This is old news if you’re from northern Michigan and grew up eating Upper Peninsula Pasties! This recipe makes six 5-inch pasties. Preheat oven to 400F. In a large mixing bowl, beat the cream ...
The recipes haven’t changed since 1947, and neither has the dedication to quality. Each pasty is made fresh daily, using locally sourced ingredients whenever possible. It’s like tasting a piece of ...
Welcome to Michigan’s Upper Peninsula, where pasties aren’t just food—they’re a way of life. This road trip will lead you to ...
An issue of The Daily Alta California from 1885 lists a recipe that suggests spreading ... been created at the Beltline Bar in Grand Rapids, Michigan, the restaurant's website says.
Together, Ellie and Don raised three wonderful sons: Donald “Don” (Lynn) of Vacaville, California; Terry (Lori) of Allouez, Michigan ... making pasties, cookies, povitica, and other desserts, and ...
When the vinegar, etc. is finished boiling add it to the jar and seal while hot. Leave for 2-3 weeks then sling on yer kilt and scream like a highland haggis! Hoots mon, these eegs'r flimmin' braw!
I got this recipe by marriage, thirty-some odd years ago. My wife Debby’s family has been making these since who knows when. Yields one dozen eggs. They're best if left for three or four days before ...
Poundbakery's New Year's resolution was to improve the filling in their top four Pasties and of course their best seller - the Sausage Roll. The new recipe savouries are available to purchase in ...
In this week's Appalachian Ingenuity column, Susi Gott Séguret explores the topic and recipe for Grandmother’s two-minute all ...