November, 2017

Nov 23, 2017

Happy Thanksgiving

Wishing all my American friends and visitors a Happy Thanksgiving. And for all those committed to cooking all day for friends and family, like I am… good luck! It’s a challenge but very satisfying once you’re all done and putting away leftovers for tomorrow.

I already made my simple stuffing, gravy, cranberries, and pumpkin pie yesterday. Today it’s the turkey, mashed potatoes, and green beans and of course real whipped cream for the pie. My best wishes to everyone for a wonderful Thanksgiving.

I have much to be thankful for and never take my good fortune for granted. – Jenny Jones

Filed Under: Holiday
Nov 14, 2017

Fast No Knead Dinner Rolls

Crusty Artisan RollsNEW RECIPE! Just in time for Thanksgiving, here is an even faster way to make my original crusty rolls. And you can make them ahead and freeze. They freeze beautifully and you can re-crisp, directly from freezer to oven, in minutes. They are even more crusty when you freeze and reheat!

The original version takes 4 hours but this one is ready in half the time – TWO hours! Using more yeast and hot water, it’s the fastest way I know to make these fabulous dinner rolls. It’s important that your oven be preheated to 450° F and my oven takes 35 minutes to reach 450. It’s really best to use an oven thermometer to make sure your oven it hot enough as these rolls depend on the first blast of high heat to puff up and rise.

This dough is sticky so it may help to see how to shape the rolls by watching the video attached to my original version of No Knead Crusty Rolls.

These fabulous artisan rolls can be made ahead and nicely re-crisped the next day or better still, make, cool, and freeze and just reheat by placing them directly on the oven rack, preheated to 325 °F, for 10-12 minutes. I’m always excited when I can find a way to make something easier and faster, especially when it’s homemade bread. They’re not just dinner rolls – I had them for breakfast today.

So there are three ways to make these crusty rolls. One is my original 4-hour recipe. Two is the overnight version where you use cold water and let the dough sit out overnight. And third, this new, fastest way ever to make no knead crusty rolls – in two hours!  Click here for the recipe. – Jenny Jones

Nov 11, 2017

Swirled Cinnamon Raisin Bread

One Rise Cinnamon Swirl BreadNEW RECIPE! Somebody needs to stop me from eating my third slice of this delicious sweet bread! I’m happy to share my easy recipe for cinnamon swirl raisin bread and there are a few reasons why I think you’ll like it. First, it’s good! Second, it’s easy to make compared to most other recipes. Third, it’s a faster, one-rise recipe so the bread is ready to eat in 90 minutes. I use a mix of yellow and red raisins because I like the two different colors and textures.

Swirled loaves often wind up with gaps inside the loaf and it happens to me too. One day it’s perfectly tight and the next time I make it I get gaps but even with a gap, this cinnamon bread is still fantastic. I made the one below the exact same way as the one above, and it developed some small gaps but that didn’t stop me from enjoying it. With or without gaps, it’s the best cinnamon raisin bread I’ve ever had.

Cinnamon Swirl Raisin Bread GapsIf you’re tempted to spread butter on it before adding the brown sugar/cinnamon mixture, I do not recommend it because when I tried it, the loaf did not hold together as well. In fact, this bread has no butter at all – I make it with extra light olive oil and it’s delicious! I hope you’ll try this recipe, follow it exactly, and let me know how yours turned out. Click here for the recipe. – Jenny Jones

Nov 1, 2017

Show Off Your Photos (November)


It’s really fun to see how my recipes turn out all over the world.  I hope you’ll share where you are from and please send your photo to:

“Hey Jenny,  Your Simple White Bread (with Egg) recipe formed into dinner rolls made me look like a rock star this Thanksgiving.

*  For maximum rise, I used bread flour and scalded the milk (to de-activate the protease enzyme). *  I used the full 2 Tabl. of sugar for extra flavor.  *  I buttered the bottom of a 9 x 13 pan before putting the rolls in.   (Next time I will use parchment on the bottom, as they stuck just a little bit coming out of that glass pan.)  *  For extra lightness, I let the rolls rise an extra 20 mins.   *  I also glazed the rolls with 1 large egg and 1 Tablespoon of water just before baking for a little extra browning and shine.

Wow, looked like they came from a bakery and were so delicious.  Soft, tender, and moist.  For those making rolls, I suggest they remove the rolls out of the pan within 5 mins. of baking so the residual heat from the pan will not dry out the rolls. That’s what I always do.   Once the pan is cool, you can simply slide the rolls back into the baking pan for transporting or serving. I can’t wait to experiment and try these with buttermilk, herbs, cheese or rye flour, etc.  Thanks again, Bunny.”

~ This is great information for other cooks. Thanks so much for sharing so much detail. The rolls look fabulous!” ~ jenny

“Hello again Jenny. My now 11 yr old daughter Olivia wanted to try a “Dutch Baby”, I helped with the very hot pan but otherwise all her own work. Very good it was too! ~ All the best from the UK.”

~ Olivia, you’re an inspiration to other young people and I’m really impressed with your cooking skills. Keep up the good work!” ~ jenny

“Hi Jenny, I made three of your recipes and they came out wonderful!! I mainly like your recipes because they’re not difficult for me. Besides not hard to make, they’re also healthier…..YAY YOU!!  I HATE recipes that have 25 steps and ingredients that are hard to find. You sure do make my time in the kitchen fun, THANK YOU!! 😊 I made your CHICKEN NOODLE SOUP, CRUNCHY OATMEAL BANANA MUFFINS and  your WHOLE WHEAT PANCAKES using bananas instead of apples. Happy Cooking & Baking!!”

~ I’m glad to know you’re enjoying so many of my recipes. Thank you for sharing.” ~ jenny

“Can’t wait to try my next recipe from your collection. I already ate half the cake in just a few hours!”

~ I love this marble cake with a cup of green tea. Thanks for the photo!” ~ jenny

“Last night, my Army husband enjoyed the last piece of the Veterans Day cake I made for him over the weekend. He’s asked me–practically begged me!–to please make this cake again soon, and I definitely will. This cake is a winner! ~ Beth in San Diego, California.”

~ I get the same request here at home. “Please make that chocolate cake again.” ~ jenny

“Just happened upon your recipe on You Tube -gave it a try , and it was fantastic! Easy as PIe to make. LOL! Never thought about making an olive oil crust. I was pleasantly surprised . Yours looked much better of course , but this tasted great.  Tapioca and all!”

~ Actually, yours look way better than mine but more importantly, I’m glad it tasted good. Thanks for the pretty photo. ~ jenny

“Hello I’m from BC Canada. I like your recipes. I tried the yellow cake recipe but added cocoa to half the mixture and made zebra cake. Looked awesome tasted delicious and the kids loved it. Tasted good warm and really good the next day as it gets cold.”

~ I love this! Please add a comment below on how you did the zebra effect so others can try it, including me! Thank you.  ~ jenny

“I decided my husband, an Army doctor and military veteran, deserved a special dessert on Veterans Day, so this evening I surprised him with…<drumroll>… an Easy One Bowl Chocolate Cake! Decorated it with a few American flag toothpicks, and–voila!–I had the perfect patriotic dessert for hubby. Thank you, David, for your service… thank you, Jenny, for this wonderful recipe… and thank you to all the veterans out there who may be reading this. I salute you.”

~ What a perfect treat for Veterans Day. I have much appreciation for your husband’s and all veterans’ service to our country.  ~ jenny

“Hi Jenny, I have recently found your recipe videos!  You are so much fun to watch and I LOVE your teaching style!  If I understand correctly you are stepping back from it all.  But so thankful to have your site and look forward to making as many of your recipes as possible.  Married 35 years and I am just now learning to cook!  My family loves your Rib recipe!!!  Thank you for sharing your talents!!! Gods Blessings upon you and your family! ~ Sherri Smith, Ft. Worth, Texas.”

~ Learning to cook will bring you many health benefits. I’m happy my recipes can help. ~ jennyBUNNY MADE MY SIMPLE WHITE BREAD
“Hi Jenny, I LOVE your recipe for “Simple White Bread.”  The 2nd Tablespoon of sugar gave it such a wonderful flavor.  Not sweet, just delicious.  Furthermore, after covering the loaf with foil after the first 15 mins. of baking, my loaf came out golden brown from top to bottom.  My yeast was 2 years old, so I used 2 1/4 tsps. of instant yeast, and let the bread rise for about an hour.  The result, a beautiful rise without any unsightly air holes.  It looked so good, I could barely wait to taste it or get busy baking another loaf.  I also added 3/4 of a Tablespoon of granular lecithin to the wet ingredients, so my loaf would stay fresh longer (However, I have a feeling my bread won’t last long). When the loaf came out of the oven, I immediately turned it out, then brushed it with melted butter.  It improved the appearance a bit and gave me that perfect crust for sandwich bread.  Next time, I may use an egg white wash to give the top some sheen. Anyway, thank you for a great recipe I will use again and again. I’ve included photos of my effort, below.”

~ Thank you so much. Brushing the loaf with butter is a great idea. ~ jenny

“Jenny, you rock my world!  Another recipe that’s a hit with my Hubby and me.  I ran out of sesame seeds and so I used my Trader Joe’s “Everything But the Bagel” sesame seasoning blend it’s really good.  There’s some garlic in there. Thanks again for the great recipes you share.”

~ It’s nice to see them with a different coating and the garlic sounds good. Thank you for sharing. ~ jenny

“Hi again Jenny. This time my 10yr old daughter is in on the act. She has loves your videos so I handed over the kitchen and she did a fantastic job creating these brownies. She was worried they would be sweet but they are lovely and bitter with a rich chocolate flavour, loads of toasted nuts and a soft centre. Fab! ~ Paul in the UK.”

~ What a great job for a 10-year old! They look terrific. ~ jenny