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.
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?
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.
Hi, Jenny!
I’ve just come across your website and already love it! It is filled with great recipes (I don’t know which one I will try first – tough decision!), but what called my attention was recipes WITHOUT BUTTER! Thank you so much, because I hate butter! It is really difficult to find all sort of recipes that require butter as one of the ingredients being replaced by something else like coconut oil, almond butter, etc. You nailed it! So many thanks! 🙂
Silviane
Jenny, Where can I get a kitchen timer like you have the one that looks kike a little stand mixer, I want one so bad
Please see my FAQs.
Hello Jenny,
Can you please do some baking with gluten free grains such as rice flour….
I would be so grateful ; )
Hi Jenny! Just want to tell you that I absolutely love your YouTube channel AND your website! I love to cook too & I love the energy & humor that you bring to the vids. Laughing & being silly brightens the world- which we desperately need. I also love your enthusiasm! (Look at THAT!) SO adorable. Thank you for sharing your recipes, style, & sense of humor. It is very much appreciated. And YES world, Jenny CAN cook!
Do you have any preference in using “active dry yeast” or instant yeast in your whole wheat loaf. If so do you mix the yeast in the warm milk before adding it or just add it to the dry ingredients or just throw it in with the dry.
I use both, but more instant yeast these days. Whichever one I use, I never proof the yeast. I just add it to the dry ingredients and proceed.
I am getting ready to make your Polish poppyseed roll. I bought a wooden pastry board a while back and have not used it yet. Do you recommend oiling it and if so what should I use? I have read a lot of opinions both for and against. Thanks
Hi Jenny, I would like to know what do use on your counter such pretty colors, is it just plastic or flexible cutting board, I would love to get some to protect my counter/
Thank you,
Joanne
I use both flexible and acrylic cutting boards, the bigger the better.
Hi Jenny, I love your chocolate chip pizza. Can The cookie dough be put in chip pizza.
Hi Jenny, I love your chocolate chip pizza. Can The cookie dough be put in freezer? if yes for how long?
Thank you your great my grandchildren love the chocolate chip pizza. Thank you
Hi Jenny, I love your chocolate chip pizza. Can The cookie dough be put in freezer? if yes for how long?
Thank you your great my grandchildren love the chocolate chip pizza. Thank you
Teri Hahn
I am excited to make the no knead ciabatta bread is there information on how many carbs are in this either per serving or per slice? I love fresh bread but hubby put on a low carb diet.. so need to know about this before I bake it .as he WILL EAT IT TOO LOL thank you
Please sign me up manually to receive your blog via email. For some reason I am not receiving your email to confirm my sign-up.
You have been added to the subscriber list.
MORE VIDEOS? I appreciate that so many people have asked for more videos but I have no immediate plans to make more, for several reasons:
• I’m supposed to be retired!
• I don’t have a staff – It’s just me.
• It was just a hobby and I wasn’t prepared for this many views.
• I can’t answer all the questions and then I feel bad for not helping.
• Now I feel bad for not making more!
Thank you for all the love and appreciation. I will try to find time to make more but it won’t be for a while; however, I will continue to post new recipes here. – jenny
Our favorite bakery cafe makes the BEST blueberry muffins. The top of the muffins have a great, dry texture on the top (unlike others in restaurants whose muffins feel sticky to the touch, UGH!) and the tops have a HIGH dome. What can I do to get that high dome on muffins?
Hi Jenny!
All of your recipes so far have been FANTASTIC!
Do you have a recipe for swedish meatballs? I’m really interested in YOUR recipe.
Thanks!
Chris
I LOVE your cooking recipes, especially your humor. I made your artisan bread and loved it! I could not find an answer to this question in your FAQS, so will you please tell me how you clean your dough board? I just got one and don’t want to ruin it.
I’m not really qualified to advise on this but if it’s wood it should have included cleaning instructions. If not, I know there is plenty of expert advice online.
Hey Jenny!
I’m making some cupcakes with a friend, and we want to double the number by making miniature cupcakes. Are your Healthier Chocolate Cupcakes able to be doubled without problems?
I made your no raise bread, cabbage rolls and your polish pierogi .. all where a hit in my home.
I have been looking for newer videos and realized that your last published work was about 1 year ago. Are you not making videos anymore?
Thank you for the amazing recipes … they are such a wonderful addition to my kitchen!!!
Sabrina
Jenny,
Do you have your own recipe for Szarlotka, Polish apple cake?
Thanks.
I’m sorry, I don’t.
Please keep making videos! You are awesome!
Thank you,
Connie
Hi Jenny, Thank you for your lovely recipes. I enjoyed making the jelly/custard filled baked doughnuts. My question is can I make them a day or two in advance? Should I freeze them to keep them fresh before serving them or is there another method of keeping them fresh for a few days.
After watching several YouTube recipe videos, I was extremely surprised to not be able to find “any” cobbler recipes here. Would have thought this would be something Jenny might have good ideas for and a solid recipe.
my family likes pig tails , fried in a pan… but it is really messy- as the grease really pop’s everywhere.!!! can I cook them in a crock pot or a electric pressure cooker, or deep fry them in oil— to cut down on the splatter of the oil.??? I then put them into my homemade salsa , to soften them up a bit… YOUR SUGUESTION WOULD BE VERY HELPFUL ON THIS PROBLEM, AS I’M NOT THE BEST COOK IN THE WORLD..! PLEASE ANSWER THIS QUESTION FOR ME….. RESPECTFULLY YOURS..”RICK THE FOOD LOVER”
Hi Jenny, you said do not omit the molasses in place of dark brown sugar but if you do not have molasses, is there anything you can you use in place to still make a good sauce? I know freshly made barbecue sauces are very versatile. I actually have an amazing homemade sauce for my family’s famous meatballs but I’d like to add a new flavor to the family…and everyone especially my 10 year old twin boys and their Grandpa love my ribs. But your sauce sounds amazing and I’d love to bless my family with it. However, we are in a very small town and believe it or not, there is no molasses at our small grocery store. I was in a car accident and I am unable to drive at this time. The next closest store is 25 miles away so I’m in a pinch. I have everything for the amazing ribs for my sons and their Grandparents tomorrow but molasses for the sauce. Can you please recommend a comparable substitute? Honey, or agave..? I know it needs that thick gooey, syrupy texture and sweetness…any advice would be greatly appreciated.
Sorry I did not get to this in time to help. I hope it turned out.
Hi Jenny,
great to connect with you! do you do sponsored YouTube videos? our client has a new BBQ grill that we’d love you to try.
please let me know. thanks in advance, Ron