Cathy Wiechert Profile - (1296300)

cook's profile

Cathy Wiechert

Cathy Wiechert
Home Town: Seymour, Wisconsin, USA
Living In: Mound, Minnesota, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Dessert
Hobbies: Walking, Reading Books, Music
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About this Cook
I grew up in Wisconsin, but I have lived in Minnesota for the past 19 years. My father owned a bakery when I was young and we lived in an apartment up above--I usually smelled like a donut when I went to school! I started cooking at an early age when my parents were busy working downstairs and I was left to fend for myself. My first creations were hamburgers on white bread with mayonnaise and Easy Bake Oven desserts. Now I'm a short order cook for my family---pastas, soups, omelets...sometimes all at once.
My favorite things to cook
I love to bake---cookies, cakes, pies, etc. I also belong to a dinner club that meets once a month. After several years it is getting harder to come up with new ideas so I rely on this website quite a bit.
My favorite family cooking traditions
My family emigrated here from Holland right before I was born. My sister, brother, and I grew up with Dutch pancakes, honey cake, rice pudding, meatballs, red cabbage, worstebroodjes (a sausage shaped meat baked in a bun), and windmill cookies (speculaas). Since my parents aren't around anymore, I have had to improvise on the recipes and I have done pretty well. I recently found a speculaas recipe on Martha Stewart's cookie bulletin board that taste very similar to my father's cookies.
My cooking triumphs
I've succeeded in replicating some of my father's Dutch recipes. I am especially proud of my worstebroodjes (see above). My sister requests a batch for her birthday every year. My signature dessert is the Chocolate Angel Pie, which never fails me. It always turns out beautifully, looks impressive and tastes great. No one knows just how easy it is to make.
My cooking tragedies
A while ago I was making a potato casserole when the lid to the pepper jar came off in mid-shake. Since I didn't want to waste the whole thing I tried to salvage it by calling it a "cajun" blackened potato casserole. My poor husband managed two helpings before I took pity and threw it all away.
Recipe Reviews 28 reviews
Sauerkraut Relish
My version uses a hot bacon dressing (using only 2 tablespoons of brown sugar) poured over the top of the sauerkraut and peppers. My daughter eats it straight from the bowl.

8 users found this review helpful
Reviewed On: Aug. 23, 2009
Whole Egg Mayonnaise
I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly in my blender.

95 users found this review helpful
Reviewed On: Jun. 28, 2009
Chicken and Sliders
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls for 4 cups of flour, which is too much, leading to the "tough, chewy" texture that some reviewers are complaining about. Start with 3 cups of flour, 1 cup of broth and 2 eggs. The mixture will be a bit sticky, so I turn the dough onto a floured silpat (a silicone mat) and gently work in a bit more flour and then roll it out fairly thin. Then I use a pizza cutter to cut the sliders. Tonight I made the recipe more brothy, like chicken soup, but I've also made it thicker. My husband's family loves it over mashed potatoes---starch nirvana! I also like to add some dried herbs, a little garlic powder and a few bouillon cubes to the chicken while it is cooking for more flavor.

50 users found this review helpful
Reviewed On: Nov. 1, 2008
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