RECIPES
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
​
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
​
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.
​
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.