Prepare your stomachs for the holidays

Photography Courtesy of Charlie

Lefse Recipe

     Courtney DuChene

     In large pot bring to a boil the following ingredients–stir to combine.

     10 cups water

     ½ pound margarine

     12 ounce can of evaporated milk

     1 tablespoon salt

     2 tablespoons sugar

     Butter, sugar and cinnamon for topping

     Once ingredients have come to a boil and are all combined remove from heat and stir in

10 cups of potato flakes.

     Cool mixture in a covered container overnight.     For this next part I recommend that you divide up the potato mixture into fourths and mix small batches as you go.  If you do it all at once the dough tends to get wet and sticky and hard to work with.

     For each 1/4″ of the potato mixture mix (with hands) in 1 ½” cup of flour (just to combine; don’t over work). Divide mixture into balls–they should be about 1/3″ cup each.  Dust the outside with flour and set on place in cool spot.

     Dough should be soft but not to sticky–if it is sticky you may need to add more flour (this will make the lefse tougher after it is cooked).

Rolling

     Use a well floured pastry cloth covered board. (I usually initially spread out about 1/4″ cup of flour evenly around the board and work it in the pastry cloth).

     Start with about two tablespoons of flour on middle of the board.

     Take a ball of dough, flatten out like when you start pizza dough, and make into a round, thick disk–about 5″ by 3/4″. Making sure it is floured well on both sides.

     Roll lightly out from the center of the lefse. Roll about five strokes, then pick up the lefse with the turner and fluff up the flower on the cloth with a butter

knife.

     Flip lefse over and do five more rolls out from the center and then pick up and flip.

     Each time you flip you need to fluff up the flour on the pastry cloth and flip and start the process over.   

     Each ball should roll a lefse to a 12″ diameter.

     Cook on 490 to 500 degree lefse grill. Cook about 30 seconds per side.

     Lay on towel and cover to cool.

     Once cooled, butter and top with cinnamon and sugar. Then, roll the lefse into tube shapes for eating.

     Wrap in plastic wrap to store.

Peanut Blossoms

     Emily Jolly

     1 3/4 cups flour

     1       teaspoon baking soda

     1/2    teaspoon salt

     11/2  cup sugar

     1/2    cup brown sugar

     1/2    cup shortening

     1/2    cup peanut butter

     1       egg

     2       tablespoons milk

     1       teaspoon vanilla

     48     chocolate kisses

Directions:

Cream shortening and peanut butter with sugars.  Add egg and mix well; add milk and vanilla.  Add dry ingredients. Shape dough into balls using a rounded teaspoon for each.  Roll balls in sugar; place on ungreased cookie sheets.  Bake at 375 degree for 10-12 minutes.  Top each cookie immediately with a Hershey Kiss and let chocolate set up.

Italian Chocolate Chip Cookies

     Emily Jolly

     4 cups of flour                                                

     2 eggs

     4 teaspoons Baking powder                             

     1/2 cup oil

     1 cup sugar                                                     

     1 cup milk

     1/2 cup cocoa                                                 

     1 teaspoon vanilla

     1/2 teaspoon cinnamon (rounded)                     

     1 cup mini chocolate chips and/or

     1/2 tsp cloves                                                     

     1 cup nuts (chopped)

     1/2 teaspoon all spice

     1/2 teaspoon nutmeg

     1/2 teaspoon salt

Directions:

     Mix all dry ingredients together.  Beat eggs, then add oil, milk and vanilla.  Gradually add dry ingredients and mix well.  Add chocolate chips (and nuts).  Mix well.

     Roll into balls and bake in 400 degree oven for 12 minutes  (I usually chill batter for an hour or so to make it easier to handle).  When cookies are cool, frost with Chocolate Icing.

Chocolate Icing

     3 cups confectionary sugar (powdered sugar) with 3 or 4 tablespoons cocoa; add 1 teaspoon vanilla, 2 or 4 tablespoons milk until thin enough to spread.  Let dry and enjoy!

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