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"Everyone at work really liked these scones. I used milk chocolate chips. Five stars for flavour! The only change I made was that I needed more liquid to bring it together so ended up adding about a quarter cup extra milk."
"Loved it! Used all veggies from the garden including kale, eggplant, beans, onion, carrot, and tomato. I also increased to 3 eggs since it looked like it needed it. Used parsley from the garden too! It's best to use a strong cheese, I think. Will definitely make again, and thanks for posting."
"This worked very well for me. I had 5 cups of blackberries so I adapted the recipe in the following way. Since I was making 1.6 times the recipe, I entered that number in the box at the top to find out how much sugar to add. Also put in juice of half a lime to help with setting. Boiled about 10 to 11 minutes. Excellent! Thanks for posting."
"I really liked this. Excellent recipe and very adaptable to different veggies and cheeses. A nice way to use the Swiss chard and kale from the garden."
"Excellent! Made it with skim milk and no meat for a vegetarian meal. Took only 30 minutes in my convection oven. Will definitely make this one again."
"These are seriously good! They have a light consistency, (we were calling them "cookie scones"), and are super easy to make. Added dried cranberries and some nutmeg along with spelt flour and some oatmeal for part of the flour. I will probably reduce the sugar just a bit next time. Will definitely make again, thanks for posting."
"Liked this a lot. The onion, garlic, and herbs give a great flavour. I would cut the salt back a little next time, just personal preference, other than that an excellent recipe. Thank you for posting."
"Great bread! This is just what I wanted to use my green onions from the garden. I did make a few modifications using half milk and half water for the liquid, and I forgot to use the herbs. I did have to add a bit of flour which was not a problem since I always check my breads' moisture level while the machine is kneading. Also, next time i will ..."
"Great bread! I loved the flavour and had no problems with burning etc. I baked it in my cast iron pot using Jim Lahey's no knead bread method (basically the same as the method described here). Can't wait to make this bread again."
"Excellent! I used a beef roast and medium salsa, and added a tiny bit of water just to coat the bottom of the crock. My pot is an older one and I ended up cooking it for about 14 hours (I think it runs at a lower temp than the newer slow cookers). I plan to freeze it in zip lock bags to use later. My only change next time will be to use a more sp..."