Grandma Ruth's Lefse: Difference between revisions
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New page: {{RecipeSummary |PrepTime=1 hr |CookTime=1 hr |Source=Ruth Hegge |Rating= |Yield= }} === Ingredients === * 2 qts Idaho potatoes * 2 T sugar * 1/4 c butter * 1/3 c evaporated milk * 2 c fl... |
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Revision as of 18:43, 29 September 2009
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | 1 hr |
| Source | Ruth Hegge |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 2 qts Idaho potatoes
- 2 T sugar
- 1/4 c butter
- 1/3 c evaporated milk
- 2 c flour
Preparation
Cook 2 quarts of potatoes in salted water until easily pierced with a fork. Mash potatoes with electric mixer (or foodmill or ricer) until completely free of lumps.
Add sugar, butter and evaporated milk. Let cool completely; refrigerate.
Knead in about 2+ cups of flour to 4 c potatoes. Roll with lefse rolling pin (best to cover it with a "stocking"); pastry cloth must be well floured.
Bake on hot lefse grill until small bubbles form - turn once.
Let lefse steam/cool between several dish towels until completely cooled.
