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Paska Buns

Paska (based on the Hebrew word for passover) is a rich, citrussy sweet bread...baked in loaves or rolls of all shapes and sizes and decorated with icing and sprinkles. It is a traditional Easter bread baked by many generations before me. There are enough paska lovers in our family...that I think this tradition will carry on.

Paska was baked the Saturday before Easter in my childhood home, and on Easter Sunday we enjoyed the nicely decorated fresh paska. Though it is often baked in loaf form, we prefer paska buns over here.  They are easy to transport and share with friends and neighbours.  The following recipe uses instant yeast for simplicity.
 

  • 1 1/2 cups milk
  • 1/2 cup butter
  • 1 small lemon, zest and juice
  • 1 small orange, zest and juice
  • 4 eggs, well beaten
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tablespoons instant yeast *
  • 7-7 1/2 cups flour , approximately
  1. Scald milk and butter in microwave for about 2 minutes. Stir to melt butter.
  2. Grate rind of lemon and orange. Then squeeze juice of each.
  3. Combine milk, butter, lemon and orange in a large bowl.  
  4. Add beaten eggs, sugar and salt.  Mix well. 
  5. Combine instant yeast with 4 cups flour and add to liquids.  Beat until smooth.
  6. Continue adding flour, one cup at a time until the dough no longer sticky, but still quite soft.
  7. Knead for several minutes.
  8. Let rise in a warm spot until doubled in size.
  9. Form small balls (the size of dinner rolls) and place on well greased pans.
  10. Allow to rise once more until doubled in size about 1 1/2 hours. 
  11. Bake at 325°F for about 15-20 minutes or until golden brown. 
  12. Remove to wire racks to cool.
  13. Frost with the icing of your choice...and top with sprinkles. 
Yield: 3 dozen paska buns
 * If you have active dry yeast, you might want to use Lovella's recipe, which is very similar to this one.

Yeast doughs that are heavy on milk, butter and eggs tend to rise a little slower.  Have patience!

 

Paska Gluten Free -- improved recipe


I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. It smells delicious while baking.
  • 1 tsp sugar
  • 1 tsp unflavoured gelatin
  • 1 1/2 tbsp regular yeast
  • 3/4 cup milk
  • 1/4 cup oil
  • 1/2 tsp vanilla , or almond extract
  • 3 eggs
  • 1/2 lemon - juice and zest
  • 1/2 cup sugar
  • 1 tsp. xanthan gum
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup millet flour
  • 1/4 cup white bean flour (small white navy beans)
  • 1/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup cornstarch
  • 1/4 cup sweet rice flour
  1. Mix sugar and gelatin , add warm milk - whisk in yeast and let proof
  2. Beat eggs, sugar, vanilla, oil, and lemon juice and zest
  3. Add proofed yeast
  4. Blend together all the dry ingredients
  5. Add dry ingredients all at once to liquids and beat on high for a couple of minutes
  6. Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.
  7. Bake at 350 degrees for 20-30 minutes
  8. Let sit in pan for a few minutes before removing to cool on rack.
  9. Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate
If not eating the same day , freeze until needed.
*

Paska Buns



Every family has their own traditional Paska recipes they love. My mother makes a citrus flavor Paska. A friend of mine uses saffron in her recipe, another Cardamon and of course we all love the famous Paska by Lovella. Each recipe delicious yet different.This is my sister by love's recipe using potatoes and potato water but no citrus. I prefer to make Paska Buns instead of loaves for the simple reason that we are not tempted to eat the whole loaf.  Each bun has lots of icing and sprinkles, what is not to love about that.  This dough is easy to work with, ending with a soft and tender bun. I got 92 buns from this batch. Thanks for sharing your family tradition with us Patty.

  • 3 tablespoon traditional yeast
  • 3 tablespoon sugar
  • 1 1/2 cups warm water
In a very large mixing bowl combine the yeast and sugar in the water and give it a stir. Let it rest for 10 minutes until you have a nice foam.
  • 2 medium potatoes peeled and diced 
  • 2 cups water
  • 2 cups melted shortening
  • 2 cups milk
  • 10 eggs, beaten
  • 3 1/2 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • approximately 16 cups flour
  1. Cook the diced potatoes in the cups water. Mash and let cool. (Or put it in the blender for no small chunks of potato).
  2. Heat the milk, sugar and vanilla til very warm to touch.
  3. Add the beaten eggs and pour it into the potato water and milk mixture.
  4. Add the liquid ingredients to the yeast bowl.
  5. Add 6 cups of flour to make a paste.
  6. Let this mixture rest and rise for 20 minutes.
  7. Add remaining flour to make a soft dough. You may need a bit less or more depending on the humidity that day. 
  8. Knead for about 10 minutes until dough is no longer sticky but soft.
  9. Let rise in a warm place for 2 hours.
  10. Form into buns and let rise about 45 minutes to 1 hour.
  11. Bake at 325 for 15-20 minutes.

Paska

























There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.
You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.


  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 
  • 1 medium lemon
  • 1 medium orange
  1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
  2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.
  • 1 1/4 cup milk
  • 1/2 cup of real butter
  1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
  2. Once it is melted add it to the blender. Start the blender .. and begin to puree.
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
  2. Add the eggs, sugar, and salt.
  3. Continue to run the blender for another minute or two until very smooth.
  4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
  5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
  6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
  7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
  8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
  9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
  10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
  11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
  12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 
Paska Icing
  • 1 cup of soft real butter
  • 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
  • 2 teaspoons vanilla
  • enough icing sugar to make a soft icing. It will harden again in the fridge.
  1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Saturday in Bev's Kitchen - Vaspa (Vesper)






While I was growing up we had Vaspa (low German) or Vesper (high German) for at least one evening meal each weekend.
Our mom would bake fresh zwiebach most Saturdays and they would be the star attraction at either Saturday or Sunday's evening meal (Vaspa).
If it was just our family around the table, the zwiebach were served with sliced cheese and various home made jams and jellies.

If company was present Mom would add some sort of cold meat - either cold Cutletten or Kotletten, sliced baked ham or farmer sausage and always, several kinds of pickles.
Sometimes she would make a Jello salad and/or a potato salad as well.

Dessert always consisted of a variety of Platz, bars and cookies.
 Mary Emma Showalter, writes in the "Mennonite Community Cookbook" that no good Mennonite hostess considered a meal for company to be complete unless there were
 "7 sweets and 7 sours" on the table served in pretty dishes.

  
My husband remembers his youth group gathering on Sunday nights at one home for Vaspa, and then moving on to the next home and to the next until the supply of zwiebach was exhausted.

 Vaspa  is still served in our homes now although I don't think as often as in years past.



Recently I served Vaspa as we celebrated my husband's birthday with our care group. 
There were no complaints!
The zwiebach were devoured and there wasn't a speck of Jello left!
At the end of the meal when everyone was finished their meal, the host or hostess would bless their guests at the end of the meal by saying
"Gesegnete Mahlzeit"
Literally translated it means "Blessed Mealtime" but for us as children it meant
"You can leave the table now!"

If you haven't served "Vaspa" before, try it sometime.
It is a simple meal that is easily prepared ahead of time.
Vaspa includes the following:

Buns (Zwiebach are the traditional choice!)
 (you can pick up fresh soft buns at your local supermarket or bakery
 if you'd rather not bake your own.)
butter and various kinds of jam or jelly
sliced cheeses
cold meat
(ham, farmer sausage and Cutletten would be the traditional choice)
Jello salad
raw vegetables and dip
pickles

Platz (traditional)
cake, cookies or bars

coffee and tea
 and, in days past, "Prips" or Postum"
Does anyone remember that?

Enjoy!

Strawberry Shortcut Layer Cake



It's still some time before those ripe juicy strawberries will be ripe for the picking.  In the meantime, if you need a quick and delicious layer cake I think you will agree that this one is a winner.
It uses a cake mix which is perfect when you are pinched for time in the kitchen.

  • 1 15.25 ounce (432 g) boxed Strawberry cake mix (with pudding in the mix)
  • 4 eggs
  • 1 cup sour cream (not fat reduced)
  • 1/2 cup melted butter
  1. Line two 9 inch pans with parchment paper on the bottom. Preheat oven to 350F.
  2. In a large mixing bowl, combine cake mix, eggs, sour cream and then drizzle in melted butter and beat on medium speed 2 minutes.  Batter will be thick.  Spread evenly into the two pans and bake 25 minutes and then test by sticking a toothpick in the centre.  It should come out clean.
  3. Remove the pans to a wire rack.  Allow to sit a few minutes until cool enough to handle.  Carefully turn the cake out onto your hand and then put parchment paper side down on a wire rack to cool.
Creamy Pudding Strawberry Frosting
  • 1 package instant vanilla pudding 
  • 1 1/2 cup cold milk
  • 2 cups whipping cream
  • 2 heaping tablespoons strawberry jam
  1. Beat together instant pudding and cold mix in a medium mixing bowl for two minutes.
  2. Add whipping cream and beat until fluffy.  Beat in the strawberry jam and then refrigerate until set.
  3. Cut each layer into two layers to make a 4 layer cake.  Spread a thin layer of frosting between each layer and then a thin layer on sides and the remaining on top.  Garnish with sliced strawberries.
For an easy way to serve smaller and average appetites and to get 16 slices out of a 9 inch layer cake, cut cake into four even pieces and then split that four to make eight pieces and then cut a V-shape at the top of each piece.  You can make even more small pieces by cutting each of the edge pieces in half. That's the way my Mom did it!



Irish Meatball Stew for a Crowd


Happy St. Patricks Day.  I haven't a speck of Irish blood in me but I enjoy a good pot of stew and my nephew married a little Irish girl. ..so that is good enough reason to make some Irish Stew for me.
I put this one together for our pastorate a few weeks ago.  Don't be put off by the task of making a large number of meatballs.  They can be made a day or two in advance and refrigerated until you are ready to use them.
It will serve 25 - 30 with a salad and some crusty buns.

Meatball Ingredients

  • 5 pounds ground beef
  • 3 eggs
  • 1 1/2 cups panko crumbs
  • 3 tablespoons minced garlic
  • 1 cup grated Parmesan cheese or other hard cheese
  • 1 large onion, minced fine
  • 3/4 cup whipping cream
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon salt
  • 1 tablespoon pepper
  1. Preheat oven to 375 F
  2. Combine all the meatball ingredients in a large bowl or a large pot if necessary using your hands.
  3. Line two rimmed cookie sheets with parchment paper.
  4. Roll meatballs about 1 1/2 inches and lay side by side onto the cookie sheets.
  5. Bake for about 20 minutes or until browned.
Stew Ingredients
  • 2 large onions, diced
  • 2 heaping tablespoons minced garlic
  • 24 ounces button mushrooms, quartered
  • 5 pounds small potatoes cut into chunks
  • 10 large carrots peeled and cut into chunks
  • 1 head of celery cut into chunks
  • 2 pounds green beans cut into chunks
  • 2 cartons beef broth 900 ml size
  • 1/4 cup brown sugar
  • 1 tablespoon Worchestire sauce
  • 1 can Guinness beer (you could substitute additional beef broth for the wine and beer but these ingredients make a difference in the complexity of the flavour)
  • 1/2 cup red wine
  • 1/4 cup cornstarch
  • fresh ground salt and pepper to taste after it has finished roasting
  1. In a very large roaster, layer the vegetables and meatballs.  If you do not have one roaster large enough you can divide it all between two and adjust the roasting time as it will cook faster.
  2. Combine the red wine and the cornstarch and set aside until 1 hour before the stew is finished.
  3. Combine the remaining ingredients and pour over the top.
  4. Bake at 350 covered for about 3 hours. Stir in the cornstarch and red wine and cook one more hour. (Stir it once each hour to  ensure that it roasts evenly.)

Lemon Soufflé



This pretty dessert is as light as a feather and so refreshing after a heavy meal.
I've given instructions for serving it souffle' style
but it can be served in stemmed dessert or parfait dishes instead.
  • 1 1/2 tablespoons grated lemon rind
  • 2/3 cup lemon juice
  • 2 envelopes unflavoured gelatin
  • 1/2 cup water
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups whipping cream
  • Lemon wedges, candies, mint leaves or edible flowers for garnish*
  1. Prepare 8 half-cup sized, straight sided dishes or 1 four-cup straight sided dish: Make a collar by measuring a length of foil or parchment paper long enough to encircle the dish. Fold in half lengthwise so that it is about 2 inches higher than the 1/2 cup dishes or 3 inches higher than the 4 cup dish. Fasten the collar to the top of the dish using tape so it stands up 1 inch above the smaller dishes and 2 inches above the serving dish. Set dishes aside.
  2. Place water in a small saucepan and sprinkle both envelopes of gelatin evenly over the water. Let sit until gelatin is softened. (about 5-7 minutes)
  3. Heat saucepan over low heat until gelatin has dissolved and mixture is clear.
  4. In large bowl of an electric mixer, combine eggs and sugar. Beat at high speed until mixture is very thick and a light lemon colour. This will take about 7 or 8 minutes.
  5. In another bowl, with clean beaters, whip cream until soft peaks form. Place in refrigerator.
  6. Combine lemon rind and juice and add to cooled gelatin.
  7. Pour gelatin mixture into egg mixture and continue to beat until well blended.
  8. Chill egg/gelatin mixture in refrigerator for about 5 minutes. Stir it once or twice until it begins to mound.
  9. Fold in chilled whipped cream with a silicone spatula until all white streaks are gone.
  10. Spoon into prepared dishes.
  11. Garnish with a bit of whipped cream, candied lemon slice or a violet and a mint leaf if desired.
* I found the tiny violets at a local store that sells cake making supplies. They had trays of tiny flowers made up and sold them by the piece. You can also use edible flowers such as violas or violets.

Hummingbird Cake


When I saw a picture of this cake, I had to try it and if you have any reason to make a cake for a special occasion in the near future, this is easier than it looks. I got the recipe from Danielle, a dear friend of my daughter, who made it for her little girl’s birthday. Danielle, whom I admire for her creativity and ability to make things beautiful, gives credit to Martha Stewart.

Cake Ingredients:
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup vegetable oil +1/4 cup pineapple juice
  • 2 teaspoon vanilla
  • 1 1/2 cups white or brown sugar
  • 3 eggs
  • 2 cups mashed bananas
  • 1 can (8 oz) crushed pineapple, drained
  • 1 cup chopped walnuts or pecans, optional
  • 1 cup unsweetened coconut
Frosting:
  • 12 oz cream cheese
  • 2 teaspoon vanilla
  • ¾ cup butter, room temp
  • 4 cups confectioners sugar (approx)
Beat butter and cream cheese until creamy. Gradually add sugar , beating until right consistency for spreading. Can be refrigerated for several days. bring to room temp before using.
  1. Preheat oven to 350 F. (rack mid level) Grease two 9 x 2 inch round cake pans. Line the bottom with parchment or wax paper. Grease paper (if using wax paper) and sides of pan, then dust with flour, tapping out any excess. Set aside.
  2. In med bowl, mix flour, baking soda, cinnamon and salt. Set aside
  3. In a large bowl, beat eggs, sugar and vanilla well, stir in oil until combined. Beat until mixture is pale yellow and fluffy.
  4. Add bananas, pineapple, coconut and nuts, stirring until combined. 
  5. Add flour mixture, blending well.
  6. Divide batter between two pans. 
  7. Bake until golden brown and cake tests done, 30 - 40 minutes.
  8. Transfer pans to wire rack and let cool 10-15 min. Run a knife along edge of cakes. Invert onto racks. Remove paper and cool completely. (Assemble cake or freeze for another day)
  9. With serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top with ¼ inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers.


Dried Pineapple Flowers
  1. Preheat oven to 225 F. Line two baking sheets with parchment paper.
  2. Slice off top and bottom of pineapple. Standing pineapple on end, peel off sections, cutting in a downward motion. Trim to remove eyes or use a small spoon to scoop.
  3. Slice pineapple into very thin slices and place on baking sheets. The thinner you cut the slices, the faster they will dry and the brighter the color will be. 
  4. Bake until tops look dried, about 30-40 minutes. Flip slices (at this time I cut some indentations into the sides so that the petals would be more exaggerated) and bake until completely dried, about another 20 minutes. I used convection bake which has a fan on it, and that worked well. You can also put them on a cooling rack in the oven for the last part of drying.
  5. Cool on rack. You can make these ahead and store them in a muffin tray – slip into plastic bag and refrigerated up to three days.

Pineapple Carrot Cake - Gluten Free

Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! Ingredients

  • 1 1/2 cups white corn flour or brown rice flour
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 3/4 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • 1 - 8 oz tin - crushed pineapple , drained
  • 1/2 cup of chopped nuts (pecan , walnut) optional

Method


  1. Sift together dry ingredients (except sugar) and set aside in bowl.
  2. Beat eggs and sugar add oil and vanilla.
  3. Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.
  4. Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.
  5. Let cool and then ice with cream cheese icing -
Icing

Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar.
Enjoy!!! *