| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breads, Frostings | 1 | Servings | |
INGREDIENTS
| 2 | pk | Active Dry Yeast |
| 1/2 | c | Warm Water |
| 1/2 | c | Warm Milk |
| 1/2 | c | Sugar |
| 1 | ts | Salt (opt) |
| 2 | Eggs | |
| 1/2 | c | Shortening |
| 6 | Flour | |
| 1/2 | c | Raisins |
| 1/4 | c | Blanched Almonds, chopped |
| 1/2 | ts | Vanilla |
| 1/2 | c | Powdered Sugar |
| 1 1/2 | ts | Warm Water |
| 1/2 | ts | Grated Lemon Peel |
| 1/2 | ts | Lemon Juice |
| 1/4 | lb | Sweet Butter, unsalted |
| 1/2 | lb | Powdered Sugar |
| 4 | Egg Yolks | |
| 3 | lb | Farmer Cheese |
| 1/4 | lb | Raisins |
| 1/2 | lb | Nuts, chopped |
| 1 | ts | Vanilla |
| 1/2 | pt | Cream |
| 2 | c | Cherries, chopped |
INSTRUCTIONS
BREAD FROSTING PASKA *** Bread *** Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/ cups flour, raisins, almonds and vanilla. Beat until smooth with electric mixer. Mix in enough flour remaining flour to make dough easy to handle. Turn out on a lightly floured board and knead adding remaining flour until smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20 minutes. Divide in half and let rise about 1/ hours until double. Place each half in a well greased 1-lb coffee can. Let rise to top of cans (about 40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown. Remove and drizzle with frosting mixture while still warm and serve with Paska. *** Frosting *** Mix all ingredients together. *** Paska *** Mix the butter and sugar together until smooth. Add remaining ingredients, mixing well. Put in a cheese cloth to drain out liquid (about 3 hours), using a weight. Remove from cloth and refrigerate. Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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