Sandys Lefse Recipes

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 balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.

Steps:

• Mix with wooden spoon.
• Form into balls and roll with rolling pin on floured surface.
• Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
• When done place on absorbent towel and place towel on top until cool.
• When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.

Steps:

• Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.
• Heat griddle to 450 degrees F or more.
• Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.
• Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different.

Steps:

• In a large bowl combine flour, sugar and salt.
• Put milk and lard in pan heat to scalding point.
• When it begins to bubble pour all milk over the flour mixture.
• Keep stirring until all flour has been mixed into the milk.
• Let cool.
• Pinch off walnut size portions and roll THIN. About the size of a dinner plate.
• Bake on lefse iron or large griddle.
• Watch carefully, so not to burn them, it only takes a minute for this step.
• When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
• Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out.
• Store in airtight container or freeze.
• Butter and sprinkles lightly with sugar, roll up and eat.
• If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.

Steps:

• Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
• Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
• Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
• Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
• Repeat rolling and cooking steps with the remaining dough.