The Palm Branch

By Tammy L. Priest

Beginning with Moses: The Palm Branch

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The Palm Branch
Beginning with Moses: The Palm Branch
By Tammy L. Priest • Issue #2 • View online
This month’s newsletter takes a look at a nickname for the sabbath (Queen Shabbat) as well as the farewell-to-sabbath ritual called Havdalah. And, of course, a family recipe that brings it all together!

THE SABBATH QUEEN
Why is the day of rest referred to as Queen Shabbat? Chasing this down showed me another glimpse of Jesus in my Jewish heritage.
The Sabbath Queen
WHAT'S NEW?
This farewell-to-Shabbat ritual really captivated me this spring. Here is an article I wrote for Fathom Magazine that helps capture the wonder of it all…
Pass the Peace • Fathom Mag
TASTE & SEE
If you’re of a certain generation, the word “bobka,” takes your mind to a certain long-running sitcom! But if you look at my grandma’s cookbook, you’ll also see that it’s a suggested recipe for saying goodbye to Shabbat and welcoming the new week. So here is the bobka recipe that she and my great aunt shared in their 1976 Jewish holiday cookbook, tweaked just a bit by yours truly…
Elaine may call cinnamon bobka the "lesser bobka," but it's my favorite! Here is the loaf I baked from my Grandma Arliene's cookbook this week (recipe below, with just a few tweaks from me)...
Elaine may call cinnamon bobka the "lesser bobka," but it's my favorite! Here is the loaf I baked from my Grandma Arliene's cookbook this week (recipe below, with just a few tweaks from me)...
Bobka with Streusel Topping
Cake Ingredients:
  • 1 envelope of active yeast
  • 13/4 cup warm milk
  • ½ cup butter or margarine
  • 3 eggs, separated per directions
  • ½ cup sugar
  • ½ tsp salt
  • 1 TBSP grated lemon rind
  • 3 - 3.75 cups flour
  • ½ up raisins (optional)
Filling Ingredients
  • 1 cup dark brown sugar
  • ¼ cup flour
  • 3 tsp ground cinnamon
  • ½ tsp salt
  • 2.5 TBSP unsalted butter or margarine
  • 1 egg white (from separated cake ingredients)
Streusel Ingredients :
  • ½ cup brown or white sugar
  • 2 TBSP butter or margarine
  • 2 TBSP flour
  • ½ tsp cinnamon
  • ½ cup chopped nuts (I love pecans!)
  • egg wash (egg white + little water)
Dissolve yeast in a small amount of warm milk. Add remaining milk, 1 tsp sugar, salt and 1 cup of flour; blend well. Set aside to rise. Cream remaining sugar with butter/margarine. Add 3 egg yolks and 2 egg whites (reserve third egg white for filling). Blend yeast mixture with creamed mixture and beat thoroughly. Mix in lemon zest, raisins and 2 cups flour until smooth. Batter should be thick and not stick to your fingers; add flour as necessary. Let rise in refrigerator overnight or on counter until doubled in size.
While rising, combine all filling ingredients until smooth; set aside. In a separate bowl, combine all streusel ingredients until thoroughly crumbled; set aside.
After batter has risen (and returned to room temperature), roll out on a floured surface into a large, thin rectangle (about 14" x 20"). Spread the filling over the dough, leaving a 2" border. Roll up the dough on the long edge so that you have a long roll. Slice in two. Roll each half into a slightly longer roll, then wind into a “figure eight,” and place in greased loaf pans.
Brush dough with egg wash, then top with streusel. Allow to rise until doubled in height (about another 1-2 hours). Bake in 375 oven until browned (about 45 min).
Enjoy your bobka - Elaine may call cinnamon bobka the “lesser bobka,” but it’s my favorite!
I love palm trees for all sorts of reasons: from the fact that my name is from "palm tree" in Hebrew...to my desire to lay down my life before Jesus like those palm branches on the road to Jerusalem. (This is a photo I took during a recent trip to the Holy Land
I love palm trees for all sorts of reasons: from the fact that my name is from "palm tree" in Hebrew...to my desire to lay down my life before Jesus like those palm branches on the road to Jerusalem. (This is a photo I took during a recent trip to the Holy Land
Did you enjoy this issue?
Tammy L. Priest

Welcome to The Palm Branch, the monthly newsletter of Beginning with Moses. As a Jewish follower of Jesus, I love to share about intersections between the Old and New, exploring ways that these intersections enrich our understanding of who Jesus was and is. Each issue includes an article with messianic insights, information about recent ministry happenings, and a favorite Jewish recipe {usually from my grandma's cookbook}. If there are specific rituals, holidays, etc., you'd ever like me to share about, please let us know!
Shalom,
Tammy Priest

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