• cocoa powder (unsweeted)
• 1 2/3 cups ground toasted walnuts, sifted
• 1 2/3 cups dry sponge cake crumbs, sifted
• 1/3 cup confectioners' sugar, sifted
• 4 ounces unsweetened chocolate, melted
• 3/4 cup unsweetened evaporated milk or heavy cream
• 3 tablespoons rum
• 1 teaspoon rum

Preparation:
In a bowl, combine all the ingredients except the 1/4 cup of ground walnuts and mix thoroughly until well blended. Scoop up about 1/4 cup of the mixture and shape into a ball. Spread the 1/4 cup of ground walnuts or cocoa on wax paper, roll the rum ball in them.

• 2 pkg. rapid rise yeast
• 3/4 cup lukewarm water
• 4 cups evaporated milk
• 1 cup sugar
• 4 cups flour
• 1 tbs ground cardamom
• 1 1/2 cups butter
• 3 cups sugar
• 2 tbs salt
• 1 tbs vanilla
• 1 tbs grated orange peel
• 1 tbs grated lemon peel
• 9 eggs
• 12 cups flour
• 3 cups raisins
• 1 cup chopped walnuts

Preparation:
Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cups milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the lukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2 hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt, vanilla and zest into the butter and add to the sponge. Gradually work in the flour until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins and knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crust from forming. Let rise until double in bulk. Roll into various sized balls and place in greased various sized metal cans you have saved. Oil the top of dough. Bake in a 350-degree oven. Baking time will vary depending on size of cans. When dough is done remove from pan and butter the crust. Place on baking rack to cool.

• 2 kg tvorog (Russian style cottage cheese)
• 300 g butter
• 400 g sour cream
• 4 ea eggs
• salt to taste

Preparation:
Paskha is a traditional dish for Easter table. Butter must be soft and supple.Put tvorog under weight for 2 hours, drain through the sieve twice (never use a mincer). Drained tvorog is souffle and light. Bring to boil butter, sour cream and 3 eggs in a separate pan, stirring constantly. Pour in hot mass in drained tvorog, add 1 egg and salt. Blend until homogenous. Fill in the Easter form (with a traditional drawing and ornaments). The bottom is covered with wet gauze. Cover with a plate and put a weight. Keep in the fridge for 12 hours.

• 1 pc active dry yeast
• 1/4 c warm water
• 1/3 c butter
• 3/2 c sugar
• 1 ea egg
• 3 ea egg yolks
• 1 ts vanilla extract
• 1 ts grated lemon peel
• 3/4 ts salt
• 3 1/2 c all-purpose flour
• confectioners' sugar
• oil to fry

Preparation:
Dissolve yeast in warm water. Cream butter and sugar until fluffy. Beat in egg, then egg yolks, one at a time. Add vanilla extract, lemon peel, dissolved yeast, and salt. Beat up until well mixed. Stir in flour gradually, adding enough to make a stiff dough. Turn dough onto a floured surface. Knead until smooth and elastic for about 10 minutes. Place in a floured bowl. Cover. Let rise until doubled. Shape little flat rounds. Fry in hot fat 2 to 3 minutes; turn to brown all sides. Drain doughnuts on paper towels and sprinkle with confectioners' sugar, if desired.