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Lefse Recipe

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This recipe for Lefse, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 C. Potatoes, peeled, boiled & mashed very fine
2 Tbsp. Cream
2 Tbsp. Butter, softened or melted
3 C. Flour
1 tsp. Salt
1 tsp. Granulated sugar

Directions:
Directions:
Blend potatoes, cream, butter, salt, and sugar together. Chill covered overnight.
Add flour, 1 C. at a time (To prevent dough from becoming tough, do not add too much flour or handle the dough more than necessary).
Take a ball of dough (about the size of a plum) and roll it out very thin.
Cook on a heated griddle until brown spots form. Use a Lefse stick (a long stick) to turn and handle Lefse.
To keep Lefse soft, place between clean towels when removed from griddle.
Repeat this process until all dough has been cooked.
Cool. Store in plastic bags in the refrigerator.

Personal Notes:
Personal Notes:
This is traditional to serve on holidays. Spread with soft butter, sprinkle with sugar and cinnamon or brown sugar. Roll-up, eat and enjoy!

 

 

 

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