A frustrating experience, I have to say. The "dough" was more like a batter, and I wondered. It DID firm up a lot when chilled but it was so sticky to handle. Had to wet my hands to roll them. First batch wound up in the garbage. They were totally gooey (perhaps undercooked) having baked 10 min. I figured they would firm as they cooled. They didn't. Wish this recipe would state how to know when they are fully cooked/done. You can't see any browning due to the dark color of the batter. Second batch, baked for 13 minutes was better, but still, they came out so thick and gooey in the center as to not be very enjoyable. Too bad. I had hopes. Expensive failure, too.

Reviewed On: Mar. 18, 2011

I had been looking for a savory scone recipe when I came across this one. I made the ONIOND version with the half mozzarella and half fresh parmesan cheese and finely chopped parsley. Added about 1/2 tsp. fresh crushed garlic and made the loaf vs. the muffins. Also cut sugar to 1/8 C. OMG...was it GOOD! I let it cool about an hour before cutting. Has a consistence of biscuits rather than bread but I knew that going in as it was a quick bread. Even my DH liked it and he's not crazy about biscuits so I think this one is a winner!

Reviewed On: Sep. 17, 2010

Made this pretty much as is written except I substitued one cup good quality bar-b-q sauce for the ketchup. At the end, the sauce was pretty watery so I took about 2 cups out, degreased it and put it in a saucepan on the stove and boiled it for about 10-15 minutes until it was thickened. Served it with the ribs and it was AWEWSOME! Might try putting a smidge of liquid smoke in next time, to get a little bit of the smoke flavor you'd get if you used the grill. Otherwise, it was a huge hit!

Reviewed On: Aug. 5, 2010