"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

State Fair Winning Lefse Recipe

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This recipe for State Fair Winning Lefse, by , is from The Churchill Family Cookbook, 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!

Contributor:  
Contributor:  
Donna Radtke

Category:
Category:

Ingredients:  
Ingredients:  
8 cups riced russet potatoes
cup butter
cup cream
Heat together in microwave.
1 tbsp. salt
1 tbsp. sugar
3 - 4 cups flour

Directions:
Directions:
Rice potatoes while hot. Add cream, butter, salt, and sugar. Either whip together with hand mixer or potato masher. It is important to do a good job of mixing. Cool. Add 1 cup flour to half (4 cups) to potato mixture. Knead about 5 - 7 minutes. Do not add flour to the other half until you have rolled out the first half. The remaining flour is for rolling. Roll mixture into thin pieces or small size balls. Lightly flour a pastry cloth and roll out lefse balls to ⅛ in. thickness. Bake on a lefse grill at 400 until bubbles form and each side has browned. Place on a damp cloth to cool slightly. Cover with a damp cloth.
5 lbs. Russet potatoes, little water as possible for boiling potatoes.

Personal Notes:
Personal Notes:
I took the lefse class in 2008 from Avis Brandt. Donna was the roller and Dennis was the baker. Now Brian, Sam, Tammy, Josie, and Jenna are my helpers. Many times we make lefse Thanksgiving weekend.

 

 

 

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