ROOT BEER FLOAT PIE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
- Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
- For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
- Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
- Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!
ROOT BEER FLOAT
Steps:
- Spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer. Serve with straws and spoons. Links: Root beer float cupcakes from Deb of Smitten Kitchen Root beer float cake from Joy the Baker Where the bubbles come from Origins of the ice cream soda Reverse root beer float from Frozen Fix
Nutrition Facts : Calories 450 kcal, Carbohydrate 77 g, Cholesterol 58 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 162 mg, Sugar 74 g, Fat 15 g, ServingSize 1 root beer float, UnsaturatedFat 0 g
ROOT BEER FLOATS
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Spoon 1/2 cup ice cream into 4 tall glasses. Pour root beer over top and serve!
ROOT BEER FLOATS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!
GROWN-UP ROOT BEER FLOAT
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to remove a long piece of zest from the orange, working your way around the fruit.
- Combine the bourbon and bitters in a tall glass. Twist the orange zest over the glass to release the oils, then drop it in. Fill the glass halfway with ice. Add the root beer.
- Slowly pour the cream over the back of a spoon into the glass so it floats on top.
ADULT ROOT BEER FLOATS
A little hint I got from Bobby Flay on the Food Network. YUMMY adult version of the original classic.
Provided by princesskim
Categories Beverages
Time 5m
Yield 1 float, 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill glass with ice.
- Pour in root beer.
- Add vanilla ice cream.
- Top with bourbon.
- Stir and enjoy!
Nutrition Facts : Calories 448.8, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 135.6, Carbohydrate 55.4, Fiber 0.9, Sugar 52.2, Protein 4.6
ROOT BEER FLOAT (ADULT DRINK)
Make and share this Root Beer Float (Adult Drink) recipe from Food.com.
Provided by diner524
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill pint glass with ice. Add the vodka and Kahlua.
- Fill 2 to 3 inches from top with cream and top off with Coke.
- Transfer between two glass for foamy effect or use a shaker.
Nutrition Facts : Calories 161.8, Fat 0.1, Sodium 2.6, Carbohydrate 13.3, Sugar 13.2
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
ROOT BEER FLOAT (SHOT)
This smooth little layered shot tastes like a Root Beer Float... with ice cream and all! Since you use the sinking technique for this shot the root beer schnapps takes on a creamier appearance. Don't worry... you did it right! Cheers! Root beer floats were invented in Alexandria, VA!
Provided by NcMysteryShopper
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Top Root Beer Schnapps with Irish Cream in a shot glass.
Nutrition Facts :
ROOT BEER FLOAT COOKIES
Oh yeah, baby! Your favorite childhood drink in a cookie form! A great novelty cookie, especially good for root beer lovers (like moi!)
Provided by KitchenCraftsnMore
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour baking soda and salt.
- Beat on low speed until dough forms.
- Drop by heaping teaspoonful 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until set. Cool completely.
- In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
- Spread frosting on evenly over cookies.
- Let dry completely before storing in container.
- Makes 5 dozen cookies.
Nutrition Facts : Calories 97.5, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.8, Sodium 64.7, Carbohydrate 15.4, Fiber 0.2, Sugar 9, Protein 1.2
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