Prosphora

Before starting to bake Prosphora, please get permission from your parish priest. Next, obtain a religious seal, and seek training. Your priest can advise you on both those points. 4 from 1 vote Print Prosphora Course: Bread Ingredients 1 pkg. … Read More

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Sermon on the Pasch – St. Melitos

The mystery of the Pasch is new and old, eternal and temporal, corruptible and incorruptible, mortal and immortal. Old according to the Law, new according to the Word; temporal according to the world, eternal by grace; corruptible by the immolation … Read More

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Melopita (Honey Pie)

A traditional greek cheese and honey cake – traditionally made with Myzithra, though this can be substituted with ricotta cheese.… Read More

Melopita (Honey Pie)

A traditional greek cheese and honey cake – traditionally made with Myzithra, though this can be substituted with ricotta cheese.… Read More

Tsourekia

Ingredients: 2 cups, plus 2-3 tablespoons, milk 2 envelopes active dry yeast 8-9 cups bread flour 1 3/4 cups sugar 1 cup almonds, very finely chopped 1 teaspoon salt Grated rind of one orange 2 teaspoons finely ground aniseed 1/4 … Read More

Onion Skin Dyed Pascha Eggs

Include an egg for each person of your family! Often the women of our parish make many onion skin dyed pascha eggs, as they are passed out to those attending the Paschal services after the service is completed.… Read More

Egg cheese – Hrudka

This slightly sweet “cheese” is often used in Pascha baskets to remind us to be moderate in all things. It is wonderful when spread on kulich or pascha bread!… Read More

Kulich

This recipe from the recipe book “From a Monastery Kitchen” is a classic Pascha basket recipe – a delicious, rich bread topped with a sweet glaze. Often, people in my parish put their Paschal candles in the top of the bread.… Read More

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