The kitchen is my happy place so here is what I made this week:
I haven’t had a cold or flu in over 50 years. Hmmm… I wonder if it’s the home cooking? 🙂
This is my most treasured cookbook, the one I learned how to cook with. It was published in 1968 and is still a classic today. I often refer to it and this time, I came across an old recipe for prune whip. I see a lot of people ask about how to make prune whip so I took a picture of the recipes (2 actually, one stovetop and one baked) and am posting them here for anyone who wants to make old fashioned prune whip, or maybe can use this recipe as a base for your own creation.
Prunes provide more than just fiber. They are full of nutrients like potassium, iron, vitamins B6 and K, lots of polyphenols, and boron for bones. Enjoy!
DON’T SEE YOUR PHOTO? Please use this NEW LINK ➡➡ MyJennyRecipe@gmail.com to send your photo. I love love love seeing my recipes being made all over the world! Please say where you are from. 🌎 🙂
CLAUDIA MADE MY FLATBREAD
“Making your blueberry muffins for breakfast with some Maine cranberries as family visiting for a week! And your flatbread! Easy and yum! Perfect first breakfast. Thank you, Claudia.“
– You just made me hungry! Your flatbread looks delicious and I love all those toasty grill spots. – jenny
IRENE MADE MY WHOLE WHEAT DINNER ROLLS
“These came out great. I used powdered milk with warm water, reduced salt to 1/2 teaspoon and sub with canola oil.“
– Irene, thank you for your photo. Your rolls look delicious and it’s good to know that powdered milk works too. – jenny
SYLVIA MADE MY DUTCH BABY PANCAKE
“Enjoyed this delicious Dutch Baby for breakfast. Your recipes are amazing! –Sylvia.“
– Now that’s the way to serve a pancake… with lots of healthy fruit! 🍓🍌🫐 Thank you for your great photo. – jenny
SUE MADE MY NO KNEAD FRUIT & NUT BREAD
“I used your recipe today and it turned out great. I tossed in some pine nuts, which I wanted to use up, and some pumpkin seeds…..I added just a little bit of water. This is a wonderful recipe. It makes a beautiful and satisfying loaf of healthy bread. I am looking forward to making it again.“
– Sue, your bread looks incredible – I wished mine looked that good. Thank you so much for sharing. – jenny
IRIS MADE MY 2-HOUR NO KNEAD BREAD
“Total success. My husband is asking for this to be baked for him forever … No more bought bread he says.“
– Iris, I can see why he said that. Your loaf looks beautiful! Thank you for the photo. – jenny
Summer blueberries are in season so I’m loving this easy recipe for what I’ve decided to call “Blueberry Breakfast Cake.” It’s not too sweet, easy to make, no mixer is needed, and there are different options for the top. Along with my usual breakfast of a hard-boiled egg and toast, I’ve been enjoying a slice of this breakfast cake for dessert. Blueberries are considered brain food so I’m hoping this helps me for the number of times I walk into a room and forget why I went there! 😀 Click here for the recipe.
👩🍳 NEW RECIPE:👩🍳 I hate cooked spinach, always have. It just tasted slimy and I would prefer a can of sardines (with the heads!) than eat cooked spinach. But spinach has so many health benefits, I had to find a way to incorporate it into my cooking and here it is: wilted spinach! It’s not slimy. Baby spinach softens up quickly when it’s steamed and that’s what I do here. I cook the chicken and pasta and then just steam the spinach on top for two minutes and now, I eat spinach all the time!
You know how they always say, “Eat leafy greens?” 🥬 Make this recipe and you’ll be supporting your heart, brain, eyes, bones, blood pressure, and digestion, And spinach is loaded with vitamins A, C, and K, plus folic acid, iron, magnesium, calcium, potassium and more.
Com’on! Get on the spinach train like me! 🚂 Click here for the recipe.
Is anyone else tired of cleaning your garlic press? Or of chopping garlic? I know I am. I cook with garlic all the time and I saw a great tip on a better way to use garlic. All you do is add a whole peeled garlic clove directly into your pan while cooking. You’ll still get plenty of garlic flavor without the mess. Once your recipe is done, simply remove and discard the garlic. I forgot once and ate the whole thing but that’s okay – you’ll gets lots of health benefits, just maybe not a lot of close-up friends!
Many recipes start with sautéing onions and garlic and so you sauté them together. I actually put my olive oil and garlic clove in my pan and start to heat it up. Once the garlic starts to sizzle, I add the onions and away I go. Another benefit of this method is that your garlic won’t burn so easily. Actually, mine has never burned this way, probably because it’s whole and not chopped fine or crushed. I’ve been using garlic this way for months with chili, one-pan pasta dishes, rice, and spaghetti sauce, and thought I would share this will my follow cooks.
DON’T SEE YOUR PHOTO? Please use this NEW LINK ➡➡ MyJennyRecipe@gmail.com to send your photo. I love love love seeing my recipes being made all over the world! Please say where you are from. 🌎 🙂
MAREK (From England) MADE MY POPPY SEED ROLL & CHRUSCIKI
“Hi Jenny, Happy Easter. My first attempt at making Makowiec at Christmas last year resulted in the top bursting open revealing the mak under. I wrote to you and this photo is on your photos page…. ( ps it tasted as it should. ) Now for Easter, I baked my second Makowiec. And it was so much better, and the taste .. Mmmmmmm !! I still forgot to check during baking and should have covered it with foil half way through but it doesn’t affect the taste. I also baked the chrusty. Best Wishes ~ Marek from London, England.“
– Marek, I remember your first makowiec and I’m sure it was still delicious, served “open face.” 🙂 Your new one is beautiful as well as your chrusciki. Both of these recipes take some effort but they are so worth it. Thank you for sharing your (before & after) Easter photos. …love the spring daffodils! – jenny
KATHY’S GRANDDAUGHTERS MADE MY QUICK & EASY CHOCOLATE CAKE
“Made by my granddaughters for their moms birthday. It came out beautifully and was so good.“
– Kathy, I love this so much!! You just made my day seeing these two adorable little girls who baked a cake for their mom’s birthday. What a sweet thing to do and the cake looks beautiful, just like the bakers! ❤️ – jenny
RYAN (from California) MADE MY CHICKEN JAMBALAYA
“Hi Jenny! I have made so many of your recipes over the years but just stumbled upon your Chicken Jambalaya recipe. It was phenomenal. I can handle spicy food, so I used real Creole seasoning. It definitely cleared the sinuses! Thanks for a great recipe. Added bonus: I have enough leftover for three more meals. Best wishes, Ryan ~ Redondo Beach, California.“
– Your jambalaya looks so good! This is one of my favorite recipes and I love seeing the steam coming off your pan. Thank you for sharing this delicious photo. – jenny
MELODI (from Massachusetts) MADE MY QUICK & EASY CHOCOLATE CAKE
“Dear Jenny, when the hubs requested chocolate cake with vanilla frosting, I knew just where to turn! Followed your perfect recipes for both ~ and voila 🎉 Thank you for so kindly sharing your gift & passion for healthier & delicious eating 💝 With gratitude, Melodi (Massachusetts)“
– What a beautiful photo! That cake looks wonderful – I can almost taste it. Thank you. – jenny
Eating less sugar? I am. So I’ve been making dark chocolate clusters as a gift for my sweet tooth. It could not be any easier to make these healthy treats. All you need is two ingredients: 70% dark chocolate and some nuts (this time I bought some roasted unsalted cashews). You just melt the chocolate in a glass bowl over a pot of simmering water (that’s an old-timey double boiler), chop up the nuts and stir them into the melted chocolate. Then spoon your clusters onto some wax paper, refrigerate, and keep stored in a container in the fridge.
They are a lot like my chocolate-almond clusters (https://www.jennycancook.com/recipes/chocolate-almond-clusters/) except I’ve been using cashews because they’re soft and they have lots of magnesium.
Did you know that dark chocolate (a least 70% cacao) has many health benefits? It’s good for your heart, your brain, your skin, and it contains flavonoids, the same antioxidants you get from green tea.
So if you don’t already, learn to love dark chocolate and make your own homemade chocolate clusters. I often have one as my only dessert… okay, two if no one is looking. 👀 😋
DON’T SEE YOUR PHOTO? Please use this NEW LINK ➡➡ MyJennyRecipe@gmail.com to send your photo. I love love love seeing my recipes being made all over the world! Please say where you are from. 🌎 🙂
ALEXIS (from New Jersey) MADE MY EASY CRISPY FOCACCIA
“Hi Jenny, This is in response to my February 9, 2025 post. You wanted me to report back to you after I made your crispy focaccia in a pre-heated cast-iron skillet. I have made it three times since I posted, and I can actually say, it is phenomenal! My husband says that this is his favorite of all the breads I have made. I tend to agree. I did turn my cast-iron skillets over when I was preheating them, which gave them extra conditioning. I doubled the recipe, and made one in a 10 inch skillet, and the other one in a 12 inch skillet. Both turned out fabulous! I also added some Italian seasoning and fresh rosemary in the batter, as well as chopped rosemary only on the top with the sea salt and olive oil. Thanks again for such a mouthwatering recipe! ~ Alexis G from NJ.“
– Alexis, thank you so much for sending your photos. Now we all know these can turn out beautifully in a cast iron pan. – jenny
SHANNON MADE MY EASY ONE-BOWL YELLOW CAKE
“Thank you so much for this recipe! I followed it to the letter, adding the salt as suggested. The cake baked beautifully – golden, with a light crumb and not overly sweet. The cake is petite – just the right size for a small birthday party of 6-8 people. I will make this recipe again.”
– That is so pretty! The scalloped plate, colored sprinkles and candles – I love it! Happy Birthday to the lucky guest of honor. 🎈 – jenny
DEBORAH MADE MY NO KNEAD CRUSTY ROLLS
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– Thank you for your photo. As it turns out, I just made my own crusty rolls today! – jenny
NEW RECIPE: Do you like chocolate? Do you like coffee? How about molasses? Okay… maybe not as a snack, but you need it to make this classic and delicious pumpernickel bread. And now you can make it at home in a Dutch oven with no kneading! My husband loves this bread and even uses it for peanut butter sandwiches. It’s super easy to make and the complex flavor that comes from the coffee, chocolate, molasses, and some rye flour makes a really tasty loaf.
There are two ways to make this recipe. One is the fast way using warm liquids and that takes about 4 1/2 hours of time. The other way is the long overnight way, using cool water. You put it together at night and bake in the morning. I have used both methods and cannot tell the difference in the results.
And for the record, I love molasses and sometimes just have a spoonful or two for the numerous health benefits, including iron, calcium, and magnesium. If you want an easy way to make homemade pumpernickel bread, click here for the recipe.