I didn't have a lemon, so I substituted finely chopped candied ginger, and reduced the fat by using half margarine and half applesauce for the butter. To make them more appealing to my son, I also topped them with a mini marshmallow and a sliver of candied ginger before baking. These did, as previous cooks commented, come out like mini scones. They were very good!

Reviewed On: Nov. 13, 2008

This makes a really great bread. But why are we peeling the plums? I pitted them, cut them in quarters and pulsed them in my processor 'til they were chopped. They worked fine, and we still had the extra nutrition in the skins. I did add 1/4 cup applesauce as suggested by previous cooks, since the batter did seem a bit dry. Loved the extra clove flavor.

Reviewed On: Oct. 25, 2008

I took into consideration the comments about soggy bacon and revised the recipe a bit. Instead of wrapping the bacon around the chicken, I wrapped the pastrami around the chicken, then fried up the bacon and crumbled it over the top of the dish before baking. It turned out wonderfully. The only negative comment I would make was that the cream sauce was a bit gloppy. Maybe it was because I used plain yogurt instead of sour cream (I was out of sour cream) but I doubt it. Flavor was still good, though!

Reviewed On: Apr. 16, 2008