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RECIPES

Lokstad Products

Recipes courtesy of John Lokstad, Judy Lokstad, and Hildur Skierven

Potato Lefse

2 cups mashed potatoes

½ teaspoon salt

1 tablespoon shortening

1 ½ cups flour

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Add half of flour when rolling out very thin with a die cut rolling pin. Dough may be formed into a long roll then cut into pieces large enough to make a lefse to fit the size of the baking surface. Bake on both sides to a light brown on top of a hot stove, lefse plate or griddle. Use a long stick to aid in turning lefse.

Flat Bread

1 cup hot water

1 cup graham flour

2 tablespoons shortening

½ teaspoon salt

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Mix ingredients and let stand until cool. Add enough white flour to roll out thin. Follow same procedure as with potato lefse in rolling out. Bake on both sides to a light brown in hot oven or on lefse plate or on griddle.

Hardanger Lefse

2 cups cultured buttermilk

½ cup fruit juice such as pineapple

½ cup sugar

½ cup white syrup

2 teaspoons soda, added to buttermilk

3 beaten eggs

2 heaping teaspoons salt

Flour enough to roll out very thin with a die cut rolling pin, into size to fit your griddle. Bake on both sides to light brown in hot oven or on lefse plate or on griddle.

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Lefse may be softened by wrapping in a wet cloth before eating.

Grandma's Sugar Cookies

3 cups flour

1 cup shortening or margarine

Mix as for pie crust

Beat 2 eggs

1 cup sugar

Vanilla

1 teaspoons baking soda

3 tablespoons milk

A pinch of salt

 

Beat well and add to flour mixture. More flour may be added if needed. Put in refrigerator for a little while (over night is too long). Roll thin, cut, sprinkle with sugar and bake in 350-400 degree oven.

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LOKSTAD PRODUCTS | JENKINS, MN
651-491-0211 | INFO@LOKSTADPRODUCTS.COM

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