Recipes from Lodge Members - Breads
(Sol-Land Lodge Recipe)
1 box 13.75 oz. box instant potato flakes
2 cubes butter
2 Tbsp sugar
4 tsp salt
2 C Heavy Cream
6 2/3 C water
In large saucepan add butter, salt, sugar to water. Bring to barely a boil (butter melted). Put cream in large mixing bowl, add boiling water, then potato flakes. Mix well. Allow to cool slightly. Divide into 3 C. portions. Wrap in saran and chill over night. One box makes just over 11 C.
To each 3 C. of potato mix, add about 1 and 1/3 C. of flour. Mix in 1 C. and then add the remaining flour as needed. It should be no longer sticky and should be able to roll. Roll into a log and cut into 10 or 11 sections. Keep remaining dough chilled.
On well floured pastry cloth., using a scored rolling pin with pastry sock, roll each round very thin. You should see cloth pattern through the dough. Lift dough with lefse stick and lay on hot grill (about 400-425 degrees). Turn when lightly browned. Place lefse between towels to cool. Store cooled lefse in plastic bags in fridge or freezer. Makes about 40 rounds.
Traditional and popular potato flat bread.
18 Potatoes 1 teaspoon salt
2 Tablespoons Lard Flour
Boil and mash or rice potatoes. Cool. Add lard, salt and flour, a little at a time until dough can be rolled out easily. Roll as thin as possible. Bake on top of stove or on a pancake griddle until a light brown, turning frequently to prevent scorching. Use moderate heat.
Although lefse can be served many ways, a popular way to eat it is rolled up with butter, cinnamon and sugar!
Flat breads are often crisp, but this one is soft. It was my great grandma Wick's recipe as published in her Fargo, N.D. Lutheran Church cookbook. The graham flour really gives it a great flavor. - D.J. Watson
1 cup graham flour 1 tsp. salt
2 cups white flour 1 Tbsp. shortening
2 cups boiling water
Mix ingredients and let stand until cold. Add more flour and roll thin. Bake in 425° oven on a flat surface. Bake to golden brown (about 8 - 12 minutes). Cut with a pizza cutter into individual pieces after baking.
This is a Danish recipe and requires a special pan to make (see right). The secret to a perfect æbleskiver is cake flour. The result is a light and fluffy, ball-shaped cake. Click this link for a web site specializing in æbleskiver pans and mixes.
4 eggs, separated ¼ cup melted shortening
1 Tbsp. sugar 2 cups cake flour
1 tsp. baking powder 2 scant cups milk
½ tsp. salt
Beat egg yolks. Add sugar. Sift together remaining dry ingredients and add alternately with milk. Add melted shortening, mixing well. In separate bowl, beat egg whites until stiff. Fold into batter. Bake.
From Greg Holter
1 ¼ cup milk ½ tsp. salt
¾ cup + 1½ Tbsp. plain flour 2-3 Tbsp. melted butter
Mix well all the ingredients to a batter. Let the batter rest for 20-30 minutes. Place a small ladle full of batter in a hot frying pan, swirl the pan to distribute the batter. Turn when brown on one side. Serve with jam or sugar.
Found on the Desserts page