prep Archives - The Inside Press

Many of you know me and my company as academic support and test prep experts. I can say that my team is the best in Northern Westchester, bar none. From the Regents to SATs to ACTs to APs, we are ready, willing and able. And, as I write this article, I am planning an SAT program for students in the United Kingdom and opening registration for our well-received finals program for Greeley students.

In my practice, I wear two hats. Yes, Math is my superpower: Mrs. Goldberg, my 7th grade math teacher who recognized this talent, would be proud. But did you know that I have visited over 120 universities and colleges both in the United States and abroad? I am a professional member of the IECA, the premier qualifying organization whose members ethically guide students through all aspects of college planning. Our expertise is peerless. I am proud to be a card-carrying member. Mid-May will bring me to Chicago, where I will visit three schools and attend an annual IECA conference. After the frenetic first three weeks of June, I intend to visit five colleges in the Boston area.

After a tutoring session, the conversation often turns to college. Kids tell me schools they’ve recently visited and I try to offer some other interesting ideas. Too many of our students only consider a handful of schools that just do not have the bandwidth to accept everyone from our local schools. In my travels, I have encountered gems that are academically just as engaging and will provide unparalleled opportunities. Do a little digging or hire someone like me to do the legwork and you will be rewarded.

Since I have seen universities abroad (ask me about Uppsala University or the University of Bristol!) I’ve been asking my students and their families to put European universities on their list. Most European degrees programs are three years in duration –and some are free of charge–even to Americans! And classes are conducted entirely in English!

To wit: a three-year Bachelors Degree at the University of Amsterdam will set you back 30,000 Euros (for all three years!). You can’t even get that inexpensive an education at a SUNY.

While a full international education may not be an option for everyone, think about the advantages of an it, cost aside. Immersing your student in an entirely different culture, especially in our intertwined global economy, shows employers that a student can be independent, open and willing to take calculated risks. In most countries, international students with a student visa can work during the academic year and into the summer. It would make your child unique!

Perhaps the rah-rah of the Saturday football game is not available abroad, and Greek life is not a “thing.” However, every university I have ever visited has robust Student Unions, replete with societies (clubs) for everything imaginable under the sun. From Harry Potter Societies, to Jewish Societies, to Rowing Societies, you can find them all abroad.

So, if you see me, let’s talk about college. Whether you want to explore programs here in the US or abroad, to quote Frances McDormand, “I have something to say.”

Sheptin Tutoring Group, LLC

914-232-3743

alan@sheptin.com

Chappaqua: 175 King St., Chappaqua, NY

Manhattan: 157 E. 86 street, New York, NY

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Fall ushers in the high holidays of Rosh Hashanah, the Jewish New Year 5778 and Yom Kippur known as the Day of Atonement when many Jews typically fast. But the Jewish New Year is a time of sweet holiday recipes featuring all the best of fall’s produce for families to eat together. Whether you are Jewish or not, these recipes are easy to make and are sure to delight the senses.

Classic Noodle Kugel

Ingredients

Directions

4 eggs

½ cup sugar

¾ stick butter

1 tsp. lemon juice

1 cup sour cream

1 cup whipped cottage cheese

2 cups apples, chopped

½ cup raisins (optional)

1 tsp. cinnamon

12 oz. wide egg noodles

Preheat oven to 350 degrees. Cook the noodles until tender according to package directions. Drain and set aside. In a large bowl, beat eggs, sugar, and lemon juice together. Stir in the cooked noodles and combine until noodles are thoroughly coated. Stir in remaining ingredients. Pour mixture into greased 11×7 inch baking pan. Bake until firm and golden on top, about 50 minutes.

Recipe courtesy of Temple Shaaray Tefila

Morah Mindy’s Chocolate Chip Applesauce Cake

Ingredients

Directions

2 cups flour

1 stick of margarine

1 cup sugar

1 tsp. cinnamon

2 tsp. baking soda

1 egg

15 oz. applesauce

1 cup mini chocolate chips

Mix all these ingredients together and bake in a lightly greased square pan at 350 degrees for one hour.

Recipe courtesy of Mindy Citera, Director of Early Childhood Education at Bet Torah

Holiday Chicken

Ingredients

Directions

4 tsp. butter, melted

¼ cup honey

¼ cup Saucy Susan or apricot jam

4 tbsp. Dijon mustard

2 cloves garlic, peeled and minced

2 tbsp. white wine

2 tbsp. soy sauce

12 chicken pieces (bone in)

Paprika

In a large baking pan, mix together the first seven ingredients to prepare the marinade. Coat the chicken well; cover with foil or plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Turn the chicken pieces skin side up; baste with sauce, sprinkle with paprika, and bake 1½ hours, basting occasionally, until brown and cooked through.

Recipe courtesy of Congregation B’nai Yisrael

Honey Cake

Ingredients

Directions

3½ cups all-purpose flour

1 tsp. baking powder

½ tsp. kosher salt

4 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground allspice

1 cup vegetable oil

1 cup honey

1½ cups granulated sugar

½ cup brown sugar

3 large eggs at room temperature

1 tsp. vanilla extract

1 cup warm coffee or strong tea

½ cup fresh orange juice

¼ cup rye or whiskey

½ cup slivered or sliced almonds (optional)

Note: This recipe fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand 15 minutes before removing from pan.

Recipe courtesy of Temple Beth El and adapted from Smitten Kitchen