The Southern Steps, Hulda Gate
Yesterday I mentioned that we began our new Bible Study on Pentecost. (June 5 & 6 this year) Today, I want to give an explanation of Shavuot/Pentecost from ALIGNING WITH GOD'S APPOINTED TIMES by Rabbi Jason Sobel. Rabbi Sobel, a Messianic rabbi, is the coauthor of THE ROCK, THE ROAD, AND THE RABBI with Kathie Lee Gifford. In his teaching on the prophetic and spiritual meaning of the Biblical holidays he says, "Shavuot, also known as Pentecost, is a celebration, and God rejoices if we brim with the anticipation of a child nearing his or her birthday. But unlike any other party, Pentecost is topped off with the giving of the greatest gift possible--God's Word and the Holy Spirit. In the Old Testament, God presented the gift on Mount Sinai in the form of the Torah (the first five books of the Old Testament). In the New Testament, the gift was presented by the infilling of the Holy Spirit in Acts 2."
We celebrated Pentecost at our church with milk and honey because Torah is compared to milk as Scripture states in Song of Solomon 4:11: "Your lips drip sweetness like the honeycomb, my bride. Honey and milk are under your tongue." (Of course, the bride is the Church-and Pentecost is her birthday!) We served fruit pizza drizzled with honey and a honey cake. There were birthday plates and napkins and balloons and we explained to the children that the church (God's people) would be lifeless like a balloon without air if Jesus had not given us the gift of the Holy Spirit.
LEKACH HONEY CAKE
1 1/2 CUPS FLOUR
1 CUP HONEY
2 TABLESPOONS SUGAR
2 EGGS
1 TEASPOON BAKING SODA
1 PINCH GROUND ALLSPICE
1 PINCH CLOVES
2 PINCH NUTMEG
4 TABLESPOONS OIL
GINGER - 1 TEASPOON GROUND, DRY AND 2 TEASPOONS GRATED, FRESH
ORANGES - GRATED PEEL OF 1 ORANGE PLUS 5 TABLESPOONS JUICE
DIRECTIONS:
MIX ALL THE DRY SPICES IN A BOWL - THE FLOUR, SUGAR, DRY GINGER, ALLSPICE, BAKING SODA, CINNAMON (OPTIONAL, NUTMEG AND CLOVES. MIX EVERYTHING AND MAKE A WELL IN THE MIDDLE.
ADD THE EGGS AND HONEY AND MIX WELL USING A WOODEN SPOON OR SPATULA.
ADD THE GRATED ORANGE PEEL, OIL, GRATED FRESH GINGER AND ORANGE JUICE.
STIR THE MIXTURE UNTIL YOU GET A UNIFORM CONSISTENCY. POUR THE MIXTURE INTO A GREASED TRAY LINED WITH BAKING PAPER.
BAKE IN A PREHEATED 350 DEGREE OVEN FOR ABOUT 40 MINUTES UNTIL FIRM TO THE TOUCH. DO NOT POKE IT WITH A TOOTHPICK UNDER ANY CIRCUMSTANCES BECAUSE IT WILL DEFLATE.
I baked it in a loaf pan, like the one I use for banana bread. The ginger gives a "zing" to it! This recipe comes from Lev Haolam's recipes from the heartland.
FRUIT PIZZA
1 roll refrigerated Pillsbury Sugar Cookie Dough
1 package 8 oz cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Fruit - I used strawberries, kiwifruit, peaches, blueberries, raspberries, blackberries and bananas
Honey
Heat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake 16-20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
Arrange fruit over cream cheese (you can get ideas online) and drizzle with honey. Refrigerate until chilled, at least one hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.
Enjoy!
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