Carter finds cooking to be quite relaxing

Carter finds cooking to be quite relaxing


Yolanda Carter says cooking and baking is calming and relaxing for her, and once she is in the zone, nothing can disturb her.

Carter grew up in Winston County and moved to Philadelphia in 1992. She is currently a stay-at-home mom and spends time with her sons, Demarcus and Jaelon.

“I’ve been cooking since I was 12 years old,” Carter said. “My grandmother was the community cook and did a lot of cooking and baking for people in the area. Her work is what inspired me to be a cook. I used to stand beside her, watch her cook, and ask questions.”

Carter said the first thing she ever cooked was a cabbage, which ended up being part of the dinner she had that night.

She said she loves making desserts like pecan pie and pound cakes, and her son enjoys her chocolate chip pancakes.

“Other more savory dishes I like to make are potato salad, corn salad, dressing, and meatloaf,” Carter said. “I don’t usually cook with recipes, since I love being able to eyeball my dishes and adjust accordingly just by sight. Cooking is so calming and when I get into that space, nothing can distract me.”

Carter said no one should be afraid to try cooking.

“Everyone needs to adjust and get in their comfort zone,” she said. “Cooking scares a lot of people when it shouldn’t.”


1 can pink salmon

1 onion, diced

1 egg

4 tablespoons cornmeal

2 tablespoons flour

Salt and pepper to taste

Dash of oil

Drain half the liquid from the can of salmon. Pour the remaining contents into a bowl. Remove skin, bones, and inside parts. Add the remaining ingredients and gently mix. Add enough oil in a low-medium heat frying pan (cooking on high heat will not cook the center properly) to cover the bottom.

Drop salmon mixture into the frying pan. You can press the mixture out a little bit if you prefer a thinner patty. Carefully flip the patty when the bottom is brown. Add more oil in the pan as needed. Repeat these steps until all oil has been used and the patties are ready.


1 head of cabbage

1 onion, sliced

3-4 slices of salt pork or bacon slices

2 tablespoons of oil

½ stick of butter

Salt and pepper to taste

Place salt pork and two tablespoons of oil in a pot and cook on low heat, browning both sides. Turn the heat off and remove the salt pork.

Pull the darker cabbage leaves off the head, slice them, and wash. Place in the pot with the cooked meat and cook for 10-15 minutes.

Cut and wash the lighter cabbage leaves. Place them in the pot and be careful to not shake too much water off. Add sliced onion, cover, and cook on low heat, stirring periodically. Be sure to stir from the bottom of the pot so all parts will have equal cooking time. Do not add water. Once the cabbage is ¾ of the way done, add the half stick of butter and the salt and pepper to taste.



1 ½ cups all purpose flour

2 tablespoons sugar

½ teaspoon salt

2 tablespoons baking powder

3 tablespoons melted butter

1 ¼ cup milk

1 egg, beaten

1 teaspoon vanilla

1 cup chocolate chips

Combine and mix dry ingredients. In a separate bowl, whisk together the butter, milk, egg, and vanilla. Gently mix the dry and wet ingredients. Let the batter sit for five minutes.

Heat a non-stick skillet over low-medium heat and add oil or butter. Pour or scoop the desired amount of batter onto the pan. Cook for 3-4 minutes until bubbles form and burst on top of the batter. Gently flip and cook until browned on the other side. Repeat steps until all batter has been used. 

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