Gramp’s Kitchen – Lefse

It is my understanding that Grandpa’s Lefse recipe was one that he had memorized & that he didn’t always make it the same way. I’m guessing that what he made may have been based off of one of these recipes.

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Lefse’

Boil Together:

5 cups water
1 ¼ stick of margarine
1 stick butter
1 tablespoon of salt

Add 1 cup half & half
1 ½ cup milk

Remove from heat and add 1 -14 oz package instant mashed potatoes
Do not whip – stir in Let set 1 minute and stir again cover and let set over night

Next day add about 5 – 5 ½ cups of flour or until dough is right.

Roll our into plate sized circles on a floured surface

Bake on a lefse’ griddle about 30 seconds on each side

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Lefsa

3 cups riced potatoes
½ cup lard
1 tablespoon sugar
½ teaspoon baking powder
1 teaspoon salt
1 ½ cup sifted flour
16 cups riced potatoes = 10 lbs = 68 Lefsa

____

Lefsa

4 Cup riced potatoes
½ cup cream
2 tablespoon shortening
2 cups flour
1 cup flour for rolling

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Lefse

5 Cup water
1 ¼ sticks butter
1 stick margarine
1 tablespoon salt
1 ½ cup milk
1 cup half and half
14 oz instant mashed potatoes
Flour

Bring to boil the water, butter, margarine, salt, add milk and half & half. Add 14 oz bag of potatoes. Mix well and chill overnight. Mix 4 cups above mixture with 2 cups flour. Roll thin and fry on hot griddle.

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Original Norwegian Lefse

8 cup flour
2 teaspoon salt
1 tablespoon sugar
4 cup milk
½ cup lard or ole

Scald milk then add lard: cool, add salt & sugar: roll & bake

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*Recipe from unknown source. Found in my Grandparents kitchen.

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