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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Mushroom Braised Pot Roast


MUSHROOM BRAISED POT ROAST
Cracker Barrel Restaurant Copycat Recipe

1 (3-4 lb.) chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
2 cups beef broth
2 tablespoons gravy master
2 tablespoons butter
1 pound cremini mushrooms sliced or white button mushrooms
1/2 teaspoon salt

Oven directions: Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master. Preheat oven to 350 degrees. Cook the roast for 30 minutes for each pound of beef. When you remove the roast from the oven saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.

Crockpot directions: Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master. Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.  Serves 6-8.

Rice Pudding



RICE PUDDING
Cracker Barrel Restaurant Recipe

2 eggs, separated
1/2 cup sugar
1 tablespoon melted shortening
1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup seeded raisins
1 1/2 cups milk
 1 cup rice, cooked

 Beat egg yolks, sugar, shortening, vanilla, salt, raisins, milk and rice together. Fold in egg whites, which have been beating until stiff, but are still moist. Baked in a 325 degree oven for 40 to 60 minutes until firm. Serve with whipped cream.


Fried Pies

FRIED PIES
Cracker Barrel Restaurant Recipe

1 pound dried apples
3/4 cup sugar
plain biscuit dough
4 cups water
cinnamon and nutmeg to taste

Cook the apples and water over low heat until thick. Add to sugar and spices. Roll the biscuit dough thin. Cut into 5 inch rounds. Place a dab of fruit filling on each round and fold over and crimp to seal. Frying hot oil until crisp and brown. Drain on paper towels

Brown Sugar Pound Cake



BROWN SUGAR POUND CAKE
Cracker Barrel Restaurant Recipe

1/2 cup Crisco
1 pound dark brown sugar
1/2 cup granulated sugar
5 eggs separated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla

Cream Crisco and sugar until light and fluffy. Beat in egg yolks one at a time. Sift flour with baking powder and salt. Add flour alternately with milk, ending up with flour. Fold in beaten egg white and vanilla. Baked in a greased tube pan 4 one and a half hours at 325 degrees. Sprinkle with powdered sugar.

Cherry Squares

CHERRY SQUARES
Cracker Barrel Restaurant Recipe

2 cups flour
1/2 cup powdered sugar
1 cup butter

 Mix together with fingertips and press into an ungreased 9x13 inch pan. Bake 10 minutes at 350 degrees. Spread filling on top and bake 30 minutes more. Cool and cut into squares.

Filling:
1/2 cup flour
1 1/2  cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
4  eggs slightly beaten

Beat smooth and stir in:

1 cup finely chopped cherries
1 cup coconut
1 cup walnuts