3603 making lefse Recipes

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

boiling water, butter flavored shortening, evaporated milk, salt, white sugar, dry potato flakes, all-purpose flour, all-purpose flour

potatoes, milk, salt, flour, plus extra, flour , for kneading (i like to put about a cup or so in a small bowl for easy-shmeezy use)

russet potatoes, salt, butter , use real not margarine, evaporated milk, all-purpose flour, sugar

potatoes, butter, softened, cream, sugar, flour, flour, for rolling

water, oleo, salt, sugar, evaporated milk, instant mashed potatoes

baking idaho potatoes - i like using russet as well, salt, salted butter, homogenized milk or cream, sugar, all-purpose flour

mashed potatoes (best if riced), heavy cream, butter, salt, flour, divided

ground round (i use morning star soy crumbles to make it veggie) or 1 lb turkey (i use morning star soy crumbles to make it veggie), onion, chopped, minced garlic cloves, olive oil, chili powder, cumin, bell peppers, chopped (i use green & red ), brown rice, beef broth, tomato juice

potatoes, peeled diced, margarine, sugar, salt, all-purpose flour, butter , for spreading, sugar, for sprinkling

potatoes, cooked and mashed with, milk, salt, butter, baking powder, flour (amount is approximate)

red potatoes (do not remove skin), white potatoes (do not remove skin), dried potatoes, flour, plus more for dusting, salt, powdered sugar, butter, margarine, pair surgical gloves

buttermilk, baking soda (for buttermilk), fresh lemon juice, sugar, corn syrup, eggs, beaten, salt, flour

potatoes (should be about 5 cups when mashed), lard, butter, salt, cream, flour

cooked, mashed potatoes, chilled, all-purpose flour, butter or margarine, softened, sugar, salt, whipping cream, butter or margarine

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy

my nana used to make this in the summertime and we would eat it while it was still warm; it is 1 of my favorite recipes., potatoes; peeled, cubed and boiled, onion, chopped, stalk of celery, chopped, butter or margarine, raisins, chopped, fresh dill, chopped, dried rosemary, mayonnaise, extra virgin olive oil, apple cider vinegar, salt and pepper to taste