Lefse Recipe

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This recipe for Lefse is from Tweed-Campbell and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Bread and Muffins

Ingredients:	Ingredients: • 2 quarts cooked and riced potatoes (Idaho). (This is about 6 large potatoes.) • 1 stick oleo • 3 Tbsp. powdered sugar • 2 tsps. salt • 1/2 cup half and half. • • 2 cups flour

Directions:	Directions: Mix all ingredients--except flour-- to the riced potatoes. Cool overnight Add 2 cups flour--about 1/2 cup at a time--mix well (I use my hands). Roll into 3 loaves, wrap in wax paper, refrigerate. Cut off one piece at a time (put unused back in refrigerator) roll out thin on floured board and bake on lefse grill. Cool between cotton dish towels. May be stacked with towels in between. When cooled, fold and put in plastic bags. It may be kept in refrigerator for no more than a week or in the freezer for a couple months.

Number Of Servings:	Number Of Servings: 12-14 lefse
Personal Notes:	Personal Notes: It really works well to have one person roll out the lefse and the other bake it and turn over when needed

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Lefse Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Number Of Servings:

Number Of Servings:

Personal Notes:

Personal Notes: