n the eggs and root beer extract.
Combine the flour, baking
s close enough, though. Malt Extract can be bought from any
Dissolve yeast in 1/2 cup warm water.
Dissolve sugar in 1 quart hot water.
Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar.
Set in warm sun for 4 hours.
The root beer will be ready to drink the next day.
Chill before serving.
n about 150 ml of beer and bring to a boil
mix together root beer schnapps, root beer, and vanilla extract. Set aside.
br>Mix in the root beer extract and vanilla. Alternately add the
br>Mix dry ingredients and beer.
Pour into a greased
Preheat oven to 350 degrees F (180 degrees).
Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
Add flour, baking soda and salt and mix well.
Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.
nd eggs, 2 teaspoons root beer extract and vanilla.
Beat at
ixture.
Add the root beer extract via the funnel.
Add
ugar, butter, buttermilk, eggs, root beer extract and vanilla.
Beat at
Combine the root beer soda, chili sauce, lemon juice,
Fry bacon crisp; remove and reserve. Saute garlic, onions and beef in drippings. Add salt. In separate pan, make sauce of butter, flour and beer. Pour over beef, etc. Add other spices and vinegar. Simmer. Serve over rice. Three recipes feed 26 people.
uice, and 1 teaspoon vanilla extract together in a large bowl
an mix freely with the 'beer' element. After two minutes turn
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.
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.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Pour root beer into an ice cube tray, adding water to fill the tray as needed.
Freeze until solid, 2 to 3 hours.
Combine frozen root beer, milk, chocolate syrup, caramel syrup, instant coffee, vanilla extract, and sweetener in a blender; blend until smooth.
br>Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda
Pour sugar in large, clean container.
Pour extract over sugar.
Crumble yeast into 8 ounces of warm water (comfortable to inside of wrist).
Set aside for 5 minutes.
Fill container half full with water to dissolve sugar.
Add root beer extract and yeast mixture; stir very good.
Add additional water to container. Fill clean quart bottles 1 inch from top.
Cap tightly.