[Sca-cooks] Easter recipes- OOP

Saint Phlip phlip at 99main.com
Wed Mar 21 08:31:46 PDT 2007

Picked this up from a discussion on our local Freecycle Cafe- thought
some of you folks might enjoy hearing about a traditional Ukrainian
Easter bread ;-)

  Velykden' Ukrainian Pioneer Easter — Ritual Bread
  Páska and Bábka are two traditional ritual breads tied with the
Ukrainian Easter
  celebration. Of the two breads, the Bábka is a rich cake-like bread.
The name Bába in
  informal Ukrainian language means grandmother or woman. The word used for
  endearment or in the diminutive form is Bábka. Some historians
believe that the use of
  this bread had its roots in the matriarchal society of ancient
Ukrainian culture, a time
  when women then were the authority figures. As a ritual bread it was
then used in
  ceremonial prayer for fertility of the soil.
  The páska is symbolic of Christ's resurrection, and of the renewal
and continuity of life.
  The Easter páska or paskÿ (plural) were usually baked on Thursday
before Velÿkden'
  (Easter) by Ukrainian pioneers following the Julian calendar. If the
páska baked on
  Thursday was not the best then another batch was baked on Saturday
so that a perfect
  páska along with ham, cottage cheese, butter, kovbasá, salt, boiled
eggs, decorated eggs
  (pÿsanky), horseradish and green onion could be taken to church on
Easter Sunday for
  Vaselína Hawreliak prepared dough for páska the same way as for
bread except that she
  added a bit of crushed allspice to the flour when she was kneading
it. Páska was baked in
  large, round pans. Vaselína usually baked six or seven large paský
plus several small,
  cheese-filled paský which she called pásochky or perepychky.
  The tops of the large paský were always decorated and then brushed
with beaten egg.
  The decorations on Vaselina's paský always included a braided or a
twisted rope of
  dough around the outer edge. The central area was filled with
kúcheri (curls) made from
  ropes of dough whose ends were twisted in opposite directions. One
rope of dough was
  placed across a second rope of dough to form a cross shape. The
decorations were set
  on top of the páska and left to rise so that they covered nearly the
entire surface. Finally,
  Vaselína used a fork to beat the egg and applied it to the páska
with a tiny piece of cloth.
  As soon as the páska has risen to the top of the pan it was placed
in the oven to bake.
  Ukrainian pioneers said Khrystós Voskrés (meaning "Christ is Risen")
before they ate a
  páska. Páska was not eaten until after Easter Sunday church celebration.
  Taken from: Ukrainian Cultural Heritage Village: A Narrative History of the M.
  Hawreliak Home in Shandro, Alberta. By Marie Lesoway, Unpublished Manuscript,
  Historic Sites Service Branch, Alberta Community Development.
  Can also use for Coffee Cake or Apple Strudel Cake
  Initial Preparation for Yeast Dough
  3 oz yeast or 3 packets of yeast.
  1/4 to 2/3 cup of warm water
  2 cups milk (pour into yeast mix)
  When packets are diluted, put dissolved yeast in warm water into
mixer or food processor
  that has dough blades.
  Pour milk and a couple of spoons of flour. Mix this up and add 2
tbsp sugar, pinch of salt.
  Add 2 or 3 cups King Arthur flour (or more, as needed - loose consistency)
  Put mixture in bowl and cover with paper towel or towel. Let rise
twice it's size for about
  an hour or two.
  While Dough is rising after 1 hour, prepare:
  15 yolks
  1/2 lb powdered sugar (confectioner's)
  2 tablespoons salt
  2 oz ground almonds
  1/2 lb raisins
  2 sticks butter (melted)
  1 or 2 cups sugar
  1/2 cup sour cream
  vanillin sugar (1-3 packs) or use vanilla
  Beat yolks, sugar, and a pinch of cinnamon slightly. Add the risen,
dissolved yeast dough.
  Add the sour cream (optional).
  Mix dough until dough comes off the hands.
  Then add butter (melted & cooled), raisins and ground almonds. Mix
until smooth. Knead
  a little flour if dough is too soft. Cover pan and allow dough to rise.
  Add dough to dishes or pans, about 1/4 full. Brush egg (for Paska)
on top and put in oven.
  Bake 350° until golden brown.

Saint Phlip

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

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