n a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set
Set aside and refrigerate 1/2 cup whipped topping for garnish.
In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.
Fold in half of the remaining whipped topping.
Spread into graham cracker crust.
Spread remaining whipped topping over pie.
Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving.
Top with a maraschino cherry if desired.
Heat oven to 350F (325 for dark or nonstick pan).
lectric mixer on low speed for 30 seconds; move to medium
Preheat oven to 350\u00b0F
Grease and flour a 10-inch fluted cake pan.
In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.
Spoon glaze over cooled cake.
he cake mix, 12 ounces root beer, oil and eggs until smooth
ix, 1 1/4 cup root beer, oil, and eggs. Beat on
lended.
Mix in the root beer extract and vanilla. Alternately add
aking cups. Combine cake mix, root beer, oil, eggs and vanilla in
brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
Beat
Heat oven to 350\u00b0.
Grease and flour 13 x 9-inch pan.
Beat cake mix (dry), root beer, oil and eggs in large bowl.
Pour into pan.
Bake 30 to 40 minutes or until toothpick comes out clean. Cool.
Serve with Root Beer Cream.
Sprinkle with crushed root beer hard candies, if desired.
aucepan, pour in the flattened root beer and then sprinkle the unflavored
Put 2 scoops of vanilla ice cream in a large cup.
Pour in root beer.
Makes 1 serving for every 12 ounces of root beer.
Cream margarine and sugar. Beat in egg. Add vanilla and root beer oil. Add dry ingredients which have been sifted together. Wrap in plastic wrap and chill dough 3 hours. Roll out 1/8-inch thick in shape of root beer float mugs. Bake at 375\u00b0 for 5 to 7 minutes.
Place 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, 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.
Ah, the simple pleasures of life!
Preheat oven to 350\u00b0.
In a mixing bowl, combine cake mix, 1 1/4 cups root beer, oil and eggs.
Beat on low speed for 2 minutes or by hand for 3 minutes.
Pour into a greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack. In a mixing bowl, combine whipped topping and remaining root beer.
Beat until soft peaks form.
Frost cake.
Store in refrigerator.
Pre-chill root beer, condensed milk, and ice cream maker canister.
Combine root beer, condensed milk, and vanilla.
Fill ice cream maker canister with root beer mixture.
Freeze per ice cream maker's manufacturer's instructions.
Enjoy!
****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.
In mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13 x 9 x 2-inch cake pan. Bake at 350\u00b0 for 30 to 35 minutes or until a toothpick inserted into center comes out clean.
Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate.
Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.
buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
Beat