1 - 10 of 20 for norwegian lefse
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Melt 1/2 cup lard in 2 cups hot milk. Add about 3-4 cups sifted flour and 1 teaspoon salt and mix well. If not enough liquid to roll, add a little ...
Mix potatoes, boiling water, butter, cream, sugar and salt. Let stand until cold (or overnight). Divide dough into four sections - add 1 cup flour to ...
Cook potatoes without salt and drain. Mash together with butter, cream and salt. Mix 3 cups potato mixture with 1 cup flour. Roll out very thin about ...
Bring all ingredients ... very thin on floured surface. Bake each lefse on a very hot griddle. Spread lefse with butter and brown sugar, roll up and eat!
Boil and rice ... and refrigerate. Preheat lefse grill to 400 ... between folds of dish towel. To serve spread with butter, sprinkle with sugar and roll up.
Cook potatoes with peel on. Drain and peel while they are still hot and then put them through a ricer. Put in large bowl and mix in 1/2 cup butter ...
Ahead of time, ... when rolling the lefse. Shape dough ... completely cool, fold in eighths. Wrap in plastic wrap, put in Zip Lock bags and freeze. Makes 7 lefse.
Add melted lard ... inch in diameter; chill at least 2 hours before rolling with a grooved lefse pin. Bake on lefse grill. This recipe makes 10 to 12 lefse.
Wash, pare and cook 6 medium potatoes 20 minutes until tender. Cut in half. Dry over heat. Mash or rice. Whip until fluffy, adding 1/4 cup butter, ...
Beat together; cover ... Should be limp. Lefse were used to ... a meatball. American- Norwegians butter their lefse, ... roll up to eat as a type of bread.
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