Jennycancook recipes

Anyone can make this foolproof bread. No kneading… no proofing the yeast. You’ll need a 4 or 5-quart Dutch oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves are advisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! - Jenny Jones

Easy one bowl recipe for yellow cake made without butter and low in sugar. This healthy cake from scratch is ready in 40 minutes.

These Cheddar biscuits are made with cheese, butter, flour, salt, and milk or buttermilk. Perfect for breakfast or dinner.

These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) - Jenny Jones

I never eat store bought tortillas. You’ll need a cast iron pan & a rolling pin. After kneading the dough in step #4, you can cover the dough with plastic and let it rest for 10 minutes or longer. It seems to make it a little easier to handle. Always aerate your flour before measuring. - Jenny Jones

Cabbage Rolls recipe from Jenny Jones (Jenny Can Cook) - Step by step recipe - lots of raves.

Jenny Jones shows you how to make Faster No Knead Bread from scratch.

There are tons of walnuts in this Greek karithopita. It’s a sweet, moist cake (mine uses olive oil) infused with a syrup flavored with cinnamon, orange, and cloves.

THIS RECIPE WAS UPDATED ON JAN. 4, 2020. Use a muffin tin or tart pan. Greasing it (even a non-stick) helps with removal and also helps brown the crust. I use a 3 1/2-inch biscuit cutter and when you re-roll the dough for the last circle or two, try to cut it a little bigger since it will pull back in size.

I usually frost the cake right in the pan but you can double this recipe using two cake pans for a double-layer cake. Only line the pan with parchment if you plan to remove the cake from the pan. It’s best to have all your ingredients at room temperature and I highly recommend using a cake strip. Be sure to aerate your flour before measuring.- Jenny Jones