LemonLush

I think it should be clarified, that the temperature of the bird depends on where you're taking the temperature. If the thigh, then 180, but if the breast.. you want 165. In addition, I like to loosely tent my bird and let it sit for at least 45 minutes before carving. That is the perfect amount of time to get all your other sides baked, prepped and served - and insures a juicy, beautiful bird. The Butterball website has some nice roasting tips, but they don't recommend the foil tent.. I have always roasted my bird this way too.

These were delicious and great flavored. I did add vanilla and toasted pecans. I think the "3 bananas" assume the bananas are on the small side. My cups were filled too full. You only need to fill them about 2/3 full or a bit more as they will rise nicely. Next time, I'll fill 11 cups, not 10.

As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.

I thought these were very good. I saw an identical recipe somewhere else that called for 2 cups of flour, not 2.5, but I added the extra and thought that the dough was rather dry, but it still came together nicely. My cookies did not bake up flat or spread - they were perfectly shaped. I did add a bit of vanilla. I liked them - unfortunately, my family did not. They did not care for the flavor of butterscotch (wuzzies!) so next time I'll use chocolate chip. I might add some peanuts too.. these would have been great using them. Thanks for sharing, Arlene

These felt and tasted greasy and I suspect it was all the cheese and bacon.. not to mention a half stick of butter divided into 12 "muffins". When I served them, there was so much grease on the napkin lining the bread basket that they were barely touched by my guests and family. They were also very bland tasting and couldn't taste anything but greasy cheese and bacon. The recipe could possibly be rescued with half the cheese, half the butter and some fresh herbs. I think I'd leave out the bacon next time too.

This really is an excellent recipe! It should be illegal its so good! The reason I gave it 4 stars and not 5 is because it seemed to need a bit more polishing for my tastes. First, I rough chopped the cranberries because I know that biting into a whole cranberry can be offputting if you're not expecting that bitterness. Second, I substituted melted butter, not margarine and lastly I added another egg, a touch of vanilla and left out the nuts. Rather than "beating in" the flour, I just gave it a nice stir with a spatula until the flour was "just" combined. Otherwise, your cranberries can break and run. This bread was really taken up to the final notch with a glaze of powdered sugar, orange juice, orange zest and a touch of vanilla.. I drizzled it on the loaves when it was mildly warm. So nice and festive and perfect for small gifts in decorative mini loaf pans... thanks so much for sharing.