3 c. boiled & riced potatoes
1 tsp. salt
4 T. Crisco or other melted shortening
1 T. sugar
2 T. sweet cream
1 c. flour
Boil and rice potatoes. Add all ingredients, except for flour. Cool thoroughly. Mix in flour, roll thin and bake on lefsa grill. Makes about 11.
Mae Holm
1 c. diced raw potatoes
1 c. water
1 pkg. yeast
4 c. sifted flour
1 1/2 tsp. salt
1 T. flour
3 T. fat
Cook the potatoes in water until soft; drain. Save 1 cup of the potato water. Rice the potatoes, soften the yeast in lukewarm potato water. Sift 3 1/2 cups flour with salt and sugar. Rub in the fat with fingertips. Add yeast liquid and potatoes. Knead dough until it springs back with finger. Add more flour, if needed. Put into greased bowl, let rise until double. Shape into buns or rolls.
Mae Holm
4 c. water, warm
4 1/2 tsp. yeast
5 tsp. sugar
Let rest 10 minutes.
1 c. warm water over 2/3 c. potato buds
4 tsp. salt
5 T. butter or lard
2/3 c. powdered milk
Flour (about 11 c.)
Mix and knead. Let rise, punch down, let rise again. Put in greased bread pans, let rise. Bake at 375° for 40 minutes.
Colleen Anderson
3 c. riced potatoes
1 tsp. salt
5 T. melted shortening (3 T. butter + 2 T. lard)
2 T. cream
1 tsp. sugar
3/4 to 1 c. flour
Mix all, except for flour; cool. When ready to roll, add flour to make medium-soft balls. Roll and bake on lefsa grill.
Note: The trick is not to add flour until ready to roll lefsa, to prevent stickiness.
Colleen Anderson
2 1/4 c. sugar
1 c. butter
3 eggs
2 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/4 tsp. salt
1 1/4 c. mashed potatoes
1 1/2 c. cooked pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla
Cream sugar and butter in large bowl. Add eggs, one at a time, using electric mixer. Sift together dry ingredients; add to creamed mixture, blending well. Add potatoes, pumpkin, oil and vanilla; blend well. Grease 2 loaf pans, divide batter between pans. Bake at 350° for 1 hour.
Yield: 2 loaves
Rose Fuchs
10 lb. potatoes, cooked & riced
Add while potatoes are hot:
2 sticks margarine
1 c. whipping cream
1/2 c. sugar
1 T. salt
Cool overnight. To 4 cups of above mixture, add 3/4 cup white flour and mix well. Make a roll 3 to 4-inches in diameter. Cut off about 3/4-inch slice and roll out on a well-floured canvas-covered board until very thin. Fry on a hot griddle until bubbles are brown. Turn and fry other side. Makes 45 to 50 pieces.
Margaret Sondreal
7 c. riced potatoes (riced when hot & again when cold)
1/4 c. whipping cream (add to cold potatoes; mix like pie crust, until very fine)
2 c. flour
1/2 c. butter
1 T. sugar
1 tsp. salt
Mix with the potatoes and cream until well blended. Form into 1 1/2 to 4-ounce balls. Then roll out and fry. This is the recipe Sharon Church Women use.
Fern Bunde
3/4 c. sugar
3/4 c. hot mashed potatoes
1 1/2 c. warm potato water, (110° to 115°)
2 pkg. active dry yeast
1/2 c. butter or margarine, softened
2 eggs
2 tsp. salt
6 1/2 c. all-purpose flour
FILLING:
1 1/3 c. packed brown sugar
1/2 tsp. cinnamon
3 T. cream
2 T. butter
1/2 c. chopped pecans
In a large mixing bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover, and let yeast rise in a warm place for 1 hour. Meanwhile, combine filling ingredients and set aside. Stir dough down and mix in soft butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Divide dough in half, on a floured surface. Roll each portion into a 12×12-inch square. Divide filling and spread over each square to within 1-inch of the edges. Roll up, jellyroll-style, and cut each roll into 9 slices. Place in a greased 9×9- inch baking pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 to 40 minutes, or until golden. Drizzle with a confectioners’ sugar icing, if desired.
Yield: 18 rolls
Jane Shephard
2 tsp. yeast
3 c. bread flour
1 T. sugar
1 1/2 tsp. salt
2 1/2 tsp. butter
2 T. instant potato flakes
3 T. dry milk
1 1/2 c. water
Place ingredients in your bread maker according to the manufacturer’s instructions. Bake on white bread setting.
Karen Shephard
8 c. riced or mashed potatoes
2/3 c. corn oil
1/2 c. evaporated milk
2 tsp. salt
2 c. flour
Cook the potatoes. Rice or mash the potatoes and add the corn oil, evaporated milk and salt. Leave until cool. When cool, add flour to make a soft dough. Roll out thin, on a floured surface, and bake on lefse grill at 500°. Makes about 3 dozen.
Jacqueline Rutherford