Kristin the Cake Lady's

7out of7

Reviews

Meatloaf: Yes, Virginia There is a Great Meatloaf!

(1 person found this helpful) Posted by Nita Holleman  

This meatloaf is so moist and delicious! A family favorite for sure! — Kristin the Cake Lady Jan 10, 2009

Recipe #54257

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Fresh Fruit Tart

(2 people found this helpful) Posted by evelyn/athens  

VERY easy! VERY delicious! An added suggestion would be: after the custard has cooled...you can put it into a food processor and "cream" it again and it will spread much smoother. Thank you for this recipe! — Kristin the Cake Lady Jun 19, 2006

Recipe #101823

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Soft Corn Tortilla Pancakes

(1 person found this helpful) Posted by SingingHarmony  

These were super easy and really yummy! Highly recommend them as an appetizer, snack or side dish for dinner! — Kristin the Cake Lady May 12, 2006

Recipe #69163

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Pineapple Carrot Bread

Posted by carolinafan  

Super moist! Excellent! Highly recommend! I added a streusel topping and next time I think I might add some toasted coconut or dried cranberries in place of the pecans. LOVED IT!!!! — Kristin the Cake Lady Jun 24, 2005

Recipe #91454

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Peanut Brittle

(1 person found this helpful) Posted by Kannwilson  

I thought this was a terrific recipe. It came out chewy crunchy which is how I like it. Next time I would add less peanuts ( to make it more cost effective for gift giving). This was great! Two thumbs up! — Kristin the Cake Lady Dec 9, 2004

Recipe #37044

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Flourless Chocolate Cake

(3 people found this helpful) Posted by Miss Erin  

I trippled this recipe and turned it into a 1/2 sheet cake. I made three layers and put chocolate pudding in between the layers along with a layer of raspberry spread. (I warmed some raspberry preserves and added a little oj with cornstarch and... — Kristin the Cake Lady Aug 23, 2004

Recipe #13242

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New York Crumb Cake

(7 people found this helpful) Posted by Courtly  

This really is fabulous! I also put a layer of spples tossed with a little sugar and flour between the two layers. Really most and stays for a VERY long time. Freezed great — Kristin the Cake Lady Jan 5, 2004

Recipe #37625

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