Excellent recipe. Easy to make and requires fewer blueberries than other recipes out there (which is good when berries aren't in season and are more expensive). It adapted well to being baked as a loaf rather than muffins (I baked it for 35 minutes at 400F). I made a few modifications to the recipe to accommodate my budget and what I had on hand: (1) used buttermilk instead of milk; (2) added 3/4 tsp. cinnamon to batter and left off topping (it's an economical recipe w/o the topping); (3) left out the vanilla; (4) reduced sugar in batter to 1/2 cup; and (5) baked it as a loaf rather than muffins (I have no muffin tins). I would definitely use this recipe again. It makes a substantial and tasty quick bread. The cinnamon added a sophisticated dimension to the finished product. I've only given it 4 starts instead of 5 because I'm pretty unwilling to rate anything as "the best." If I could give this a 4.95, I would.

Reviewed On: Feb. 21, 2009

I'm a first-time quiche-maker, and I'm thrilled that this was the recipe I tried. Great, easy recipe. The best part about it is that it's forgiving. For instance, I didn't have Swiss cheese, so I used pepper jack in place of it. The recipe still set up just perfectly and made for a tasty dinner. I suspect that as long as the egg-cream-flour-salt to Other Ingredients proportion is kept in place, the end product would come out fine. Like other folks who made this recipe, I did not use the canned mushrooms (IMHO, canned mushroom are just icky). Instead, I used a bit more spinach because that's what I like and that's what I had on hand. For the crust I used Pillsbury refrigerated pie crusts. I didn't bake them at all before putting in the filling, and the quiche came out fine. I am looking forward to my brown bag lunch tomorrow because I'll get to eat this quiche!

Reviewed On: Dec. 2, 2008

This is a good basic recipe and better than other baking powder biscuit recipes I've tried. We have these often for breakfast with milk gravy. When I make them I use bacon grease for the shortening (no Crisco available where I am) and UHT milk. I've even made this recipe with water when there's no milk in the house; the recipe is still tasty, although the texture is a bit different (lighter and less dense than with milk).

Reviewed On: Feb. 17, 2008