Since Grandma Johnson's Scones contain both sour cream and butter and seem to be the best reviewed recipe for scones, I decided to add 4-5 tablespoons of sour cream to this recipe. The verdict: outstandingly chewy, moist but flaky scones! I think sour cream is the secret ingredient to getting that perfect scone texture. Because I hate a rock-hard dry scone. Another reason I wanted to use sour cream is because I had no orange juice on hand, so this allowed me to keep the tang that the OJ would have probably brought.

Just what I was looking for. These bake up quickly in cupcake molds. They had a perfect round top. I made 24 and left no batter out. The cake is super moist and has just the right amount of sweetness to it.

I was looking for something quick but elegant to have as dessert. This was so easy, I don't even think I'll need to look it up next time I make it. I didn't have any rhum but used brandy instead, which made the sauce so fragrant combined with the vanilla. I used whole pecans instead of walnuts, which was great "eye candy". Definitely filling, but in a good, fruity way. Will make again and again!

I used only whole wheat flour and these turned out so nutty and so delicious! I omitted the blueberries because I had none and added cinnamon, nutmeg and cloves. I also left out the oil from the batter and used that amount to cook the pancakes instead, because the batter absorbs the oil while cooking anyway, and this way, my caloric intake is the right amount. Had this with slices of banana and apple sauce. Yum!

I modified this recipe and made it low-calorie and filling. I cook the oatmeal as directed, omit the honey and use one packet of artificial sweetener, omit the oil (because I don't have any) and add a nice dash of cinnamon. Sometimes I will add a few slivered almonds, raisins, chopped apples, etc... the possibilities for this recipe are endless! I eat it all the time!

It really is perfect, and I wouldn't change a thing. I read that one reviewer omitted the oil. I might do that next time, just to cut the fat. The only tip I have is to handle the rice with wet hands, which silly me only found out about halfway through handling.

These taste great, but they are very cake-like in texture and don't have the chewiness of a cookie.

Just something that was edited out: if you don't have Italian seasonning, try 1/4 tsp Thyme, 1/4 tsp oregano, 1/4 tsp basil and 1/4 marjoram or rosemary.

I absolutely loved these! I just finished making them and had two with butter spread on them. They are definitely a treat, and just the additon of the cornmeal makes for a completely different taste. I baked them for 18 minutes and let them sit 10, as the directions stated, and they came out perfect! The only thing I might do differently next time I make them is save 1/4 cup of flour to dredge the berries seperately, and fold them in at the end, because this time all the batter turned blue instead of golden yellow.

This is the perfect healthy omelet! I modified it to my taste: using only egg whites (8 egg whites), added finely chopped chives to the saute, and minimized the oil to 1 tsp instead of 1 tablespoon, because you really don't need that much oil to saute. The cottage cheese is what makes it different and satisfying. I used 1% fat cottage cheese, using 1/3 cup instead of 1/4 cup. I served this with a side of freshly chopped tomatoes. Delish!

A very simple muffin, and definitely one of the healthiest on allrecipes. The only reason it gets 4 stars is for the lack of flavour. I added 1 tsp cinnamon and a 1/4 tsp of nutmeg. Without this, I think the flavour would have been pretty bland, and since it's low-fat, you want to be using lots of flavouring to still "shock" your taste buds. I also made a few other modifications: (1) I used almond extract instead of vanilla, (2)added a handful of slivered almonds to the batter, (3) used only wheat flour, (4) used Splenda for baking instead of brown sugar (same measurement of 2/3 Cup), and (5) I used 3/4 cup of applesauce to compensate for the moisture of the brown sugar. I lightly greased the muffin cup pan, but the muffins still stuck a bit, so next time I make them, I will use a silicon muffin pan, which should work great to pop them out of there. I would not suggest using paper liners, because this recipe is low-fat and you just lose half of your muffin because it sticks to the paper.

What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.

to the previous reviewer... maybe it wouldn't be so bad if you used Zucchini instead of cucumber and tomato sauce instead of paste ;) then maybe you could rate the recipe listed ;)

These cookies turned out perfect. They looked store-bought and were just chewy enough!!! Thank you!