Jenny's 90 Minute Rolls

These are lovingly known as Dinkies by my cute nieces. I make them regularly for our big Sunday family gatherings. This is an adaptation of my 90 Minute Bread, but richer with a little egg and milk added. Incidentally, you can bake this in 4 loaf pans if you like. Yield: 60 small rolls.

Jenny's 90 Minute Rolls

In the bowl of a large mixer (I use a Bosch) or just a big bowl (for strong arms), measure:

7 cups all purpose flour
4 Tbsp. instant yeast
1 Tbsp. + 1 tsp. salt
1/2 c sugar

pulse mixer to mix, or stir to combine, then add:

6 Tbsp. oil

1 3/4 c. milk (warmed in the microwave for about 1 min.)
2 eggs, beaten
2 c. hot water

Run mixer or stir until everything is incorporated and you have a batter-looking dough. Cover and let rise for 15 min.

  

Pulse mixer or stir down, then add additional flour while the mixer is running, a little at a time, looking for the dough to come together and begin to clean the bowl. The total is usually 4 1/2-5 cups additional flour. When the dough is cleaning the bowl (and center post in the Bosch) stop adding flour and begin timing for kneading, 8 minutes. Test in the first few minutes for stickiness, adding just a bit more flour if needed. Dough should be soft, but not sticky.

If you are using the big bowl/strong arm method, add some of your flour and stir with a sturdy spoon adding more until you can't stir well anymore, then switch to kneading by folding the dough over on itself and pushing it together with the heel of your hand. You will add flour as you go until the dough loses its stickiness and feels elastic and like it bounces back at you. It will take 8-10 minutes. Spray 2 large baking sheets (12 x 17) with baking spray.

Divide dough in half and gather half of it into your hands.

Fold the dough and pat/slap it together until it forms a nice mass in your hands.

 
Pinch off golf ball sized balls and place on baking sheets. (If it is easier, you can leave the dough in the bowl and pinch it off, but if you learn to pick it up, it goes super quick.)  

Each sheet holds 30 rolls. I place 5 across and 6 down. 

Let rise until double, about 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake one tray at a time for 13 min. Turn out to cool on a wire rack.

Notes: I usually set my eggs in some hot water before cracking them, to warm them up a bit from the fridge and help keep my liquids warm. You can use part whole wheat flour if you like.

If your oven bakes unevenly, set your bake timer to 11 minutes, then turn the tray around and let it finish the last two minutes. This trick lets your rolls brown evenly. 

To bake this in bread pans, form into 4 loaves and bake for 30 minutes.

Jenny

Grandma Ellen's Meatballs

 

This recipe was shared with me by my friend MaryAlice. They are yummy meatballs covered in a sweet and tangy sauce, very easy to make. She always serves them over brown rice, so I am also including the recipe I use for making brown rice in the pressure cooker.

Grandma Ellen's Meatballs

1 1/2 lb. ground beef

3/4 c. oatmeal

2 eggs

1/2 c. milk

1 tsp. salt

pepper to taste

1 tsp. Worcestershire sauce

1 Tbsp. dried, minced onion

Mix all ingredients in a large bowl. Using a large scoop or your hands, form meatballs and place them on a baking sheet. 

Sauce:

1 c. brown sugar

1/2 c. vinegar

2 tsp. prepared mustard

1/2 c. barbecue sauce

2 tsp. Worcestershire  sauce

Mix sauce ingredients with a whisk until smooth then pour over raw meatballs in pan. You may have too much sauce to fit in the pan. Extra sauce can be heated in the microwave later. Don't overfill the baking sheet. (see Notes) Bake uncovered in a preheated 350 degree oven for 30-40 minutes. You want the meatballs to be a nice brown on top and the sauce to be thick. Serve over brown rice topped with the yummy sauce.

Brown Rice (for pressure cookers such as the Instant Pot)

2 c. brown rice

2 1/2 c. water

1/2 tsp. salt

Stir ingredients in the pot. Cook on high pressure for 25 minutes. Let rest 10 minutes before releasing the steam. Fluff and serve.

Notes: You can also scoop your meatballs into a 9x13 which will ensure you can cook all your sauce with the meat, but be aware your cooking time will increase by as much as 20 minutes.

Jenny

Small Batch Preserving

 

I arrived home from our family reunion to find that the produce in my fridge needed some attention. We all have times when what we purchased at the grocery store begins to languish and the plan for it being eaten has changed.  This week we are unexpectedly down a few family members to help eat the fresh produce, so rather than have it spoil, I spent a few minutes to process it.

It really was a few minutes.  I had a head of cauliflower, a 1/2 pound of bacon, a bunch of asparagus and a red pepper to process. With just a little effort, all of those things are in my freezer, saved for another day's use. We always think of canning, drying or freezing when the harvest is on and the abundance flows in, but this can be done throughout the year. If you try it, you will be surprised at how easy it is.

To freeze the cauliflower and the asparagus (and most other vegetables), you need to blanch it.  Set a pot of water boiling while you wash and  cut your veggies, then pop them into the boiling water for a minute or two. You are not cooking it, you blanch to kill bacteria that deteriorate your produce while in the freezer. After the couple of minutes are up, you plunge the veggies into a cold water bath to stop the cooking process. Drain well, pack into freezer bags, label and freeze. I used my saucepan for this, since it was such a small batch. (When I have large batches--although it sounds kooky--my favorite tool for blanching is my wok; with the large surface area you can get a lot of peaches or tomatoes done quickly.) Different vegetables are blanched for different amounts of time. There are online tables for blanching times, or you can refer to a Ball Blue Book.

To freeze the bacon, Brown and drain on a paper towel, let it cool, then crumble and put it into a freezer bag. Squeeze out all the air. It is super handy having cooked bacon in the freezer! This same method is used for most meats. You can read more on this here.

To freeze the pepper: Wash, slice, put them in a freezer bag and place in the freezer. Peppers and onions don't need blanching before freezing. I slice mine for ease of use. It allows me to take out the amount I want, and further dicing is really easy when they are frozen, you can even break them into cubes for cooking. Use these from a frozen state.

General guidelines: berries can be frozen like the pepper, wash and freeze. Here is a how-to for freezing zucchini and one for winter squash. There are a some other small batch preservation recipes on the blog, here are a few: 

Refrigerator Pickles, Freezing Tomato Paste, Family Spaghetti

Once you start thinking this way, you could even have a double-preserve situation, like stashing a bag of cranberries in the freezer, and later using them to make Cranberry Orange Butter! So smart and yummy!

Jenny

Swiss Vegetable Medley

 

This is a yummy side dish, the Swiss cheese and crunchy onion topping are my favorite bits. I like to serve it with chicken, or meatloaf. The recipe is from an old community cookbook.

Swiss Vegetable Medley

1 (16 oz.) bag frozen broccoli, carrots, cauliflower combo, thawed and drained

1 can cream of mushroom soup

1 c. shredded Swiss cheese

1/3 c. sour cream

1/4 tsp. pepper

crispy fried onions for topping

Preheat oven to 350 degrees. In a mixing bowl, combine vegetables, soup, sour cream, 1/2 c. of the cheese, and pepper. Stir to mix and pour into a small casserole dish. Top with remaining cheese and onions. Cover and bake for 30 min. then uncover and bake 5 min. longer. Makes 6-8 servings.

Notes: I have heated this in the microwave before which makes this a quick side. To do it, leave off the onion topping and heat through on high about 6-8 min. then top with onions just before serving.

Jenny

Frosted Pumpkin Bars

 

This recipe comes from my sister-in-law, Diane-a wonderful cook. They are nicely spiced and delicious! Happy Thanksgiving!

Frosted Pumpkin Bars

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin

Beat together. Add:

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Stir to mix, then stir in:

1 c. chocolate chips

Bake in a large, sheet pan (11 x 17) sprayed with cooking spray at 350 degrees for 25- 30 min. Frost with cream cheese frosting.

Jenny

Quick Buttermilk Rolls

These are delicious, soft, easy to work with and quick for a yeast bread...all the things you look for in a great recipe. Hope you love them too! This recipe came from a book called Country Living Recipes.

Quick Buttermilk Rolls

4 - 4 1/2 c. flour, divided

2 pkg. yeast (or 2 scant Tbsp.)

3 Tbsp. sugar

1 1/2 tsp. salt

1/2 tsp. baking soda

1 1/4 c. buttermilk

1/2 c. water

1/2 c. shortening

Combine 1 1/2 c. flour, yeast, sugar, salt, and soda in a large mixing bowl or the bowl of a mixer fitted with a dough hook. In a small, microwave safe container, combine buttermilk, water and shortening, microwave for 1 min. or until warm.  Gradually add milk mixture to dry ingredients, mixing at low speed with an electric mixer; then beat 3 min. on medium speed. Stir in remaining flour. Knead (by hand or in a mixer) until smooth and elastic, about 5 min. Cover and let rise in a warm place about 45 min. or until doubled in bulk.  Punch down dough. Shape into 1 1/2 inch balls; place on a greased baking sheet. Let rise another 20-30 min.until doubled again. Bake at 400 degrees for 15 min. Yield 2 dozen.

Notes: The buttermilk mixture will look a bit weird when you heat it, don't worry, that is normal. 

Jenny

Beef and Bean Taco Filling

My kids love crunchy tacos, and they can eat a mountain of them. I developed this recipe to make the ground beef stretch to fill more tacos, and it is delicious and hearty. If you want other recipes to help with eating meat on a budget, check out Stretch the Meat, Stretch the Dollar.

Beef and Bean Taco Filling
1 lb. ground beef
1 large onion, finely chopped
2/3 c. rolled oats
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
5 Tbsp. taco seasoning
1 1/4 c. water

In a large skillet, brown the ground beef and onion together. If you are using lean ground beef, add the oatmeal toward the end of browning. If you are using ground beef that will need the fat spooned off, brown it and spoon fat before adding the oatmeal, then give the oatmeal a few minutes to brown as you stir it around with the beef a bit.  When all of that is brown, stir in beans, taco seasoning and water and let it simmer about 10 min. Serve in taco shells with your choice of toppings.  Fills about 20 standard size tacos.

Notes: If you don't need this much for your family, you could cut the recipe in half, or you could just freeze the leftovers for a very fast second meal; heat and eat.
Jenny

Coconut Cake

I have a coconut cake confession: I collect them.  Pictures of them mostly, but also from every Southern foods cookbook I own, there are always these beautiful, tall white cakes that look so scrumptious! But I don't generally make layer cakes. My life always seems to be a bit too pinched on time to really turn out a showstopper; also who knows if I can? Cakes can be fickle and to get a tasty, and tall, not-leaning-to-one-side cake is a feat. This cake is moist and tasty and I'm pretty sure wouldn't hold up to being made in layers because it is so soft, but yummy and pretty and starts with a mix.  My mother gave me the recipe, you will like it, I think. I do!

Coconut Cake
1 white cake mix
 3 eggs
1 c. Milk or coconut milk
1 c. Sour cream
1/4 c. Oil
1 c. Coconut
1 tsp. Vanilla
1 tsp. Coconut extract (opt.)

Mix all ingredients except coconut, beating with a hand mixer for 2 min. Stir in coconut. Pour into a greased 9x13 and bake at 350 for 30-35 min. Until top is golden and middle springs back when touched. Cool. (This will shrink a bit as it cools. Don't be nervous, that is what the frosting is for!)

Frosting:
3 Tbsp. Butter, softened
6 oz. cream cheese, softened
1 tsp. Vanilla
1 tsp Coconut extract
3-4 c. Powdered sugar
A little milk
Coconut for sprinkling on top

Mix butter and cream cheese and flavorings until smooth add 2 cups powdered sugar and a teaspoon or so of milk. Mix adding more powdered sugar and milk to make a good spreading consistency. Frost cake, sprinkle coconut on top.

Jenny

Macaroni and Cheese- The Good Kind

I like homemade macaroni and cheese only when it is really cheesy and creamy and well seasoned.  I have tried a lot of recipes, with only so-so happiness about them, but at some point, I found a recipe with sour cream in it and thought that might be the secret.  After a few trials, this is my happiness-approved recipe. Hope your happiness approves too.

Macaroni and Cheese
5 Tbsp. butter
5 Tbsp. flour
3 c. milk
3 c. shredded cheese (sharp cheddar is especially good, also Swiss. I usually mix my favorites)
1/4 c. grated Parmesan
1 1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Creole seasoning (I like Zatarain's)
3/4 c. sour cream
1 lb. pasta, cooked according to package directions (elbow macaroni if you like)
seasoned bread crumbs

Preheat oven to 350 degrees.  In a 2 qt. microwave safe dish, combine flour and butter, and microwave 1 min. to melt butter, then stir together and whisk in milk.  Microwave a minute or two at a time, stirring between, until thick.  Stir in cheese, seasonings and sour cream.  Grease a 9x13 baking pan. Stir the pasta and sauce together (I usually do this in the 9x13), sprinkle with bread crumbs and a little more Parmesan cheese. Bake for 15-20 min.

Notes: You could use any all purpose seasoned salt blend if you don't have or don't like the Creole
seasoning, the Creole is my current personal favorite. My kids are divided on liking the bread crumbs, if you are in the no crumbs camp, there is no reason you couldn't heat this through in your microwave after you stir it all together, just use a casserole dish that will fit in yours.
Jenny

Swedish Meatballs

I have a love for these, but they take a long time to make from scratch. This recipe is one I developed to use frozen meatballs, and it is oh, so good and fast to throw together. Serve it with Lingonberry jam if you have it, or we enjoy it with homemade plum jam or cranberry sauce.

Swedish Meatballs
1 (12 oz) can evaporated milk
1 1/2 c. water
4 tsp. beef bouillon powder
3 Tbsp. flour
1/2 tsp. nutmeg
1 tsp. dried parsley flakes
a dash of ground allspice

2 lbs. frozen meatballs

In an oven safe dish with a cover (tin foil works) place the frozen meatballs. Combine the milk, water, flour and seasonings in a bowl and whisk to combine. Pour over meatballs. Cover and bake at 375 degrees for 25 min. Stir. Bake uncovered for 15 min. more. Serve over 1 lb. of cooked wide egg noodles, tossed while they are hot with about 4 Tbsp. melted butter.

Yum!

Notes: If you would like a meatball recipe to start from scratch, or for making your own frozen meatballs, try Meatballs for Freezing.

Jenny

Gingerbread Cookie Bars

This recipe is from Six Sisters Stuff 12 Days of Christmas cookbook. They are very addictive to molasses lovers and highly recommended by me because they are easy and pretty much perfect and I am a molasses junky! Merry Christmas!

Gingerbread Cookie Bars

1/2 c. butter, melted (oil works too)
3/4 c. granulated sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1/3 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt

1 recipe of your favorite cream cheese frosting (optional)
powdered sugar for dusting (optional)

Preheat oven to 350 degrees. Coat a 9x13 pan with baking spray and set aside. In a mixing bowl beat butter, sugars, vanilla and molasses until creamy.  Add the egg and stir.  Add dry ingredients and mix until well combined.  Using clean hands or a rubber spatula, press dough into prepared pan. Bake 15- 20 min. (bars should be a little moist.) Cool.  Frost if desired, or dust with powdered sugar. Cut into squares and serve.

Jenny

Sourdough Quick Scones

I grew up with the word scone meaning dough stretched or rolled and fried in oil. Now I live further East, and I see that I have to explain myself, because these are not like their English baked cousins of the same name. Whatever you like to call them, these are delicious! Years ago the basic recipe came from my Aunt, which you can find here: Quick Scones.  I have since modified the recipe to use with a Sourdough Start. These are fluffier with the start added, and I prefer them this way now. We love them for breakfast.

Sourdough Quick Scones

2 1/2 c. flour
1/2 c. sourdough start
4 tsp. sugar
1 Tbsp. baking powder
2 tsp. salt
1 c. water

Mix all ingredients in a bowl to make a dough. Let it rest 5 min. while you heat  about 1/2 inch of oil in a skillet over medium heat. Turn dough out onto floured surface and pat or roll to 1/2 inch thickness. Cut with a pizza cutter into 2 1/2 inch squares or pieces. Stretch each piece of dough a little before you place into hot oil. Fry until golden, drain on paper towel. Serve rolled in sugar or with butter and jam or honey butter. 

Notes: If you want to try my regular yeast scones, the recipe is here: Ever-ready Scones.

Jenny

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Buttermilk Cornmeal Waffles

These golden waffles have a little crunch from the cornmeal. They are nice for breakfast, but they would be fun to top with taco meat and toppings or chili and cheese and sour cream for a quick weeknight meal too. The recipe came from a cookbook called Retro Breakfast.

Buttermilk Cornmeal Waffles
1 1/2 c. flour
2 tsp. baking powder
1 c. cornmeal
pinch of salt
1/3 c. sugar
2 eggs
2 c. buttermilk
1/4 c. melted butter or oil

Mix all and cook in hot iron.
Notes: The thickness of the buttermilk varies a little. You can add a little water to the batter if it is too thick.
Jenny

Sausage and Rice Skillet

This recipe is easy and satisfying.  It comes from a book called the I Hate To Cook Book and in there, it goes by the name Dr. Martin's Mix.  My family loved it.  It is sure to become one of the Cheater Pants Meals in my arsenal.

Sausage and Rice Skillet
Crumble 1 to 1 1/2 lbs. sausage in a skillet and brown it.  Pour off a little of the fat and add:
1 green pepper, chopped
1/2 c. chopped onion
2-3 celery sticks, chopped
2 c. raw rice
4 c. chicken broth (or water and bouillon cubes to make this amount)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Turn vegetables and rice in the sausage drippings for a minute, then add the liquid.  Bring to a boil, reduce heat, cover and simmer for 20 min. or until rice is tender.

Notes: You don't see the green pepper in here, because I had a yellow one, and I neglected the celery and the children were happy about that, but don't count on it next time kids! (Depends on the number of distractions, as to how many mistakes I make in a recipe.  Frankly, its a miracle that anything turns out right around here ever.)

Jenny

Cinnamon Cream Cheese Spread

This was inspired by the Grape Nuts Bread recipe when the author said she likes cream cheese on her bread.  I tried this for my Winter Squash Sourdough Bread and it was great.

Cinnamon Cream Cheese Spread
8 oz. cream cheese
1/2 tsp. cinnamon
1/2 tsp. vanilla
2-4 Tbsp. sugar (to taste)
1-2 Tbsp. milk (opt.)

In a small, microwave safe bowl, place cream cheese and microwave on high 20 seconds and then in 10 second intervals until just soft enough to stir.  Add cinnamon, vanilla, and sugar and stir until mixed and sugar dissolves.  Refrigerate.  Spread on bread or bagels, or muffins.  You can add the milk to change the spreading consistency if desired.

Notes: Now I can't wait to try this on some other quick breads! I think it might be lovely on Carrot Bread, Bag End Brown Bread and A.M. Delight Muffins.

Jenny

Easy Brownies

Do you have a potluck for Memorial Day? Here is something people are always glad to see on the table. These are almost as fast as a mix. They will be darker or lighter depending on your cocoa.  If you would like other potluck ideas from this blog, check this post or click the Menu tab and scroll down.

Easy Brownies

2 c. sugar

1 c. flour

2/3 c. cocoa

1/4 tsp. salt

1 tsp.vanilla

1/2 c. butter or margarine, melted

4 eggs

1/2 c. nuts (opt.)

1/2 c. chocolate chips (opt.)

Preheat oven to 325 degrees. Stir together sugar, flour, cocoa, salt, vanilla, butter and eggs.  Add nuts and chocolate chips.  Pour into a greased 9x13 pan. Bake for 30 min. Cool before cutting. Dust with powdered sugar if you like.

Jenny

Congo Bars

This recipe has all the taste and texture of lovely chocolate chip cookies and the convenience of just spreading it in the pan and baking once. Perfect for an afternoon snack, or a midnight treat (if they last that long at your house--they don't here!)

Congo Bars
2/3 c. oil
2 1/4 c. brown sugar
1 tsp. vanilla
4 eggs
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped nuts (opt)
1 c. chocolate chips

Stir oil and brown sugar together, add eggs and vanilla and mix well. Add flour, baking powder and salt and mix. Stir in nuts and chips last. Batter will be stiff. Spread into a 10x15 jelly roll pan and bake at 350 for 25 min. Cut into squares while warm.

Jenny

Irish Soda Bread-Savory

After making the sweet Irish Soda Bread from Sunset Breads cookbook, I wanted to make a savory version.  Here it is.  You can play with any herbs and seasonings you like.  I'm going to add some minced onion to my next batch, and maybe parsley. This is nice with a soup or stew.

Irish Soda Bread-Savory
3 c. flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. crushed dried rosemary
1 c. grated cheddar cheese
1 3/4 c. buttermilk
2 eggs
3 Tbsp. melted butter or margarine, divided

Combine dry ingredients with cheese in a bowl.  In a separate bowl, beat together buttermilk, eggs and 2 Tbsp. of the melted butter.  Pour wet ingredients into dry and mix until moistened.  Pour batter into a greased 10 inch oven-proof skillet or cheesecake pan with removable bottom.  Pour remaining butter over the top. You can sprinkle on extra rosemary for garnish.  Bake at 350 for 40-45 min. until brown.  Serve warm.  Makes 1 loaf, about 10 servings.

Notes: to "oven-proof" a skillet, wrap the handle in aluminum foil.  Silicone handles should already be alright in the oven.

Jenny

Sausage Potato Goulash

This recipe is adapted from Tessa Kiros' Apples for Jam cookbook.  It is delicious and reminded me of Green Bean Supper in it's preparation and appearance. I think this will become a staple at our house.

Sausage and Potato Goulash
1 lb. bulk sausage
1 med. onion, chopped
Brown together in a skillet and drain excess fat
Add:
1-2 tsp. paprika
5-6 medium potatoes, peeled and cut into bite-sized chunks
1 can diced tomatoes
1/2 cinnamon stick
1 bay leaf
2 c. hot water
salt and pepper to taste

Bring to a boil.  Lower heat, cover and simmer about 20 min. Until potatoes are soft. Remove cinnamon stick and bay leaf before serving. Serve with bread to soak up all the juices.

Notes: I used red baby potatoes in this and so left the skins on.  I also used a can of Italian seasoned tomatoes. You can take the cover off and boil the liquid down more, or you could thicken it with a bit of cornstarch if you want it thicker.

Jenny