| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Hand made |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Russet Potatoes |
| 1/2 |
c |
Heavy Cream |
| 8 |
|
Tbls Butter; Or Oleo |
| 1 |
|
Tbl Salt |
| 1 |
|
Tbl Sugar; (About) |
| 3 1/2 |
c |
Flour; * add 1 C/see below |
INSTRUCTIONS
Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to
room temperature. Refrig overnight Add 1 C.* Flour to 1/2 the Potato
mixture Knead together well.
After rolling/baking 1st half, Do the same to the saved 2nd half Add 1* Cup
of the FLOUR to it Use remaining* FLOUR for rolling lefse. Don't use too
much FLOUR for rolling. Roll mixture into thin pieces Bake on Lefse Grill
**I think the "sugar" in the recipe is what makes it successful. I seems to
be the one ingredient that isn't found in a hundred other similar lefse
recipes. It rolls like a dream... As you know it isn't easy to roll up
"mashed potatoes" without having them fall apart!
I taught Lefse Making for years, but my very favorite of all was this one:
[Bev]
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : (Bev in Montana)
A Message from our Provider:
“Times change, God doesn’t.”