Categories: Breads, Frostings 
      Yield: 1 servings 
  
-----------------------------------BREAD----------------------------------- 
      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 
 
----------------------------------FROSTING---------------------------------- 
    1/2 c  Powdered Sugar 
  1 1/2 ts Warm Water 
    1/2 ts Grated Lemon Peel 
    1/2 ts Lemon Juice 
 
-----------------------------------PASKA----------------------------------- 
    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 
  
  *** 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]