As good as (if not better than) making it from scratch

Posted by Sarah on 5th Dec 2011

I've had 3 ill-fated attempts at making lefse from scratch. Once we used too much flour and didn't know we should chill the dough. Once we had no ricer and our dough had lumps. Once I used a recipe that called for way too much cream. I've used the HOJ box mix twice and each time the lefse was perfect! Highly recommend this mix.