Custom Search



Paska Easter Bread

----- Original Message ----- 
From: "Caroline"
To: phaedrus
Sent: Sunday, May 04, 2003 3:52 PM
Subject: paska

> we have a recipe for this easter bread but
> something is missing for we are doing something wrong;  here is the
> recipe we have.
> 3 cups milk, scalded
> 1/2 tablespoon salt
> 6 eggs, beaten
> 1/2 cup sugar
> 1 cup melted butter
> 1/2 large cake yeast
> 12 to 14 cups flour
> after mixing and rising you must flaten dough
> and add the following to the middle of dough
> seal, place in oven after rising - here is where
> something is missing with the recipe.
> 3 to 4 cups flour
> 1tbl crisco
> 1 pke yeast - 1/2 cup water
> 2 pkg saffron
> 4 oz farmer cheese (mix with flour)
> 1 stick butter
> 2 eggs
> 2 cups scalded milk
> 3 teaspoons salt
> 1 cup sugar
> 1 cup white raisins
> when we bake it  the middle does not cook.
> can you give advice or better recipe.  My mother who was slovak use to
> make this but
> the recipe was never written down and no one
> was allowed in the kitchen when she was
> making it.  we keep trying to make it with no
> success.  Hope you can help.  Thank you

Hi Caroline,

Below are some Paska recipes. The first one is the only one that I could find that was Slovakian. From your description, you only let the dough rise once. My opinion is that you must let it rise again after adding the second dough. If you didn't then that could be why it doesn't cook in the middle. See the below recipes for comparison.


Russian/Slovakian Easter Bread

1 1/2 cakes or 2 packages dry - yeast
Soften in 1/2 cup warm water
1 cup milk and 1 cup cream
Mix and Scald
10 eggs
Beat well and add to cooled milk & cream
2 1/4 cups sugar
1/8 teaspoon salt
1 cup butter (2 sticks)
Add to egg and milk mixture and when lukewarm
Add softened yeast and
1 Tablespoon lemon extract
lemon rind
enough sifted flour to make soft dough
Beat well and add more flour to make stiff dough
Knead till satiny
Let rise till double in volume
Punch down and knead slightly
Divide into 3 parts - roll into smooth ball and
Place each one into a greased (or Pam covered) gallon can
such as a large coffee can (or use tall juice can) - fill can 
approximately one half full and let rise till doubled.

Bake at 325 degrees for about one hour. Cover domed top with foil after
first 15 minutes to keep from getting too brown.
Orange Cream Sauce
One pint soft cream cheese brought to room temperature.
Turn out into a mixing bowl and add:
1/4 cup frozen orange juice concentrate plus
1 Tablespoon sugar - dissolved BEFORE adding to cheese
zest of one lemon
Beat with electric mixer till very smooth - add more orange juice and sugar
if desired, making sure to have no granules of sugar noticeable in the mixture.
Add several drops of food coloring if desired.
Paska Easter Bread

1 tsp sugar 5 ml
1 cup lukewarm water 250 ml
1 Tbl dry granular yeast 15 ml
3 cups scalded milk, lukewarm 750 ml
5 cups flour 1250 ml
6  eggs, beaten 6
1 cup sugar 250 ml
1/2 cup melted butter 125 ml
1 Tbl salt 15 ml
9 - 10 cups sifted flour 2250 ml - 2500 ml
1 cup raisins 250 ml

Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let
it stand for 10 minutes. Combine the softened yeast with the lukewarm milk
and 5 cups / 1250 ml of flour. Cover and let the batter rise in a warm place
until light and bubbly. Add the beaten eggs, sugar, melted butter, and salt;
mix thoroughly. Add raisins. Stir in enough flour to make a dough that is
neither too soft nor too stiff. Knead until the dough no longer sticks to
the hand. Turn the dough on a floured board and knead until smooth and
satiny. Place in a bowl, cover, and let it rise in a warm place until double
in bulk. Punch down and let it rise again. This amount will give two large
loaves of paska.

Divide the dough into 3 parts. Reserve 1 part for ornamenting the loaves.
Shape the other 2 parts into 2 round loaves. Place each in a greased
(spray), round pan. (1 Kg coffee cans work well.) Now cut the reserved part
in half to ornament the 2 loaves. The central ornament on paska is usually
the cross. Roll 2 long rolls and trim the ends. Place the rolls over the top
of the loaf, crossing one another evenly. Tuck the ends of the rolls under
the loaf. Shape the trimmed dough into twisted swirls or rosettes, and
arrange them symmetrically between the arms of the cross. Use sharp scissors
to make fine petals on the rosettes. Once the cross is placed on the loaf,
the remaining ornamentation is left to one's imagination and artistic
ability. This is one of the simpler ways of ornamenting paska.

Elaborate ornaments require experience. Some home makers make a separate
stiff dough mixture for ornaments to assure their shape. The cross may be
made of entwined or braided rolls for a better decorative effect. Among the
usual ornaments there may be a bird with eyes of peppercorns or cloves,
nestling in a bed of rosettes. These additional ornaments are placed on a
loaf when it is about half risen.

Set the loaves in a warm place until they are almost double in bulk. Take
care not to let the loaves rise longer than necessary because the ornaments
will lose their shape. Brush very carefully with a beaten egg diluted with 2
tablespoons / 30 ml of water. Bake at 350F /175C for about 40 minutes until
done. Avoid browning the top too deeply. If necessary, cover with aluminium
foil. Remove the loaves from the pans and allow them to cool. If you are not
taking the paska to church, you might want to cut the recipe by 1/2 or 2/3 and
omit the decorations. Either way, it is delicious.

Korean Desserts

  ----- Original Message ----- 
  From: Harper 
  To: phaedrus
  Sent: Monday, May 05, 2003 3:13 AM

  I am looking for Korean dessert recipes, one in particular is called 
  ho-dduk, a kind of fried honey cake.  But any Korean dessert will do 
  at this point. Anything you can do to help would be great. 
  Thanks, Harper

Hello Harper,

I could not find the ho-ddeok, but below are two other recipes.


  Shue meo ri ddeok (Sweet rice cake with chestnuts and beans)

  1 pack sweet rice flour (16oz)
  1 teaspoon salt
  1/4 cup Japanese pumpkin, roughly chopped
  1 can chestnuts, washed, drained, halved
  1/4 can black beans, washed, drained
  10 Korean dates, pitted, thinly sliced 
  3 tablespoons sugar
  1 and 3/4 cups water
  butter and flour for mold
  pumpkin - you can use any kind with some sweetness(substitute with 
            butternut squash)
  chestnuts - regular chestnuts is better when they're in season, put 
              in cold water, cook for 30-40 minutes, cut one in half 
			  to check if it's done
  beans - kidney beans and chickpeas work fine
  dates - substitute with Chinese dates

  Preheat oven to 375F.

  In a big bowl, mix sweet rice flour, sugar, salt and water.
  Add pumpkin, beans and dates, mix well.
  Add chestnuts at last minute, mix carefully not to break the chestnuts 
  too much.
  You can do this with an electric mixer with paddle attachment.
  But I think it's easier by manual 'cause the batter is thick.

  Butter and flour the ring mold.
  Scoop out the mixture with a spatular, place in a mold.
  It is not a loose batter, so do one scoop at a time.
  Tap the mold to get rid of air pocket, flatten out the top.

  Cover with foil with some vegetable spray inside to prevent sticking.

  Bake in a oven for 50 minutes.

  Take out, let cool for 20 minutes, uncover the foil.
  Flip to a plate, cool for about an hour.

  You can serve either warm or room temperature.
  I find it easy to slice when it's completely cooled

  Left over - freeze. 
  Reheat - put in a pan on a low heat, grill until golden. You will love 
  the crust and soft inside.
  In jeol mi (Sweet rice flour cake covered with toasted bean powder)

  1 lb sweet rice flour
  1/2 pack toasted bean powder
  4 tablespoons sugar
  2 teaspoons salt
  2 cups water

  Preheat oven to 375F.
  Mix sweet rice flour with 3 tablespoons of sugar and  2 teaspoons salt.
  Add water and mix well.

  Spray the ring mold with vegetable spray or butter.
  Spoon in the batter, cover with a foil(spray the foil, too), bake for 1 hour.

  The key is not to form a crust outside, so use heavy pan or use extra cookie 
  sheet on the bottom.
  Or just bake in a pound cake mold then peel off the crust with a knife.

  After an hour, take it out, flip it on a cutting board, cut into bite size 

  Mix bean powder with 1 tablespoon sugar.
  Roll the rice cake in a bean powder.

  Serve warm.

  Separate them when they are hot, because the rice cake will go bad from the heat.
  After they are cooled, store in a fridge, then warm up in a pan with low heat.
  Or they will stay soft a day or two in a cool counter top.

Magic Pan Orange Salad

----- Original Message ----- 
From: Amanda
To: phaedrus
Sent: Sunday, May 04, 2003 3:49 PM
Subject: Re: Magic Pan

> Thank you for the receipe.  The end says to add all ingredients except egg
> and vinegar - The receipe you sent me had 1/3 cup vegtable oil but not any
> vinegar.  How much of that?

Hi Amanda,

That recipe is posted on over a half-dozen websites, and it doesn't give the vinegar amount on any of them!

I kept looking, and finally found another version of the recipe that does give the amount of vinegar. See below.


Magic Pan Salad

1/4 cup Almond slivers
1 1/2 tablespoon(s) Sugar
1/4 head Lettuce
1/4 head Lettuce Romaine
1 cup Celery, chopped
2 Green onions, chopped
6 ounce(s) Manderin orange segments
1/4 cup Vegetable oil
2 tablespoon(s) Sugar
2 tablespoon(s) Vinegar
1 tablespoon Parsley, fresh, chopped
1/2 teaspoon Salt
Dash Pepper
Dash Tabasco

Cook almonds in sugar over low heat until sugar melts and turns caramel
color (Be careful! They burn quickly after this). Let cool out of the pan.

Layer salad: romaine, lettuce, celery and onions. Put 2 or 2 1/2 tbsp. of
dressing on top.

Arrange oranges on top and sprinkle almonds over all.

Makes 4 large or 6 small salads.

More Magic Pan recipes

More Magic Pan Recipes

Magic Pan Restaurant Potage St. Germain (Pea Soup)

This pea soup recipe is from the Magic Pan Restaurant 

1 (1 lb.) ham bone
4 1/2 C. water
1 (13 oz.) can chicken broth
2 C. split peas
2/3 C. finely chopped leeks or green onions
1/3 C. finely chopped carrots
1/3 C. finely chopped celery
1 tsp. sugar
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. thyme
Bay leaf
1/2 tsp. pepper
2 1/2 C. milk
1 C. whipping cream
1 C. chopped ham, cooked
1/2 C. chopped chicken (cooked) (optional)

Place ham bone in large pot. Add water, chicken stock and peas and 
bring to boil over medium heat. Reduce heat and simmer, stirring 
occasionally for 30 minutes.

Sauté the onions, carrots and celery just till limp. Add them to the 
soup pot along with all the seasonings and continue to simmer until 
peas are very soft and mixture is thick - about 45 minutes. Remove 
ham bone. Gradually stir in the milk and cream. Add ham and chicken. 
Simmer, stirring occasionally, about 10 to 15 minutes. 
Magic Pan Sweet-Sour Dressing

1/2 cup oil 
1/4 cup white wine tarragon vinegar 
1/2 tsp. tarragon 
1 1/2 tsp. sugar 
1/4 tsp. salt 
1/8 tsp. pepper 
dash hot pepper sauce 

Whisk together in small bowl until creamy & blended. 
Chill at least 20 minutes in refrigerator. 
Whisk again before serving. 
Serve over fresh spinach, bacon & onions. 
Makes about 3/4 cup 

More Magic Pan recipes

Creole Sauce

  ----- Original Message ----- 
  From: Marshall
  To: phaedrus
  Sent: Saturday, May 03, 2003 10:44 PM
  Subject: Creole Sauce

  Creole sauce for meatloaf on back of Heinz ketchup bottle    
  Thanks Marshall 

Hello Marshall,

No luck with anything from the Heinz label, but see below.


  Meatloaf With Creole Sauce

  2 lb. Ground beef
  2 eggs
  1 c. Quaker oats (quick)
  1 tsp. Worcestershire sauce
  salt and pepper to taste
  Creole sauce:

  2 celery stalks
  1 medium onion
  1 small bell pepper, chopped
  1 can diced tomatoes
  1/4 c. ketchup

  Beat egg lightly with the salt and pepper and Worcestershire sauce. 
  Add to meat and oats. Mix well. From a loaf. Put in pan. Add Creole 
  sauce and bake about one hour. When the meat is done, remove from pan. 
  Pour the sauce into a smaller pan. Add 1 can tomatoes. Bring to a boil 
  and simmer about 5 to 10 minutes. Serve in bowl with the meatloaf. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus