The Lost Art Of Lefse Making Step By Step Food

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THE LOST ART OF LEFSE MAKING (STEP-BY-STEP)



The Lost Art of Lefse Making (Step-By-Step) image

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds.

Provided by Izzblizz

Categories     Breads

Time P2DT2h

Yield 25-30 Lefse rounds

Number Of Ingredients 6

8 cups riced potatoes, See instructions below (About 22-25 Medium Baking Potatoes)
3/4 cup butter or 3/4 cup margarine
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vegetable oil
3 cups flour (less if you can, beginners will probably need to use more)

Steps:

  • SPECIAL EQUIPMENT.
  • Potato Ricer.
  • Electric Lefse Pan (or substitute electric griddle or nonstick griddle).
  • Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer).
  • Grooved Lefse Rolling Pin (regular pin can work).
  • Canvas covering for your rolling pin is also desirable.
  • INSTRUCTIONS:.
  • Night before making lefse, peel, dice (1 inch pieces or so) and cook potatoes in boiling water until tender (about 20 minutes). Drain and return to still warm cooking pot over just turned off burner to allow potatoes to let off any extra steam so they don't have extra water.
  • Rice potatoes with potato ricer over butter/margarine until you have added 8 cups riced. Add sugar, salt, and vegetable oil. Stir until everything is melted.
  • Store mixture overnight in cool spot covered with paper towel.
  • Next morning, rice the mixture again through your potato ricer into a large bowl. Divide riced mixture into two batches.
  • Sift and mix one cup flour into one batch. Place the other in refrigerator until later.
  • Divide the batch you have added the flour to into 1/4 C to 1/3 C patties (smaller amount is easier for beginner). Keep two or three patties out for rolling. Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
  • Heat your Electric Lefse Pan or if using griddle to medium heat.
  • Flour rolling pin and board (if possible cover them with canvas and then flour). Roll each pattie as thin as possible, using flour as needed to prevent sticking, but as little as possible. Turn over once when rolling, lightly flouring board again.
  • Using your lefse stick, place stick on left end of lefse. Flip dough over stick and roll to right to roll up lefse on stick.
  • Place it on right side of Lefse pan or griddle and unroll. Lefse will begin bubbling and lightly browning. The more "bubbling " the more tender it will be. Use stick again to turn over and cook other side.
  • Remove lightly browned round from lefse pan or skillet with lefse stick, fold round into quarters and let cool on paper towels. Overlap each folded round slightly as you let cool to prevent edges from drying out.
  • Once finished with first batch, Mix one cup flour into remaining riced mix and repeat as above.
  • Let lefse cool completely before wrapping in plastic wrap and refrigerating or freezing in plastic bags.
  • Spread with butter, sprinkle with sugar, and warm slightly in microwave to eat in the traditional way.

Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 3.6, Cholesterol 14.6, Sodium 181.9, Carbohydrate 21.4, Fiber 1.5, Sugar 1.9, Protein 2.6

NORWEGIAN LEFSE



Norwegian Lefse image

I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

Provided by ElizabethKnicely

Categories     Breakfast

Time 1h

Yield 60 Lefse, 20 serving(s)

Number Of Ingredients 6

10 lbs potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 1/2 cups all-purpose flour

Steps:

  • Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  • Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  • Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Nutrition Facts : Calories 288.5, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.6, Sodium 404.8, Carbohydrate 52.3, Fiber 5.4, Sugar 2.5, Protein 6.3

LEFSE



Lefse image

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian!

Provided by Viking Knitter

Categories     Breads

Time P1DT20m

Yield 10-12 pieces

Number Of Ingredients 5

3 -4 potatoes
3/4 cup milk
1/2 teaspoon salt
4 cups flour, plus extra
flour, for kneading (I like to put about a cup or so in a small bowl for easy-shmeezy use)

Steps:

  • peel, wash, and dry the potatoes.
  • grate them using a hand grater or a food processor.
  • add the milk, salt, flour and mix well.
  • cover with a damp towel and let sit overnight.
  • the next day: on a flour covered board, roll out dough very thin.
  • Cut it into 6" round circles.
  • transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
  • wrap in warm towel until ready to serve.

NORWEGIAN LEFSE



Norwegian Lefse image

Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)

Provided by carolin_anderson

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

2 cups of plain mashed potatoes
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon salt
flour
vegetable oil

Steps:

  • In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
  • Kneed briefly on lightly floured board, adding flour to make the
  • dough non-sticky.
  • Divide dough into 12 equal balls; roll each on lightly floured
  • board into a circle paper thin.
  • Lightly oil a heavy skillet or crepe pan; set over medium heat.
  • Cook one at a time, until lightly browned, about one minute on
  • each side.
  • Stack on a plate with a paper towel in between each one.
  • Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

Nutrition Facts : Calories 39.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 162.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 0.8

ROAST TURKEY (EASY STEPS FOR NEW COOKS)



Roast Turkey (Easy Steps for New Cooks) image

With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking

Provided by Bergy

Categories     Whole Turkey

Time 6h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 (14 lb) turkey
1 teaspoon salt
1 teaspoon black pepper
1/2 cup butter or 1/2 cup margarine
2 tablespoons dried rosemary
2 tablespoons dried sage
2 tablespoons dried thyme
onion mushroom dressing (already posted on Genius Kitchen)

Steps:

  • Preheat oven to 325f and put a rack in a roasting pan.
  • N.B. If you use a foil roasting pan have it seated firmly on a solid tray do not attempt to carry it on it's own without bottom support.
  • Remove neck& giblets from the cavity of the bird Rinse turkey thoroughly inside and out patting it dry with a paper towel.
  • Sprinkle salt& pepper inside and over the skin of the bird Stuff the bird with dressing.
  • N.B. Do not do this until just before you are going to cook the bird.
  • Stuff the neck cavity as well as the body cavity.
  • Secure the neck flap with a skewer or stitch it Tie drumsticks together and close the body cavity securely.
  • In a small bowl combine butter,rosemary, sage& thyme, mix well Gently loosen the skin covering the breast, be careful not to tear it Spread herb mixture under the skin and over it Place turkey on rack in the roasting pan Roast the turkey basting every 20 minutes or so If the bird begins to brown too soon place a piece of tin foil loosely over it.
  • The bird is cooked when a meat thermometer reaches 180 degrees in the thickest part of the thigh Apprx 5 1/2 hours Remove turkey from roaster and let stand for 25 minutes Remove ALL the stuffing from the bird, Carve and Serve (Left over turkey and stuffing can be frozen as long as you freeze them separately) Make gravy in the roasting pan while the turkey is resting (a separate recipe will be posted or try one that is already posted).

SALLY'S NORWEGIAN LEFSE



Sally's Norwegian Lefse image

My mom was from Norway and she always made lefse every Christmas. This is her recipe for this tasty dessert.

Provided by morgainegeiser

Categories     Dessert

Time 1h15m

Yield 12-15 lefses

Number Of Ingredients 5

4 cups hot potatoes, mashed
1/4 cup melted butter
1/2 cup light cream
1 teaspoon salt
2 1/2 cups white flour

Steps:

  • Mix the first 4 ingredients together.
  • Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
  • If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
  • Chill the dough-balls for 30 minutes.
  • Roll out each ball on a pastry cloth until very thin.
  • Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
  • Cover with a towel or waxed paper after baking, to keep soft.
  • Serve buttered, and sprinkled with brown or granulated sugar.

Nutrition Facts : Calories 186.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 16.8, Sodium 228.6, Carbohydrate 29, Fiber 1.8, Sugar 0.5, Protein 4

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