I love starting off the new year seeing photos of my recipes from all over the world. Please say where you’re from and you can include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this NEW link to send your photo: MyJennyRecipe@gmail.com
I AM SO SAD. THIS LINK WAS NOT WORKING PROPERLY FOR MONTHS AND I JUST SAW THAT THERE ARE DOZENS OF PHOTOS THAT I NEVER RECEIVED SO THEY ARE NOT POSTED. I’M DOING MY BEST TO CATCH UP. IF YOU SENT A PHOTO AND IT WAS NOT POSTED, PLEASE CHECK BACK. (for new photos, the link is working now 🙂)
CATHY MADE MY CHRISTMAS BREAD
“I have been looking a long time for a raisin bread recipe that was just like Fred Sanders Old Fashion Raisin bread and I believe this is it! It is delicious. I used my long flat rye bread pan and I brush it with cream and sprinkle the top with sparkling sugar and it is as close as I have ever come to replicating that recipe. This was the first time I made this and it was delicious. Thank you for the recipe. ~ Cathy.”
– Sorry this is so late but this bread, with pastel sprinkles, would make a perfect Easter bread. Thank you for the gorgeous photo! – jenny
MADO MADE MY CINNAMON RAISIN BREAD
“Dear Jenny, I used your recipe first and made a great Braided Cinnamon Raisin bread, it was a great success and everyone loved it. Yesterday I decided to make another loaf and make it bigger and modify your recipe. I added, pecan and 3 table spoon of saffron water, one egg, both red and golden raisins in addition to your original ingredient of course. After an hour proofing it, the size doubled, I cut the dough which was the size of Mount Everest in three pieces and round them in circle, put the cinnamon/brown sugar mixture on top of each circle and then I placed the circle on top of each other and made a big mound. I then used egg yoke to shine it (per your recipe). I placed the dough in cast iron pot (Lodge) with cover on for 25 minutes and another extra 10 minutes, then took top off and left it another 10 minute. Wow, the result was fantastic, the most delicious bread ever, the crust was fantastic and inside was even better. I was worried that I shouldn’t have covered it in avon, but it turn to be a great success and super delicious. Please see the photo, that explains it all. Thank you very much for your friendly and great recipe.”
– Wow! This is amazing! Thank you so much for sharing all the details. It looks wonderful. – jenny
CATHERINE MADE MY TORTILLAS
“Made these this morning…….”
– We love tortillas in this house! Thank you for your photo. – jenny
DENISE (from Canada) MADE MY 2-HOUR FASTEST (& RYE) NO KNEAD BREADS
“This is your 2 Hour Fastest No Knead bread. Mouth watering. Thank you. ~ Denise Browne, Newfoundland and Labrador, Canada.”
– Thank you for your beautiful photos, and all the way from my home country! 🇨🇦 – jenny
“No Knead Rye Bread.”
BENJAMIN MADE MY NO KNEAD BREAD
“Baked this with the addition of a little rosemary, black garlic and walnuts. Worked wonderfully. ~ Benjamin Facer.”
– It looks great and lets people know you can make so many different additions. Thank you. – jenny
E. MADE MY POLISH PACZKI
“Made the recipe for the polish donuts came out perfect and they are delicious !”
– Thank you for the photo. I need to make some right now! – jennyJAN MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“Dear Jenny. Made your bread ( added cranberries and walnuts )using your perfectly detailed and concise instructions for the umpteenth time. And as always, it came out brilliantly! Thank you, again for saving me a weekly mortgage payment at the bakery! 😉”
– That’s just like my “fruit & nut” bread and it looks fantastic. Thank you! – jenny
ANN MARIE MADE MY “BRIOCHE” BREAD
“Hi Jenny. Yesterday after combining all ingredients, I placed it in a large bowl, covered it with a shower cap & towel and placed it on the counter overnight. Today, I prepared my loaf pan, placed my dough in it, covered it and let it rest for an hour before applying the egg wash. I baked it for 35 mins and it came out perfect! Tomorrow is French toast time! Thanks for your great recipes, next on the agenda is the Easter bread. ~ Ann Marie Ward.”
– It looks delicious. Thanks so much for these beautiful photos. – jenny
BRONWYN MADE MY BAKED DOUGHNUTS
“Perfect! We have a donut once or twice a year, when we are on vacation. Made these this morning after receiving my pan in the mail yesterday. So quick and easy. Jenny, you may have created donut monsters. Will try to use restraint and not make these every morning. Thanks for one of many recipes that I use all the time.”
– I agree it’s hard not to eat these every day. 😋 Thank you for your photo. – jenny
MAURO MADE MY NO KNEAD BREAD WITH WHEY
“I was making some fresh ricotta today and I always feel guilty when I throw out all the leftover whey from the ricotta pasta…..so I thought, what the heck……I used it as the liquid for your bread recipe!! It was great. ~ Mauro Minervini.”
– That sounds like a good repurposing and healthy too. Thank you for sharing. – jenny
HOLLY (from Vermont) MADE MY NO KNEAD CRUSTY ROLLS
“I love these rolls so very much and the technique is so simple and easy! Thank you so very much Jenny. ~ Holly in Vermont.”
– Holly, thank you for your photo. I’m having these rolls tonight with my turkey chili. Happy New Year! – jenny
All I can say is,”Wow!” This gorgeous Christmas Wreath was made by Beth in Canada and it’s post card perfect. “It turned out beyond my expectations,” she wrote. “I used raisins, dried apricots and cranberries and added some orange zest and of course the xtra egg yolk as you suggested.” Beth said she is baking during a “frigid blizzard event today in south western Ontario” and I remember many blizzards growing up in the same area. We always hoped for a white Christmas but maybe not this white!
I love seeing photos of my recipes from all over the world. Please say where you’re from and you can include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
TAMI MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny. I baked your No Knead rolls today, and in our opinion, they turned out perfect! The crust was nice & crunchy, while the inside was light & fluffy. The texture was spot on! Perfect for leftover sandwiches. Here are a few pix for you. Hope they help. Also, I’m wondering, might you be willing to do a video making a good Navajo Frybread? If you have a recipe, I’ll bet it’s delicious like your other recipes. Thank you, Tami M.”
– Thanks for your photos and I’m glad you liked them. I’m sorry but I do not make frybread. Happy New Year! – jenny
BETH (from Canada) MADE MY CHRISTMAS WREATH BREAD
“Hi Jenny, it is a frigid blizzard event today in south western Ontario. It just seemed right to try a new bake. The Christmas wreath bread seemed appropriate. 😉 It turned out beyond my expectations. I used raisens, dried apricots and cranberries and added some orange zest and of course the xtra egg yolk as you suggested. It is delicious and I plan on prepping another tomorrow with the rise and bake Christmas morning. It’s always a delightful moment when my kitchen evokes the baking scents of my mom’s. Thanks so much for sharing your recipes of baking without butter. And thank you for answering my question a few months back about the difference in weights with flour. I think I used about 300g total for this bake. Which is 2 cups of flour from Canada. Merry Christmas, Beth.”
– What a beautiful photo and your additions sound wonderful. Thank you so much and Merry Christmas. 🎄- jenny
LINDA MADE MY NO KNEAD BREAD
“I have never made bread before today. I decided to make it to go with our Thanksgiving dinner. It turned out perfect, everyone loved it. Instead 1/4 tsp of yeast I used 1/2 teaspoon. Thank you for such an easy bread recipe!!!”
– Congratulations on your first loaf. (it won’t be the last 🙂) Thank you for your photos! – jenny
JOEL MADE MY HALUSKI CABBAGE & NOODLES
“Quick and easy Haluski.”
– My favorite! I love anything Polish! 🇵🇱 Thanks for your photo! – jenny
MARY MADE MY “CAROB” CAKE
“Thanks Jenny! Wish I could share this with you.”
– What a beautiful photo! Thank you so much. – jenny
JILL MADE MY EASY CRISPY FOCACCIA
“OMG! Looks exactly like your instructions! Love it and will be sure to make again. THANK YOU.”
– That does look fantastic. I love it too! – jenny
NEW RECIPE: Finally! A new recipe! I know!👨🍳 I hesitated to post this Chicken Jambalaya recipe because it’s not authentic and it’s sort of plain but I love it so much I’m posting it anyway. I’ve been making it a lot lately because it’s fast, healthy, and not spicy since I use my own homemade seasoning mix. The whole thing takes 45 minutes to make and I sometimes include shrimp, so there is a variation for that in the recipe. Most people use Andouille sausage in Jambalaya but I don’t care much for sausage yet this jambalaya still has plenty of flavor. These days I’m always looking to my one-pan meals when I’m busy and this is my newest addition to that list. For a Creole recipe that’s quick and easy, and healthy, and not spicy, give it a try. Click here for the recipe.
My thanks to everyone for sending in your photos of my recipes. Please say where you’re from and you can include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
BETH’S GRANDDAUGHTER (from Canada) MADE MY CHOCOLATE PUDDING
“Hi Jenny, My granddaughter is watching you make chocolate pudding while she was eating lunch and then she made it for a treat. After making chocolate pudding in the sandbox she asked to make the real thing. It was so delicious and we forgot to take a finished photo. I have to say Jenny I have so enjoyed your recipes and especially baking without butter section. And now I am addicted to the bran muffins too and use whole wheat pastry wherever I can. I could send you numerous pics since I take many food photos for reference. Another time.
I did have a question about flour weights. I bake sourdough bread from wild yeast only so I’m a bit of a weigh scale snob. 😉 I am from Ontario so i know US and Canadian flours do not weigh the same. I prefer to weigh and for certain recipes i have used the Candian weight. 150 grams/ 1 cup. Thats for white flour. I adjust to whatever flour Im using. Should I follow this rule for all the baking recipes? Ive had the burger buns turn out a bit heavy I would say. Sincerely,
Beth Stewart.”
– What a joy to see this darling little girl cooking! I hope she enjoys a lifetime of fun in the kitchen. Thank you for sharing these adorable photos and tell her congratulations on such as good job! – jenny
p.s. I’m from Ontario too but did not realize that these flours don’t weigh the same. For other baking besides bread, I suggest trying less flour, no more than 130 grams per cup – see my metric chart above. I hope that helps.
KATHY MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny, It is the best bread recipe I have made so far. Thanks, Kathy 😀”
– That looks great and beautifully tall. Thank you. – jenny
BEATA (from Slovakia) MADE MY NO KNEAD BREAD
“Hi Jenny, This recipe for the bread is my favorite. Comes out perfect every single time. I have served it with Hungarian goulash soup today. Regards, Beata (from Slovakia) 😀”
– I’m so happy to hear from you all the way from Slovakia! Thank you for taking time to share your delicious photos! – jenny
CLARIBEL MADE MY NO KNEAD BREAD
“I don’t have a dutch oven and used instead a stainless steel bowl and aluminum foil cover. I turns out good just as described in your video and recipe. Thank you so much for making it easy. Indeed this bread is very forgiving 😀”
– This is really helpful for people with no Dutch oven. They can see for themselves that you don’t need a Dutch oven to make this fabulous bread. Thank you! – jenny
LORI MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“My daughter and I tried you quick method, skipping the extra 15 minute rise time. Wow! Just wow! It smells so good in the house and the bread is beautiful! Thank you so much for the recipe!”
– Thank you for your great photo. I agree it is a beautiful thing! – jenny
My thanks to everyone for sending in your photos of my recipes. Please say where you’re from and you can include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
JULIUS MADE MY SIMPLE WHOLE WHEAT BREAD
“Butter waiting to soften up so I can try the bread. Thanks for your video and recipe!!! ~ Julius (Willi) Wilson.”
– Ah, yes… Bread and butter is food for the gods! Thank you for your photo.– jenny
SOPHIA MADE MY 2-HOUR NO KNEAD BREAD
“Wonderful bread!”
– Thank you for the great photo. It’s picture perfect. – jenny
I love seeing photos of my recipes from all over the world so please say where you’re from – include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
JASMIN (from Alaska) MADE MY NO KNEAD BREADS
“I just left a review, but I’ll tell you again! I am so thankful for this recipe. My family loves it, and we can add things to it and change it up, and it always turns out great, as long as we stick to basic measurements. ❤️ We’re a military family, stationed in Alaska. Costs are so high here. Just baking your own bread helps offset some of those costs. I have to say I came across this recipe, when I was searching for a good crusty bread. We love your ribs, so I came to your page to look, and won the jackpot 😀.”
– They all look fabulous and thank you for sharing the details.– jenny
“This was a multigrain. I swapped out one cup of flour for whole wheat flour, and added a combined ½ cup of various seeds.”
“This was a regular plain (stick to the recipe) white bread.”
“This one had ¼ cup pumpkin seeds added.”
CYNDI MADE MY CRISPY FOCACCIA
“Made your crispy focaccia- sooo good & easy too! I topped with crushed rosemary and fresh basil and green onions. So delish! Wish you had an Instagram account where I could tag you!”
– Thank you for the photo and for the inspiration to add other toppings.– jenny
AMY MADE MY NO KNEAD BREAD
“Thank you for being such a wholesome, sweet and funny individual. I used to watch your talk show and have been so happy to see that you make cooking YouTube videos. I am not the best cook but your sweet videos have given me confidence and for that I appreciate you. I hope that you are doing well these days. You don’t know it but you’re my “chosen” aunt (meaning that we are not related at all but you exemplify every aspect of an amazing aunt and honestly most people would probably love to have you as their aunt). Thank you for making cooking enjoyable and for being you. Your fan, Amy Smith.”
– What a beautiful crust! Thank you for starting off the month with this great photo (and for being a fan).– “aunt jenny”
I found a way to make my crispy focaccia even more crispy. I make it in advance, let it cool, cut it into six wedges, and freeze. When I’m ready, which is almost every day 😋, I place the wedges directly on my toaster oven rack at 325° F for about 10-12 minutes and they come out super crispy. And they stay crispy longer than when served right after baking. If you like all things crispy as much as I do, try it. Here’s the recipe: https://www.jennycancook.com/recipes/easy-crispy-focaccia/
I know I haven’t been around lately but we are still moving! Yes, still moving. I didn’t know we had that much stuff! (most of it’s not mine 🙂) I’ll try to post some new recipes very soon.
– I love seeing photos of my recipes from all over the world so please say where you’re from – include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
(**DON’T FORGET TO ATTACH YOUR PHOTO!**)
SUE MADE MY CHRISTMAS COOKIES INTO SPRINGTIME COOKIES
“Getting ready for spring so I made your awesome Christmas cookies with my cookie press. Butterflies and sun flowers with spring time sprinkles! 😀❤️ Sue.”
– Hi Sue! What a great idea so we don’t have to wait until Christmas for these classic favorites. Thank you for the photo. Now try to eat just one! 😋 – jenny
MARY (from Wisconsin) MADE MY DOUBLE CHOCOLATE BISCOTTI
“Dear Jenny, Here is a photo of the biscotti I made last week using your Double Chocolate Almond Biscotti recipe. In a pinch, walnuts or macadamia nuts are an easy substitute for the almonds. Back in the 1990’s, I worked for a Milwaukee, Wisconsin television station that carried your talk show. The years go by so quickly. Thank you for sharing your talents with so many people! ~ Mary Milanowski, West Allis, Wisconsin.”
– They look exactly like mine but may be even better if you used macadamia nuts. Thank you for this photo. – jenny
LISA (from South Dakota) MADE MY HOT DOG BUNS
“Love these buns! So easy, fast and delicious! Thanks for sharing this recipe! ~ Lisa Williams, Yankton, SD.”
– Thank you for this amazing photo. The sheen and the seeds look fabulous! – jenny
GORDANA (from Canada) MADE MY FASTER NO KNEAD BREAD
“Hi Jenny my name is Gordana and thank you very much for wonderful recipe that works every single time. Regards from Montreal Canada.”
– That is a beautiful crust. Thank you for your photo. I used to live in Montreal (NDG). 🇨🇦 – jenny
JON (from New York) MADE MY 20-MINUTE PIZZA DOUGH & SIMPLE WHOLE WHEAT BREAD
“Dear Jenny, I followed your recipe and made the 20-minute pizza dough in the stand mixer. The dough was so tender and delicious! It was so good I made it two nights in a row. I made my pizza on a 12-inch cast-iron skillet. I have made your simple whole wheat bread a few times now. It comes out perfect every time. My daughter called and wanted to stop by for dinner with a friend. I whipped up the recipe and it was ready in 90 minutes to go with our minestrone soup. ~ Thanks! Jon Lavelle, Adams, NY.”
– I can see why anyone would want to come to your house for dinner. That pizza looks so good and the bread is amazing. Thank you so much for your photos! – jenny
TABATHA (from Tennessee) MADE MY CINNAMON RAISIN BREAD & WHOLE WHEAT BREAD
“Cinnamon tunnel bread & fresh whole wheat bread – Thank you, I enjoyed watching your video and making these with you! 😀 I am from Knoxville, Tennessee.”
– They both turned out beautifully! Thank you for the great photos.– jenny
JON (from New York) MADE MY WHOLE WHEAT BREAD INTO A RYE LOAF
“Dear Jenny, My family and I really enjoy your recipes and videos. I used your simple whole wheat bread recipe and substituted rye flour for the whole wheat + caraway seeds. It came out perfect and was delicious. Thanks! ~ Jon Lavelle, Adams, NY.”
– What a great idea! And it looks terrific. I always use caraway seeds with rye bread but I never thought of using this recipe. I will definitely be trying your version. Thank you. – jenny
PAUL (from the UK) MADE MY NO KNEAD BREAD
“Hi Jenny, Many thanks from over the pond for your fantastic videos on YouTube and your easy to follow recipes its got me baking 🙂 All the best, Paul from the UK.”
– Thank you so much. It’s so exciting to see this photo all the way from the UK. – jenny
This photo sent me into my kitchen to set out the cinnamon and all the ingredients needed to make cinnamon rolls. That’s why my photo of the month(s) is this one from Barb in Ontario, Canada. She and her husband both lost their jobs in the past year so she’s been making everything at home, including all of my breads. Hubby has a sweet tooth and was craving cinnamon rolls. “I was reticent about cinnamon rolls,” she said, “I thought they’d be too tricky for me! BUT I watched your video, taking note of the tips for not rolling too tight and using dental floss for slicing. It was easy!” And they must have been delicious because they were all gone by the next day. Thank you, Barb, for your tasty photo. My cinnamon rolls didn’t last long either. 😋
JAN MADE MY 2-HOUR FASTEST NO KNEAD BREAD
