This simple recipe is fantastic! I cut down the sugar to 1/2 cup and used whole wheat flour and it came out really well. Went great with chili.

Reviewed On: Jan. 13, 2008

This is a really lovely cake. I added a handful of dried cherries to the topping but other than that made no changes. I was concerned it would be heavy and dense because the batter was very thick before folding in the egg whites but it rose up nicely. Unfortunately, I can't really taste the pineapple juice in the cake. Next time I may simmer a larger amt of juice to reduce and use that for a more intense flavor. I baked at 350 and it took about 38 minutes in my convection oven, with no excessive browning and no undone center.

Reviewed On: Apr. 17, 2007

I made these scones for a work potluck. I was afraid nobody would eat them with all the cookies and brownies to choose from but every single one was gone by the end of the party, and there were still lots of cookies left. I used four cheeses: parmesan, romano, grana padana, and mahon. I subbed buttermilk for the milk for a tangier taste and more tender crumb and added a little extra to make drops instead of rolling and cutting. To bake, I melted a pat of butter in the pan, grated some cheese over it, dropped the scones in, and grated more cheese over that. I topped with paprika because I didn't have cayenne. I made this recipe because I had a bag of self-rising flour and no idea what to do with it. Those who found it too salty might check your flour--mine had salt already added so I didn't use more in the recipe.

Reviewed On: Apr. 17, 2007