Winter Walden
Ski & Snowboarding
Club for Children

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* 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

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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

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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

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