CRACKER BARREL OLD COUNTRY STORE BISCUITS
I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!
Provided by Kay D.
Categories Breads
Time 23m
Yield 10 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Mix the Bisquick, buttermilk and sugar together in a bowl.
- Add the melted butter into the batter.
- Stir until a soft dough forms.
- Turn out onto a well floured work surface.
- Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
- Roll 1/2 thick, or thicker if you prefer towering biscuits.
- Cut out into 2" rounds (or your preferred size).
- Place close together on an ungreased baking sheet.
- Brush tops with melted butter.
- Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
- When you remove the biscuits from the oven, brush the tops with melted butter again.
OLD-FASHIONED CARROT CAKE
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
CRACKER BARREL OLD COUNTRY STORE CARROT CAKE
Make and share this Cracker Barrel Old Country Store Carrot Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 23
Steps:
- Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
- Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 minute Test with toothpick for doneness. When cool frost with cream cheese frosting.
- Frosting:.
- Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Nutrition Facts : Calories 411, Fat 24.4, SaturatedFat 7.4, Cholesterol 43.8, Sodium 267.3, Carbohydrate 46, Fiber 1.8, Sugar 31.3, Protein 4.2
COPYCAT CRACKER BARREL HASH BROWN CASSEROLE
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
Provided by lutzflcat
Categories Potato Casseroles
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg
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CRACKER BARREL CARROT CAKE - COPYKAT RECIPES
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