These were NOT proper scones... way to dense (cookie- like)... It tasted like a sugar cookie! Not a scone! I bake A LOT and have been told I'm a pretty good baker and I've had some great scones when visiting Britain and this scone had a weird texture. Very dense. This recipe did NOT have enough leavening. I should've known when I read it. Would not make again.

This recipe is not terrific. If you like to eat chocolate chip cookies hot and fresh from the oven then this recipe is NOT FOR YOU. They are way too gooey (wet, raw tasting) warm no matter how long you cook them or at what temperature you cook them. I think the primary problem is lack of leavening. 1/2 teaspoon baking soda is not enough. They are much better cold but even them are nothing that terrific. (I get the idea of chewy soft chocolate chip cookies but these are not great ones by any means) There are LOTS of better chocolate chip cookie recipes out there. Dissapointing because I made a large batch based on reviews.

I'm a pretty good baker but these cookies turned out terribly. I followed directions and ingredients exactly and they were extremely dry in the middle. Made you want to a big glass of milk

An excellent flan recipe. Easy to make with all ingredients you probably already have in the kitchen. Make exactly according to "preparation" directions and it comes out perfect. However I did "tweak" the recipe a tad. So I will demerit 1 star. I Added 1 teaspoon of vanilla and 1 cup of half and half in place of one cup milk for a richer flavor. Very delcious. :)

This was an excellent sponge cake recipe. Easy to make. The results were what was also very important though. Delicious, with a perfect flavor and texture. Cake did not want to budge from pan though so be sure to grease/flour really well! Is equally delicious with vanilla used as a flavoring instead of orange zest. I used this recipe (with vanilla instead of orange) for a ice cream cake for 4th of July and the results were delicious! I spread layers of vanilla ice cream and blueberry and strawberry sorbet. Then I froze. Then before serving I topped with whipped cream and bluberries and strawberries in a sort of flag shape. Worked very well. FYI sponge cakes work better for ice cream cake because the lack of butter (which I usually looove!) keeps the cake from becoming too hard in the freezer. I great all around sponge cake recipe. A keeper. :) Note 4 stars just because I'm SUPER! picky about 5 stars! :)

This is a good doughnut recipe.... my first.... I need some more practice in my doughnut making (making them more uniform size etc.) and frying them better (came out almost perfect but some a little too dark and some uneven) that being said it was (the recipe) a good jumping off point.... yeast doughnuts are my favorite! :)

This is a good basic recipe for such a cookie and does taste like a brownie but is chewier and of course a little drier.... the basic recipe also does need a little more cocoa and so I added some extra.... This cookie is best cooked so the middle is still "raw" and thus it cools to fudgy.... best cooked like "chewy" chocolate chip cookies.... also good with chocolate frosting drizzled on top or sandwiched in between too cookies.... then it is extra chocolate richness! I also mixed the cofectioner's sugar sprinkled on top with cocoa. Tastes great and extra "brownie-like" with the walnuts.

This is a good recipe for sourdough panckaes but I'm not a fan of sourdough pancakes and this recipe has not changed my mind. Not bad tasting but certainly not good or great. Sourdough bread is often heavy and likewise these pancakes are sort of dense and heavy...... not light and fluffy like normal pancakes..... and they have the characteristic yeasty/but sourdoughy taste which I don't think goes over too well in a pancake. For pancakes lovers I'd stick with regular or buttermilk but I don't like sourdough.

This recipe is a nice "starting off point" but personally I think 1/4 teaspoon baking soda for two loaves is not enough.... I put 1/2 teaspoon for two loaves and also the "batter" came out dry....english muffin batter should be "spreadable" so I added the 2 cups milk but instead of 1/2 cup water I added a whole cup plus a few tablespoons..... The end product was DELICIOUS but I did tinker quite a bit with the recipe.

This is a good recipe for anginetti.... very sticky though and hard to work with.... putting in fridge to harden up for a couple hours makes dough easier to work with and improves cookie.... you can also add lemon extract or oil to the dough and you can also make them anise orange or almond flavored with matching icing.... for those who don't know what this cookie is it is a simple delicate "eggy" cookie.... not sweet untill you put icing.... icing is needed on this one... my grandmother always frosted with very pale easter colors... pastels.... pink green yellow .... and you could also do blue or plain white is okay but not as pretty..... :)

Very delicious banana bread recipe. I've tried a few and this is one of if not my most favorite. VERY moist and banana-y. Great flavor and texture. Like the better bakery banana breads. I reduced butter (like I often do in similar type recipes often there is more butter called for then needed and I don't like recipes like this greasy) and it still came out fabulous. Yum. :)

This cookie was DIVINE! It defintely needs the sugar or icing or it isn't sweet....... I sprinkled as I've seen some do with granulated sugar before baking. I used apricot preserves..... this is one of the best cookie recipes I've eaten...... very true to real kolacky...... the results are light and pastry like..... I think you could add a touch of vanilla...... this cookies is best NOT hot right out of the oven..... it is too hot and the buttery smell and flavor are overpowering..... these cookies are best next day or thrououghly cooled..... the cookie softens slightly in storage....

Delicious gingerbread cookie recipe. As with all gingerbread cookie recipe if you like them soft and not snappy, be sure to take out of oven before edges are brown. This recipe is perfectly sweet, perfectly spicey and a lovely soft, puffed, buttery but not greasy texture. If dough is cold and they are cooked at proper temp. they come out neat looking and not too "fat" spread out like some gingerbread recipes. I've tried MANY gingerbread recipes and this is my favorite. My go to recipe for gingerbread and I make LARGE batches (I'm the one relied on for gingerbread. ;) ) for family and friends every christmas. :)

This was a very tasty recipe I may have actually used more spices..... I've never made a "quick bread" without eggs so I got nervous and added one..... it came out fine..... The recipe may look odd but it turns out nice. I think the general idea of this cake especially without the egg.... is for a honey spicey cakey brownie..... chewy and dense like a brownie...... very yummy..... I iced mine with a simple sugar (confectioners sugar) icing... although its sweet enought without it. I also ommitted the candied fruit and added rasisins and almonds..... I also think this cake would be nice with nothing (rasins almond etc.) Don't put too much icing (if you use icing) it will be too sweet.