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A pumpkin lefse you ask? For sure because it's that time of the year! Nothing says Scandinavian like a delicious rolled-up lefse! Enjoyed by many all over the world, lefse is special to Minnesota due to its rich Scandinavian heritage. Mrs. Olson's lefse in particular has been the benchmark of this delicious flatbread made of potatoes. Sweet or savory, lefse is delicious which ever way you choose to serve!

Lefse is traditionally served with butter or butter and sugar. You can use brown sugar or sprinkle on a little cinnamon and you have a yummy dessert ready in minutes. RollUp Everything is delicious with a seafood salad - ham, pickle, cream cheese, turkey, spinach, veggie cream cheese - or with nutella, peanut butter and banana filling. It is also a great wrap for hotdogs and brats.

Choices:
  • Four Potato Lefse Packs (10 sheets per pack) with Two Laura's Pumpkin Lefse Packs (six sheets per pack)
  • Four Roll Up Everything Lefse Packs (eight sheets per pack) with Two Laura's Pumpkin Lefse Packs (six sheets per pack)

Additional Information:
  • Shelf Life:
    Potato Lefse - 30 days refrigerated or one year frozen
    Pumpkin Lefse - 21 days refrigerated or one year in freezer
    Wheat Lefse - 21 days refrigerated or one year in freezer
  • How To Ideas:
    Potato Lefse - Spread with your favorite toppings
    Pumpkin Lefse - Spread with butter and sprinkle with sugar
    Wheat Lefse - Spread with your favorite toppings
  • Country of Origin: USA

Check out the links here for nutritional information.

  • Potato Lefse
  • RollUp Everything
  • Pumpkin Lefse

    • Please see the Ingredients tab for ingredient information.

    Please Note: Wheat and Potato Lefse - Cholesterol-free.

    About Mrs. Olson's Lefse:
    Mrs. Olson's Lefse is made in Minnesota in a family owned bakery that has been mixing up batches of lefse since 1959. Based north of Gonvick, in Winsor Township, the company is located in the heart of a small agricultural community and most of the residents are of Scandinavian heritage. Mrs. Olson's Lefse is sold nationwide in supermarkets as well as specialty stores and mail order customers all over the U.S. and Canada.

Desserts    

Designer Chocolate:
Known as the food of the gods, nearly two-thirds of women eat chocolate candy or desserts weekly. Chocolate surely is a trend that has taken hold and has the masses clamoring for more; and the latest trend is not just any old chocolate... it's designer chocolate.

Scrumptious, smooth, creamy, rich, delectable and indulgent are just some of the adjectives often used to describe chocolate, the delightful substance of which the average American consumes 10 pounds each year. A cultural pastime and a sweet-tooth favorite, chocolate's taste and texture incite passion unlike any other confection. From hot chocolate to truffles to cookies to cakes, chocolate is well established as a substance Americans love to love. It makes some of the best gifts for just about any occasion.

Making Designer Chocolate:
Especially passionate for chocolate are chocolatiers, those who create fine chocolate with masterpiece-like artistry. Here's how they do it:

Chocolate's pleasure comes from the painstaking process that yields the finest varieties. Chocolate begins with the seeds from inside the fruit of the cacao tree, native to regions that include South America, Africa and Indonesia. These seeds are known as cocoa beans.

The beans are fermented and dried in the sun before they are ready to go to the chocolate maker. The chocolate maker roasts the beans, sorting and blending beans from different locales to create their own distinct flavors. Next, the beans are winnowed, a process that removes the meat, also known as the nib, of the cocoa bean from the shell. The meat or nib is then ground into a substance called chocolate liquor, which is pure, unsweetened chocolate.

Much talent is required to turn this chocolate liquor into fanciful and delectable treats. The chocolate maker adds sugar, flavoring (such as vanilla) and milk (found in milk chocolate) according to his or her own special recipe. Then conching occurs; this is done with a special machine that blends ingredients. The process can take from two to six days. Next, chocolate is tempered. This involves slowly heating the chocolate then slowly cooling the chocolate in order to let the cocoa butter solidify without separating from the rest of the ingredients. The exact processes and ingredients used by each chocolate maker determine the texture, quality and taste of the final product.

Ingredients:
  • PUMPKIN LEFSE: Dried potato flakes (mashed potatoes, mono and diglycerides, citric acid, sodium acid pyrophosphate), enriched, uncleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, dried pumpkin flakes, canola oil, nonfat dried milk, salt, pumpkin pie spice blend (ground cinnamon, nutmeg, ground ginger, ground cloves), sorbic acid (preserves freshness).
  • WHEAT LEFSE: Potato (dehydrated potato, mono and diglycerides, citric acid, sodium acid pyrophosphate), enriched wheat flour (malted barley, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, oat fiber, nonfat dry milk, salt, sorbic acid.
  • POTATO LEFSE: Water, dried potato (with mono and diglycerides, citric acid, sodium acid pyrophosphate), flour (with wheat flour, malted barley flour, iron niacin, thiamine monoitrate, riboflavin) vegetable shortening (canola oil), non-fat milk, salt, sorbic acid to preserve flavor and freshness.