Homegrown with Hope: Sharing Holiday Family Recipes

Once a year, we reach back into the stores of our heritage and dust off old family recipes to serve our loved ones the stories from where they came and of who came before them. These two recipes come from both sides of my daughter’s family. Sharing them is a way we can celebrate our history and teach her about past generations.

Pomme-Pa's Fudge

3 cups sugar

1/2 - 1/3 cup cocoa powder

4 Tablespoons light corn syrup

3 Tablespoons butter

1/4 teaspoon salt

scant cup evaporated milk

Stir while cooking to keep from sticking. After temperature reaches 232 degrees (soft ball stage- takes about a half hour), put 1 tablespoon vanilla in a mixing bowl and add cocoa mixture and cool in a cold water bath until 160 to 190 degrees (stirring occasionally to even temperature). Then beat until mixture loses glossiness. Quickly spread into glass pan and chill before cutting.

Lefse Recipe using Potato Flakes

3 cups potato flakes

1 tsp. salt

1/4 cup butter

3/4 cup water

1 cup milk

1 cup flour

Combine potato flakes and salt in mixing bowl. Place 1/4cup butter in a 1-cup measuring cup and add water to make 1 cup measure. Transfer to sauce pan and bring to boil. Add this to dry mixture and mix well with fork. Add milk and mix well. Cover and refrigerate until mix is completely chilled. When dough is chilled, work in flour with your hands. Form into balls a little larger than golf ball size and place in container lined with a towel. Refrigerate overnight. Makes 12 lefse.