I baked my loaves at 350 degrees for 2 hours and they were still mushy. I'll stick with my usual recipe for that reason.

Reviewed On: Jul. 19, 2007

This makes an excellent shortcake--This is the only recipe I'll use for shortcake from now on. Because I wanted it to be sweeter, I added a teaspoon of vanilla and a few extra tablespoons of sugar. Margarine in place of the shortening worked fine. And I used 1 less teaspoon of baking powder than what was called for; This way the cake was just a bit softer than the standard shortcake. Anyway, this is a fabulous recipe for a classic dessert. :)

Reviewed On: Jun. 17, 2006

This is a fabulous recipe; I'm pasting it into my cookbook to save. :) I suggest greasing the cookie sheets, 15 minutes baking time worked best for me, and 1/3 cup baking cocoa and/or some chocolate chips make these even better. :)

Reviewed On: Sep. 27, 2005