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.
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!
Just back from Rome. Had a dish at base of Palantine hill called carbonara alla Ragu. Yes, red carbonara. Not certain this name is entirely accurate. Can’t find any recipe, though I can guess. Any ideas. More importantly, out of the many variations of carbonara I don’t find any including Ragu.
Jenny, Just made a peach cobble and the dough came out looking “anemic”!
Do you have a good recipe for peach cobbler?
Thanks so much and have a great day!
Chris
Jenny, I just made your wonderful Lemon Brownies and plan to serve them over a period of 3 days. Do they need to be refrigerated? Thank you for all you do!
Cathy
Hello Jenny, I have an enameled cast-iron skillet that I got from World Market. It looks like yours in the video but it says oven safe up to 425° fahrenheit and the recipe says preheat to 450° fahrenheit. And the parchment paper says up to 420° fahrenheit. Just concerned about the temperature settings. Help please!🤷🏾♀️
Question on the spaghetti recipe can I use frozen.
Love your ribs but “racking” my brain trying to figure out how to make 4-5 racks for a 4th of July party and still keep hot without drying out. Oven only holds 2 pans at a time. Would using my warming drawer work for the 2 1/2 hours needed to cook the second batch? If so do you have any suggestion on wrapping (or not) the batches that are being kept in the drawer?
They are so good I don’t want them to overcook or dry out!
Oh Jenny! I just accidentally stumbled across your YouTube videos and now I am addicted!! You crack me up! I love how simple you keep things, and how much joy and humor you bring to the world!
I am supposed to be completing my thesis this week, and of course today I am blocked and cannot write. I decided to look for a video on making shakshuka with lentils, and somehow came across one of your videos, and now I am spending the day laughing and drooling! I figure I am recharging my batteries today with my new cooking BFF, Jenny, and tomorrow maybe the writing will flow again! 😉
Thanks for the pure delight! You are a true jewel! Sending you a virtual hug! Keep up the laughs and fun and pure joy of cooking simple and easy foods for our souls!
Comments that contain links are automatically removed.
I am overwhelmed every day with more questions than I can possibly answer so I’m sorry I am not able to respond to personal questions, but I’m glad to hear you like my recipes and videos.
There are two different recipes: Faster No Knead Bread (which has a video) and 2-Hour Fastest No Knead Bread (which does NOT have a video). Both recipes are correct. The “2-hour fastest” one uses more yeast.
https://www.jennycancook.com/recipes/faster-no-knead-bread/
https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/
Hi Jenny,
Looking foreward to make your pizza dough, however I do have a small problem. The only baking tool that I have is a large rectangular cookie sheet. Will my pizza come out thin if I bake it in the sheet? I am not planning on splitting up the dough into 2 sections. If it does come out thin, do you recommend that I double the recipe for the dough to make it thicker?
Thank you.
I’ve tried to print out your recipes….there is no way i’m finding a way
to do that….I have tried several different ways…
I love your web site….most of all I LOVE your beautiful recipes…
if I cant find a way to print…will have to go the old fashioned way…with
pen and paper…sigh…:)
Please see the FAQs for printing help.
This is the easiest and st yeast bread recipe I have ever used. Can I add Raisins to this recipe to make a raisin bread?
Please post this question under the bread recipe to which you are referring. Thanks.
I have recently purchased an air fryer (Big Boss Brand) I am wondering do you have any recommendation on using an air fryer? Do you have any recipes that are especially suited for an air fryer?
Sorry, I have no experience with air fryers.
I was hoping to get a recipe for Babka Bread and Cake. I see the ones on you tube have alot of butter and you really try to make it healthy in all your foods. Thank you for your cooking tips and recipes they are really great. And you make it fun n easy and enjoyable thanks again.
Jenny, you mentioned your own vanilla in some of your baking recipe demonstrations. How do we find your products. I’ve looked on some of your websites, and just cannot seem to see any reference to products you have developed. Thanks for any info. you can provide. 🙂
Sorry, I have not developed any products. I don’t sell anything and do not endorse products for money. I do, however, share a few brands that I use in my blog in case people want to know.
Hi Jenny,
If I freeze the uncooked chicken meatballs, can I just put them in the crock pot with the sauce? If so how long should I cook them on the low setting?
Hi Jenny, love your recipes!!
I just had a question about on you ‘Simple whole wheat bread’ recipe. I was wondering would this turn out as lovely if I did a second rise on it using active yeast (not instant). I love the original but was just curious. thanks
Hi Jenny, love your recipes!!
I just had a question about on you ‘Simple whole wheat bread’ recipe. I was wondering would this turn out as lovely if I did a second rise on it using active yeast (not instant). I love the original but was just wondering. thanks
Can I use a gluten free flour for the polish baked donut recipe. Thank you, I will be waiting for your answer. i watch you on you tube.
I’m sorry but I have no experience with gluten-free baking.
I made your polish piergoes today and they are absolutely delicious. I served them as you did on the video. My heritage is slovene and croation. However, my best friend is polish. I encourage all viewers to try this recipe if you’re a piergo fan.
I really enjoy your YouTube channel, but its been quitawhile since you uploade. Are you still gonna make videos?
I made your best ever meatloaf and it was delicious, but it crumbled. I
t would not hold together for slicing. Did I have too much oatmeal or too much egg? How should I adapt the recipe to make a stiffer loaf?
It should not need adapting. I make this recipe all the time and it never crumbles. Can you please list all your main ingredients and as much detail as possible and I will try to help. This recipe is working for pretty much everyone so let’s figure out what’s different with yours. Thanks.
Hello Jenny,
I truly enjoy your cooking videos 🙂 very fun to watch and easy to follow. Would you ever make a video on how to make Dampfnudel? I think it would be a hit!
Cheers!
Manny
Need to know.. How do keep brown sugar soft? Love your recipes. Referred friends and fell in love with you. Thank you.
Please see the How-To’s in my blog.
So looking forward to making this recipe – my mom makes it all of the time, and it’s a huge hit.
What I was wondering, is if i don’t have parchment paper, could I just grease the pan? Or would that burn the bottom of the rolls? Is there anything else I can do?
For your Fall Off the Bone BBQ Ribs, what temperature should the broiler be set at in the end? Thanks!
I don’t have a broil temperature so use your judgement. If you have high and low, you can use either one. With high, you should check the ribs every 15-20 seconds. With low, you can check them less often, but always keep an eye during the broiling.
Hi Jenny, can you tell me what brand is your wooden handle sauce pan (the one you use for you “Dark Chocolate Fudge Brownies, Easy recipe / No butter”) ?
Love that sauce pan with the angled side. Thank you so much for an extravagant dark chocolate easy brownie recipe!
Berndes.