Lefse & Flatbrod Recipes

Instant Potato Lefse

Mix:

3 cups potato flakes
1 cup dry milk

1 2/3 tsp. salt
1 Tbsp. sugar

Heat:

3 cups water

1 stick margarine

and pour over the above mixture.

Refrigerate overnight

Next day:

Add 1 1/2 cup flour, cutting in with pastry blender or mix in with your hand. Divide into 16 portions and roll out. Cook on Lefse Grill, turn lefse over when brown spots appear.

Fresh Potato Lefse

5 large potatoes
1/2 cup sweet cream

3 Tbsps. butter
1 tsp. salt

Flour - Use 1/2 cup flour to each cup of mashed potatoes.

Boil potatoes, mash very fine and add cream, butter and salt. Mix well and let cool. Add flour. Turn on lightly floured board, knead and round up as for bread dough. Take piece of dough the size of an egg and roll as for pie crust, rolling as thin as possible with the Grooved Rolling Pin. Bake on top of stove or on pancake griddle until light brown, turning frequently to prevent scorching. Use moderate heat. When baked, place lefse between clean cloths to keep them from drying out.

Beat egg yolks lightly: add sugar and mix well. Add rest of ingredients. Take piece of dough, roll thin on floured board using the Grooved Rolling Pin for decorative effect. Cut in diamond shapes, make slit in one end, loop one corner through slit and fry in deep hot fat (375 F.) until lightly browned.

Ripplettes

3 cup flour
1/2 cup sugar
2 tsps. baking powder

1 cup butter
3 eggs
1/2 cup sweet cream

1 tsp. vanilla
Blanched almonds
Coarse sugar

Mix dry ingredients and butter as for pie crust. In another bowl, combine eggs, cream and vanilla. Mix together with first mixture and roll out with Grooved Rolling Pin. Cut into fancy shapes with cookie cutters. Brush tops with slightly beaten egg whites and sprinkle with coarse sugar and chopped blanched almonds. Bake 10 minutes at 375 F.

Pie crust

2 cups flour
2/3 cup shortening

1 tsp. salt
1/4 cup cold water

Sift dry ingredients into bowl, add shortening and blend. Add water, a little at a time. Round up dough and roll out on lightly floured board, using the Grooved Rolling Pin for easier rolling. For the top crust, a decorative effect may be obtained by rolling the Grooved Rolling Pin in different directions over the dough.