"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grandma Martens Paska Recipe

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This recipe for Grandma Martens Paska, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Kroeker
Added: Wednesday, June 24, 2009



2 Tbsp yeast
1 1/2 cups potato water
4 cups flour
5 cups scalded milk
15 eggs
4 cups sugar
1 cup butter
1 tsp salt
1 tsp lemon
1 tsp vanilla
flour to finish dough

Cream Cheese Icing:

8 oz cream cheese
1 egg yolk
1/4 cup sugar

Paska: Pour scalded milk and potato water over the 4 cups flour and beat until smooth. Cool this mixture slightly. Separate egg yolks and whites. Beat yolks with 4 cups sugar and salt and add to the flour mixture. Add stiffly beaten egg whites. Mix in yeast. Let rise until light (about 20 minutes). Add softened butter, lemon and vanilla. Add enough flour (about 23 cups) to make a smooth, medium soft dough, not too stiff. Let rise to double in bulk. Traditionally, these are baked in round tins-I use coffee cans. Grease tins well, sprinkle with bread crumbs, then fill 1/3 with paska dough. Let rise until light. Bake at 325F for one hour. This dough take a really long time to rise-do not get discouraged. There is a reason it is Easter bread. Cream Cheese Icing: Blend all icing ingredients together until smooth. Spread on paska and serve. In my family there is always enough icing and cream cheese icing to have a large amount on each piece of bread. We liked to toast it with just butter too.

Preparation Time:
Preparation Time:
all day long.




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