Making lefsa holds a special place in my heart and just one of the traditions I refuse to let die. Growing up I have very fond memories of going to grandma and grampa’s house for the holidays and eating a variety of Scandinavian favorites including soft lefse slathered with butter and sprinkled with cinnamon and sugar. Anoter treat they would make that I especially enjoyed was Flatbrod (flat-bread). Each year I set aside a day or two to make both. Not only do I enjoy it, I want to pass on those wonderful memories for our children and grandchildren enjoying Norweigian and Scandinavian family favorites that make my holiday season so special!!
Bring the first five ingredients to a boil. Remove from heat and add Hungry Jack Potato Flakes. Stir well and chill overnight. The next day, add 1-3/4 cup flour, keep kneading together to make a workable dough. Make into balls about the size of a golf ball and put into a large bowl. I keep the dough in the refrigerator and remove one ball at a time when I roll them out. Roll out one ball from the center turning it with the stick often (4-6 times). Keep the board floured. Make them as thin as you possibly can, it is the key to good lefse. If it sticks to the board rub some flour into the spot and scrape it with the edge of a butter knife. Occasionally you may have to scrape the end of the stick with the dull side (we want to scrape off the dough and not the wood) of a butter knife as well to keep it clean. If a sticky spot gets on it the lefse will tear. If a hole develops in a piece of lefse patch and roll it a little more. When it is thin enough, roll the piece onto the lefse stick and unroll it onto the griddle. Bake the lefse dough on a preheated 500 griddle for approximately one minute per side until you get some small to medium size brown spots. Turn it over with the lefse stick keeping the tip of the stick clean at all times (use the dull side of a butter knife). clean the griddle, as well as the stick, with a paper towel after each lefse is baked and removed. When done remove the baked lefse from the griddle and place on a kitchen towel and cover it with a piece of plastic wrap and top that off with another kitchen towel. Add to the stack as you cook them being careful to recover the pile with the plastic wrap and towel each time. Let them cool slowly (it may take hours).
Flatbrod (Flat Bread)
Combine dry ingredients; add wet ingredients. Stir until moistened. Roll into one big ball on a lightly floured counter. Then divide into four balls. Knead dough for 30 seconds on a well-floured surface. Cover dough to prevent drying. Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 10-inch circles. Place onto ungreased cookie sheet. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough. Bake in a preheated 375 degree oven for eight to 10 minutes. Cool on wire rack briefly before breaking along scored lines.
Beat eggs slightly. Add sugar, salt, milk and flour by hand. Do not use the beater. Heat a rosette iron in deep, hot oil, 375 degrees for two minutes. Drain excesss oil from iron. Dip in batter to 1/4 inch from top of the iron, then dip immediately into hot oil. Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With a fork, push rosette off iron onto a rack placed over paper towels. Reheat iron one minute, make next rosette. Sprinkle rosettes with either powdered sugar or granulated sugar.
GARY’S TIP: Candles will last much longer if stored in the freezer for a couple of hours before burning.
FOOD FOR THOUGHT: Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play and you will finally be able to move ahead towards the life that God intended for you ... With grace, strength, courage, happiness and confidence.