Celebrate an Extra Sweet Holiday Season

Holidays in South Dakota are rooted in rich traditions and sprinkled with extra sweet memories. From fabulously flaky pies to carefully crafted lefse, we're sharing our favorite recipes from around the state that will help you make your holidays a bit more tasty this year. Don't forget to find us on Facebook to share your favorites with us!


3 1/4 cups flour
1 1/3 cup milk
1 cake compressed yeast
​3 tbs. sugar
1 tsp salt
3 tbs. shortening
1 egg
For custard:
1 pint cream
6 eggs
4 tbs. sugar

Scald milk and cool until lukewarm. Dissolve yeast and sugar in 1/3 cup warm milk. Sift flour. Combine dissolved yeast and sugar, 1 egg, salt and remainder of milk. Add 1/2 the flour and beat thouroughly. Add melted shortening. Add remainder of flour gradually and beat. Turn onto slightly floured board and knead well. Place in bowl, cover and allow to rise in warm place until double in size, about 1 1/2 hour. Punch down and let rise again. Cut into kuchen size and roll 1/2 inch thick. Let rise about 10 minutes. Slice or place any available fruit on kuchen and cover with custard made of 1 pint cream, 6 beaten eggs, and 4 tbs sugar. If fruit is tart, sprinkle more sugar on it. Sprinkle cinnamon on top of custard to add flavor.  Bake until brown.


4 cups mashed potatoes (no lumps)
2 tsp salt
1/2 cup butter
1/2 cup cream 
2 cups flour

Mix potatoes, salt, cream and butter and chill over night.  Before rolling out, add 2 cups flour. Mix with electronic mixer that has a dough hook.  Add lots of flour to board and pin, and roll flat like a tortilla.
Cook on lefse griddles at 375-400 degrees until hot, then turn down to 350.  Roll up with butter, sugar or brown sugar and serve.

Rhubarb Custard Pie:

Mix together:
3 eggs, beaten slightly
2 2/3 tbs milk
Stir in:
2 cups sugar
4 tbs flour
3/4 tsp nutmeg
4 cups chopped rhubarb

Pour into 9” pie shell, place a couple pats of butter on top then top with crust.  Sprinkle cinnamon sugar on crust before baking.  Bake at 400 degrees for approximately 50-60 min.
You may add foil around the crust edge and remove the last 15 minutes to prevent the crimped edge from burning.