| 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)
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“Ask ‘What would Jesus do?\” Apply the answer!”