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Best Ever Banana Bread

Reviewed: Aug. 23, 2013
I doubled this recipe because I had enough ripe bananas that needed to be used. This is not the best recipe for banana bread I have ever tried. I thought the photo was a little unusual as the bread is still in the pan. Maybe the submitter had the same problem I did. Well, I followed directions and "sprayed my pans with non-stick spray coating." I should have greased them with Crisco, as the bread was not about to come out. I have very decent non-stick pans, but they still need Crisco. I really should have known better. Anyway, the loafs are cooling, minus their bottoms. I ate some of the bread that was stuck in the bottom of the pan and I believe it is going to be way too sweet. I'm just glad I didn't waste my pecans on this recipe. I will go back to my old favorite recipe from the Crystal Sugar Co. I have been using it since I was married... 1959. It's a keeper.
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Southern Butter Rolls

Reviewed: May 1, 2013
Sorry, but this recipe was a disappointment. I have a couple of very fine roll recipes and I have been using them for years, but on a whim, I decided to try this one. First of all, why does it ask you to add cold water to the flour and yeast mixture? Unless you were to place the bowl in a very warm place, the yeast cannot do what it needs to do in 1 hour. But, I followed the instructions. Also, 2 and 1/2 teaspoons of salt is too much for that amount of flour. (in my opinion). After shaping them into rolls and letting them rise for 45 minutes, I baked them as instructed hoping they would rise more once they where put into the oven. They didn't. The texture was course and even though I use bread flour, the color wasn't creamy. I will slice and make croutons of them.
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