Recipes?

[Heming]

Now, Heming....

I know Lefse when I see it...

well, you're almost right, of course. Potato lefse isn't common where I grew up, but tattie scones actually are. I believe the lefse would be without butter and with more flour.

But lefse and thin bread is lovely, and still a staple food here. Seems to me the emigrants only bring them out for Christmas, which is a shame.

All-bran scones:
take any all-bran flour of your liking, about a cup, and rub in a good dollop of butter. Add two tbsp sugar and one tsp baking soda. Don't use soda if flour is self raising. Add finely chopped dried fruits to taste, and finally about three fl oz buttermilk. Of course the quantity of milk depends on the weather, how much butter you added, your mother's maiden name etc -- the dough should be a bit firmer than for muffins, but much looser than for bread. Mix well, but stir AS LITTLE AS POSSIBLE to avoid brick scones.

Place egg sized dollops on greased parchment (not kidding) and bake in a hot oven till golden.