Norwegian Recipe's

Grandma Petra's Flatbread Provided by Lorenchia Scott

lefse grill 400 deg.
oven 300 deg.
3 cups white flour1 cup rye/grahm flour
1/2 cup butter or margarine (Grandma used lard)

1 tsp. or less salt.

Cut butter into dry ingredients
add 1 1/2 cups cold water (more if needed)
Mix as pie crust
Make or roll dough into about 2 inch balls like meatballs
Keep covered and keep in refrig. Take out one ball at a time and roll very thin with corrugated rolling pin to an 8-9 inch circle. Put on lefse grill with a long lefse stick. Prick bubbles. When getting light brown on one side, turn to other. Put flatbread on an upside down cookie sheet in 300 degree oven. Watch carefully. It is in the oven to finish the baking. two to 3 minutes. When done, they can be piled one upon another until cooled.

Work out your own routine in the baking. I use a regular rolling pin to roll it out and corrugated for the last rolling.

Norwegian Sodsuppe (Sweet Soup) Provided by Lorenchia Scott
First: mix 8 cups cold water and 2/3 cups tapiocca - let set for 5 minutes.
Then add 1 1/2 cups sugar
2 cups prunes
3 cups seedless raisins
1 cup currants
2-4 sticks cinnamon

At medium or low heat, cook until tapioca has thickened and become clear. Stir almost consistantly during the slow cooking.
When tapioca is clear, add 1/2 tsp. salt, 4 cups grape juice and cook a few minutes longer and then add 1/2 cup lemon juice.

Grandma Petra served this warm. Aunt Dora, Glen Kvernmo's mother, was very fussy and not one of the prunes should be broken. I used seedless prunes and am not concerned about the prunes.

Risegrot Provided by Lorenchia Scott
1 qt milk
2/3 cup rice (I use less)

Cook in double boiler covered. Stir frequently until rice is soft. When starting to thicken, add a little salt (salt thickens)

Grandma Petra's serving style was to put the risegrot in a bowl. Add a dab of butter in the middle and sprinkle with sugar and cinnamon mixture. Grandma served it warm. Can be eaten warm or cold.

Lefse recipe from the internet

This is the recipe of Gladys Hove - the Lefse Hall of Fame's first inductee!
Peel potatoes (Gladys liked red "spuds"), boil until somewhat soft (no salt).
Put potatoes through ricer (or mash). You need four (4) cups after they have been mashed.
Add 1/4 cup of lard (or shortening)
Add 1 tsp. salt
Add 1 tsp. sugar

When cool, add approximately 3/4 cup flour (use extra 1/4 cup when rolling out dough)
Flour pastry cloth; plug in lefse grill (or pancake griddle)
Divide dough into approximately 2" balls
Roll out with rolling pin (it's good to use a rolling pin sock on it!) until very thin
Use lefse stick to put on the lefse grill (at 400 degrees)
Turn lefse with stick when bubbly and brown spotted
Remove and cover with cloth
Cool and package in plastic wrap
Lefse can be frozen but is better EATEN!

TIPS FOR MAKING LEFSE
Gladys Hove, the first inductee into the Lefse Hall of Fame, shared these tips with the founder's wife:
+ Put a bread board under the lefse grill - it gets very hot!
+ Can eat lefse warm; if it has cooled just microwave for a few seconds and add butter and sugar
+ Don't put salt in the potatoes when boiling them
+ Rice or mash the potatoes as soon as they are done boiling (somewhat soft)
+ Use a "stocking" (cover) over the rolling pin (Gladys used two!)
+ Sprinkle and rub flour on the rolling pin
+ Place the dough on a floured board
+ Use a pastry cloth and board to roll on (or you can just roll on the counter)
+ Cover lefse with cloth while cooling
+ Freeze only after completely cooled
+ Wash the rolling pin cover and pastry board cover in the washing machine
+ Gotta have a turner - lefse stick - of some sort!
+ It's important to add more flour to the board and rub it in the board each time before returning lefse to board
+ Turn the lefse while it's on the grill a few times - just don't leave it there!
+ Rub the grill with a wad of bunched up waxed paper to clean the surface each time!
+Cover the lefse with a cotton cloth dish towel
+Cool before wrapping in Saran Wrap
+ Place the cooled lefse in a plastic baggie and freeze
+ It will keep well in the freezer for a year or more
To be sung while making lefse:

The Lefse Song
Author Unknown (If you know, please tell us)

[Sung to the tune of "Camptown Races"]
Norsky ladies sing dis song...Uff Da! Uff Da.
Bake dat lefse all day long...all da Uff Da day.
Bake it till it's almost brown...Uff Da! Uff Da.

Makes you yump yust like a clown...all da Uff Da Day.

(CHORUS)
Gonna bake all night...gonNa bake all day
I'll spend my money on potatoes and flour...
To have me an Uff Da day.

Vent down town for some lutefisk...Uff Da! Uff Da!
De vedder vas so cold and brisk, all da Uff Da day.
Used my lefse for a Mackinaw...Uff Da...Uff Da
Greatest yacket I ever saw...Lefse saved da day.

(CHORUS)

Vent to town in my Model T...Uff Da...Uff Da.
Tire vent flat and I said "poor me."...it Vas an Uff Da day
Used dat lefse for a patch...Uff Da...Uff Da!
Now I gotta bake me anodder batch...Oh da Uff Da day.

(CHORUS)

Last vinter I lost my undervear...Uff Da! Uff Da!
But dis Norvegian didn't care...all da Uff Da day.
Sewed some lefse into BVD's...Uff Da...Uff Da.
Fixed me up so I didn't freeze...all da Uff Da day.

(CHORUS)

Ven day ask me how I spell "relief"...Uff Da...Uff Da
I tell dem lefse saves me grief, any Uff Da day
Don't need Rolaids or Di-Yell...Uff Da, Uff Da
Yust give me lefse and I'll get well, any old Uff Da day.

(FINAL CHORUS)

Krumbkake - by Emma Winsness and Cora Winsness Matthews provided by Caryl Matthews Luis
Here is Mom's and Gramma's recipe:
Makes 3 dozen with large iron, 4 dozen with smaller iron.

2 eggs (large) beaten
1 cup sugar
1 cup heavy whipping cream
1/4 cup melted butter
1 tsp vanilla
1 3/4 cup flour (nearly a full 2 cups)
1/2 tsp cardimon
pinch of salt

Bake on Krumbkake iron and roll on wooden horn

Have burner of stove between medium high and high heat. Spray the iron lightly with Pam non stick spray before starting. Heat the iron over the heat for about 3 minutes and keep turning so each side is equally hot. Drop a FULL tsp of dough onto the iron in the center and close the iron and slightly pinch the handles together briefly. Cook for about 20 seconds then turn the iron over and cook for another 20 seconds. Lift off the cookie with a knife blade and transfer to the counter and roll the cookie around the horn. It will take the shape of the horn and be firm in about 20 to 30 seconds.

I keep turning the iron after I have taken the cookie off to roll it so that the heat side of the iron doesn't get too hot. If it gets too hot, the one side of the cookie will get very dark. You usually burn the first couple of cookies until the iron gets at just the right temperature. The 20 seconds is just an estimate, really. I've done 30 seconds and they are fine. It really depends on how hot the burner is. Of course, AT NO TIME can you be interrupted and talk on the phone. This is precision cooking at its finest!!! Keep the Krums (as Gary calls them) in an airtight container. They are only good if they are crisp. They don't do well in high humidity. Mom made these in July for a friend's wedding years ago and they were a disaster and Mom was not a happy camper. So that is why they are made only in the winter.

They are best when cooked on a "seasoned" iron. Of course, how do you get a "seasoned" iron until you do it yourself!! Once you have a seasoned iron, DON"T wash it in soap and water, just rinse it off in how water. You need all the build up of the butter in the recipe for years and years to get the "seasoned" iron.

Now, no one is counting calories in this recipe. They are just very very good, so what the heck. Most people look at the krums and wonder what to do with them. You break off pieces of it and enjoy. Some people also fill them with a cream filling like a cream puff but the only way I ever saw Mom serve these was just plain. Of course, they were served with Spritz cookies and lady fingers (or Mexican weddings cakes). Occasionlly she would make Rosettes but not that often as we liked the Krums the best.

The hardest part is finding the iron. Hope you have one, if not check out Kitchen specialty shops.