---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Easter Kulick with Paska
  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]
  
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