Oh- but I can still
make Lefse. This wonderful treat of Christmas (for Scandinavians) made from potatoes, ¼ cup of butter, 3 table spoons of sugar, a cup of milk, and two cups of flour. Hurray for Lefse!!
This Saturday, my mom and I measured out the left over mash potatoes from thanks giving – and it was enough for a whole batch of Lefse. SO we put on our aprons, plugged in the griddle, and started working.
Lefse is not the easiest thing to make. It requires you to rice your potatoes, mix in your ingredients, then to roll out a spoon full of dough on a floured board. Then using long sticks – the flat dough (you should almost be able to read through it) is placed on the griddle and baked for 4-5 minutes. Presto! Lefse!
The challenge is that I like Lefse with a little butter and sugar on it – I did discover it is wonderful with apple butter on as well! (And that is only a 2 point stamp!) There is still the taste of Christmas in the times of rationing.
It was fun to work hard with someone else - and now both of our freezers are full with Lefsa (about 3 dozen large circles that is cut into 4's). I can imagine that is what the canning circles were like- everyone working together to put up food for winter.
Stay tuned to hear about my war cake (it is a substitute for fruit cake from 1940’s)…