Instant Potato Lefse -- Quad-Cities Online Recipe Book
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Side Dishes:

Instant Potato Lefse

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Ingredients

6 cups water
6 tablespoons whipping cream
1 stick butter
2 teaspoons salt
6 cups dry instant potatoes ("I use Betty Crocker Potato Buds.")
3 cups white flour, or more as needed
Butter
Cinnamon
Sugar

Instructions

In the evening before, boil water in a 6-quart pan. Turn stove off and add cream, butter, salt and dry instant potatoes. Stir and cool (real cold). Place in refrigerator overnight. Pan of potato mixture must be covered with a cloth.

The next morning, by hand, add 3 cups of white flour to potato mixture. Knead a few minutes, adding more white flour as needed.

Scoop into balls with an ice cream scoop, enough for one lefse. Keep little balls stored on a cookie sheet in refrigerator taking out a couple at a time.

Roll these out with a cloth covered rolling pin and roll each ball on a pastry cloth covered with a dusting of flour.

Bake on ungreased griddle at 425 degrees. When ready to eat, butter and sprinkle with cinnamon and sugar.

Gail Ann Riedesel
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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