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.
Times a difficult because of the situation at hand. Best time to bake!! Ooops!! No baking powder!?? Do I really need it?
If the recipe calls for baking powder, you do need it for the recipe to rise. If you google ‘substitute for baking powder’ you can make your own if you have baking soda and cream of tartar. Keep in mind baking soda alone is not a good replacement for baking powder. They are not the same. Good luck! https://www.jennycancook.com/the-difference-between-baking-powder-baking-soda/
Hi Jenny!
Given the lack of available groceries these days the only yeast I can get my hands on id the Fleishmann’s pizza dough yeast which comes in packets. Am I able to use this instead of traditional yeast?? And how much should I use??
My sister swears by your bread recipe and it always turns out stellar!!!
Many thanks!
Maria 🙂
I found your great cooking information by accident-it is wonderful-and I do not use the words great or wonderful lightly! I love the fact that I am not bombarded with advertising-although I realize that that is how many people earn a living from posting recipes etc. THANK YOU
My friend is celiac and I was wondering if you had an recipes to share for celiac afflicted people?
SILLY, SILLY QUESTION:
I’m so excited to try your Faster no-knead bread recipe. I read over the whole recipe and feel somewhat silly asking you this question.
After the bread has baked for 30 minutes it states to remove the lid and the parchment paper. Here goes the silly question: how do I remove the parchment paper if the bread is baking on top of it? Will it pull out…do I need to lift the bread up to remove the paper?
May I say that I discovered you the other day on youtube by accident. I love you. I love your recipes. I’ve added your site to my favorites and look forward to making your wonderful recipes. Thank you for being you.
You lift the the paper with the bread inside the paper. You can see the process on the video attached to the “Faster No Knead Bread” recipe. https://www.jennycancook.com/recipes/faster-no-knead-bread/
I’ve noticed that you tend to recommend and use various oils, etc. that are “supposedly” healthy options. Do your own research on vegetable oils, they are NOT the best options. With regards to butter, instead you might consider using ghee. Just my two cents….:):):)
1st loaf exactly as you advised. 2nd 2c white/ 1 c
Hard winter wheat which we ground .
3rd same all marvelous.
Using cast iron dutch oven.how to keep the bottom crust from becoming so hard
It is almost dangerous to slice even with a very sharp bread knife.
Oh, made the chocolate cake.1st drizzled salted caramel, next day choc. Grenache with homemade toasted marshmallows.
AND found you because didn’t want sweet stuffed cabbage. Yours are super
Thank you
At this time I’m not able to buy dry or instant yeast. How much fish yeast do I use for no – kneed bread?
My sister told me about your site after she gave me some of the bread she made. I love your recipes. I am looking forward to making many of them!
However, I would like to see a Nutritional Values chart for each recipe.
I have to eat low sugar and I need to know carb and sugar amounts, so that I can improvise where needed.
Thank you , and I hope this will be possible.
Easy Pan Pizza. The completed pizza would not slide off the skillet. The edge was fine but the center was completely stuck to the skillet. I used a Tablespoon of oil and followed your directions.
Hey Jenny:
In the ’90s I interviewed you for Redbook magazine. You gave me a terrific story on breast implants, a real public service.
Am loving your Youtube videos and recipes. Great job.
All best,
Jane Birnbaum
It’s so nice to hear from you again. Thanks for remembering and I’m glad you’re enjoying my recipes.
Hello Jenny,
Love your simple, delicious, and healthy recipes. Just wondering if you might be putting together a few vegan recipes for desserts and mail dishes?
Thank you
Hi, Do you have a recipe for No Knead Sourdough Bread and Gluten Free Bread?
Thanks!
First of all I would like to give you 5 Stars for your cabbage rolls,its the best I have ever tried.second,in your video you used 2 scoop like utensils to take the cabbage out of the pot! I have searched and searched and can not find them anywhere!
What is their name and where did you get them,if you wouldnt mind sharing.
Those are Joseph Joseph Scoop Colanders – I think I got them at Sur La Table.
Hi Jenny,
I’m a newby here and found myself binging on your YouTube channel. I made the flatbreads yesterday and they were a hit, even though I foolishly left out the oil and had to knead it in after, it still worked out. A very forgiving dough.
I noticed you hadn’t posted for a while and honestly, I’m just hoping you’re well and am looking forward to more recipes.
I’m off to the store to buy cabbage to make some of those yummy cabbage rolls today. 🙂
Do you have recipe for the bread portion of hot cross buns that doesn’t require a stand mixer?
We recently bought a Samsung full convection oven but have not used the convection feature for anything. Is there any recipe of yours that the use of the convection feature would be of any benefit?
I started baking about four years ago: breads, bagels, pies, cakes, and cookies, mostly. Your channel makes everything look so much easier! Thank you for your expertise!
I have the convection feature but never use it.
I made your no-knead bread for the first time yesterday and faithfully adhered to the suggested times of cooking and the oven temperatures necessary.
The resulting crust was wonderful but the interior was still a bit raw in the middle.
What was I doing wrong?
Please see the FAQs.
I have a cookie cookbook and there is a recipe for macrons in it. I have made they once before but not with their recipe. The receipt called for 2/3 cup of sliced almonds and then you put those in a food processor. I don’t have one so I bought almond flour (which is what I used the last time I made them). I did everything else they said to do but my batter was way to thick. I Kept mixing my batter hoping it would get better but it didn’t (and I ended up with over mixed macarons). How much almond flour would equal 2/3 of sliced almonds?
Hello, I am Polish from Chicago. During Easter my family made Easter lamb butter and Easter lamb pound cake using molds. Do you have and recipes for these? Any suggestion where to get these molds?
Thank you for your time
PEK
My wife and I have tried some of your recipes, they are the greatest everything came out wonderful. We watch a lot of Food Network, and your recipes are much better. YOU should be on Food Network with your own show, we (and a lot of people) would watch. Thank You.
Jenny,
Ive been baking since I was 11 (now 74), and it is a serendipity to have found you! I hate watching most cooking and baking videos because they go on and on but yours are quick, fun, instructional and they work! I love your homemade bread and I havent bought bread in 5 weeks bc Im only making it homemade now (whole wheat with sesame seeds).
Thank you for the joy you give, I just love you!
Florence
We have something in common. I have been helping in the kitchen since I was eleven and I will turn 74 this year.❤️
No way are you 74
Hello, I am also Polish. Making the paczki, can I make the dough ahead a few days or freeze it??
Thanks
Krysia
The breads come out so wondrful …
My only concern is the slight dryness of the bread … how to get it to be a bit moister?
I saw the video for the crusty buns this morning and wonder if they need a dish of water in the oven to create steam and so give a crispy crust.
My white bread is taking for ever to rise , WHY ?
Jenny, could you please tell me where you bought the polka-dotted knives. I have searched the internet to no satisfaction and would really like to own them. Help, please – Thanks, Ellen
Bonjour Jenny,
I just looked at you video “How to make the bests Cinnamon sticky buns”. I went to search for the recipe on your site. There is only one, with the white sugary top. Can you give me an idea of when this one will be posted ?
many thanks for all these goodies…
I have no video for sticky buns, only for cinnamon rolls and that recipe and video are posted here. Sticky buns are not something I am planning to make.
What brand of pure vanilla extract do you use?
P.S.
I think your funny.
I like your videos on u tube.
Hi Jenny,
Loved your talk show and now love your you tube videos!! In one video you mentioned “your store”, my questions are can we purchase from it online, and what is the website? I would love to use the exact items you use that you get from your store.
Keep up the videos!!
Love,
Marla
Hello, how soon do you take the bread out of pan to cool on rack?
Thank you
For yeast breads, I remove them from the pan to cool right away.
I have made no knead breads for about 10 years. Usually I make Olive Rosemary, or Walnut breads with 50/50 % white and whole grain flours.
Your 3 hour loaf turned out perfectly, BUT IT WAS QUITE TASTELESS!!! Why? I know what a great loaf of plain 50/50% should taste like, but this recipe had a disappointing outcome. Help please, and thanks for having this terrific site!
I love your recipes. I am getting ready to make your ribs again today. I noticed that your YouTube videos are all now a year old, I’m glad to see that you’re still here at least, on this website, continuing to share your talents.
Have you tried slashing the 2 hour bread before baking it? I read somewhere that slashing the top helps a more even bake what do you think? Love your recipes and your videos !
Hi Jenny,
I discovered your channel about a year ago and LOVE your style and presentation. You are so fun, I want to have you over 🙂 I bet you get that a lot.
Why did you stop making videos? I noticed tonite on YouTube that when there was a video a year ago, but that you stopped several years ago. You are such a breath of fresh air on youtube among cooking videos and always make me smile. Hope you are doing well.
-tina
I did a recipe search looking for a cabbage pie recipe. Did not find one, could you do one for me if you have one?
Tried cooking tamales for the first time. Tasted good but the mass stuck to the corn husk. This was after steaming for almost two hours. Can’t figure out what was wrong
P.S.I read your FAQ’s but could not find a reference to your gloves. They look so flexible …. and they’re so darn cute!
What type of oven gloves do you use?
(Especially, The ones you were able to dye.)
I just want to say that that was hilarious when you ate the pecan dream Me Mexican Christmas cookie at the end of your episode. Very cute they have always been my favorite Christmas Cookie
I’m trying to figure out how to approach making something some what unique. i want to essentially make rum cake donut holes. I’ve seen plenty of recipes for rum balls which are pretty close to what i want to do. but i want to maintain the fluffyness of the cake part and i don’t want anything inside it. any ideas?
I’ve been looking in stores all over but can’t seem to find the formerly-known-as squaw bread which for good reasons is now sometimes called prairie bread or something similar. (BTW Soup Plantation, a chain of healthy foods buffet restaurants in So CA offers it and it’s luscious with their honey butter! ). Anyway, I’m wondering if there is a way to adapt one of your speed bread recipes to one for prairie bread. Thanks!
Why don’t you publish a new cook book with all the new recopies you have on u-tube? I’m sure it would be a best seller.
Bonjour Jenny,
Tout d’abord, merci pour vos excellentes recettes!
Voici ma question j’aimerais faire un pain sans pétrissage rapide,2 heures, mais est-ce que je pourrais y ajouter des quartiers de pommes et comment procéder?
Merci à l’avance!
Sorry, I do not have such a recipe.
Ms. Cook..
My mom has been gone for over 20 years. Bless her… My question is that our mom would make the best Stuff Bell Peppers she liked the greens ones. We were a large family of 14 mostly girls. I don’t remember if she boiled to soften the peppers or seeded and stuff them. OMG…they were so good, do you have a recipe for bell peppers?? Thanks Jenny.😊
no you dont have to boil they will soften as they bake. I used rice in mine, how about you?
I love your measuring cups you have in a little pot. Can you tell me where I can buy them or where did you get them? I have searched and can’t find them
Pier One.
Jenny, do you use any garlic in your mirepoix? I have been adding it to mine for all of my roasts! Also add a can of Chipotle peppers for a great southwestern tangy testing mirepoix. I like to expand upon Escoffier’s ideas to make them better.
Hello
My daughter is celliac and needs gluton free bread so unfortunately, she cannot enjoy your wonderful bread as the rest of us can.
Do you have a recipe for gluten free bread ? ( that tastes good )
thanks, Pam
Have u ever tried naresnicki, i may have misspelled the name. My polish is rusty. Another one is ratzuchi. Hope u can make out these two items. We use to eat these a lot.
Jenny, looked thru facts, but did see a reference to doubling recipe. Can I just double as written, or do I need to alter anything?
I looked all over but not find any information to this question. I have a large family and wondered if I could do the no knead bread using 2 Dutch ovens in my oven to bake 2 loaves of bread at the same time. Is it possible?
Years ago there was a wonderful bakery in Kenwood, Ohio on Montgomery Rd called KENWOOD PASTRY. They made an absolutely delicious “Linzer Torte”….it was thick, dense , eggy type bread with an almond flavor and a thin raspberry filling; it had powdered sugar on top.
I WOULD LOVE TO HAVE THIS RECIPE!
Please… if you know anyone who makes it or has a recipe please contact me.
Thank you so much!
You’re attractive, that’s a given.
You’re site is enjoyable, that’s a given.
Your recipes work, that’s a given.
Why, therefore, does not my bread come out as perfectly as yours, when I follow your directions exactly…?
Your answer is likely in the FAQs.
Good Morning Jenny;
Your website and energy is inspiring! I am in process of remodeling my kitchen and looking for a cooktop range like yours. Can you share the brand please?
“Who’s your daddy?”
🙂 🙂 🙂
Tina
Mine in Viking but I will never buy from Viking again so I’m sorry I have no recommendation.
I would like to triple the whole wheat bread recipe, any suggestions?
Would I need 3 pkgs. Yeast? Etc.
Thank you!
You cook like me! I am 72 and still preparing all my meals from scratch, no microwave, no frozen foods.
I would like a clear broth tomato soup recipe. It provides tons of potassium which is needed to live. I and millions of Americans are deficient in potassium.
Also, I love your laidback, Fun, leave at it is, ie. crums on the counter, melted chocolate drips.
Only one thing: Your carefree use of the word “God” is upsetting to me. It makes me cringe. Could you possibly say, “Oh my gosh”? It is actually
has a more . . . what am I trying to say?
It actually gives more emphasis on what you want emphasized.
So happy that you invite comments.
Thank God I found a connection on the internet that I hope my question will be answered. I am not on Facebook, Twitter, etc.
I was watching the Jenny Can Cook sight most of the day. My #1 meal that I will try are the b-b-q ribs and sauce. #2 will be meatloaf. My question is where can I buy those small miniature colorful prep containers that you were using for small ingredients?
I ordered your cookbook. Love the way you make it look like even I can make these wonderful meals too!
Sincerely,
Nancy Keenoy
Ahwatukee, AZ
I’m not sure where I go them. Please look at the FAQs.
Where do you get your aprons?
yes ma’am do you have a published cookbook that can be purchased that have the same recipes as your online cookbook if so where can it be purchased
My old cookbook is out of print and is also out-dated. I am a much better cook today. Almost all of the recipes from the book are here on this website and I have improved and simplified them for the way I make them myself today.
I will prepare a lot of the Fall-off-the-Bone-Ribs and wonder if I could partially bake them in advance for a family reunion without compromising their quality. Thank you!
I make bread with a lavain….I would like to double or triple the recipe. Does that mean I double or triple all ingredients as well?
Do you have a recipe for Irish soda bread for Dutch oven?
Jenny my email is all small font, but it won’t work here. Anyhow, I made the artisan bread EXACTLY as you told me to, from your video. And IT DID NOT RAISE UP.
I used whole wheat and white flour, salt, and yeast and boiling water. FLOP FLOP FLOP.
WHAT DID I DO WRONG? THANKS J
It’s not boiling water, which would kill the yeast. Be sure to read the recipe and note the temperature for the water.
Can you use convection setting for the no knead recipes?
Hello, my mother is an avid fan of your show and LOVES your kitchen design. For her 80th birthday, I would love to surprise her with her dream kitchen. Could you share your kitchen design. Type of counter top, cabinet color, that incredible oven, and any other details that would make it special. Thank you
What a wonderful thing you are doing for your mother! My oven is Viking but I would never buy from them again due to their horrible customer service. My next range will likely be Thermador and I prefer gas burners and electric oven (called dual fuel). My counter top is granite and even for me, there is never enough counter space so keep that in mind. If she likes to bake breads that need to rise, I highly recommend a warming drawer. These days most kitchens are done in white and I will do that the next time… white counter & cabinets for a clean and bright look. I hope that helps.
I love your 90 min. whole wheat bread recipe, but one loaf is not enuf for my family. Today I made two loaves by doubling the recipe and they turned out great!
The awesome pictures on your Vegetarian page has my mouth drooling. What attractive colors!
One thing, however. My wife points out that the noodles and rice are not whole grain. Have you thought about the nutritional benefits of using whole grains?
Thanks, and keep up the good work.
Yes, they are not whole grains. I’m still trying to develop a taste for whole wheat noodles and brown rice.
Hi. I would like to replace the two standardized racks in my wife’s Viking stove with roller racks. The oven now has two standard and one roller rack. Viking parts told me the inside compartment of the oven must to replace as the two new racks are heavier and the existing compartment will not hold the extra weight. Cost would be $10,000. Your opinion please. It sounds a little suspicious to me. Thanks, Jeff
It would be cheaper to buy a new stove, assuming they were actually serious about this. I will never buy a Viking again because of their horrible customer service.
Jenny, first I would like to thank You for sharing your God given gift. My question is, if I don’t have a 9 inch pan for the coconut cake, what size rectangle pan may i use?
Check King Arthur Flour’s site. They have information on different sized pans.
Hello!
I was wondering on your recipes if you know the nutritional breakdown of each one? For example, sodium, carbs, sugar, fats, etc., etc. I am on a very restrictive diet and would need to know this before trying your recipes. Thank you for your help
Hi Jenny could you please tell me what brand of oven you use. Thank you
Viking but I would never buy one again because of their horrible customer service.
I am wondering if you or anyone has heard of piazza still formaggio my wife calls it cheese squares. I am trying to find a receipt for it please help
Love your recipes, is like to know if you have a particular brand of cookwear you prefer to use
im looking for new recipes, do you have any new ones. thank you
I’m retired so I don’t post a lot of recipes, maybe just once a month. If you subscribe you will get an email notification. If not, I always put it in the blog so you can check there occasionally.
I was at a party catered by you and there was a salsa that had white beans in it. I can’t find the recipe can you direct me to where it is
Sorry, but I was never a caterer and do not have a salsa/bean dip.
My family thanks you big time. For whatever reason I have always found cooking and baking to be difficult, time consuming and my end product was never flavorful. Your videos are so helpful – as I am a visual learner. I love the simplicity of your recipes yet they turn out food that looks like I worked hard to prepare. Family members are now requesting me to make food instead of us going out to eat – that’s a testament to your recipes. Seriously thank you for sharing all your knowledge and talents you are making a difference in many peoples lives. The greatest thing one can do for themselves is to eat healthy.
I have only one question about this delicious no knead bread. How many calories in one loaf?
Hope someone can answer that.
Last year I made a bacon wrapped turkey which my family seemed to really like, but I was disappointed because the turkey skin wasn’t crispy at all. I’ve searched relentlessly for recipes to have both a crispy turkey skin and then bacon wrap. Should I cook the turkey on its own for a while first and then add the bacon blanket weave? Thank you!!!
OMG! Came across your site completely by accident (was looking for an apple pie recipe in an 8×8 pan) and TA DA – YOU! I was always told “if you stop looking/chasing what you need/want . . . it will come to you. I’m so very happy that YOU came to me. I will be using your site for a long long time, or at least the next 10-20 years as I am 67! Thanks Jenny!
Do you have a recipe for yeast cornbread?
I was wondering where you got that bottle for dispensing the oil. I really like that container or bottle, could use something like it.
Do you have the receipt for white borscht made with ginger??
Dear Jenny….I made my first TWO FRUITCAKES for the first time in 50 years of marriage, and I thought I would cut the end off one to ‘test’ it before eating it at Christmas. I made them about three weeks ago and already they are drying out. I put a pint of rum in the recipe, and when I wrapped them in plastic wrap, and tinfoil, they were so moist. What do I do now? I thought if I simply wet some cheesecloth, and wrapped them both in that,,,,the moisture would moisten the cake part of the fruitcake, and still allow it to maintaint its delicious rum flavouring. ??????? Thanks Juniebeth
I’m sorry I have no experience with fruitcake. You might find some solutions online.
I love your recipes. Are you planning to publish some beverage recipes?
Hi, Jenny!
You once mentioned in a video that you don’t use spray your cooking pans with anything because you don’t like the taste. You further mentioned that you keep a combination of butter and something else to “grease” your pans for cooking. Can you share your recipe that is an alternate to spray can usage? Does it need to be refrigerated? How long does it last? How should it be stored? Thank you!