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Results 1 - 10 of 11 for paskha
Heat cottage cheese to lukewarm. Add butter and eggs and mix together. Combine dry yeast with flour, sugar, salt and baking soda. Add flour ...
2. PASKHA
Rub the cheese through a ... pyramid-shaped mold for paskha, use a clean flower ... the paskha in the cloth to the mold and keep refrigerated.
Dissolve yeast in milk, which has been scalded, but cooled to lukewarm. Add 1 1/2 cups flour and 1/4 cups sugar, mix and let rise until ...
4. PASKHA
(Takes 2 days to make ... tied up. Pour paskha mixture into the lined colander, ... Bread. Keeps several days in refrigerator if it is well covered.
Note: Need cheesecloth and a 2 quart clay flowerpot. Squeeze the pot cheese. Combine the fruits and rinds with the vanilla and let that ...
6. PASKHA
Force cottage cheese through sieve and blend with sugar, nuts, citron, vanilla and salt. Melt butter, add cream, whole eggs and egg yolks. ...
Let the cheese, butter and ... fill with the paskha. There is no need ... 4 days before you plan to eat it. This recipe can easily be doubled.
Uncooked simplified version. Drain cheese in strainer over bowl until dry. Cream butter with sugar in large bowl of electric mixer. ...
In bowl, beat cream cheese, ... clay flower pots (paskha is made in this shape) ... served after midnight Easter service in the Orthodox Church.
Dissolve yeast in warm water ... serve. Kulich and Paskha are traditional Russian Easter foods. ... round and spreads it with Paskha. Delicious!
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