - 14Al refAre,5 d5 51lite(&145 for lire
Kle.yDde,5 AGA€1&14,1i6 60146&flt;
kli144A14 GOKG&CW.
GEORGE ROEPER, CO-FOUNDER
THE
ROEPER
SCHOOL
DEDICATED TO THE EDUCATION OF GIFTED STUDENTS
LOWER SCHOOL
NURSERY — GRADE 5
2190 NORTH WOODWARD • BLOOMFIELD HILLS
winter walden
EAST SIDE OF WOODWARD,
BETWEEN LONG LAKE AND SQUARE LAKE ROADS
810 855-1075
Celebrating our 22nd Season!
ski club
Teaching Kids to Ski is Our Business
S KI IN G
7\_V\
OPEN HOUSES
TUESDAY MORNINGS AT 9:30 AM
IN THE HILL HOUSE
NOVEMBER 5 & 12, DECEMBER 10
PROGRAM BEGINS PROMPTLY AT 9:30
COM& 5&& 110 ROef a el life.r&1466!
810/642-1500
Bedwetting • Bladder Control
Urinary (Tact Infection
Circumcision • Undescended Testis
Abnormal Genitalia • Hernia
Varicocele / Hydrocele
TH E AP PLETREE
Marian Professional Pavilion
14555 Levan, Suite 309
Livonia, Michigan 48154
10
PHOTOGRAPHY & VIDEO
(810) 541-2345
Ms. Cooper described herself
as "astonished."
"This is a new experiment,
but it is a recipe from a book,"
she said.
Jewish News Publisher
Arthur Horwitz declared the
event a success and toasted to
the future of The AppleTree.
"Obviously," he said, "We'll
have a long and fruitful life." [1]
Apple Streusel Tart,
from Marlene
Sorosky's The
Dessert Lover's
Cookbook:
Crust:
1/4 pound (1 stick) unsalted but-
ter, cold and cut into 8 pieces
for food processor; at room
temperature for conventional
mixer
1/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
Specializing in Adult
and Pediatric Urology
BELLAND
BAKE OFF page 22
Phone (313) 432-1913
Facsimile (3 1 3) 432-1915
Dr. Leuran is a graduate of Wayne State University
Medical School and completed his residency at
William Beaumont Hospital in Royal Oak. He is
now affiliated with St. Mary Hospital-Livonia.
ZVI LEVRAN, M.D., P.C.
In the food processor:
Place butter and sugar in
food processor with metal blade
and pulse until mixture holds
together. Add egg and pulse 5
or 6 times to blend. Add flour
all at once and pulse several
more times. Scrape down sides
and pulse until all ingredients
are incorporated and a cookie-
like dough is formed. Remove
metal blade and place plastic
bag over top of work bowl. In-
vert bowl and turn dough into
bag. Shape pastry in bag into a
ball and flatten into a disc. If
pressing pastry into dish with
hands, it may be used immedi-
ately. If rolling out pastry, seal
bag and refrigerate until firm.
Electric mixer method:
Beat butter and sugar in
medium-size bowl with electric
mixer on medium speed until
light and fluffy, about two min-
utes. Add egg and flour and mix
BAKE OFF page 28