Followed the recipe exactly and these are perfect banana muffins! They are very light -- not dense at all, like some banana breads can be. I'm going to make them again and add some crushed pineapple and coconut. I think that would make a wonderful "tropical" muffin. Mine baked in 20 minutes, but my oven tends to cook hot. Thanks for a great recipe -- now I won't mind so much when DH buys too many bananas at the store!

Followed the recipe exactly for making the dough. To shape the rolls, I divided the dough into 12 balls and then split each ball and rolled the 2 halves into balls. I put the balls into the cups of a greased muffin pan, 2 balls in each section. I let them rise about 50 minutes. I didn't use a damp cloth to cover them for fear of sticking. I covered the rolls with greased waxed paper and still had one stick a little, but it didn't deflate. Followed the baking directions in the recipe. The end result was delicious, professional looking dinner rolls. I'll definitely be making these again soon!

Delicious! Just sweet enough -- very tasty. Only made one change, because I didn't have orange juice, and substituted cranberry juice. I was afraid the muffins would be pink, but they weren't. Really yummy. Will definitely be making these again, especially since DH is lactose intolerant, so these are perfect for him!

YUMMY! I followed the recipe exactly except for using fresh peaches. I thought there would be too much "crisp" when I was putting it in the pan, but it baked down and is perfect. I'll be making this again with our next batch of peaches.

I halved the recipe and got 12 perfect muffins. These are DELISH!! I was going to freeze some to take on a trip next week, but I think I'm going to have to make another batch for that! I followed the recipe exactly except for adding 1/2 cup chopped pecans (remember this was for half the recipe -- I would use 1 cup if making the whole recipe).

These have a great flavor, but mine were very dense. I didn't over-stir -- I'm always careful about that with muffins. I'll try them again since the flavor was good to see if I can get them to be a little lighter. They are sweet and I like sweeter muffins.

GREAT recipe! First time, I followed the recipe exactly even though I don't care for nutmeg. Another reviewer didn't either, but loved the muffins. Nope, I still don't like nutmeg, so the next batch got a little cinnamon, allspice, and ginger. Perfect! Also, we wanted to eat them as warm as possible, so I brushed the tops with the butter while still in the pans and then generously sprinkled the tops with the sugar-cinnamon mixture. That worked great and was much less messy than the rolling approach. My mini muffin pan makes 24 muffins and the batter filled them all with none left over. Baking only took about 12 minutes, but my oven tends to be slightly hot even with a temperature gauge inside. Will definitely be making these again! Thanks for the recipe!!

I was short on time so used a rotisserie chicken, but otherwise followed the recipe exactly. It was a huge hit. My son even had "thirds". I'll be making this again soon! Easy and DELISH.

Followed the recipe exactly -- DELISH! I had this recipe years ago and had lost it. So happy to have it again!

I've made these several times exactly as written and they always turn out perfectly. They are very light -- they'll fly right off the plate!

These are very good. I followed the recipe exactly except for the raisins. We don't care for them, so I used dried cranberries instead. I'll be making these again. Thanks!

Followed the recipe exactly and this is fabulous! I served the Scampi over Garlic-Herb Linguine made locally. It was perfect! DH thought it was the best pasta I've ever made. Thanks!

A lady used to bring this dip to work for Snack Days and it was my favorite. I was thrilled to find the recipe. I followed it exactly and it is delicious!

Delicious pie! It is "soupy", but I've never had a baked strawberry pie, that wasn't soupy. Strawberries aren't like cherries or apples, so they make a pie that is more like a cobbler with two crusts. If you want a firm strawberry pie, you need to make the cold, unbaked kind with a glaze.

Very good flavor, especially while still warm. Biscuit portions get hard when cold. Jelly roll procedure a little difficult to manage, but do-able especially if slices are 1" wide. 1/4" wide slices will never work. Pouring sugar water into pan looks strange, but cobbler turns out great. 2nd time, I made recipe using fresh strawberries and added about 1/4 c. sugar to dough. This was very good.

Good flavor, but texture is definitely more like a cobbler than coffee cake. I followed the directions exactly and cake was still gooey in center after 35 minutes. I keep a thermometer inside the oven, so I know the temp was correct. Cooked another 10 minutes, so not as gooey, but cake is too soft to cut into squares for serving. OK to serve and eat with a spoon. Taste was good; not overly sweet even with sugar topping.

Made exactly by recipe and these are DELICIOUS! I wouldn't change a thing!

These are delicious. I followed the recipe exactly. We love dried cranberries and are always looking for a good recipe that uses them. This one is perfect. Thanks!

The first time I made this exactly by the recipe and it was very good, but I felt it needed more spice. The second time, I used 1/2 c. vegetable oil and 1/2 unsweetened applesauce plus used 2 tablespoons of ginger instead of 2 teaspoons and 2 teaspoons of cinnamon instead of 1. I baked it as a cake in a tube pan (45 minutes) and topped the cake with a simple frosting made of butter, confectioner's sugar, and lemon juice (put it on the top and let it drizzle down the sides). I grated candied ginger and sprinkled that over the frosting. It made a delicious, professional-looking cake that got rave reviews from my guests! This is perfect for the holidays -- sweet, but not too sweet.

I made this recipe exactly as written the first time and it was great. The next time, I increased the cinnamon a bit and added a sprinkling of ground ginger and ground cloves. It is out of this world delicious. Thanks for the recipe!