THE HEART OF THE TEMPLE BEATS IN ITS WOMEN
TBO Sisterhood was established over 60 years ago. Each year the women of Temple Beth Ohr support the Temple through innovative programming, social events, and creating a loving environment for the children. Our members have the opportunity to take on leadership roles and create a social network that transfers to personal and professional lives. TBO Sisterhood is an affiliate of the WRJ, Women of Reform Judaism.
Women of Reform Judaism strengthens the voice of women worldwide and empowers them to create caring communities, nurture congregations, cultivate personal and spiritual growth, and advocate for and promote progressive Jewish values.
Throughout the years, Sisterhood has provided scholarships that enable our students to attend Jewish camps, visit Washington, D.C. for the L’Taken Conference, and experience a true Jewish community by celebrating holidays and celebrations. Our B’nai Mitzvot and Confirmation students receive meaningful gifts from Sisterhood. TBO’s Judica Gift Shop is also managed by the Sisterhood.
Join us on the 2nd Wednesday of each month at 7pm for our Sisterhood Program. Email firstname.lastname@example.org for the Zoom link. Online application available by clicking on the blue button below.
SISTERHOOD PAST EVENTS INCLUDE:
Religious School Opening Day Brunch
Ethel Shein Award
Mensch of the Year Award
Golden Girls Recognition
Purim Hamentaschen Cookie Sale
Dine Out Events
Holiday Gift Wrapping Fundraiser
Pink Shabbat (Breast Cancer Awareness)
Arts & Crafts
Health & Wellness
Meals of Condolence for families in mourning
Our online Judaica Shop can be accessed by clicking here.
On Friday, February 9, 2018, the TBO Sisterhood lead the congregation in worship and presented a photo montage of the past, present, and future women of TBO.
TBO SISTERHOOD LEADERSHIP
Joann Kotkin, President
Leslie Berger, Executive Vice President
Flo Bornstein, V.P. Membership
Alyssa Hess, V.P. Religion
Rita Rubin, Secretary
Mela Tsyrlin, Financial Secretary
Donna Berglas-Hess, Treasurer
Cher Krichmar, Immediate Past President
TBO SISTERHOOD PRESIDENTS
|1977-1978||Elaine Skolnick (Todd)|
|1978-1979||Elaine Skolnick (Todd)|
|1982-1983||Rhonda Atlas (Garside)|
|1995-1996||Irene Fadem & Sandra Paskus|
|2009-2010||Celia Goldstein & Jaki Norris|
RECIPIENTS OF THE ETHEL SCHEIN AWARD
TBO GOLDEN GIRLS
TBO Sisterhood maintains an online shop. Please visit:
for your Judaic shopping needs.
Marci’s Challah Recipe
(borrowed from Deborah who adapted it from @Mandylicious on Instagram)
Yield-2 large loaves, 3 small loaves
1 1/3 cup warm water (95-105 degrees)
1/3 cup oil (any kind except coconut)
2 whole eggs OR 4 egg yolks
2 teaspoons sea or table salt (not kosher; if using kosher, 1 teaspoon only)
4.5-5.5 (plus extra) cups bread flour or all-purpose flour
1/2 cup sugar (generous scoop!)
1 tablespoon instant yeast (active dry is fine too, but increase to 1 1/4 tablespoons, and needs to be activated with 1/2 cup of warm water from the total amount and 2 teaspoons of sugar)
Note: the packets of yeast are 2 1/4 teaspoons
1. Combine all the ingredients either in a mixer, by hand or in bread machine on dough cycle. Since the yeast is instant you don’t have to proof it first, so easy!! (If using active, it needs to be proofed first). Mix the dry active yeast, 1/2 cup of warm water and sugar, and wait for a foam to appear. I prefer using a glass bowl for this. While it sits and starts to activate, measure the oil and crack the eggs into the mixing bowl. Add in the activated yeast mixture, then add salt and flour. If using a bread machine, 4.5 cups of bread flour is enough, 5 if all-purpose. By hand or mixer, add until you have the right consistency, closer to 5-5.5, it depends on so many factors.
2. Knead by hand or mix with dough hook for at least 5 minutes, adding flour as needed until it is soft and elastic and tacky and smooth, but not sticky or dry. Then lightly coat a clean bowl with oil, then turn the dough to coat and leave in the bowl to rise, covered with plastic wrap and/or a clean dish towel. Let it rise about 90 minutes, could be more or less depending on the weather.
3. Divide dough in half, then divide each half into thirds for a traditional braid. Roll each piece into a rope or snake. Taper the ends to keep the middle a bit fatter. You may want to very lightly flour your board for this. Don’t flour too much or the challah won’t hold its shape and will taste dry!!
4. Braid the two loaves and put on a baking sheet covered with parchment paper. Cover again with the plastic wrap or dish towel and let rise again about 30-45 minutes until puffy and jiggles when you move the baking sheet. It won’t quite double in size but will rise more!
5. Lightly beat an egg or egg yolk with a drop of water to make an egg wash and brush the challahs with the egg wash and your choice of sprinkles, salt, sesame seeds, poppy seeds, everything bagel seasoning, etc. (If you want chocolate chips or raisins, mix it into the dough as you’re rolling your strands out or flatten the ropes, fill them, then roll and braid).
6. Bake at 350 for about 25-35 minutes, check after 12-15 minutes or so and rotate the pans 180 degrees so they bake evenly and don’t get too brown. When they look done (golden brown) and the bottom is lightly browned, they’re ready! Tap the bottom of each challah, listening for a hollow sound. Let cool on baking sheet for about 10 minutes then transfer to a cooling rack to cool.
7. Eat and enjoy! Shabbat shalom!