The newest issue of the Bais Rivkah EmBRace magazine, is on its way to mailboxes! Here’s a sneak peek at what’s inside Issue #19.
With the Yamim Nora’im approaching, this issue is full of Torah, family, and inspiration. Inside, you’ll find heartfelt reflections and practical ideas on how to make Yiddishkeit feel warm and sweet in your home and classroom for the year ahead.
Inside this issue:
Tasting the Sweetness of Torah – Articles on how Torah can be experienced not only as knowledge, but to make it truly sweet for us and pass down to our children.
A Year Dipped in Honey – A reflection on living Yiddishkeit with sweetness and joy, echoing the Rosh Hashanah table’s timeless minhag.
BR Voices – Inspiring alumnae stories, from raising large families with strength to carrying Bais Rivkah’s light across the globe.
A Taste of Bais Rivkah – Mrs. Baila Klein, BRHS English Principal, shares her grandmother Zelda Stern a”h’s beloved lekach recipe. A special recipe to bring warmth and sweetness to your Yom Tov table.
Here’s a taste straight from the magazine:
Bobby Stern’s Honey Cake
Ingredients
5 eggs (separate yolks and whites)
1 cup sugar
⅓ cup oil
¾ cup honey
½ teaspoon baking soda
⅓ cup boiling water
1 teaspoon coffee (dissolved in water)
1 ½ cups flour
Directions
Preheat oven to 350°F.
Beat egg whites with half the sugar, and yolks with the other half.
Add oil, honey, baking soda, boiling water, coffee, and flour to the yolk mixture.
Gently fold into the egg white mixture.
Pour into a loaf pan and bake for 1 hour.
Flip the cake out of the pan immediately after baking.
Whether you’re looking for inspiration, perspective, or something sweet to bake for Yom Tov, this issue of EmBRace has something for you.
[Click here to read the full issue.]
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