Excellent. I had never made scones before, but I tried this recipie this morning. I didn't have cream of tarter but I don't think it really made a difference to leave it out. They were SOOO delicious! Instead of raisins, I used chopped cranberries and some orange zest. They turned out amazing, I was shocked! My Husband ate 5 of them! This is the only scone recipe you need...

Reviewed On: Nov. 27, 2011

I just made these, and was eating some as I came on here to review a few recipies I recently tried. They are pretty good, they turned out to look nice, didn't spread too much, and have a good taste. I used butter in place of shortening, like a lot of other reviewes did, but other then that I didn't change a thing. They have good flavor, but I wouldn't say it's a "knock your socks off" kind of cookie. Next time I will use a little cream of tartar to get the cracking on top that looks so nice with cookies. Like I said, they were pretty good, but there's just something I can't quite put my finger on... they just didn't do it for me.

Reviewed On: Nov. 25, 2011

If I were reviewing on flavor alone, I would give 5 stars... but I feel like this recipe needs some twqeaking or perhaps futher instruction. I halved it, since I had never made a quiche before, I figured that I could see how one turned out and if it needed any changes then I could do that with the 2nd one. I'm glad I decided to make just one. I followed the recipe, almost to the "T". The only things I changed didn't matter, like leaving out the parm since we don't care for it. The flavor was excellent... but I'm concerned about the overall presentation.consistancy when removing it from the pan. I prebaked the pie crust and it was still soggy on the bottom. The spinach/sour cream mixture did not set because the egg just doesn't seep down that far. (I let this set for about 40 minutes in my fridge before baking) The egg barely went through the meat layer. So when cutting into this, the bottom where the spinach is kinda gave way to the top and caused every piece to fall, ruining the presentation when serving. I used a store bought 9", deep dish crust, and there was way too much of the meat mixture. It wouldn't all fit, and I wasn't able to put much cheese on top because of this. I used 4 eggs (since I only made 1 quiche), and the egg mixture went in to the pie no problem. I didin't experience any overflow except for a little drip here and there. It baked up beautifully, it was really pretty when it came out of the oven, but it was hard to cut and serve.

Reviewed On: Nov. 25, 2011