State Fair Winning Lefse Recipe
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Ingredients: |
Ingredients: 8 cups riced russet potatoes ½ cup butter ½ cup cream Heat together in microwave. 1 tbsp. salt 1 tbsp. sugar 3½ - 4 cups flour
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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. |
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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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