| 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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