Cracker Barrel Old Country Store Banana Pudding Food

CRACKER BARREL BANANA PUDDING

Steps:

• In a heavy saucepan combine sugar, flour, and milk.
• Cook and stir continually over medium heat until the mixture is thickened and bubbly.
• Cook and stir for an additional two minutes. Remove from heat.
• Place the egg yolks in a small bowl and beat them well, until pale and lighter in color.
• Drizzle 1 cup of the hot pudding mixture slowly into the beaten eggs, whisking constantly while adding the pudding.
• Slowly add the egg yolk mixture into the pan with the remainder of the pudding, stirring constantly.
• Cook the mixture until it just begins to bubble, stirring constantly.
• Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
• Pour the pudding into a bowl and place plastic wrap on the surface of the pudding.
• Refrigerate the pudding until it is cool.
• Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
• Using either a whisk or a mixer, beat the whipping cream until stiff peaks form. Refrigerate if not using immediately.
• Break vanilla wafers into 6 mason jars.
• Cut bananas into slices and place 4 or 5 slices of bananas into each jar.
• Add a couple of tablespoons of pudding on top of the bananas.
• Repeat 2 more times with adding vanilla wafers, bananas, and pudding to each jar.
• Top with whipped cream.
• Garnish with banana slices, vanilla wafer, and/or vanilla wafer crumbs if desired.

CRACKER BARREL BANANA PUDDING

Steps:

• In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
• When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
• Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
• Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
• After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
• Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
• Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.

CRACKER BARREL OLD COUNTRY STORE BANANA PUDDING

Steps:

• Heat milk in pot to 170°F.
• In bowl mix eggs,flour, vanilla and sugar in separate container.
• Add sugar mixture to milk cook until custard-like, stirring constantly.
• Spread Wafers cookies on bottom of baking pan.
• Slice bananas and place over Wafers.
• Pour custard over cookies and bananas
• Let cool.
• Spread Cool Whip over top.

CRACKER BARREL OLD COUNTRY STORE FRIED APPLES

Steps:

• In a large skillet, melt bacon drippings.
• Pour apples evenly over skillet bottom.
• Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy.
• Sprinkle with cinnamon & nutmeg.

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE

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.

CRACKER BARREL OLD COUNTRY STORE BISCUITS

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.