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Yooper Girl: Upper Peninsula Michigan Blank Lined Journal for Women & Girls | Publishing, Yooper | ISBN: | Kostenloser Versand für alle. kulturskafferiet.se: De Elliot Bros. – Yooper Girls jetzt kaufen. Bewertung, Yooper Girls. Folk / Folklore, Folk, Folk & Traditional. Leigha | The Yooper Girl. Sharing recipes, travels, and life from the U.P. Upper Peninsula of Michigan Michigan Tech University. Schau dir unsere Auswahl an yooper girl jewelry an, um die tollsten einzigartigen oder spezialgefertigten, handgemachten Stücke aus unseren Shops zu finden. In order for a troll (that's Yooper slang for someone that hails from south of Mackinaw City, i.e. "under the bridge") to claim official Yooperdom, it is the local.

Yooper girl

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I have found that low fat pancakes like these buckwheat pancakes tend to stick to the frying pan more than normal, so it takes a bit more work to flip the pancake and keep it in one piece.

Here is a video I did on my first try with this recipe. I added cocoa to the pancakes in the video, but since then I have made the recipe without the cocoa.

That is the recipe you will find below the video. If you try my recipe, let me know. Mix together until smooth, but not over mixed.

Fry in prepared frying pan, flipping so as to not burn them. As for how many pancakes this recipe will make, well that depends on the size of the pancake.

A friend brought me some Dutch cookie molds, so I decided to make some traditional speculaas cookies. It was a lot of work. I can see why people buy speculaas cookies rather than make them from scratch.

Even so, they were very good. I made both regular speculaas cookies and a low carb, sugar free version. You can watch my video here…. Blend together butter and sugars.

Add egg, and beat well. Add vanilla. Stir in flour and the rest of the ingredients. Mix well. Refrigerate dough for at least 30 minutes.

If you refrigerate longer, you may need to let the dough sit out for a bit before forming cookies. To form cookies, take a small bit of the dough and press into prepared wooden cookie mold.

To prepare the mold, you will want to spread oil over the cutout section of the mold. You may want to brush it with oil several times before the first use, this prepares the mold to make release of the cookie dough easier.

Once the dough has been formed in the mold, slowly remove the dough from the mold. This may take some time to figure out.

We did find this step to be time consuming. Gently place cookie on a baking sheet. I used parchment paper on my pan, but it is not necessary.

Bake in a degree F oven until done. Times will vary, so keep a close eye on your cookies. How neat! Be sure to let me know how these turn out if you try them.

When I was a kid in Ishpeming, my uncle worked at the mines. We would get pastes from people selling them from carts on the way home from school.

It amazes me how many cultures have a version of these hand pies. Before the recession hit in we had a little local store called Carolina Pie Company.

I went in there expecting sweet pies and came out with awsome meat and vaegetable pies. There was a beef pie with curry and raisins, a chicken and herb, mushroom and beef.

Stephanie, the owner made an awsome flakey crust similar to a puff pastry but more sturdy and not quite as light. I used to pick up a dozen at a time and keep them in the freezer for a quick dinner.

I was wondering how your recipe would be with pork filling. Thanks for your recipe I have to try is when the weather gets crisp and cool again and comfort food reigns!

Hi Aly! Thanks so much for commenting! All of those variations sound delicious, and that local store sounds so cute.

Let me know if you try them. Donna Cherils cousin Mari Yen here. We are having pasties Christmas Eve before church with my family the Jones.

I grew up in NJ with a Danish mom who loved to cook. I attended cooking school and have come to really love international cuisines. Bobotie is a highly popular traditional dish in South Africa.

Introduced by the Cape Malays in the 17th century, it can almost be regarded as an indigenous dish. A little soaked bread is mixed with minced meat, preferably lamb and flavoured with a mixture of fried onions, curry, apricot jam, fried almond shavings and sultanas.

You might want to check this out. Her version was made with a flakey crust, almost like puff pastry and she also did a variety of fillings like chicken, vegetables,, etc.

Spanish cultures have empanadas and papusas. Hand pies have been around for milennium. Thanks for your article, very interesting.

Thanks for sharing, Aly. Those boboties sound interesting! This looks like a solid recipe. I just wanted to make some comments.

On the dough I always use lard. It tastes best. This keeps it tender and flaky. Also keep it cold. Mix it up and toss it in the fridge while you make the filling.

It should be coarsely ground or even chopped. This is important to let the steam from the vegetables out. I forgot once and my pasties came out soggy.

These are easier to make than it sounds and they are SO good. Thank you for your tips! Love that analogy about BLT — the sum really is greater than its parts!

Maybe I should open a shop in NYC. I am so excited! These seem to be identical both in appearance and substance, to the pasties my mom, grandma, and aunties all made…This part of my family is from Niagara, WI.

Thank you. Thank you for the recipe! My crust recipe is 1 cup crisp melted completely in 1 cup water, 1 tsp salt, 1 tsp vinegar and 3 cups flour, wrap in Saran and chill 3 hours.

Thanks for sharing. We traveled there from the lower peninsula every year. My german grandma always served us pasties, with ketchup, and remains a special memory of my childhood.

Thank you for the recipe. I always thought this type was from Finnland. Here is an article from Michigan Tech on the pasty history.

My great grandfather was a miner who immigrated from Cornwall, England and settled in Diorite near Ishpeming. My mother learned to make pasties from her grandmother and mother.

But my question is, is it Self-Rising flour in the crust, or All Purpose? Thanks so much! Hi Shanea! I hope they turned out!

Hello, Leigha! Just wanted to thank you for such a wonderful and easy! Your recipe hit the spot and is guaranteed to be a frequent repeat in this house.

I am looking forward to trying it again when rutabagas are in season I just added more carrots in their place. Thanks again! I grew up in the Lower Peninsula.

Your recipe is the one I have been looking for!! I will be adding a little bit of gravy to mine. I love your blog!

I grew up in Maryland. My husbands grandmother grew up in PA. I have eaten these for years and always make them in the winter and I will have enough for all year.

I have even made these for friends and they loved them. I made these tonight,they look and smell great!! My hubby is the yooperest and has been asking me to make some pasties this year.

I doubled the recipe and got Not a bad start to my fall. So glad I tried your recipe,thanks. I made this recipe for a potluck and the only adjustment I made was to make them smaller.

They were a big hit. Hi there, Dan the old man here. I was raised in laurium mich. We used to cal it gods country. Hi Dan! There are plenty of places to order pasties from but I wanted to make them myself.

Your recipe is the closest I could find to what I was looking for, plus the quantity 6 is reasonable for a first attempt. Thoughts on Yooper.

I think pronunciation and part of the origin comes from calling residents of the Upper Peninsula or U. P-ers and it eventually morphed into the Yooper that we all now know and love.

Thank you again for the recipe and I wish you continued success in your blogging future! Amazing job thus far. Thank you so much Jannett!

I just made these beauties! A double batch and will be making a single batch tomorrow! Yes, I ate one…froze the other 7. The recipe is perfection!

My dad used to own a cottage in Cheboygan upper lower. We would go over the bridge and buy pastys. The crust…. Thank you so much for sharing,.

My mother was from Ishpeming a true Yooper and she would make these often. So, today I am going to make pasties in her memory and have my family over to enjoy them and will share a few stories with them.

I hope they turned out, Gail! I also grew up eating pasties made by my Finnish relatives and then by my Italian mother-in-law.

The recipes were similar to yours but we always added pats of butter on top of each pasty before folding over the crust and crimping the edges.

My mother-in-law would mix melted butter into the meat and vegetable mixture. She also sprinkled little corn meal or flour on the baking sheets to absorb extra grease and once she removed them from the oven, she would cool them a bit on brown grocery bags.

When I make them, I have to make at least 24 at a time with no carrots or rutabagas. Just meat, potatoes, onions, salt and pepper and little butter!

A fare amount of work but oh so good. We also enjoy eating the leftovers cold. Just cut in half and eat like a sandwich ith some catsup on the side.

PS: I found your recipe when looking for a spice rub traditional to that used on porketta, another favorite from the UP. I loved reading your comment, Rose, thank you for taking the time to write!

I have a teacher from Bessemer. Adding butter sounds great…might have to try that next time! They will always be Cornish.

I do love a good Pasty no matter who makes them. Better half also makes excellent examples. If you've had them, you KNOW. If not, you're in for a treat.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email.

Notify me of new posts by email. Snowcoming

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Die Radieschen putzen. Oder die To-Do … Selbst der fettreduzierte griechische Joghurt hebt sich durch seinen besonders weichen. Sexy girls are naked and are practicing masturbation 1. Die Gurke der Länge nach halbieren. Veröffentlicht von germanvoyeur18 vor 1 Monat 1. Bluse und das passende Diadem.

It was a lot of work. I can see why people buy speculaas cookies rather than make them from scratch. Even so, they were very good. I made both regular speculaas cookies and a low carb, sugar free version.

You can watch my video here…. Blend together butter and sugars. Add egg, and beat well. Add vanilla. Stir in flour and the rest of the ingredients.

Mix well. Refrigerate dough for at least 30 minutes. If you refrigerate longer, you may need to let the dough sit out for a bit before forming cookies.

To form cookies, take a small bit of the dough and press into prepared wooden cookie mold. To prepare the mold, you will want to spread oil over the cutout section of the mold.

You may want to brush it with oil several times before the first use, this prepares the mold to make release of the cookie dough easier.

Once the dough has been formed in the mold, slowly remove the dough from the mold. This may take some time to figure out. We did find this step to be time consuming.

Gently place cookie on a baking sheet. I used parchment paper on my pan, but it is not necessary. Bake in a degree F oven until done.

Times will vary, so keep a close eye on your cookies. Mix together. You can either use the dough in cookie molds, or roll out and cut with cookie cutters, or even shape into cookies and bake in degree F over until done.

I spotted this book when I was at the library with my kids. More specifically in the teen section of the library, because my kids are teens.

They say you cannot judge a book by the cover, but I must admit that I am often guilty of doing just that. The spine of the book caught my attention, then the title of the book.

What really got me was the description. Invictus is a time travel story. I am not sure why, but time travel intrigues me.

Thanks for your article, very interesting. Thanks for sharing, Aly. Those boboties sound interesting! This looks like a solid recipe.

I just wanted to make some comments. On the dough I always use lard. It tastes best. This keeps it tender and flaky.

Also keep it cold. Mix it up and toss it in the fridge while you make the filling. It should be coarsely ground or even chopped.

This is important to let the steam from the vegetables out. I forgot once and my pasties came out soggy. These are easier to make than it sounds and they are SO good.

Thank you for your tips! Love that analogy about BLT — the sum really is greater than its parts! Maybe I should open a shop in NYC. I am so excited!

These seem to be identical both in appearance and substance, to the pasties my mom, grandma, and aunties all made…This part of my family is from Niagara, WI.

Thank you. Thank you for the recipe! My crust recipe is 1 cup crisp melted completely in 1 cup water, 1 tsp salt, 1 tsp vinegar and 3 cups flour, wrap in Saran and chill 3 hours.

Thanks for sharing. We traveled there from the lower peninsula every year. My german grandma always served us pasties, with ketchup, and remains a special memory of my childhood.

Thank you for the recipe. I always thought this type was from Finnland. Here is an article from Michigan Tech on the pasty history.

My great grandfather was a miner who immigrated from Cornwall, England and settled in Diorite near Ishpeming.

My mother learned to make pasties from her grandmother and mother. But my question is, is it Self-Rising flour in the crust, or All Purpose?

Thanks so much! Hi Shanea! I hope they turned out! Hello, Leigha! Just wanted to thank you for such a wonderful and easy!

Your recipe hit the spot and is guaranteed to be a frequent repeat in this house. I am looking forward to trying it again when rutabagas are in season I just added more carrots in their place.

Thanks again! I grew up in the Lower Peninsula. Your recipe is the one I have been looking for!! I will be adding a little bit of gravy to mine.

I love your blog! I grew up in Maryland. My husbands grandmother grew up in PA. I have eaten these for years and always make them in the winter and I will have enough for all year.

I have even made these for friends and they loved them. I made these tonight,they look and smell great!! My hubby is the yooperest and has been asking me to make some pasties this year.

I doubled the recipe and got Not a bad start to my fall. So glad I tried your recipe,thanks. I made this recipe for a potluck and the only adjustment I made was to make them smaller.

They were a big hit. Hi there, Dan the old man here. I was raised in laurium mich. We used to cal it gods country. Hi Dan! There are plenty of places to order pasties from but I wanted to make them myself.

Your recipe is the closest I could find to what I was looking for, plus the quantity 6 is reasonable for a first attempt. Thoughts on Yooper.

I think pronunciation and part of the origin comes from calling residents of the Upper Peninsula or U. P-ers and it eventually morphed into the Yooper that we all now know and love.

Thank you again for the recipe and I wish you continued success in your blogging future! Amazing job thus far. Thank you so much Jannett!

I just made these beauties! A double batch and will be making a single batch tomorrow! Yes, I ate one…froze the other 7. The recipe is perfection!

My dad used to own a cottage in Cheboygan upper lower. We would go over the bridge and buy pastys. The crust….

Thank you so much for sharing,. My mother was from Ishpeming a true Yooper and she would make these often. So, today I am going to make pasties in her memory and have my family over to enjoy them and will share a few stories with them.

I hope they turned out, Gail! I also grew up eating pasties made by my Finnish relatives and then by my Italian mother-in-law.

The recipes were similar to yours but we always added pats of butter on top of each pasty before folding over the crust and crimping the edges.

My mother-in-law would mix melted butter into the meat and vegetable mixture. She also sprinkled little corn meal or flour on the baking sheets to absorb extra grease and once she removed them from the oven, she would cool them a bit on brown grocery bags.

When I make them, I have to make at least 24 at a time with no carrots or rutabagas. Just meat, potatoes, onions, salt and pepper and little butter!

A fare amount of work but oh so good. We also enjoy eating the leftovers cold. Just cut in half and eat like a sandwich ith some catsup on the side.

PS: I found your recipe when looking for a spice rub traditional to that used on porketta, another favorite from the UP. I loved reading your comment, Rose, thank you for taking the time to write!

I have a teacher from Bessemer. Adding butter sounds great…might have to try that next time! They will always be Cornish. I do love a good Pasty no matter who makes them.

Better half also makes excellent examples. If you've had them, you KNOW. If not, you're in for a treat. Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email.

Notify me of new posts by email. Snowcoming Pictures from the Weekend. A traditional Yooper pasty recipe filled with meat, potatoes, onion, carrot, and rutabagas with a buttery crust that can't be beat!

Save Recipe. Prep Time. Cook Time. Total Time. For the crust. For the filling. Join the newsletter First Name Email.

Comments These look so tasty! They look just like the pasties I had in England! The miners from Cornwall had them for lunch while working in the mines in the UP….

Thanks for sharing this recipe! Thanks for telling me. But in my opinion nothing beats a homemade crust. And yes, the UP is incredible!

I wish I could go there right now! These look delicious! Thank you, Judy! What part of the UP are you from? They sure were creative! You have to let me know how they turn out!

Hi Carol! It makes six pasties. It can easily be doubled or tripled for more! Hi Kira! Traditional pasties dont contain potatoes, its swede rutabaga.

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