Home Made Root Beer
6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice
1. In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
2. Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional-only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky. Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter).
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.
Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.
Root Beer Frosting
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
Root Beer Float Cake
1 two layer-size caramel or yellow cake mix
1 ½ teaspoons vanilla
1 teaspoon finely shredded lemon peel
1 recipe Celebration Icing
Crushed root-beer flavor hard candies (optional)
Maraschino cherries (optional)
1. Preheat oven to 350′ F. Prepare cake mix according to package directions, except substitute root beer for the liquid and add vanilla and lemon peel. Pour batter into a graded 13x9x2-inch baking pan. Bake according to package directions. Cool completely in pan.
2. Spread Celebration Icing over cooled cake. If desired, sprinkle with crushed root beer0flavor hard candies and or garnish with cherry. Make 12 servings.
Celebration Icing: In a medium mixing bowl, beat ½ cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons root beer and 1 teaspoon vanilla. Gradually beat in 2 cups more powdered sugar. If necessary, beat in a little more root beer or powdered sugar to make icing spreadable.
For a doubled layered cake: Allow cake to cool in pan for 10 minutes remove from pan and cool completely. Cut cooled cake in half crosswise. Frost the top of one came piece with some of the frosting. Top with remaining cake half and frost top of layers.
Root Beer Cupcakes
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
3/4 teaspoon root beer extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup root beer
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon root beer extract
1 pinch salt
3 tablespoons root beer
1. Preheat oven to 375 degrees F (190 degrees C). Line cup cake pan.
2. In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
3. Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
4. Pour batter into the prepared cup cake pan and bake at 375 degrees F (175 degrees C) for 10 to 12 minutes, until food pick comes out clean. Let cool then frost with frosting.
5. TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner’s, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.
Julie Wadman –www.crazibeautiful.com