There was a woman who lived in a shoe...
She had many children with nothing to do—

FOOS

BAKE OFF page 26

until smooth dough is formed.
With hands, shape into a ball
and flatten into a disc. Wrap in
plastic wrap or bag and refriger-
ate until chilled.
(Pastry may be refrigerated
up to five days, wrapped in plas-
tic wrap or sealed in heavy plas-
tic bag, or it may be frozen, if
desired. Before using, let stand
at room temperature until soft-
ened just enough to roll, but
still cold.)
Yields pastry for one 9-inch
pie or one 11-inch tart.

Then one day came a knock on her door...
A nice man told her, 'there's really much more"—

"The JCC Preschool has so much to share"...
"Your kids will learn and have fun while they are there"—

He bid her "good day"— and like a bird in the wind...
The nice man disappeared, and the woman grinned—

The next day she took her children to the JCC...
Ever since, they're happy as can be.

The moral of this story is that even if you live in a shoe...
The JCC has a place for you!

Due to increased demand, we have opened new spaces in the JCC Preschool for
children ages 2 1/2 (and toilet trained) through kindergarten.

T HE A PP L ETR E E

The JCC Preschool has many features that
no other preschools offer, including:

28

Swimming

* Toddler and full gymnasiums

*

Family programming

* School break programming

*

Discovery Room Museum * Children's library

*

Computer lab

*

Extra curricular programming:* Before and after-care from
7 - 9 a.m. and from 12:30 - 6 p.m.

*--," State-of-the-art playground

Call the West Bloomfield Campus at (810) 661-7604
or the Oak Park Campus at (810) 967-4040 to reserve a spot
for your child. Limited space is available, so call today!

Tours are available and JCC members receive a significant discount.

yCZ The Jewish Community Center of Metropolitan Detroit • 6600 W. Maple Rd. • West Bloomfield, MI 48322
Jimmy Prentis MOMS • 15110 W. 10 Mile Rd • Oak Park, MI 48237

Apple filling:

3 tablespoons bourbon
1/2 cup dark raisins
Juice of one lemon
3 pounds of tart cooking apples
(about six large) such as Pip-
pin or Granny Smith
1/2 cup firmly packed golden-
brown sugar
1/2 cup granulated sugar
1 1J2 teaspoons ground cinna-
mon
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted but-
ter, melted

Streusel:

1/2 cup quick-cooking oats
1/2 cup firmly packed golden-
brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Dash salt
6 tablespoons unsalted butter,
at room temperature
1 cup walnuts, chopped into
medium-size pieces (about 4
ounces)
Baking pan: 9 x 3-inch or 91/2 x
2-inch springform pan
Place oven rack in lower third
of the oven. Preheat oven to
450 degrees.

Crust
Make as directed. Divide pas-
try in half and press half into
bottom of springform. Press re-
maining pastry 2/3 up sides of
pan.

Filling:
Warm bourbon in small
saucepan. Do not allow to boil.
Add raisins, remove from heat
and cover. Let stand for at least
10 minutes for raisins to soften.
Fill large bowl with water

and the juice of one lemon.
Peel and core apples. Drop
them into the lemon water to
prevent them from turning
dark. Slice into 1 /4-inch slices
by hand or with medium
(4mm) slicing blade of food
processor. Transfer raisins and
bourbon to a large bowl; stir in
apple slices. Toss apples with
hands to coat with bourbon.
Stir together sugars, cinna-
mon, nutmeg and flour, add to
apples. Add butter and mix
with hands until. distributed.
Place apple mixture in pastry-
lined pan.
Place pan on baking sheet
Bake in the lower third of the
450-degree oven for 15 min-
utes.

Streusel topping:
Mix oats, sugar, flour, cinna-
mon and salt in medium-size
bowl. Cut in butter using fork,
fingertips or pastry blender until
mixture is crumbly. Mix in
nuts.
Remove tart from oven and
reduce oven temperature to
350 degrees. Sprinkle streusel
evenly over top of apples. Press
down lightly with hands. Bake
in the reduced heat oven for an
additional 60 to 70 minutes or
until top is golden brown and
edges are bubbling. Remove
from oven and cool for 1 hour.
Run knife around edges of tart
to make sure tart does not stick
to springform. Do not remove
sides until ready to serve.
The tart may be covered
with plastic wrap and foil and
held at room temperature
overnight It may be reheated in
a preheated 350-degree oven
for 15 minutes.
Before serving, remove sides
of springform. Serve warm or at
room temperature.

❑