Learning.•_
S0040$000.

Food

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"What price can be put on a child's being taught to read better and
understand; to concentrate and remember; to start a task and complete
it? These are the building blocks of self-respect and success."

— Peg, mother of 11-year-old graduate

We've helped create bright new
futures for kids who thought they
just didn't have what it takes to
succeed in school. By unlocking
talent and enthusiasm, they do
have what it takes.

LEARNING EVALUATION

• Concentration • Memory • Processing • Obstacles to
learning, as well as untapped potential and motivation

THIS IS A UMITED TIME OFFER. CALL HOW!

Let us help you be the best you can be
with 1 on 1 training at our club.
A patient friendly program designed just
for you to help you reach your realistic
fitness goals. Change your life by
changing your lifestyle. Muscle therapy
and nutritional consulting available.
Call us today for a FREE consultation.

INTERNATIONAL PHYSIQUE CHAMPION
•TV Celebrity Anchor

PETER NIELSEN'S

• Nutritional
Counseling
• Muscle/Massage
Personal Trainin Club
Therapy
4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield
Visit our website www.peternielsen.com

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• Children's
Fitness Programs
• Free Consultation

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PEN — JUST RELOCATED FROM CHINATOWN IN NEW YORK

Serenity Herbal Garden

Chinese Acupressure • Therapeutic Foot Reflexology • Japan Shiatsu

RELEASE THE STRESS!!

Specializing in relief from stress and tension,
jetlag and insomnia.

We also provide a relaxing foot rub which
improves circulation for the whole body.

4171 Orchard Lake Rd.
Essco Square
Orchard Lake, MI

(248) 538-9760

Tues.-Fri. I I am-9 pm
Sat.-Mon. I I am-5 pm

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"bubbly"
In a large bowl, combine the
remaining water, remaining sugar,
eggs, salt, oil and yeast mixture. Stir
these until combined.
Add flour slowly, stirring with a large
spoon. Keep adding the flour until it
becomes very difficult to stir the dough
with a spoon. Sprinkle a small amount
of flour over the dough and begin to
mix the dough with your hands, adding
small amounts of flour until the dough
no longer sticks to your hands.
Remove the dough from the bowl
and knead on a floured surface until it
is smooth (this should take only a few
minutes more — don't over-knead).
Clean the large bowl and dry well.
Spray the bowl with non-stick cook-
ing spray and return the dough to the
bowl to rise. Cover the bowl with a
clean kitchen towel and allow to rise
in a warm, draft-free area for 1 hour
or more or until the dough doubles in
size. Punch down dough.
Preheat oven to 325. Divide the
dough into 3 equal parts for 1 large loaf
or 6 parts for 2 smaller loaves. Form
each part into a long rope by rolling it
into a "snake." Beginning at one end,
braid the dough, pinch the ends togeth-
er and tuck slightly underneath the loaf.
Place the loaf or loaves on a greased
baking sheet, cover again with a clean
kitchen towel and allow the loaves to
rise for at least another hour, until
doubled in size. Just before baking,
brush the top of the loaves with beat-
en egg yolk.
Bake the bread for 30-40 minutes
for two loaves, longer for large loaf,
until cooked through, but not dry.
Fireman likes to bake challah at a
lower heat for a longer time to create a
softer bread and to be sure it's cooked
through. Test by inserting a sharp
knife into the center of the bread. If it
comes out clean, the bread is done.
Makes 1 large or 2 smaller loaves.

UPSIDE-DOWN NOODLE
KUGEL
(from Paula Scher and Dena Scher)

1/2 cup (1 stick) plus 1/4 cup (1/2
stick) margarine, melted
1 cup brown sugar
1/2 cup granulated sugar
1 cup whole pecan halves
1 pound dry egg noodles, cooked
and drained
1 T. cinnamon
4 eggs, lightly beaten
1/2 raisins
1 16-oz. can crushed pineapple
Preheat oven to 325. Combine 1/2

cup melted margarine, brown sugar
and pecans in a small bowl. Stir until
combined. Pour the mixture into the
bottom of the bundt pan (this will
make a caramel top). Chill the mix-
ture in the pan for 10 minutes.
Meanwhile, mix remaining mar-
garine with drained noodles, cinna-
mon and granulated sugar. Stir well to
combine. Add pineapple (with juice),
eggs and raisins, and stir to combine.
Pour into the prepared bundt pan.
Bake for 1 hour. Let cool slightly and
invert on a serving dish while still
warm. Serve warm or at room temper-
ature, sliced. Serves 12 or more.

PEGGY'S PASSOVER
CHOCOLATE TORTE
(from Joan Slyker)

12 oz. good bittersweet chocolate
3/4 cup (1 1/2 sticks) unsalted
butter, cut into small pieces
8 large egg yolks
6 large egg whites
1 cup granulated sugar
1 t. vanilla extract
1/2 cup Tia Maria or other liqueur
Whipped cream, raspberry sauce
(both optional)
Preheat oven to 350. Line the bot-
tom and sides of a 9-inch springform
pan with parchment or waxed paper.
Butter the paper.
Melt chocolate and butter in the
top of a double boiler over simmering
water. Stir the chocolate until it is
melted and smooth. Remove from
heat and ler cool slightly.
In a large bowl, using an electric
mixer, beat egg yolks and 3/4 cup of
sugar until the mixture is pale yellow
and very thick, about 4 minutes. Fold
the warm chocolate mixture into the
egg yolk mixture. Fold in the vanilla
and liqueur.
Using clean, dry beaters, beat the egg
whites in a medium bowl until soft
peaks form. Gradually add remaining
1/4 cup of sugar and beat until stiffer
peaks form. Fold the whites into the
chocolate mixture in three additions.
Pour the batter into the prepared
pan. Bake until the top of the cake is
puffed and cracked and a tester insert-
ed into the center comes out with
some moist crumbs attached, about
50 minutes.
Cool the torte in the pan on a rack.
Cake will fall; this is normal. Remove
the sides of the pan and invert the cake
onto a serving plate. The cake can be
served as is or with raspberry sauce
and/or whipped cream. May be pre-
pared a day in advance. Serves 8. Fl