Posts tagged ‘easter’

August 15, 2010

Paska (2)

From Vi’s Mennonite Cookbook

  • 1 pkg. yeast
  • 1 tsp. sugar
  • ½ c. water
  • ½ c. margarine
  • 2 c. scalded milk
  • 1 c. sugar
  • 7 eggs
  • 1 tsp. salt
  • juice of 1 lemon and grated rind

Prepare yeast (first 3 ingredients). Form dough and set aside to rise. Punch and let rise to double. Punch again and let rise 10 mins. Now put on pans, rise till double in bulk. Bake at 350.

Note: Made in 1986 – Good!

August 15, 2010


(Good in juice cans)

  • 2 pkgs. yeast
  • 2 c. milk
  • 1 c. cream
  • ½ c. water
  • 1 c. butter
  • 12-15 eggs beaten
  • 2 c. sugar
  • salt
  • grated rind of lemon
  • vanilla
  • almond flavouring

Bring milk and cream to boil, take off stove and add 2 c. sugar, beaten eggs and melted butter and extract. Make a soft dough as for sponge and set in warm place to rise. Now stir well and add enough flour to make a soft dough. Let rise till double in bulk and put on pans, rise again and bake in moderate oven. Alternatively: Set in 48oz. juice cans to rise and bake. (note: Grandma advises not to bake in cans because even when greased it’s too hard to get the bread out).


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August 14, 2010

Easter Pashka

made up by Eva, April 17 1976
An easter bread. Say “Pahs-kah”

  • 2/3 c. shortening
  • 2 c. milk
  • 2/3 c. sugar (or a little less)
  • 1 tsp. salt
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 4 eggs (beaten)
  • 1 ½ tbsp. yeast and 2 tsp. sugar dissolved in 2/3 c. warm water
  • flour to make a soft dough

Set yeast, meanwhile warm milk. To milk add the sugar and beaten eggs, salt, extracts, also yeast when risen. Then enough flour so you can beat the butter till it begins to bubble. Then stir in the shortening and finally enough flour to make a soft dough. Work out on board till smooth. Let rise till double in bulk. Set on pans, rise and bake at 350-375 about 20 mins.