You need a big mixer for this one, or cut the recipe down
3 pounds of room temperature cream cheese
1 pound room temperature butter
2 cups icing sugar
1 Tablespoon vanilla
1 pint sour cream (2 cups)
optional; golden raisins, slivered almonds
Cream the butter, add cream cheese, keep creaming add sugar, vanilla then sour cream.
Spoon into bowls and decorate with raisins and almonds if desired. Refrigerate for several hours before eating.
Blessed Pascha, everyone!
Warm 4 cups of milk with
1 pound butter
cool in large bowl,
beat 12 eggs with
1 Tablespoon salt and
2.5 cups sugar
4 Tablespoons yeast with
1 cup warm water and
1 Tablespoon sugar and
1 Tablespoon flour
Add all the above together with about 19-21 cups of flour to make a very soft dough. Knead with up to 1/4 cup oil on hands. Let rise twice in its bowl. Form into loaves, or put in greased pans, brush with egg wash if you want to. Bake a 350 degrees
Small loaf pan;s about 35 minutes
Large loaf pans; up to about an hour.
Personally I found smaller loaves cooked properly while larger loafs had a tendency to stay raw in the middle.
Check with toothpick. If you didn’t use the eggwash, then brush with melted butter or oil. This keeps the crust soft.