Cherry Cola Float Chuck Hughes Food

CHERRY COLA FLOAT

Steps:

• In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool.
• In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight.
• Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass.
• Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week.

SPONGE TOFFEE

Steps:

• Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
• Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
• Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
• Let cool for about 30 minutes and break into pieces.

HOMEMADE SODA CRACKERS

Steps:

• Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
• In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
• In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
• Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
• Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
• Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
• Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
• Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
• Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
• Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

CHERRY COLA FLOAT

Steps:

• Evenly divide the grenadine syrup into 2 large glasses; evenly divide the cola into the glasses and stir.
• Add a scoop of vanilla ice cream to each glass.
• Top with whipped cream and a cherry.
• Enjoy.

SUPER CHERRY COLA FLOAT

Steps:

• Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cola. Refrigerate 20 to 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Reserve 1/2 cup gelatin.
• Place 1/2 cup ice cream into each of 4 tall ice cream soda glasses. Top with thickened gelatin mixture.
• Beat reserved 1/2 cup gelatin mixture with electric mixer on medium speed until light and fluffy. Spoon into each glass.
• Refrigerate 2 hours or until firm.
• Garnish each float with a maraschino cherry and sprinkles.

CHERRY COLA FLOAT

Steps:

• Pit all cherries, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat.
• Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• For serving:.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Cook's Note:.
• For a drink, remove the vanilla ice cream and add a splash of spiced rum.

HEALTHY LIVING CHERRY-COLA FLOATS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cola. Refrigerate 20 min. or until slightly thickened.
• Reserve 1/2 cup gelatin mixture. Scoop yogurt into 4 tall ice cream soda glasses; top with remaining gelatin mixture.
• Beat reserved gelatin mixture with mixer until light and fluffy; spoon over desserts. Serve immediately.

CHERRY COLA FLOAT

Steps:

• Chill the cherry cola and place 4 mugs or glasses in the freezer to chill.
• Once chilled, in a pitcher combine the cherry cola and vanilla extract.
• Place two scoops of fudge ripple ice cream in each of four chilled glasses.
• Pour the cola over the ice cream; top each float with whipped cream and a maraschino cherry. Enjoy!

CHERRY COLA FLOAT (CHUCK HUGHES)

Steps:

• Pit all cherries and cut into quarters, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while.
• Once liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Note: For a drink, remove vanilla ice cream and add a splash of spiced rum.