BEFORE ASKING A QUESTION... please look in the FAQs at the top for answers to many commonly asked questions. Or maybe it’s something you can research on your own or find in the recipe comments. I can’t always keep up with responding so thank you for understanding.
❤️???? My thanks to everyone who jumps in to help answer questions. ❤️????
My husband has stage 3 kidney and diabetes do you have a nutrition break down on your recipes?
Hi Jenny!
Wondering if you have a good grilled Whiskey Cheddar burger recipe? I highly trust your opinion and have made almost all of your Goodies!! Love them all! Thank you in advance.
Can I substitute unrefined coconut flour for regular flour in your Easy Chocholate Cake
Hi Jenny, I’ve made your fall off the bone pork ribs years ago and the first couple of times they turned out as you said. However, I had a friend over and thought I would make the ribs at 300 for 2.5 hours, covered with foil shiny side outside. The ribs burnt to a crisp and I feel terrible. Do I have to lower the temperature, put water underneath. Please if you can, give me some advice. Thank you
Andrea
If they turned out for you before, then you know the recipe works. I can only suggest that the oven must have been running hotter for some reason. I would not change the recipe because it worked for you more than once and it works for thousand of others. I can only suggest that you try it again with an oven thermometer.
I’m desperate to know how to cook a whole 4 pound chicken in my crockpot?? Someone will be here for dinner tonight and they’re expecting a cooked chicken! I’m the worst cook in the world. SOS !!!
Jenny , love the taste and flavor if braided cinnamon Bread, but need to improve!
Why is my bread flat
The bottom is too brown and hard
I have tweak but can’t get it right.
Please help
Please see these FAQs:
https://www.jennycancook.com/problems-with-yeast-baking/
Jenny, hello. Thank you so much for your website. I learned to make bread successfully from one of your recipes. I was wondering if you have a cole slaw recipe.
Hi Jenny, I just finished watching your salmon patty recipe video on YouTube. Will you be making more videos anytime soon? I love watching them… thanks!!
Dear Jenny, I am not a very good, nor experienced, cook, but you make me better! We are vegans and we love your Vegetable Bean Chili. I know it’s a basic question, but can I double it without adjustment? (If relevant, I use store-bought chili powder and vegetable stock.) Thank you! Kathryn
Some say to double the broth and others say that’s too much. It won’t reduce properly. Thoughts?
Thank you for being there each time I make your scrumptious food : Jenny I need to know about your rolling pin.
I dropped my glass vintage one and I would love to replace it with the one that you said was your new rolling pin from Artizan? I believe it had poppies on it please Jenny to tell me where I can purchase xx
Best regard Jenny I’m Almost 77 and have watched you for a long time , I love the simplicity you teach that I can do it , thank you sweet girl . Gloria Dean Oshawa Ontario Canada 🇨🇦
That rolling pin came from Anthropologie. I don’t know about Canada but I see that World Market has some and also Pioneer Woman has a pretty one online.
Can your no knead dough recipes for rolls be doubled and if so do you double the yeast in the recipe…same question for no knead bread recipe. Thank you.
You have become my number 1 web site for cooking and baking. I really admire you and all you have achieved and given to communities.
Dear Jenny, I have made many of your recipes all with great success and followed along with all of your videos top 10 foods for beautiful skin, boosting your immune system, etc… I also complete your facial once a week and it even keeps the extreme redness of my rosacea to a minimum. I was also a big fan of your glowing skin (blender) video although it has disappeared ? Is there anyway of reposting it in your video section ? Thanking you in advance and thank you for all the hard work you’ve done !
Where do you buy the World Market 70% cacao chocolate you use to make your dark chocolate brownies? Is it available in stores or possibly online? If online…please provide the name of the site.
Thanks!
I can’t see where to ask a question so I’m using this. I want to make the pizza in the cast iron pan but I’d like a third option for water temperature. The 12-18 hour option won’t work, and the other 3 hour is too short. I’m wondering if there’s a mid-way choice with water that is neither hot nor cold. If hot water is 120 and tap water [acc. google] is 45, then midway would be about 80. I am going to try this but if you are in the mood maybe you could give this as an option. I want to make the dough in the morning and bake it for supper.
Hi Jenny, I love every recipe I have tried of yours. I have a question about your homemade cinnamon rolls. Have you ever frozen them after baking them (prior to adding icing of course) and then removed from freezer, thawed, warmed then added the icing? I just thought it would be a nice fast and delicious solution for guests who arrived unexpectedly.
Thank you!
Jan
Hi,
After I bake, my crust does not always “burst”. I slash the dough prior to baking. I tried coating knife with flour to aid in the separation, but the crust usually bakes in one piece.
Any suggestions?
Thanks for your time.
Howdy 👋 I am hoping you will post a bagel recipe that is boiled prior to the bake for a chewy bagel that would make a Jewish deli proud. Thank you!!!
Hi Jenny,
Could you please tell me where you get your oven gloves.
Thank you, love you and your recipes!
Hi Jenny
Love all of your receipts but I could
not find a receipt for cornmeal muffins? Mine just don’t taste right!
Can you help me out?
What does it mean if my bread dough doesn’t bubble at the end of the first rise time???
Hi Jenny,
Love your whole wheat bread and would like to double to two loaves.
Your suggestion is appreciated regarding ingredients.
Thanks and best wishes Norm
I was going to make some Christmas pickles but, the recipe calls for them to be stored in a stone crock for 24 hours. I don’t have one of those so can I use a stainless steel stock pot instead?
I’ve made these several times now – they are so good! (My fridge is full of lemons.). My question is, can they be frozen? Thanks so much …
HI
Just a comment about your granola. I make it all the time, very similar to yours. However, I do not use brown sugar. I use USA honey and real maple syrup.
I add coconut for a few minutes when I make the last turn so it browns a little. I add dried cranberries, chopped crystalized ginger, cinnamon and nutmeg after I take it out of the oven. Other dried fruits are good too. I make it for friends and family. Easy and fast.
My husband is on a low sodium diet. Do you have nutritional value for your recipes?
Thanks!
Becky
Hi Jenny, I’m new to your channel. I love the way you cook/bake with your easy to follow recipe.
My question is, can you do a recipe on German Black Forrest Cake? Would love to supprise my newly male friend :). Thanks, Karli.
I just read the New York Times article on baking bread and want to alert them to your recipe, which I think is shorter and better than those mentioned in the article – see The New York Times, April 5/Section 5/FOOD.
Please respond ASAP.
Judy Abrams
I absolutely love your recipes! Fantastic! My favourite is the No Knead Crispy buns. I make them alot.
Question about the buns is this:
for 4 buns,,, can you tell me the calories for 1 bun?
Thanks
Hi Jenny.
Your Faster no knead bread recipe has changed my life. I never baked bread before. It’s given me a great start in exporing artisan bread baking. I’ve been baking sourdough loaves that are fantastic. I’ve become a no knead bread evangelist. Often, when I refer people to your website for recipes, the links don’t work and they and I cannot access the website. I now it late March and I haven’t bought bread since early November.
Big fan and no knead bread evangelist.
Ed
Dear Jenny, I’m Polish too, and like you, have grown on golabki-, kapusta-, potatoes-, kotlety. Your recipes are a pure heaven! I would encourage you to edit e-book for sell – you deserve monetary support for your hard work to deliver such exquisite recipes! I’m first i line for the book with your autograph!
Polish Hugs,
Ada Musolf.
Jenny My wife and I love your recipes, we would like to add one to your site that you and your viewers will Love: Banana Bread Snack Cakes
Ingredients:
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 toasted walnuts
1/4 tea cinnamon
1 cup brown sugar
1/2 cup water
1/3 cup mashed ripe bananas (about 1 small)
1/3 cup canola oil
1/2 teaspoon vanilla extract
Confectioners’ sugar
Directions:
1. Preheat oven to 350. In a bowl, combine flour, baking soda, toasted walnuts, and cinnamon. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
2. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
Hope you all enjoy!! it’s Delicious
Thank you. I also added it to my “Share Your Own Recipes” category.
Hey girl, Jenny
Can you explain to me how to use fresh milled white flour I purchased. Does it act like other flours we are familiar with. Thanking in in advance for your reply
I tried making meatloaf shepards pie. I didnt think to cook the meatloaf first. And the whole meal is in the oven raw. Is this ok. Will it wreck the mashed potatoes. Is it salvagable
How do I find diabetic recipes on your site?
Can herbs be added to the no knead recipe? Any suggestions? Rosemary?
I saw the program January 16th and they showed an oven that keeps your food cold till ready to cook and all you do it touch your recipe card and it set, what is the name of that oven and is it for restaurants only
Can I use my bread machine’s dough cycle and then bake this bread in the oven?
(Easy Simple Whole Wheat Bread)
Have you used Spelt flour. Spelt is my preference for bread and I would love it if there was a truly efficient/ effective/ delicious no knead recipe.
If you haven’t used it, you would be doing me a GREAT service by developing and publishing one. Your FASTEST worked great–I doubled the recipe and it just fit in my cast iron Dutch oven. It definitely needs 25 minutes AFTER the pid is removed. I am experimenting now. Happy New Year J
I have made 10, 2 hr. breads. They come out great. I have a cast iron Dutch oven. The bottom of the breads are almost burned every time.
Suggestions please.
Thank you.
Raise your oven racks to middle of oven.
Good morning,
I have been baking your 4 ingredient bread with multiple types of flour and had much success. I now am trying RYE flour and the texture is so completely different. Do you have any suggestions or is just not the best use of this?
I want to thank you for giving me a positive direction in this stressful time.
Happy holidays,
Linda
Please see my rye version under “Breads.”
hi jen.
what is the best containers or other options for freezing cooked food?
ha!!! i am 85 and one would think i would know by now!! but, i never freeze leftovers. this ole mama eats leftovers for lunch the next day.
keep your kitchen humor–you keep me young–love ya
I use Hefty plastic freezer bags with the zipper-type closure, which makes it easier to remove all the air so the food is “hugged” tight in the bag.
Can you make the beef stew a day ahead or will the potatoes get soggy?
You can make it ahead. In fact, most stews are even better the next day, and no soggy potatoes.
Since Christmas is this week, my son asked me for lekvar cookies. My mother (she has passed) always made them for holidays, so I was hoping to find a recipe in some of her old recipe books. Unfortunately I couldn’t find it, so I came here hoping you might have one. Again, I’m out of luck. I did go to the Polish Deli this morning to buy my kielbasa and bought a small container of the lekvar cookies which are good, but pricey. I’d like to be able to make my own and hope that in the future you might have a recipe on your site. Thanks
I was watching you making chruscki I love the blue board you roll the dough. Please tell me where you find it. The name of the store.
Dear Jenny, I’ve tried four times your easy no kneading bread recipe.. no success. Dough does not rise while rests, nor its rise during the baking.
What am I doing wrong? I do follow carefully each step of the process.
Yeast is active, ‘king arthur’ flour…please help.
Please see the FAQs.
Can this recipe be doubled?
Can your easy cinnamon roll recipe be doubled?
Hi Jenny,
I love your recipes, but I was wondering if you can tell me about your Kitchen countertop. That green color is absolutely gorgeous. If you remember, can you please tell me the name or at least if it’s granite,quartz or marble. I am so in love with it.
Also, will you ever be back making recipe video’s?
I’d like to use some sourdough discard.. any ideas on amount I should use? I’ll cut down on the yeast amount also.
I can’t believe, as much as you like baking bread, that you DO NOT have a SOUR DOUGH BREAD recipe!!! PLEASE, PLEASE …. share your best sour dough bread recipe with us!!!!
Hi there, could you tell me if the ground sirloin is cooked along with the onions and garlic and then added with the rice etc., to make the cabbage rolls? Or, is the ground sirloin going into the rice etc., and then into the cabbage leaves without being friend? Thanks so much.
what type of salt is used?
Are you on Facebook?
No, I am not.
Your skin is beautiful. What is your skincare routine?
Hi Jenny, Just wanted to tell you I love your Jenny Can Cook site. Also your videos on YouTube. Your recipes are delicious. Right now I am limited on what I can eat. On a full liquid diet due to diverticulitis. I am having a dissection & resection surgery Nov 24 🙁
I am looking forward to doing your recipes again in 6-8 weeks when I am healed. I know my hubby will be happy too. I wanted to also say, my hubby got me your cookbook & biography for Christmas this year. I can’t wait to read them while I am recovering. He found them on Amazon. He knew I just love you, have for years, since your talk show. Thanks for sharing all these yummy recipes. I am loving it. Keep healthy & safe during this awful covid virus time.
Sincerely, Nancy Haglund
Dear Jenny,
I always appreciate your delicious healthy recipes, and enjoy your heart warming performances at the same time.
So, this time I’m going to try your chicken pot pie, though it is my first time pie making.
Then I really like to know what kind of pie pan you used for it. I love it!
I checked a lot of pie pans at Amazon, but I could not find the same one as yours.
Could you tell me the maker”s name, if you mind?
Thank you very much and have a wonderful days.
Kazu
My pie pan is by Emile Henry.
Thank for your quick reply.
I , just now, decided to order the Emile Henry pie pan to amazon.
It is too good for me as a beginner, but that worth buying to poses the same one you’re using as my respect.
I’m so happy to imagine many many kinds of pies, savory, and some times a little bit sweet!
Thank you very much again.
Have wonderful days.
Weekend Challenge!
Give me something to do. I have 3.5 and 5.5yo vegetarian kids but if meat included I can modify. Hook us up with something new for them to try – they are always dragging the chair to the counter or stove to help. ♥
Ryan C
I love this recipe! I would like to know if you have the nutritional information? I could not find it. We are counting carbs. Thanks!
I was surprised at how good this bread turned out but I wonder if it matters that I live at a high altitude and whether you would add or change anything to the original recipe for high altitudes. Thank you for this recipe, I just love it. I made it again today and I’m just waiting till it cools so I can slice a piece, yum!
I have baked so many of these wonderful no knead bread recipes, I’ve used up my parchment paper and am finding it difficult to replace, at least from the grocery where I used to get it. If I mail-order a “SilPat” (silicone) baking sheet, will the bread baking perform in the same way?
I nned to be in a low protein diet. do you think custard will work if I use only one egg yolk or a whole egg instead? any ideas as to add fruit or fruit flavoring to it?
I am enthusiastic about preparing the cabbage roll recipe and loved the comments rec’d on it BUT i realized I came home from my bi monthly COVID grocery shop with a “crinkly” leaf head of cabbage not a really smooth leafed cabbage head. YIKES! will this behave and roll up nicely after the steaming? Let me know even though I know you can’t get round to all the Qs landing on your website which, BTW, I along with countless other adoring fans luvvvvvvvvv.
I have 1 lbs. 3 oz. and my recipe says I need just 9 ounces and what I’m using is the creamy spinach ricotta ravioli Wondering how much I should use
1 lb + 3 oz = 19 ounces. Half of that is 9 1/2 ounces so you would use half of what you have. The difference between 9 ounces and 9 1/2 ounces is minimal and should not make a difference so I would go with using half of your 1 lb 3 oz.
Good Morning Jenny. I HOPE you read this message! (QUESTION BELOW)
I love your YouTube channel & I’m stuck at home with 3 very cranky teenagers (13, 14, & 16) who are eating up my house! ?
I love to cook & I’m looking for a no-fail, easy recipe for quiche, cheesecake and Polish cookies (don’t know how to spell it so I won’t try).
Would you consider making a video? Even if the only thing we’re seeing is your work space and not your pretty face?!?!?!?!!!
If not a video, please post on your blog and I’ll try to make it as good as yours!!!
Thank you ever so kindly! ?
Hi Jenny ,I’m back its been a while since your bread recipe.
Enjoyed it greatly?
Looking for a European type Head cheese recipe
Not to many veggies in itl
Coarse medium texture ! or like they sold at a market.
Wish you the Best !
James
is there a faster version of your delicious Rye bread?
I have been trying to find what you mix your butter with. (when you butter your toast etc.) I think it is a healthier because it is not using all butter. What proportions also. Thank you so much.
I love your recipes, your website but mostly your humor. I also loved watching you on TV when I was in school. Take care. Stay safe.
I love your videos. Why did you stop making new ones?
Jenny – I know a while back I found a place with some of your favorite items and food brands and can no longer locate that, has it been moved or removed?
There is a category in the blog for that.
I am just checking to see how much yeast to use for your No Knead White Bread. I have made the whole wheat recipe and it calls for 1 tsp., but the white bread recipe calls for 1/4 tsp yeast.
I was just wondering if there is a typo.
Thank you.
Sue
Both recipes are correct – no typos.
what can I substitute for sugar?
How long can dough stay in the rising state before adding the toppings?
Which recipe?
Hi Jenny,
How would I bake your recipes using a bread machine?
Thank you.
Your garlic press looks very impressive. Would you be willing to share that information? Mine must be 40 years old. Thank you I hope you and your family are safe and well.
I think you’re referring to my old garlic press by Zyliss (a very good one). I also have a different one but it’s very expensive (RÖSLE). I would not recommend Oxo Good Grips – I tried it and it was not good.
Hi Jenny, it’s the garlic press you used while making your simple meat sauce. I went online and it looks like you were using the Rosle one. Hope I’m right as I’d like to order one soon. Thanks for your quick response I really appreciate it
Also my husband and I are 100% Polish. Thank you so much for your Polish recipes because I’m not very good at cooking Polish food but I’m giving it a go!
Yes, on that video it is my Rosle garlic press.
Do you have a simple, quick French bread recipe? Thank you for everything you do to make our lives better through your recipes!
Best regards,
Steve
Jenny, thank you for your wonderful recipes. I have made the Apple Pie Bars a few times now but 2 family members are Gluten Free eaters. Can I substitute either all-purpose GF flour or almond for the AP wheat flour?
Thank you (looked in Apple Pie Bar recipes comments and did not see this question) for your time!
Is it ok to knead no knead bread? Will it help it rise more if it’s not too high before baking?
Do you sell your cook books ?
No I do not. Please see the FAQs about my book.
What type of salt do you use in your baking recipes? Table salt, sea salt?
Hey Jenny- I’m not sure what happened, but we tried your stuffed cabbage recipe from YouTube and printed it out from this website, also. We studied the video and played it over and over as well as reading over the recipe many times before, during, and after we started to make it. Everything turned out looking great and exactly like yours from the video. We had never had stuffed cabbage before and so we didn’t know quite what to expect, but were excited to bite into what we anticipated being something new and as delicious as you made it sound. Well, it was new but delicious—sadly, not so much.
It didn’t have much taste at all to both my wife and myself. Even the cabbage (which we both love cabbage cooked various ways) tasted bland. My wife added salt but that didn’t help much. We had even heated them up after letting them sit refrigerated overnight with olive oil and served them with Daisy sour cream as suggested, but it was just not very tasty. I keep going over it and I don’t know what could have gone wrong. Only difference was I used Contadina tomato purée instead of your recommended Pomi because I couldn’t find Pomi in my grocery store. Everything else was pretty much spot on.
We served these also as recommended and we had also made a cucumber, tomato, and red onion vinegar salad to go along with it. Did the vinegar get in the way of this dish somehow?
I know you probably won’t respond to this, but I’m throwing it out there hopeful that you might or someone may have a similar reaction or idea about this.
You gotta believe me: We did everything by the book. We’re just scratching our heads over it.
Thanks!
I try to read all the comments and I can only say if you followed the recipe exactly, I accept that my recipes may not be for everyone. I’m just sorry that you did all that work and were disappointed.
“and place into the ungreased pie pan.” Why not grease your pan when placing the first 12″ circle?
I would love a recipe from you using black bean tortillas. I take a cup or so of dried black beans and soak them for about fourteen hours. This recipe does not work for canned beans. I drain and rinse the beans after soaking and then put them in an ordinary blender with some water or stock and puree them until they are slightly runny. I use a six-inch non-stick skillet coated with a little oil and heated on medium heat and then pour some of the bean mixture in. I use very little of the bean mixture because if I use too much I end up with something more cake like. I want them thin. I flip these over to brown the other side. These tortillas can be folded. I’d love your ideas on how to stuff them.
Hi Jenny. In your cabbage roll video you have pot holders that fit on your stock pots curved handles. May I ask where you purchased them? I’ve looked on line and cannot find anything similar. They’ll work perfect for my knew pot. Love your recipe videos. Your fun personality definitely shines.
They came with a Berndes pot but I don’t see where have them any more.
I love most all types of brewed tea but never have found a green tea I could drink more than 1 sip. I want to try again. Following your advice, I will check the water temperature and use loose tea instead of bags. What brand(s) do you recommend?
Love your videos! They are fun, funny and practical! Can’t wIt to try the popcorn!
What brand of bread knife do you use?
Love the eggless chocolate cake recipe.
Would love to have an eggless white cake
recipe . Any hope for the white cake lovers
allergic to eggs ?
I would like to try your baby back rib recipe. However, I do not like baby back ribs. Can I use St. Louis style ribs?
Thank you.
Jenny,
Please answer my questions. What is your favorite joke, your favorite song, your favorite cooking show? I like your career choices.
Wendy can write.
-wendy
P.S.
“Jenny we love you!”
I write this at the top of all my YouTube post. FYI
Do you have the nutrient facts for some of recipes
Eg. high fiber cookies