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Recipe Reviews 6 reviews
Simple Scones
I've made these scones about 10 times so far and EVERY time they turn out PERFECTLY! I have a food processor, but I do not use it for this ultra easy and fast recipe. I enjoy grating the frozen butter - and the texture of the scones is always perfecto. I use less sugar in the mix than the recipe recommends, but still sprinkle some on top. I prefer dried currants to raisins. I use kefir or yogurt instead of sour cream and add lemon zest or orange zest if I have them. I've also made an orange glaze but it didn't get eaten because the scones were so good without anything added. I made them as snackage during my husband's graduate comprehensive exams (HIS COMMITTEE LOVED THEM) and every time I make them for guests they ask for the recipe. The cutting part in step 5 is CRUCIAL because it makes them the classic scone shape. To make 16 adorable mini-scones I cut each triangle in half and cooked them a minute or 2 less.

1 user found this review helpful
Reviewed On: Jul. 28, 2014
Crispy Barbequed Tofu Slices
This turned out beautifully! I don't like BBQ sauce/flavor, so I mixed sriracha sauce and another hot sauce into the egg white instead. I didn't do the second coating/marinade because I was worried they'd turn out too mushy. I broiled the toasty suckers dry, flipped once, and served with more hot sauce and ranch for dipping. They were chewy and dense - much more like real chicken I think the freezing did the trick - although, I just friar them quickly on a cookie sheet for an hour because I didn't have time. And very crunchy (I also added a tablespoon of corn starch to the flour mixture.).

1 user found this review helpful
Reviewed On: Jan. 21, 2014
Fluffy Pancakes
Big hit!

1 user found this review helpful
Reviewed On: Jan. 16, 2013

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