Old Fashioned Ginger Snaps


Cinnabons - Buns from Heaven

(and Frosting)


 Old Country Store Carrot Cake























































Top Secret Recipes version of Nabisco®

Old Fashioned Ginger Snaps


Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo.

Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer

clone of the cookie giant's store-bought version that you can whip up in a...uh...snap.

And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat.



1 cup packed dark brown sugar  ~  3/4 cup sugar  ~  1/4 cup molasses

1/4 cup shortening  ~ 1 tablespoon butter, softened  ~ 1 egg  ~  1/2 teaspoon vanilla  ~  2 1/2 cups all-purpose flour 

 2 teaspoons baking soda  ~  2 teaspoons ground ginger  ~  1 teaspoon salt  ~  1 teaspoon ground cinnamon

1/2 teaspoon ground cloves  ~  1/4 cup water 



1. Preheat oven to 350 degrees.


2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric

mixer until smooth.

3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.


4. Pour the dry mixture into the wet mixture and beat while adding the water.

Continue to mix until ingredients are incorporated.


5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere

between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.


6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.




Makes 120 (10 dozen) cookies.


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Cinnabons - Buns from Heaven

Ease of Cooking: Beginner

This recipe was sent in by a fellow viewer, originally published in the Portland newspaper

as their best shot at Cinnabons, I think you will find this pretty darn close.

Please reference the Cinnabon Frosting recipe for the icing. Thanks to Judy Hilman.

2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water




























In a small bowl mix together warm water, yeast and sugar and set aside.

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter,

salt and eggs; stir well and add yeast mixture.

Add half the flour and beat until smooth.

Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes.

Place in well-buttered glass or plastic bowl, cover and let rise in warm place,

free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes.

Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter.

Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.

Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices.

Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining

1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

Place cinnamon roll slices close together in pans.

Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned.

Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla;

add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency.

Spread over slightly cooled rolls.




























CopyKat Version of the Icing

Please note another viewer has suggested that you use margarine for these,

it will make a gooey carmel


Cinnabon Frosting

Another fellow viewer submitted this. I think she hit this one right on the mark.

Please note the key to this is whipping this up for at least 12 minutes.

So be prepared to sign someone up for mixer duty, (not that it should be that hard!)

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract

Allow margarine and cream cheese to reach room temperature.

Beat cream cheese and margarine together in a bowl with a mixer.

Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix

for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!



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Cracker Barrel Old Country Store Carrot Cake

Rounding out our recent mission at the Cracker Barrel,

Judy Chatham came up with their wonderful Carrot Cake.

3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt

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 min.

Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting






















1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

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 Carrot Cake

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