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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these. Ingredients:
6 cups water |
1/2 cup oleo |
1 tablespoon salt |
1 teaspoon sugar |
12 ounces evaporated milk |
6 cups instant mashed potatoes |
Directions:
1. Boil the water, oleo, salt and sugar together.
2. Add evaporated milk and instant potatoes mixing.
3. Cover and cool the mixture in the refrigerator overnight.
4. For every four cups of potatoes, add two cups of Robin Hood flour.
5. Mix dough with your hands.
6. Roll out dough on a floured board.
7. Bake on a lefse grill.
8. Flip the lefse over when brown spots appear.
9. Spread lefse with butter and sugar, roll and cut into squares.
10. If you want to freeze the lefse, make a mixture of two cups powdered sugar and 1/2 cup butter.
11. Spread the mixture on the lefse, fold and cut into squares and freeze.
12. Remove from freezer half an hour before serving.
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