yooper62 Profile - Allrecipes.com (10260904)

cook's profile

yooper62


yooper62
 
Home Town:
Living In: L'anse, Michigan, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Needlepoint, Walking, Fishing, Reading Books, Music
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About this Cook
I am 45 years old and was born and raised in the wonderful Upper Peninsula of Michigan. I lived in Seattle for about 12 years but I wanted to raise my son in the safety of the U.P. so I moved back home. My husband of 20 years was happy to relocate with me. I've been disabled for 10 years with diabetes among other problems. One of the few things I can still do is cook and bake. I love to find recipes for new ideas and I try to stick with the recipe but usually end up adding things. I have had great success converting sweet recipes to sugar-free with the help of Splenda. I have a great son who is 25 and lives in Laughlin, NV. He works as a pitboss in a large casino. If I could work again, I would go back to school and become a chef or a pastry chef. I am also a sugar freak. Thank god for Splenda! Since I first wrote this my husband of 21 years passed away from cancer. It has been very difficult trying to go on without him as he was my best friend as well as the love of my life.
My favorite things to cook
My absolute favorites are spaghetti, lasagna, cheesecake and pretty much all sweets. All of the stuff that is not good for me. I love chicken, tacos, soups, and salads too, which are more healthful. My ex-husband was Vietnamese and I learned great asian recipes which I hope to share in the near future.
My favorite family cooking traditions
My favorite cooking traditions are basics like always cooking a traditional feast for Thanksgiving and Christmas. This is very important to me no matter how many people are around the dinner table. With just the two of us, I always end up with a lot of leftovers. I love to bake during the holidays and this year I hope to send baked stuff to my son and his girlfriend. They don't have much time to cook with their busy work schedules.
My cooking triumphs
I have had a lot of triumphs and not so good experiences. I guess my best triumph is a wonderful potato salad that I make. Everyone asks me to make it for special occasions. It is a dill potato salad instead of the usual sweet ones found in the supermarkets. I will try to make up a recipe next time I make it. I usually use about 5 lbs of potatoes and my husband and son used to devour it in a couple of days.
My cooking tragedies
Unfortunately, this happens too much. Mostly because I can't stand or be on my feet very long. My pain gets bad and I have to lay down which sometimes causes my food to burn. I am getting better though. I just have to get through sometimes.
Recipe Reviews 14 reviews
Whitney's Peanut Butter Cookie Balls
I suggest using Nilla Wafers instead of graham crackers and as others said, cut butter in half.

3 users found this review helpful
Reviewed On: Jun. 19, 2011
Swedish Rye Bread I
I have not yet made this particular recipe, but I am sure it is exactly what I am looking for. Therefore, I rated it in advance. If I think differently after I make it, I will re-rate. I grew up on this bread and everyone in this part of the country (upper Michigan) is always looking for a good, sweet, rye bread. Not easy to find! Yes, it is awesome toasted and for the sandwich part??? I have found that it makes great ham sandwiches. I always try to find sweet rye bread around Christmas because it is so good with ham. I use a small amount of mustard and for some reason American sliced, processed cheese works very well and I usually don't like that cheese much. It just goes good with this bread and ham. For those who can't get cake yeast, use 1 1/2 packets of dry active yeast, or about 3 1/3 tsp. of dry active yeast. Just proof the yeast in the warm water before adding to dry ingredients. Thanks for the recipe.

7 users found this review helpful
Reviewed On: Aug. 19, 2008
Pasties II
As a yooper for most of my life, I have to say that the traditional U.P. pasty is made with ground beef, usually hamburger as it adds more flavor. When purchasing a pasty this is the usual form. It adds much needed moisture to the pasty so it won't be too dry. Also, I can't imagine a pasty without carrots as one viewer mentioned that they don't belong. Some people use ground pork along with the traditional ground beef but most don't like the pork either. The U.P. pasty, though similar to the cornish pasty, was made for the miners to take with them to work in the mines because they filled the men up and were very portable. The best toppings for a pasty are catsup and/or mustard of course, but some use gravy which, personally, I don't care for. My uncle used to come up from Green Bay every summer and he used to pour dill pickle juice on them. It actually isn't too bad as long as you don't use too much. Hope this helps.

22 users found this review helpful
Reviewed On: Feb. 21, 2008
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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