Making Lefse

Lefse has always been a part of our traditional family get-togethers but up until last week I'd never been a part of the lefse making fun.  My friend Sue Scheer was on schedule to host our December book club but because of the busyness of the holidays there were only 3 of us in attendance so we had the chance to make some lefse!  Lucky for us, Sue had already peeled 10 pounds of potatoes and processed the dough.

STEP ONE:  Making the dough

STANDARD LEFSE RECIPE:

10 pounds potatoes
1/2 cup butter
1/3 cup whipping cream
1 tablespoon salt
1 tablespoon sugar
2 1/2 cups flour

Peel potatoes and then boil until tender.  Run potatoes through a ricer and then add all ingredients except flour.  Once mixed, add flour until dough forms.  Refrigerate for one hour.

Me and Colleen making lefse at Sue's house

STEP 2:  ROLLING OUT


Break off 1/8 inch of dough and roll out on a floured pastry cloth using a rolling pin with a white sock over it - roll until extremely thin.

STEP 3:  COOK

Slide a lefse pastry stick underneath the middle of the dough and lay it out flat on 400 degree griddle.  Brown on each side.

STEP 4:  COVER

Once cooked, place lefse in a white towel that has been washed and dried without dryer sheets or else your lefse will taste like Bounce.     

I will end with some lefse pictured on my Grandma's dishes.  I think she would be proud.  Thank-you Sue!!

Lefse on my Grandma's dishes

And we just got in from a ski - how very Norwegian.  My dad has created some really great trails in and around Osseo, WI.

My Dad, Greta, Me and Gus going out for a ski

 

What traditional food do you make???  Have you been skiing lately?  We are off to go bowling - wish mw luck.  I'm a pretty bad bowler.  Merry Christmas!

Kristin