Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Biscuitville Fresh Southern New Menu Item


Biscuitville Fresh Southern New Item: 

  • Spicy Chicken and Honey Biscuit, spicy Southern-fried chicken breast drizzled with light-amber honey from Golding Farms in Winston-Salem, N.C.

Availability: Through December 2016


Cracker Barrel Country Dinner Plates



Cracker Barrel Country Dinner Plates


Choose from 10 entrees and 20 sides to create your Country Dinner Plate.

Fried Ham with Red Eye Gravy



FRIED HAM with RED EYE GRAVY
Cracker Barrel Copycat Recipe

Select center cut slices of country ham about 1/4 inch thick. Place the ham in an ungreased hot skillet and fry quickly on both sides. Remove the ham to a hot platter and make red eye gravy out of the drippings by adding 4 tablespoons of black coffee to the skillet. Let it sizzle up and pour over the ham.

Honey Butter



HONEY BUTTER

1 cup unsalted butter
1/4 cup honey

Mix until smooth and fluffy.

Potato Salad


POTATO SALAD
Cracker Barrel Recipe

3 large potatoes, cooked
3 hard boiled eggs
4 tablespoons minced onion
salt and pepper
1 teaspoon dry mustard
1 teaspoon salt
3 teaspoons sugar
2 eggs, uncooked
3 tablespoons melted butter
1/2 cup hot vinegar
1 cup mayonnaise

Mix the first six ingredients. Put the next four ingredients in a saucepan and cook until thick. Add to the potato mixture and mix in the mayonnaise.

Old Fashioned String Beans



OLD FASHIONED STRING BEANS
Cracker Barrel Recipe

1 can beans
2 medium potatoes, diced
1/4 pound bacon
1/4 teaspoon salt
1 small onion
1 cup water (liquid off of the beans)

Brown the bacon in a skillet. Add to the other ingredients and cook for 30 minutes.

Apple Butter



APPLE BUTTER
Cracker Barrel Recipe

2 quarts quartered apples
1 1/2 cups water
1/2 cup cider
2 1/2 cups sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cloves

Cook the apples in water until soft. Force through a colander. Add the remaining ingredients. Cook down, simmering gently until thick, about 2 or 3 hours. Makes 6 six ounce glasses.

Ambrosia Fruit Salad



AMBROSIA FRUIT SALAD
Cracker Barrel Recipe

1 can pineapple chunks
6 oranges (peeled and cut into chunks)
1/4 pound coconut
2 apples, chopped
sugar

Make alternate layers of the pineapple, oranges, coconut, sprinkling of sugar and apples. Serve ice cold.

Caramel Pie



CARAMEL PIE
Cracker Barrel Recipe

1 1/4 cups sugar
1 tablespoon cornstarch
1 1/3 cups sweet milk
3 eggs, separated
2 tablespoons flour
2 tablespoons melted butter
dash of salt
1 baked pie shell

Caramelize 1/4 cup sugar and a heavy skillet. Do not stir. While the sugar is caramelizing, combine the sugar, flour and cornstarch with butter and milk.  Blend in the egg yolks. Cover and cook over low heat until thick. Add the hot caramel sugar to the custard. Stir until smooth and continue cooking until thick and creamy. Pour into a prebaked pie shell. Top with meringue made with 3 egg whites and 6 tablespoons of sugar. Brown in a 300 degree oven.

Black Bottom Pie



BLACK BOTTOM PIE
Cracker Barrel Recipe

2 cups milk
1/2 cup sugar
2 tablespoons cornstarch
4 eggs separated
 2 squares bitter chocolate, melted
1 teaspoon vanilla
1 chocolate cookie crust
1 package plain gelatin dissolved in 1/4 cup cold water
4 tablespoons rum

Combine the sugar, cornstarch, milk, and egg yolks. Cook over low heat, stirring constantly until thick. Remove one cup of the custard and stir in the chocolate until melted. Add vanilla and pour into a cookie crust. Add the gelatin to the remaining custard and cool. Add the rum and fold in the 4 egg whites beaten stiff with 4 tablespoons sugar. Pile on top of the chocolate layer and refrigerate overnight. Serve with whipped cream, shaved chocolate and cherries.