-----------------------------------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]