Moskovskaya Paska---A sweet dessert or spread

This is a Bulgarian-Macedonian dessert or special snack that was popular in the coal regions and steel mill towns of Pennsylvania, and perhaps in other places as well. As such it is a part of the Appalachian food heritage as well as a part of Bulgarian-Macedonian cuisine. Let's break down some stereotypes about who lives/lived where and what people ate. My thought has been that this was probably something eaten on Easter (Pascha), but I could be wrong about that. And, anyway, why wait 'til then for a such a good and easy-to-make dish?

You're going to need:

* 1 lb. of cream cheese
* 1 dozen hard-boiled egg yolks
* A good handful of shelled walnut pieces
* 1 lb. of farmer's cheese
* One-half-pound of sweet butter
* Powdered sugar

Let your cheese and butter soften on your kitchen counter or table. Press those hard-boiled egg yolks through a strainer into a large mixing bowl. Blend the eggs, cheese and butter in the mixing bowl. Put that in your refrigerator for one day. Take it out and let it soften up. Add your sugar and nuts.

Now comes the hard part. Some people put this in a lined bowl or something uniquely shaped for serving. I don't, but some people do.

You want to keep this cold and scoop it out like ice cream.

You can decorate each serving with a Jordan almond if you like.

This is a dessert or it can be eaten with a nice bread as a snack or served at a party.