Sunday breakfast usually means there’s time to make something special. Today I made English muffins and as soon as I tasted them I remembered why I never buy them at the store. They’re delicious! You don’t need an oven to make these because they cook on a griddle or large pan. This first photo above is how they look just before cooking. And below is how they look after about 15 minutes on the grill, seven minutes per side…
My recipe is simple. You make a yeast dough, let it rest for 10 minutes, then roll and cut out six circles. You dust them with cornmeal and once they rise in a warm spot, you cook them on a griddle – no oven. I preheat the griddle and just rub it with a stick of butter. They cook for seven minutes per side and now you have your own homemade English muffins, ready to split in half and toast. And yes, there are lots of nooks and crannies!
If you’ve never tasted homemade English muffins, I will say they taste nothing like the ones in the package. They’re a hundred, million, zillion times better! Click here for the recipe. – Jenny Jones
This is the best time to make pickles because cucumbers are in season. I make my 3-hour bread & butter pickles with either Kirby cucumbers (the pickling bumpy kind) or Persian cucumbers (seedless with a smoother skin) and today I found some beautiful fresh Persian cucumbers that were fresh and crisp and bright green.
So no matter what kind of cuces you use, these three-hour pickles could not be any easier. They really are ready to eat in three hours! All you need is the cucumbers, some sliced onion, white vinegar and three spices besides sugar and salt. Sometimes I slice the cuces thinly, other times a little thicker and they are always crisp and tangy.
I’m making them for the Memorial Day weekend to have with my fall-off-the-bone ribs and potato salad… or with a salmon sandwich.. or just as a snack right out of the jar. I love these pickles!
Click here for the recipe, and Happy Memorial Day to everyone. – Jenny Jones
You only need four ingredients to make this easy chicken recipe. Well, four plus the chicken. For anyone just learning to cook or simply short on time, this oven-baked chicken is quick, easy and healthy. I make a basting sauce of fresh lemon juice and garlic with olive oil and herbs. The chicken bakes in the oven, you baste it a couple of times, and it’s ready in 30 minutes. And get this: I line my baking pan with foil so there’s no cleanup!
For my herbs, I use a prepared formula of Italian dried herbs that includes basil, rosemary, thyme & oregano but you can use your own favorite mix. Or just use one herb that you like. Once the chicken is cooked, you let it rest for 5-10 minutes, then slice it and pour all the juices left in the pan over the chicken, making sure you get all the bits of garlic too. The combination of garlic, herbs, and lemon goes perfectly with chicken. Click herefor the recipe. – Jenny Jones
It’s Sunday and that’s my day for making cinnamon rolls. I always make them entirely without butter and they always turn out beautifully. I use a trans fat-free spread for the filling and I don’t miss the butter one bit. This time, to keep the edges from over-browning, I used a cake strip and it kept the edges nice and soft, just like the middle.
I can see why it’s one of my most popular recipes. It’s easy and healthier than most other recipes that use sticks of butter. The only problem I have now is… How do I keep from eating all of it by tomorrow?! Click herefor the recipe. – Jenny Jones
I never dreamed I could make my own rye bread as good as the one at the deli but I did. And it’s not only as good, it’s easy too… because there’s no kneading! I grew up on rustic breads and rye is my favorite, especially with caraway seeds and now I’m making my own!
I have made this bread using the faster method using hot water, and also the overnight method that uses cool water. They both turn out the same. It’s not a big loaf, usually measuring 7 inches across and 3 inches tall.
Caraway seeds give it that “rye bread” taste but you can leave the seeds out and you still get a nice rustic farm bread. I think this is my 6th variation of no knead bread. Click here for the recipe. – Jenny Jones
I absolutely love my no knead fruit & nut bread. I made it again today and added just a touch more sugar (4 Tbsp total) and that little extra sweetness is perfect for me. With sugar in this recipe, the bread can burn due to the high oven temperature. That’s why I say to reduce to temperature to 400° F when it bakes. But I found another solution to keep the bread from burning.
I raised up my oven rack one slot and it keeps the bottom of the Dutch oven a little farther away from the heat. I used my 3-quart Dutch oven and it easily fit on the raised up oven rack. I still reduced the temperature to 400 per the recipe and I was thrilled with the result – no blackened crust and a perfect loaf of sweet breakfast bread. If your try this whole wheat fruit & nut bread with lots of sweet raisins and walnuts, and if your Dutch oven still fits, try it with the oven rack raised up a notch. This could be a good Easter recipe.
Here’s another super easy, healthy bread recipe and it’s by popular demand. My first “simple whole wheat bread” has been hugely popular but a lot of people have asked if they can eliminate the egg or add honey. YES and YES. This easy honey wheat bread has no egg and it’s made with… you guessed it: honey. The interior is nice and soft and it tastes really good.
It takes a little longer to make than my other whole wheat bread (the one with the egg) and it doesn’t rise quite as tall so if you want it taller or faster, try my Simple Whole Wheat Bread. But if honey-wheat bread is your preference, this recipe only takes a few minutes longer. And it works with either honey or sugar, and any kind of vegetable oil you like. I mostly use extra light olive oil.
Having a warm spot to rise your dough helps it grow faster and I’m lucky to have a warming drawer in my kitchen but I have some other ideas on where you can rise dough in my blog. I hope the bread industry isn’t mad at me because so many people have said, “I don’t buy bread any more,” and that includes me. Between my no knead breads and whole wheat loaves, I always bake my own bread and I’m saving money… and spending it on spatulas! I hope you’ll try my honey wheat bread and somebody send me a picture! Click herefor the recipe. – Jenny Jones
Happy New Year to all my fellow cooks. I’m so pleased to see so many people using my recipes and I’m often surprised at which ones are the most popular. My simple whole wheat bread has been wildly popular with almost 1/2 million views on youtube and hundreds of comments here. One question I’m often asked is, “Can I make this with only white or all-purpose flour?” I decided to try it and the answer is… yes.
I used the exact same recipe but substituted white flour for the whole wheat flour and I loved the result. The loaf rose just as tall as the whole wheat version and it was ready to eat in 90 minutes. My other “easy white bread” recipe is similar (and also quick) but does not use egg while this version uses an egg.
It seems that almost everyone is having success and loving my simple whole wheat bread recipe but when you want a similar, easy white bread that uses an egg, you can try my new Simple White Bread (with egg) recipe, which is exactly the same except it uses 100% all-purpose flour or bread flour. Click here for the recipe. – Jenny Jones
There’s something addictive about these Christmas sugar cookies because I can’t stop eating them. So this will be my first batch because I’m not sharing. I’ll make more if anybody else wants some – but these are mine. I used a cookie press because it’s faster and I like that the cookies are tiny, no more than 2 inches across. So these are one-bite cookies but I am never able to eat just one.
For anyone using a cookie press, try to get very fine sprinkles because these mini cookies hold fine sprinkles better than some of the bigger cookie decorations, which seem to roll right off. I like mixing my colors and using blue and purple too. My recipe uses only half the butter of most others. These easy Christmas cookies keep really well. They can be refrigerated and stay nice and fresh for at least a week and I have frozen some for months and they are still good.
For me, Christmas sugar cookies are just part of holiday decorating but it’s decorations you can eat. Click here for the recipe. – Jenny Jones
Pecan pie doesn’t have to be complicated. Mine is simple and you don’t need any fancy ingredients. And it’s healthier too, with an olive oil crust. I used to make pie crusts the old way with either shortening or butter and ice water but an oil crust is so much easier. It’s quick and you can just pat it into the pan or I roll it between wax paper and then transfer it into the pan. By the way, the pan is never greased when you’re baking pie.
In this case I use a standard 9-inch pyrex glass pie pan and not a deep dish pan. My pecan pie filling is super simple. Everything goes into one bowl, stir for one minute and boom. Done. It uses less butter than most along with brown sugar, white sugar, and corn syrup but keep in mind that corn syrup IS NOT high fructose corn syrup. They don’t even sell HFCS to the public.
If you’re trying to bake without butter, I also have a completely butter-free pecan pie in my Baking Without Butter category. My two pies are exactly the same recipe except one uses butter in the filling and one uses a trans fat-free spread. For my butter-free filling I used Benecol. I baked both pies today for a blind taste test and I served a small slice of each one on the same plate. Guess what? Nobody could tell the difference! They are both so delicious, filled with lots of toasted pecans and a sweet, gooey filling. I’m definitely making my pecan pie for Thanksgiving this year, and probably Christmas too, and maybe my birthday… then there’s tax day… and well, you get the picture. Enjoy! Click here for the recipe. – Jenny Jones
Sunday breakfast usually means there’s time to make something special. Today I made English muffins and as soon as I tasted them I remembered why I never buy them at the store. They’re delicious! You don’t need an oven to make these because they cook on a griddle or large pan. This first photo above is how they look just before cooking. And below is how they look after about 15 minutes on the grill, seven minutes per side…
My recipe is simple. You make a yeast dough, let it rest for 10 minutes, then roll and cut out six circles. You dust them with cornmeal and once they rise in a warm spot, you cook them on a griddle – no oven. I preheat the griddle and just rub it with a stick of butter. They cook for seven minutes per side and now you have your own homemade English muffins, ready to split in half and toast. And yes, there are lots of nooks and crannies!
