Feb 9, 2016

Frequently Asked Questions (FAQs)

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BEFORE ASKING A QUESTION… please see the links below on the most commonly asked questions.  I am not always able to keep up with questions so please also look through the recipe comments from other cooks, or maybe you can research your question online.

Still have a question? Please understand if I am not able to respond. To send your question, click here.

Filed Under: FAQs

243 Comments on "Frequently Asked Questions (FAQs)"

  1. Teresa Torres

    Where do you purchase your aprons at? I live the lemon one and the polka dot one.

  2. Elisa

    I was watching your video on quick and easy flat bread. You mentioned using a cast iron skillet. I do not have a cast iron skillet. I am no longer able to life them. Can another material be used like a stainless steel skillet?

  3. Karen Kaufman

    Jenny! Love your YouTube site and this site. Don’t stop with your recipes. We need them. I love your breads and I am going to try your pierogi’s next. Also wish for you to publish a new cookbook! Love to you and your sweet voice and to the success I get from your recipes! I am 75 and learn something new from your site all the time.

  4. Lilly

    Hi Jenny One, of your many long time fan here! 🎉 wanted to ask you how do I freeze your delicious stuffed cabbage rolls?
    Thank you, Lilly

  5. Ed White

    Most bread recipes call for a bake of 40 to 45 minutes for bread loaves. Your recipes don’t seem to require that much time. Why is 25 to 30 minutes enough?

  6. Teresa

    I want to make the polish potato pancakes using leftover mashed potatoes
    In the recipe how many cups of mash should I use?

  7. LINDA S.

    Have no thermometer. How warm should the milk be when adding to your CINNMON ROLLS (8).

  8. Mickey

    I would love to see you make cabbage or sauerkraut pierogi!!!!!!

    • Karen Kaufman

      Oh yes! Would like to have a sauerkraut pierogi!! Thanks for mentioning that! Bless you!

  9. Al

    WOW! You do funny well. Just saw your stand-up on Super Dave show from 1990ish. {your killer smile}
    Searched for more, Wow, again, heck of a youth, SuperGirl.
    Now looking at your cooking, fun stuff, and memories.

    Best wishes for your continued happiness. Good comics are rare and wonderful, and you’ve added tasty. yum.

    [your newest 60 year old fan near Montreal, Quebec]

  10. james

    Do you have a hard copy cookbook would love to have one jim zavstsky

    • Karen Kaufman

      Would like to know that also. But she does have a cookbook on Amazon.com. I am going to have my copy spiralized so I can flip pages and have them lie flat! I will have to check with some of the stores In Lake Charles, a town near me. Have a great day!

  11. Sandie

    Hi every time I try to make no need bread that 1/4 cup of water just isn’t enough what am I doing wrong

  12. TheFeet

    I noticed you haven’t uploaded any new videos for some time(youtube). I hope all is well with you and that you are doing great. Do you have plans for more of your awesome recipes/videos in the near future?

  13. bea latour

    Hi again Jenny
    It’s been a while since I got your response and still longer to get the info you requested. I have attached my previous request and your answer..
    As far as I can tell, the flour is primarily; enriched white flour with added whole wheat flour, cracked wheat, cracked rye and whole flax. The relative amounts I can not find but perhaps you can still advise.
    Looking forward to your advice.

    May 4, 2020 at 6:00 pm
    Hi there Jenny from New Brunswick, Canada. I would like to make a multigrain sandwich bread and wonder if multigrain flour can be substituted for part of the flour in your white or whole wheat bread recipes?
    Your videos are great!

    Reply to this comment
    Jenny Can Cook
    May 4, 2020 at 11:01 pm
    I think it depends on what the grains are in that flour. Can you let me know the ingredients?

    Reply to this comment

  14. Pixie

    I made your Easter bread this afternoon and place it in the middle of the oven and it burnt on the bottom after 15 minutes. I used the foil and the top was fine. I knew I had to bake it longer or the centre wouldn’t be cooked through.
    Any suggestions for next time? Change the temp?

    • Jenny Can Cook

      It could be from using a dark pan, your oven temperature not being accurate, or oven too small. Please let me know what make and model your oven is and the size.

  15. Judy Waddell

    When making homemade pot pie crust, mine on the edges are all cracked, pulled apart. Should I put put more milk? Oil? Warm the milk?

  16. Toonses

    Can I Substitute Gluten Free flour?
    Is there anything else I add if I do?

  17. Fred & Delores Pfister

    loved your recipe for poppy seed bread — going to make it as soon as I have printed your recipe! When you use Saran wrap or other types of wrap IF you keep it in the fridge it will not stick to itself !Thank you and Merry Christmas

  18. jerry Losik

    Question from a 73 year spoiled Polish boy. I’ve never had to cook but with the pandemic looking at your paczki sparked memories of my moms that I could never get enough. I’m making paczki for the 1st time on my own guided by my girlfriend. What is the manufacturer’s name of the icing bag that you use? Thank you. Stay healthy. Jerry

  19. Carol

    For multigrain no knead bread the first rise is 10 to 12 hours, or more
    Could I leave it 24 hours? Thank you.

  20. Lucia Arruda

    Hi jenny…. I love ur talk show…now love ur cooking..i have unfortunately been rec diagnosed with liver cancer, and to pass most of the thinking time I cook and ur recipe’s have surely turned out great……do u have a hard copy cook book I can purchase? was also wondering do u except recipes form people ? I got a few lol….or maybe I should come cook with ya or even start one my YouTube channel….lol….well just thought I would ask…looking forward to hearing from u ..stay safe and merry Christmas….ur cooking buddy …. lucie

    • Jenny Can Cook

      Lucia, I wish you the best with this diagnosis. My cookbook is no longer for sale but almost all the recipes from the book are here on this website, made simpler and healthier, the way that I make them today. Have a good holiday! ❤️

      • Carmen

        Jenny thank u for all ur delicious recipes. How can I print ur recipes from this website? Stay Safe!

        • Jenny Can Cook

          Click the “Print” button at the top of the recipe.

  21. Judy

    HI Jennie,

    Love your recipes. I make the Apple Pie Bars every week for my husband who has to watch his sugar. My question: Is there any way you can add the nutritional facts to your recipes. So many of us are watching carbs, sugar etc and it would help tremendously.

    Thanks again!

  22. Chuck

    Please disregard my earlier email because I perused your bread recipes to find the faster no knead is different from the YouTube no knead.
    I apologize for distracting whoever responds to these emails.
    I fell victim to the adage ‘ look before you leap ‘; in my case it’s read before you email.

  23. Darlene

    Hi Jenny,
    First of all thank you for all your wonderful recipes. I have never had a flop with any of them. I am looking for a good buttermilk bread recipe that I could make with the fast rise yeast that would only make one loaf. I am wondering if you have one?
    Thank you, Kind Regards

  24. Donna Mercer

    My first attempt at your no knead bread was a big success.
    I sent you a photo, and you published it with a reply.
    However, my next 4 attempts have not turned out as well.
    The dough ball isn’t as large, and therefore bread is more dense.
    My yeast expires 2022
    I loved that first loaf, but sad the following ones aren’t up to par?

  25. charlotte w

    Hi Jenny I am interested in trying your recipe for no knead bread first of all
    can you double the recipe and bake it in the larger dutch oven and does it affect the cooking time my main question is i have read that you should preheat oven first then put the pot in there are many conflicts about the heating i think you said the put the empty pot with lid on and then set to preheat i have other pots such as a ceramic crock pot with a pyrex lid but do not want to shatter the glass which is the safest and correct procedure
    also does the bread taste the same using the fast method as the long version

    i really appreciate your time and patience

    thank you so much and stay safw during these times

    charlotte wiebe

  26. Pauline

    Your bread is delicious….my question is that I find it heavy in weight…is there a way to make it lighter pls & thank you❤️

  27. Pauline

    Your bread is delicious….my question that I find it heavy in weight…is there a way to make it lighter pls& thank you❤️

  28. Chris

    I have tried several of your recipes and they are great!! My question is, how do you make cake flour and pastry flour?
    I cannot find any in our stores here in central New York and am not going to order them from the internet.
    Is there really a difference in the two?
    Thank You,

  29. elli1212

    What can I use to substitute pastry flour?

  30. Pat

    Would like to use Sesame seeds on top of the bread.
    Can you suggest how to do that!
    Thank you.

  31. Allan

    I continue to have problems with dough rising. I tried twice the white bread recipe. The first wouldn’t rise at all after the 35 minute recc.
    The second, I left in a humid microwave for 11/2 hours and the top of the dough barely broke the top of the pan.
    I baked it anyway thinking it wouldn’t rise anymore anyway. It rose while baking and looks ok.
    Can anyone tell me if I should wait as long as it takes to rise an inch above the pan.
    I was using dry active yeast

  32. mike pardina

    How about making some turnovers. Apricot and apple would be nice!

  33. Rich BARZYK

    Jenny, Please help, I’m ‘crocking,’ sweet Hungarina yellow peppers, per Mom’s receipe, however receipe calls for letting them ‘ferment,’ for 7-10 days in a warm enviorment, as a shed, so HOW do I tell they’re ready to pull. It’s been ions since I’ve tried to ‘crock,’ peppers, and I’m uncertain about time in crock.
    I live in Northern Ohio, and Fall temps tend to be dropping & cooling.
    Rich Barzyk

  34. Shannon

    Can I make without separating the eggs?

  35. Jan

    What recipe did you use Self rising corn meal in.

  36. Ann

    My no knead bread always comes out gummy inside. When I open oven to take heated pot out oven drops significantly. When I put bread in to bake and open oven again it drops again. Is this my problem?

  37. Judi

    Will using Almond Milk work in your wonderful bread recipes instead of whole or reduced-fat milk?

  38. Joey Hardin

    Are you still posting You Tube Videos? I am not getting them!

  39. Julia

    How do get the dough off your bowls?

  40. Sasha

    I love your recipes – thank you! My one question is : is there a way of making this stay moist. Following complete cooling I place in paper bag, then into ziploc. Any other feedback would be greatly appreciated. Btw since baking your breads we have not eaten store bought bread for over 3 months.

  41. Koren

    Hi Jenny, I would like to make your bbq rib recipe,but have 2 questions. First can I use a slow cooker and on what setting,1..2..3..or 4, and for how long? Thank you

  42. Linda R

    What liquid can you substitute for milk in your meatloaf and turkey meatball recipes?

  43. Josephine

    Hi Jenny, I have made several breads from your site but I just can’t seem to get the dough consistency right. My dough turns out so wet, it’s really difficult to handle it to knead it-it just runs flat all over my floured cutting board. One reviewer uploaded a link to King Arthur’s website to “fix” this issue but it takes a lot longer to prep the dough. So, I don’t seem to be the only subscriber with the “wet dough” issue. I have done the same recipe a few times and the dough comes out “wet.” What am I doing wrong? I’ve aerated the dough, Ive made sure the temperature to my yeast is within your guidelines. The only thing I’m using differently is I have “Active Dry Yeast” vs. Instant or Rapid Rise. Is this the culprit?? Thank you.

    • Jenny Can Cook

      The yeast would not make a difference and I’m sorry but any ideas I have on this are in these FAQs.

  44. Val T

    I haven’t made your BBQ sauce yet but it looks amazing. Can you can it? I’m looking for a recipe that I can use in my pressure canner.

  45. Hank Ross

    do you have anything on cooking cornbeef and cabbage?
    thank you

  46. SLF

    This looks great but I’m gluten-free. Do you have a recommendation on a gluten-free flour that comes out great ? (Texture often leaves a lot to be desired….) Are any other adjustments needed? Thank you!

  47. Rose

    I used an old recipe to make Zeppole , I had to sift the flour and then add the yeast and water which went good UNTILL it started to rise & rise & rise. I had a giant blob……the Fleishmann’s yeast said I could put it into the fridge, which I did and it continued to rise and spill over all the shelves and onto the bottom of the fridge. it was about 80 degrees and humid day in the kitchen at the time. Oh my gosh where did I go wrong as it was so easy to do?????

  48. Louise

    I am not a baker so I was very confused about the fact that one recipe says a 1/4 teaspoon of yeast and this one says 2 teaspoons of yeast. I am just wondering if that was a typo or if either will work?

    • Jenny Can Cook

      They are 2 different recipes so just follow either one as written and it will turn out.

  49. Christine Galbraith

    What kind of working surface do you use when rolling out pie crust dough, and where can I buy one?
    (I love the way you told us that you bought your rolling pin at Pier One!)

  50. Joan

    Loved the lemon brownies. Could I double the recipe in an 8 x 8 square pan so they would be taller? Or should I use a 9 x 13 pan?

  51. Joan

    How can I get a copy of “Jenny can cook” recipe book?

    • Jenny Can Cook

      My cookbook is out of print and is outdated. There is no need to buy it. I am a much better cook today and all of the best recipes from the book are here on my website, the way I make them today: simpler and faster, more streamlined. If you’re curious you can see a free pdf copy of the book using this link: https://www.jennycancook.com/cookbook/

  52. J. Park

    Thank you for making cooking and baking less challenging! You’re helping people everywhere – don’t let the haters get to you! No need to respond to them! Focus on all the positive feedback you get! Thank you again!

  53. Mrs.M.L.V.

    I really love watching your videos. So many excellent recipes and treats.

    Please re-consider your use of aluminum foil. Aluminum is being discovered in the brains of people who have died, but had altzheimers in last years. When my naturapathic doctor (ND) sent off a test to find out what toxins were compromising my health, it was discovered that aluminum, tin, mercury, and arsenic were found spilling out of the urinary tract. Baking powder has aluminum unless one buys aluminum-free. Thanks for reconsidering foil. For a lot of the cakes, muffins, cornbread, and even meats and poultry, one can use pastry paper that can go on the baking sheet and into the oven.

  54. Harlen L King

    I did not see your( Bar- b -Que) sauce recipe

  55. Angela Matthews

    I have just baked two gloriously delicious loaves of bread following your instructions exactly. I am so excited, BUT I really really want to bake English scones. I have tried and both attempts were awful. Would you PLEASE ADD
    English Tea Scones to your recipes and video you are so easy to watch and to follow. I really would appreciate it! I am a fan fir sure ??

  56. Diane

    Hi Jenny, I recently sent a photo of the Paczki I made! I love your recipe!! I’m not sure this is possible….I work for JPMorganChase. Our division is putting together an employee cookbook. The recipes cannot be copyrighted. I would love to submit your paczki recipe with a link to your website. I can’t take credit for this great recipe but I would love to share it! May I?

    • Jenny Can Cook

      If the book is to be sold for profit then I do not allow my recipes to be used for monetary gain. Please let me know the purpose of the book.

  57. Kathy

    I just combined the flour 3 c ,yeast and water. I am letting proof for three hours. I used the recipe from YouTube.
    When I looked at your website I noticed that recipe called for 2 1/2 cups. What do I do now? What is the correct amount of flour.
    Thank you, in advance for your help.

    Kathy Horan

    • Jenny Can Cook

      It’s the rolls that use 2 1/2 cups of flour and the loaf uses 3 cups. Either recipe you followed will still make a loaf of bread.

  58. Mel Hertzig

    I have so far only tried you quick no-knead bread and it is cooking as I write this. I was shocked to read that you use hot tap water for cooking. According to the EPA, that is an absolute no no because the hot water dissolves the lead solder used in those pipes. PLEASE TAKE THAT OUT OF THE INSTRUCTIONS!

    Here’s the EPA quote from Google
    USE ONLY COLD WATER FOR COOKING AND DRINKING. Do not cook with, or drink water from the hot water tap. Hot water can dissolve more lead more quickly than cold wa- ter. If you need hot water, draw water from the cold tap and then heat it.

    Lead Poster (Revised) – EPA

  59. Gani

    I’m new to your site, and just wanted to thank you for it. Your recipes are well written, and your enthusiastic video demonstrations are fun and encouraging. I was puzzled to see people complaining about whether your gram measurements are correct, especially after you said that’s not how you bake! No knead to answer, just, thank you. :^)

  60. Phyliss T

    I just came across your site and all I can say is “THANK YOU” and “WOW”! You look absolutely amazing and your recipes seem so easy the way you show & explain them. I can’t wait to try your recipes and get away from all the processed food that has caused so much weight gain, and yes…the hormones of a 52 yr old doesn’t help either. LOL Let’s just say you look much younger than I do. I was wondering if you could give me an idea of what you might eat and drink in a day to help me put things into perspective. Thank you for helping us all in a chemically-based food generation. You truly are an inspiration!

    • Jenny Can Cook

      I’m happy to share some basics. First, I cook pretty much everything we eat and rarely eat restaurant food (when it was an option) so these day I cook 7 days a week. I only drink water and tea (green, white, and black), no soft drinks or alcohol, no juices or anything store bought. Every meal is based on what vegetables I have on hand and we always have a salad with dinner so every meal includes raw and cooked vegetables. I bake my own bread and all my own desserts. Breakfast is usually a hard boiled egg and toast. Lunch is typically a salmon or tuna sandwich and crudite. Dinner is salad and something in my “Main Meal” category. Today we had my taco casserole. Dessert is usually a cookie that I made or sometimes cake. Today I had a chocolate dipped macaroon for dessert. I snack on raw nuts, not chips. My way of eating may sound rigid but I have no desire for packaged or junk food. I did in my teens and twenties, but I have been eating this way for decades now and it’s just my way of life. I’ll be 74 next month and I think the older we get the more we have to lose by eating processed food. I hope this helps. Please let me know how you progress.

  61. AL


  62. Jenny

    Hi Jenny,
    First of all – thank you for the great recipes.
    I’ve made the no knead bread 2X now. I’m very exact with measuring which is one of the reasons I like your recipes since you show in detail how things should be measured and should look in each phase of the baking process.

    My dough looks exactly like yours when I turn it onto the floured surface. However, my dough is so sticky. I can’t form it into a ball using the scraper and my hand. The dough sticks all over my fingers. You just turn your scraper a few times after adding three T. of flour and you can shape it. There is no dough stuck to your hands in the video. I have to wash mine before I continue. I’ve add a lot more flour than you and it still is so sticky I’m almost pouring it into the bowl lined with parchment.

    Just to confirm – it is 1&1/2 cups of hot water measured in a liquid measuring cup. I don’t want to change the recipe based upon your instructions.

    Please help.

  63. Andrea AG

    Hi Jenny! You are awesome!
    I found your Faster No-Knead Bread recipe video and am going to try it. I wound up buying an enamel dutch oven (lodge brand), but when I read the instructions, it seems it’s not recommended to preheat it empty. My question is – do you stick your dutch oven in a cold oven and then start the preheating process? Have you noticed any crackling/cracking effects? Do you have any advice on this, as I’m a little scared to stick mine in the oven! Thanks! I’m dying to try your recipe!

    • Jenny Can Cook

      You do put the Dutch oven in the cold oven to preheat them both. I believe their instructions are not to preheat it empty on the stove top.

      • Andrea AG

        thanks for the fast reply!

        My husband was watching your video with me, and lol, he wanted me to ask “”Whose name was on the ball?” lol.

        Sorry again for asking a question you already had the answer to! looking forward to trying this and many of your other recipes!

    • Andrea AG

      Sorry Jenny, I just READ your recipe and in the steps you state to stick it in a cold oven. sorry!!!

  64. Lisa

    I am on Weight watchers and I made your salmon cakes. Yummy!!!
    To track my food In need the following:
    Calories per cake OR total for four
    grams of saturated fat


  65. LaVon K Howard

    Do you have the nutrition info. on the Salmon Patties?

    Thank you

  66. Linda Lang

    I have always used the same measuring cup for both dry ingredients and liquids. Why is this wrong? (Love, love your videos!)

  67. Jennifer

    Jenny, (nice name by the way), I want to know if you use any herbs or spices in your bread ( no Dutch oven, no knead) recipe. I read where garlic powder kills the yeast. I’m working on making my 2nd loaf now. My daughter loved the 1st one. Thank you so much for all these recipes. I look at them on my phone and my mouth just waters.

  68. Lily

    I made your no knead bread… everything was exactly like you did it… i cooked for 30 minutes and its RAW

  69. Amber Pfeil

    Your printed recipe states to let it sit for 3 hours before baking, your video states to let it sit long enough for oven to reach 450 degrees. Which is correct? I am making this today, so I wanted to make sure.


    • Jenny Can Cook

      It sounds like you are looking at 2 different recipes.

  70. eunice

    Thank you for sharing your recipe.
    Can I substitute whole wheat flour with just plain (white) bread flour for your recipe?

    • Jenny Can Cook

      It’s best to look at the white flour versions I make under “Breads.”

  71. Dorothy

    Do you have gluten free bread or dessert recipes ??

  72. Rita

    Love your no knead bread. Thanks so much. How should I store this bread so it stays fresh

  73. Sue from Nova Scotia

    Made the recipe for the cinnamon buns today and after 15 minutes at 350 they were not baked. Put back in the oven and and continued to bake until my thermometer registered 190 degrees in the centre of the pan, which took about another 15 minutes. Could be my oven but I did preheat it. Using the thermometer takes away the guess work. Otherwise a good recipe and I like that it is lower fat and doesn’t make too many so we won’t pig out too much!

  74. Gail

    How do you store crusty rolls, and bread to keep them crisp.They get soft by the next day. How do you keep the jelly doughnuts fresh. Love every recipe you have made. No longer afraid of using yeast. Everything turns out great.

    • Jenny Can Cook

      I always freeze the rolls. See the note at the bottom.

  75. Helen Cameron

    Hello Jenny, what kind of baking mat do you use to roll your pastry dough? It seems it’s a stiffer kind, not ones you can roll up.

  76. Sandy

    Love the faster no knead version. Can’t find quick rise. Can I sub regular dry yeast? Any adjustments to the recipe or timing?

    • Jenny Can Cook

      No adjustments. Either yeast will work added right to the flour.

  77. Sarah

    Do you know if this recipe works with gluten free flour? I buy the already made up Gluten free.

  78. Anne K.


    I am writing to ask what I could substitute for unsalted butter in a koulourakia recipe. Although my family has coconut oil and vegetable shortening, I am hesitant to use either because I am allergic to coconut, and I have been told that vegetable shortening is apparently not healthy. I also would prefer avoiding lard. I need a quarter pound of butter. Although I have thought about using salted butter, there is no salt to replace in this recipe. It calls for a half of a tablespoon of baking powder. Please let me know if you know of any unsalted butter substitutes!

    Thank you,
    Anne K.

    • Jenny Can Cook

      I have baked with salted and unsalted butter and can never tell the difference in the result. Butter will provide the best flavor and a little salt is often added to baked goods.

  79. medaroberts

    Please start your you tube channel up again. I love your videos!!!

  80. Heather

    Jenny!! So happy I found your channel; great to ‘see’ you again. Loved watching your talk show back in the day. Keep those great recipes coming and love your humour!

    I would love to know where you purchased your baking gloves; are they silicone? I have searched online and cannot find them. I want to get a few pair for myself 🙂

  81. katu

    Love to watch your cooking videos. I am working on mastering my yeast doughs. Where do you purchase all the beautiful color kitchen tools. Love them!
    Thank you for teaching us in a easy and fun way 🙂

  82. marie logosz

    i have to say i pretty mad right now i went to print a recipe and got over 100 pages printed out what ppl have to say and no RICIPE WHAT A WAST OF PAPER AND MORE PAPER WILL NEVER USE THAT SIDE AGAIN

    • Jenny Can Cook

      If you use the “Print” button, it will print correctly.

  83. Carla Buras

    Hi Jenny, I was wondering if I could add crumbled precooked sausage to the dough?

  84. Linda

    What should I cover my bread with after it’s cooled to keep fresh?

  85. Kathy

    I made the caramel filling for Gigi’s Chocolate Salted Caramel Cupcakee and the caramel when cool was very firm. Flavor was great and very easy to eat but I felt to firm for the center of a cupcake. Did I do something wrong or is that how it is suppose to be?

  86. Kybluegirl

    What are the brand names for your flour and yeasts?

  87. Kathy

    Jenny, I made the Gnocchi this afternoon, tastes like Gnocchi! Thank you

  88. Kevin

    I checked you out for a rib recipe. They were awesome. Then the bread. Holy >/÷ the bread was soooooo good. Now I understand the draw I have to your web recipies. You play drums. My goodness I’ve been beating the skins probably longer than you’ve been around. I play a Ludwig rocker kit, all Zildjan. You rock Jenny. I’ll be a regular. Stay tuned for pics. My thing is usual in unusual. For example, chimi changa meat fried in egg roll wrapper. Take care. Kevin

    • Jenny Can Cook

      I’m glad you like my recipes. (I played a Rogers set with Zildjian cymbals – in high heels!!)

  89. Malinda Jones

    I don’t use any social media accept You Tube I suppose but I introduced you to my daughter who is only 11 and she thinks you are funny and would like to know if you have anything recent to view there? I use to watch the Jenny Jones show years ago and you always made me laugh. Thank you and I hope you and your family are doing well.

  90. June

    Do you have a recipe for French onion soup. ?
    Love your recipes and jwatching you make them on your videos!

  91. Paul Arnold

    Do you have a recipe maybe a fast easy one for a lemon poppy seed cake?

  92. Kathi

    Hello Jen,
    Love your videos!!!! ❤️ And recipes
    Looking for recipe for Polish Kolacky cookies
    Please help,
    Thanks Kathi

  93. Veronica Taylor

    The poppy seed bread can you use solo can poppy seeds?


  94. Jana

    Do you have a recipe for No Knead Bread using 2 cups of flour? I want to make a smaller loaf in my Staub 4 quart cocotte cast iron.

  95. Denise

    I haven’t figured out how to send a photo. I made 2 loaves of bread this morning and have made if for a lot of friends, co-workers and family…I love how simple it is.

  96. Sonniphia

    Hello Ms. Jones,

    How are you? I am reaching out to you regard on the cabbage roll. My friend a vegan. I hope you can help me out. Thank you. I have always love your shoe and yet you so down to earth. My mother is a doctor and as well with my father. My father can cook. My mother she can but not as well as my father. I due most of the coming for them. Thank you for sharing your cooking. It nice to have a mother that can cook that the meal I enjoy most good or bad. Take care Ms. Jones. I look forward to hear from you. Enjoy the rest of your day with families and friends.

    • Sonniphia

      “Hello Ms. Jones,

      How are you? I am reaching out to you regard on the cabbage roll. My friend a vegan. I hope you can help me out. Thank you in advance. I have always love your show and yet you so down to earth. My mother & father is a doctor and both of them hardly around with me. My father can cook. My mother she can but, not as good as my father. I do most of the cooking. Since both of my parent are busy. Thank you for sharing your cooking. It nice to have a mother that can cook. That the meal I enjoy most, good or bad. Take care Ms. Jones. I look forward to hear from you. Enjoy the rest of your day with families and friends.”

      How embarrassing?! My grammar, past tense and future comes all at once. Yes!, can be in tense. Kindly excuse me for my typo and auto correction.


  97. Mary

    Hi Jen love your bread recipe it indeed blew my mind as you mentioned to your viewers.

    My question to you is can I make Baguettes
    With the No knead Bread?

  98. Carol

    Hi Jenny, I know this recipe and the video on Facebook were years ago but I’m wondering if you could help me out with something. I made the granola bars but they are just a tasty mess. They cut okay but as soon as I try to lift it it turns gooey and sweet but not crunchy. Any ideas about what I did wrong? Your recipes are scrumptious!
    Thank you.

    • Jenny Can Cook

      If you list all of your specific ingredients with brand names, what type of size of pan you used, and how long you preheated your oven, and how long you cooled the bars in the pan, I will try to help.

  99. Sheryl In Idaho

    Jen y I just watched your fantastic video on No Knead Bread. I am going to make it today!

    My question is why is it done differently when adding Kalimantan olives?


    • Sheryl In Idaho

      Re: olive bread comment, I’m sorry for the typos. I have a gremlin in my laptop. I never know what will come out even after proofreading.

      Sorry ?

  100. D smith

    I am inquiring about high altitude adjustments on your wheat bread?

  101. Juanecita2

    Am looking for a reply…how long can cabbage rolls remain in fridge ..I put .them in a good zip lock freeze bag..I do not want to freeze them..too much extra water.Thanks.

  102. Deb

    Do you have to refrigerate I’m serving brownies on Sunday.

    • Jenny Can Cook

      Homemade baked goods do not keep as well as store bought. For the best brownies, I would not recommend baking 3 days in advance but if it’s the only option, I suggest cooling and freezing the brownies until you need to serve them.

  103. Rita Scott

    I watched a recipe video where you read some fan mail ‘#^*+’. I didn’t believe a word. Even though I have been cooking a looonnng time I have learned a lot from your tips. I like that you can show brands & explain why you use the ingredients that you do. I feel quite positive that I can now make a loaf of bread & want to start with the Fruit & Nut Bread. So if you want to read my comment to the world it is “to keep on baking & cooking, please.”

  104. Ronald White

    What is the correct internal temp that is indicated when no-knead bread is done? Thank you

    • Carola

      190f. A few degrees either way for any bread, generally.

  105. Evee

    My oven max temp 350, is that problem? When baking , thank you

    • Jenny Can Cook

      It depends on the recipe. Many recipes only call for 350 but if 450 is required, you may have to look for alternative recipes.

  106. Ruth Anne

    My crusty rolls look fantastic on top except for the fact that the bottoms are a bit black.

    Is my oven too hot? Is the heat in the oven not evenly distributed? Did I leave them in a bit too long?

    I also have a small oven. Can that affect the end product?

  107. Eva cox

    Jenny please don’t keep saying oh my God it sounds so used freely you are a nice good plain cook but you keep saying oh my God and if you only knew who God really is you would never use it as a cleshea.Eva Cox ps say oh goodness me !!!!!!!!?

  108. Ken

    Jenny, thanks so much for these simple and delicious recipes. When I am looking to try something new you always have an idea for me. Besides I then get to see your wonderful smile.
    Simply thanks!

  109. Arthur

    Hi Jenny.
    I don’t usualy do this but felt I had to at least write to you and let you know how you have made it so I can cook the things I always have but healthy and easy.I am in a wheelchiar and my hands are so sore that its very hard to work the dough and other thing’s for long times. I was to the point that I hated to go and get the simple of things let alone cook . I am so surprised you have maneged to do this healthy cooking with texture and the taste. I also cooked for three resturants so I am a very fussy cook. I have cooked since I was five standing on a wooden soap box…lol while my father was off to war and my mom and I where alone. I live in a rented house with my oldest son and have taught him how to cook but he is not interest in it except to stir fry and makes the best pizza I have ever had. Anyway I though if you could figure out how to get these to health care places for the seniors like me they would find anewed life as I have..THANK YOU …PS ..I will come and grab a bun if you make me some…laugh my dear !!!


    • Jenny Can Cook

      Well this is very interesting. I never thought of my recipes being easy for seniors, although I am a senior myself (72). It’s very rewarding to know my efforts are actually helping this way. A lot of people with arthritis write about how easy some of my breads are for them. I might consider specifying certain recipes for a senior or challenged category. If possible, would you please list a few that you think would fit?

      • Arthur

        Good morning ,
        First I feel I should tell you I don’t have arthridis . But I do hurt all over my body..lol . But I am a very lucky man. I had a accident 28 years ago that left me paralized from the neck down that should have killed me in the first place.. I new alot about the body from martial arts I did for 21 years before and working for a great hospital in San Francisco. So when the dr. told me I would never do anything for myself not even feed myself …I said you don’t know what I plan to do to my body the minute I get out of here. I bet him a dollar that I not only would get out of bed myself but plan to recover from this as I always have when hurt bad before. Well I can stand up now and even take a few steps around the ketchen as I stand to get thing’s to cook with. By the way …I still have that dollar…lol Cooking is so rewarding and it would be great for seniors to do this and have a positive thing going on rather than just set and stare and dream of day’s gone by. That is why I wrote to you the other day. You have no idea what you have done for me and probably for many others lucky enought to see your vidios. Bless you . Now as far what they like to do is fast .healthy,and with as little moment as possible. This will not ony make them feel good but the movement will help them with the pain. The longer you don’t use things the wores it gets. Not many people will make themselfs hurt more to hurt less… I only ran across your site around Xmas time .But I have tried .no need bread and rolls of coarse..lol I find there easy to do and tastefull and your buns of coarse ummmmm the other like chicken pot pie , stew, so far are all great and easy with little time needed so its not for long times untill things start to hurt less and then to longer times…See I had to reasons for writing you… I would like to leave a small mark in this life that will become something many would use for therapy as well as do good for themselfs.I have lived my whole life doing this and hope others would follow…I am not rich and in fact poor now as far as money goes but rich in many other ways… if you feel you would like to email me,feel free I am hear all the time and would give you my number so we could talk about what you like to do easyer. I usualy am a very private person and don’t write much but did to you …have a wonderfull healthy happy life. By the way to tell you the truth I usualy can tell a persons age pretty good but you fooled me..lol I thought you to be around 50 … your husband is a lucky man for sure… personaity,cooks and looks great ….Take care Art

  110. Swift

    About high altitude baking: having lived above a mile high all my life, all I say is, let the dough tell you. Basic “rules” can be googled, but if you bake from scratch, you’ll know.

  111. Ed

    I’m 66 now, and spent my life as a miner first in the gold mines and the last years in the diamond mines
    Well these days I have more time to putter in the kitchen, I find this a great way to spend my time.
    A few years ago I found your site Jenny can cook.
    I was married to a polish lady for over 35 years so the polish cooking got in my blood.
    My reason for this note is, I came looking for polish meat filled crapes, but alas I came up empty. So if your looking for a dish new to your site, well i bet you can guess what I would choose
    Thanks for your time, and thanks for your help in teaching an old hard rock miner the art of enjoying cooking
    Tks again Ed

  112. Linda

    I’m new to your site and absolutely love your one bowl lemon brownies. Just wondered if you list the nutritional values of each recipe somewhere? I’ve gone through the FAQ’s and couldn’t find any info. Thanks!

    • Jenny Can Cook

      No, I do not… these are just my home recipes.

  113. Reni

    Jenny, I made your Apple pie – it was the most fantastic pie I I have ever tasted. The crust was out of this world creamy and flaky, and the Granny Smith apples were perfect. I have always hated apple pie, this was so fresh and so apple-y tasting it was unbelievable! The hint on limiting the spices and sugar is what did it. And I just want to say I love your humor – my husband loved your pizza dance, and I coax him outta his office to come and look at your funnies. He loves it.

  114. Janet from PEI

    Hi Jenny:

    I wanted to let you know that I made your chicken pot pie recipe exactly as written, except I had some pie crust made so used that for the top crust. I love it. Will make it again,, was very easy, your instructions are easy to follow.

    It tastes great on day 2 heated in the toaster oven for a quick supper.

    My sides were creamy coleslaw and cranberry sauce. YUMMY!!!!

    Thanks Jenny

  115. Elaine Moran

    Dear Jenny,

    I have no question, just a comment. I think you are amazing and finding your site has made my month.

    My Backstory.

    I am a young 60, having lived a very full and rewarding life. I now have terminal lung cancer, doing really well right now, living in my own home with my granddaughter and her small family. She is learning how to cook and it is hit or miss. Even though I have literally hundreds of cookbooks from my mother and myself she does much better with a visual. I was looking for some inspiration and ran across your whole wheat bread video. I felt I knew you and I just had to find from where I knew you from.The rest is history as they say and I have spent the last night reliving my past with your TV life. I remember you helping me get through my husbands cancer and death by watching your show in the late 80s-early 90s. I found solace in the fact that I wasn’t the only one going through challenges of a life not planned. As I was raising my girls without a father, your show helped me see others had life so much harder than me and I was grateful for the support system that surrounded me. I laughed and cried with each of the stories of lives told. When all your own trials came, I grieved with you. I have missed you through the years and I am glad to have found you once again.

    Last night I was looking for help on YouTube to show to my Granddaughter the joy of Cooking and I found you. Hopefully you and I can teach this young mother to cook. Her love is immeasurable in my life. She and her boys, my great-grandson who is 3 and his father keep me active and loved. The Doctors said when I came home from the hospital a year ago that I had to get my life affairs in order. There was not going to be much time. Well I’m still working on that. Their treatments have kept the wolf at bay and I plan to make some things happen before I leave. One of those things is Teaching Julie to cook.

    Thank you so much for your passion and humor for the Kitchen as mine has always been. I so look forward to having you back in my life. I cant wait to try your recipes .

    Yours very truly,
    Elaine Moran

    • Jenny Can Cook

      Thank you for such a nice note and I’m glad to have helped you with my talk show. I hope you continue to thrive and that Julie has more hits than misses as she hones her cooking skills. Tell her that she and her family will all benefit from good home cooking.

  116. D. Lynn Carmichael (aka Danusia)

    Happy Thursday, July 5th!!
    Jenny, I am looking for site/posting rules … think I may have erred. Was up in the wee hours (painful old injury flare-up)
    and replied to a comment (on the borsht entry). I saw pleas from a few Polish-American gals who were desperately searching for recipes of heritage dishes. I know that feeling. I lived far away from both my Babcas, and my mother died suddenly when I was 11. Also, making matters worse, I only speak baby-talk Polish, though I’m first-generation. Big cultural loss that I do my best to patch. Internet really helps with language learning and all kinds of Polish context, photos etc.
    Anyway, one of my Babcas made the same placek a fan of yours was looking for. I went out on the Web and found a very similar recipe. I copied the link and pasted it in my reply. *Could not see a rule about doing that. Noticed my reply/comment did not post. After clicking, got a ‘comment needs modification’ message … whoops … don’t know if posting that link was a no-no … if so, my sincere apology.
    Thank you.
    P.s.: Also, in those comments re. your red borsht entry, a couple of fans looking for a recipe for kapusta — a soup. I know kapusta (cabbage) as a tasty, nutritious side dish, not a soup, made with shredded cabbage, saurkraut, split green peas, onion. Seemed to be made near Christmas (though I could eat kapusta any time!). May be a Polish regional dish …
    Again, thank you, Jenny.

    • Jenny Can Cook

      Comments that include links just need to be checked and yours was checked and approved so it is there. Thanks for helping out.

  117. Jill Madden

    Hi Jenny,
    I’m thinking of making cinnamon buns for breakfast on Easter Sunday. I have 2 questions: 1. Can I double the batch? I have 4 sons a daughter and a grandson and 8 just isn’t going to cut it.
    2. Can I let them rise overnight?

  118. Jadzia

    Dear Jenny,
    I have thoroughly enjoyed your recipes. Recently I have read a comment of yours saying that cooking pork hops is not your forteit. I always stirred away from cooking pork chops for the same reason, too dry. However, recently my husband and I have tried sous vide cooking and pork chops come out wonderfully. As well as steaks, fish, other cuts of pork and many other foods. At the end,all or takes is a quick sear to brown it up and nice juicy, perfectly cooked foods. Look into it especially since you are interested in healthy eating. Thanks again for all your recipes.

    • Jenny Can Cook

      Thanks so much for taking time to send this. I looked it up and it sounds worth a try.

  119. L square

    Hi Jenny
    Love your no knead bread recipes and always turns out good, thank you
    The only question and one thing I never copy from your recipes is the “hot tap water”. From little of what I know it’s not safe to drink or cook with hot tap water. It may contain lead which can cause brain damage especially to young children
    I just boil my water and let it cool down to the temperature
    Thank you
    L Square

  120. denis

    hi there you make me laugh at the ends of your video you are a funny person from montreal canada

    • SunriseSis

      From the first video her jokes have kept me coming back. I sure miss her. Is she making new videos still?

  121. Diane

    I was thawing some Jimmy Dean sausage yesterday morning and I forgot it until 11:00 pm at which time I refrigerated it. It is still okay isn’t it. It was never unwrapped

    • Jenny

      I’m sorry but I am not able to advise on this. I’m only an expert on my own recipes.

  122. Maia

    Vanilla extract for the granola bar, can you give me the the name and link for it?

    • Jenny

      My vanilla is expensive (Niellson Massey) but you can find many reasonable bottles of vanilla at most grocery stores or find lots of options online. I don’t endorse or sell anything. I hope you like the granola bars.

  123. Debbie J

    What adjustments should I make for high altitude in Colorado?

  124. Natalya

    Hello Jenny.
    I absolutely love your cooking.
    Please keep up the videos.
    Truly makes my life easier watching your step by step moves.
    I wanted to know where do you shop for kitchen utensils and who decorates your kitchen and counter top.
    I love the whole colorful theme.
    Thank you

  125. Connie


    Miss you and hope you are doing well. I love your videos and miss new recipes.



  126. WJ Dobson

    Jenny, I want you to be my next door neighbor!! I have always been terrified of yeast! I tried your no knead artisan bread recipe and I am no longer afraid!! I have made these breads, white and wholewheat, many times now to rave reviews!! I always turn them on to your website, so yes, you get the credit!! Because of you I now have the courage to try sour dough, it’s fermenting (day 3) as we speak! Would love to see a sour dough recipe made easier by you! Wish me luck, and keep doing what you do….love it!

  127. Jana Fisher

    Hi Jenny, I just had to comment on how much I enjoyed your fast bake dutch oven video. You made my morning………..you are so funny!!!!!!!! Thanks so much.

  128. James

    Hi Jenny, I love all the things you make. I have a silly question, where do you purchase all your colorful things the measuring cups, Spoons, cake rack coolers and such. They make your kitchen fun and I think enjoyable to use. Thanks, James Petherbridge from New York City.

  129. Tim

    Hi. Loved the vids but it’s been a year since the last? Hope everything is well

  130. Terry

    Hi Jenny!

    My 92 year old mother recently broke her hip and all but gave up her love of cooking and baking. She found your videos on You Tube and we made the no- knead bread which came out fantastic! She was thrilled!
    Also, we found a cast iron Dutch Oven at Aldis grocery for $29 – a 2016 holiday special! It’s so nice to see her excited about baking again. She has been exploring your recipes and we are both touched by your personal story. You are a true inspiration.
    Terry and Bernice

  131. Mike B

    Hi Jen, I know you probably have someone screen your messages here. I just wanted to say that after having read your bio that I was surprised that I wasn’t more familiar with you. We have a similar childhood. Broken home, leaving home when young, musician, and the like. But I did want to say I am humbled by your struggles and achievements. You are an inspiration and I am now your newest fan. God bless.

  132. Julian Levinski

    I just watched your ? video (& you) for the first time. I think you’re fabulous! I will definitely try it out when I get a chance. I also love your witty banter!


  133. jean

    i used wax paper and put flour on it but it was stuck to the bread while cooking in the oven, is this because i didnt use parchment paper?

    • Jenny

      Wax paper is not meant to go in the oven because the wax will melt so be careful not to eat any melted wax. Only parchment paper is safe for the oven.

  134. James

    You said you like easy guys in the meatloaf video. I’m your huckleberry!

  135. Jim ('ol Pa)

    Hey there. Thanks for all your cheery videos. As I told you earlier, I have been teaching my Grand Daughter (age 10) to cook. Your videos have been very helpful. We are getting ready to make cookies and candy…practicing for giving Christmas gifts to her teachers. Now, we are including her 3 year old sister….very interesting. If I might suggest, maybe a few videos directed at gaining the attention of young future chefs and keeping their attention. Keep up the good works !! You are appreciated!

  136. JJ

    I am shopping for a new gas range and oven. What brand of range do you use….looking for something that is not electronic ….your oven looks like just knobs….that is what I want….JJ

    • Jenny

      Mine is a Viking but my next one will be Thermador.

  137. JJ

    I am shopping for a new gas range. What brand oven do you use in your videos.

  138. Mathew

    Hello Jenny
    I first saw your video on youtube – the no knead easy one. I watched it like 3 times – not so much that I didnt get the first time, but your infectious personality. Then I thought, she should have her own show, she’d do well. Then I decided to look at your website and realised you’ve been there, than that and worn out the t shirt 🙂

    Love the personality !

  139. Grace

    Hi Jenny! As another Canadian girl, I just want to thank you so very much for sharing your recipes! The cold winters need comfort food so desperately and I enjoy the homemade aspect of creating memories with friends and family. I use your recipes and they all think I am a genius. Since my conscience won’t let me take the credit, I tell them about your videos and blog as they leave the house satisfied and happily fed. (yes. I let them think it was all me for the duration of the evening! HA!) As I get older, I so appreciate the way you turned your favorites for fun living recipes into healthy easy to master enjoyment of life. Food is the universal language of love and now I can share that love to the degree I enjoy because you have taken the drudgery from it all. Laughter my love, is the spice we can all afford, and it looks like you bought stock in it. You cheeky awesome woman! Love you more than cake! Grace

  140. Maraya

    I just found your website, and I’m thrilled. You really take everything down to its simplest form. I know, after many years of cooking, that these are the very best!
    I’m new to bread baking, and I can’t wait to try the simple whole wheat bread. Shopping tomorrow, baking tomorrow night.
    You also poked my heritage with the polish recipes. They will be next.

  141. Jayashree

    sorry to ask you that are you from Houston? You look very similar to my teacher who used to teach HISD. She was very sweet teacher. She was Homemaking class teacher.

  142. Jodi

    I love you.. You have opened a whole new world for me. I bake for everyone I know.
    I want to bake crescent rolls, do you have a recipe ?
    I just used a store bought and the after taste of the roll ruined my dish.

    Thank you,

  143. Michael

    Good Morning Jenny-

    I wanted to tell you that I have started to make your no knead bread. I have made it several times and the recipe and method are pretty flawless. I think I need to buy a second dutch oven so I can make 2 at a time. In any case I started to experiment and made a variation that you may like. I added a half a stick of butter that I cubed and set in the freezer to chill. Then I stirred that into the flour, added a bit of sugar about 3 tablespoons and then mixed in my water. I kept the water a bit cooler as to not completely melt the butter and added a half teaspoon more yeast. The rising time was about the same – 3 hours. I then continued the recipe exactly as you did with the proofing in parchment and placing into the dutch oven to back. The bread has a soft texture and a taste reminiscent of a croissant. Let me know if you try it. I am curious to get your thoughts on it.

    • Jenny

      Wow! This sounds really amazing and you are really creative. I don’t use a lot of butter but I may have to try this! Thank you for taking time to share this. (I also posted this under the bread recipe for everyone to see)

  144. Dina

    Hi Jenny,

    I was wondering if in most of your recipes I can use organic butter. Sometimes that unmistakable heavenly taste of butter I cannot resist. For instance, would it be safe to say that if your recipe(s) requires a 1/4 cup of olive oil, I can use a 1/4 cup of melted butter? I love how you make healthier versions of all your recipes by using heart-healthy oils, and for the most part I like to follow your recipes to a T for taste and health benefits, but once in awhile when the devil comes out of me, I want to use butter for some of the dessert recipes.


    • Jenny

      With baking, changes can be tricky and I only make the recipes the way I post them. I guess you will have to try and please let us know if you do.

  145. andy

    Have tried your 3 hour bread recipe.
    Problems: I put the same amount of water as you did and produced a very solid mix so I added more water. Still didn’t getthe required result. Left for 4 hours. No change to the mix. Still solid, no bubbles and not wobbly.
    Baked, the loaf was OK but certainly not the result you got.
    I will go back to leaving the mix overnight and useing cold water. Shame realy!!

    • Jenny

      There could be several reasons for this. Did you see this post under “Question?”https://www.jennycancook.com/no-knead-bread-questions/

  146. Kim dickinson

    Hi Mrs Jenny , I was wondering if you can substitute splenda for sugar in your cake & sweets recipes, or any of the recipes that require sugar , as i am pre- Diabetic & looking for low fat , low carb , & very low sugar Recipes. Thanks for any help you can give me , PS going to try the Spaghetti & meat balls this weekend , been looking for a long time for home made sauce, where i can make & control the salt & sugar in it 🙂

    • Jenny

      I’m sorry I have no experience baking with splenda but there are a lot of recipes online for baking with it.

  147. Marie

    Jenny, I tried Cabbage rolls today and I don’t think I will ever make them again. Rolling them was terrible when I cut the stem it ripped in 2 pieces a it was not enough to roll the meat up, I had to patch them up with pieces of other leaves. I know while they are cooking they are going to fall apart. My friend is Polish she had passed away but she knew how to make them , pretty much the same, Hamburg, uncooked rice, onion salt pepper,3/4 cup of
    Beef broth, 1/4 cup of cabbage broth. She usually put a piece of salt pork on top and covered it with foil, she said Polish people don’t use tomato, I know it is not going to be in rolls. They are still cooking . I didn’t have any salt pork so I laid 4 strips of uncooked bacon on top before I put the foil on.

    • Jenny

      If the leaves ripped it’s possible you boiled them too long, making them too soft. I hope you’ll try again because most people seem to have success with this recipe.

  148. TT

    Just wondering when or if we will be seeing any new videos from you.

    • Jenny

      I’m not sure if I will make more videos. They take time and I am supposed to be retired!

      • TT

        Fair enough ha-ha, you deserve to enjoy your retirement.

  149. Angela

    God loves you Very Much Jenny!

    I am blessed to have come across your cooking channels and videos, thank you so much for creating them and all the awesome meals!!

  150. Renee

    So many variations on Internet for your granola. Wheat germ or not. Melt sugar and syrup or not. Anyway, mine came out not sweet enough and overcooked at only 28 minutes. Only difference was using unreal maple syrup. Your bread is excellent though.

    • Jenny

      I think if you use real maple syrup you will like the result. I make this all the time.

  151. Beatle Geo

    Wow Jenny, Great to see such a Vibrant, obviously Fun-Loving Lady enjoying her art so well!! If I were your husband, I’m pretty sure I’d max-out at around 400 Lbs.(Har!). Love the Humor, you go girl!! Gb bg

  152. Marilyn marilyn

    Do you have any “Vegan Recipes” to share? Love your Recipes 🙂
    Thank You

  153. carol

    can not print cinnabuns recipes.. it comes up blank, don’t have a problem with any other.

    • Jenny

      I assume you are using a desktop computer. For some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. I hope this helps.

    • Beatle Geo

      Mine did too, at first. In Google Chrome, Click on “Menu” on task bar, then click on “print”, follow prompts. Gb bg

  154. Allison Hopper

    How would I store my dough in the refrigerator for the next day. Would I wrap the dough in alum foil or wax paper. I tried the wheat bread and it was awful I mixed the dough with a hand mixer and I messed up but now I can do the dough the right way, I bought a mixer to make my dough. I also want to know if you have a recipe for a big Reese peanut butter cups, I have seen it somewhere but I don’t know where I have seen it. Could you help me with this.

    • Jenny

      A yeast dough will expand a little even while refrigerated so I store mine in a bowl, tightly sealed with plastic wrap across the top, and the bowl needs to be big enough so there’s room for the dough to expand.

  155. tony

    I love you Jenny, but I think mushrooms absorb moisture….. PIZZA recipe, looks great. I love pizza more than you. I would to make you one ?

    Love Tony

  156. jan

    I am following the recipe for bread exactly but my dough is very sticky I have tried adding extra flour is that correct if not what am I doing wrong

    • Jenny

      If this is the no knead bread, the dough usually is sticky. If you did not change the recipe in any way and aerated your flour, I suggest you trust the recipe and continue as directed. If this is a different bread, please let me know.

  157. KEN

    Thank you for your Paczki recipe , I didn’t like the deep fried ones first time making was a bomb ! Yours look just the way I wanted them to turn out ! I will fallow you on Pinterest !

  158. Chris

    Hi Jenny, just out of the blue, eating breakfast this morning clicked you tube, clicked your icon and OMG you are just fantastic, and on top of that I am Polish born Australian. Will enjoy watching & reading your Web Page. Thank you.

  159. Jan

    Hi Jenny! I really love your recipes! I was really skeptical about the ribs being tender in only three hours but they turned out fantastic! I tried so many methods of making ribs — some fussy and some quick — but yours by far were the best. Thank you! Are you going to make more videos? I binged watched all of them and you crack me up!?

  160. Kim

    Just found your site looking for polish recipes. Trying to find one for chicken noodle soup. Is there a chance that you could please put recipe on you site?

  161. Rose

    where do you get you kitchen tools I love your vedios
    Thanks Jenny

  162. Rhonda

    Love how nicely and neatly your website is organized. It’s a joy to read and search, unlike Pintrest which is terribly cluttered and crammed with ads. I find your site soothing and comforting. I wish more sites had the same clean and simple aesthetics. Did you use something like Weebly or Wix to design it or something else?

    • Jenny

      Most people posting recipes do it for money so they have ads and product placement, which clutters up the sites and slows them down. I don’t do this for money so my site is clean and simple because there are no ads and I don’t do endorsements. I just do this for my love of cooking and my desire to share it with others.

  163. Judy

    Can the recipe for the braided raisin bread be doubled or tripled? I love your Polish recipes.

    • Jenny

      I have never doubled or tripled any of my breads so you may just have to try and adjust as needed.

  164. Marian

    Hi Jenny,
    I love your recipes! This is the 2nd week in a row I made your 20 minute pizza dough. OMG! It’s so easy and delish. I will not buy store dough anymore. Thank you for your wonderful recipes. Your a gem. ?
    Long Island, NY

  165. Ps jacks

    My Mother always made a dish called Kapusta, made with sauerkraut and split peas, I think. Do you have a recipe for this???

  166. Brenda T.

    Jenny, on the cabbage rolls: are you using regular white mushrooms? In!y two makes 1 1/2 cups chopped? Also, if I cook myvrice first, how much should I add? More than a cup?

    Thanks much! Can’t wait to try these!


    • Jenny

      I use white mushrooms and two large ones do make 1 1/2 cups. I have never cooked my rice in advance so I can’t advise on that.

  167. Natcab

    Hi, Jenny! My name’s Nathalie, a mom of two kids. I came across your name because i was searching for custard-filled jelly roll. I tried for almost 1week now to find the recipe to pin it but i can’t seem to locate it. Is it still in your recipes or? Hoping for your response, thank you in advance. Continue in making those delicious recipes, i’ll try to make one soon. Sincerely, Nathalie Cabusao

    • Jenny

      I have never posted my recipe for custard filled jelly roll but it’s on my to do list.

      • Eva cox

        Please quit using oh my God! Use oh my goodness!

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