Beat in the eggs and root beer extract.
Combine the flour, baking
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.
lended.
Mix in the root beer extract and vanilla. Alternately add the
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.
Combine the root beer soda, chili sauce, lemon juice,
buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
Beat at
ry mixture.
Add the root beer extract via the funnel.
Add
brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
Beat at
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 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.
Stir together water and sugar in a 5-gallon beverage container.
Stir in root beer extract.
Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
After about 15 minutes, the root beer will be carbonated and ready to go.
Mix together water, sugar and root beer extract.
Add dry ice slowly.
Use wooden spoon, not metal.
Mix in a large, plastic cooler.
Wait 20 minutes to serve.
Dissolve sugar in lukewarm water. Add root beer extract and compressed yeast. Mix and bottle; cork and seal tightly.
Set in warm place. Root beer is ready for use in 10 to 12 hours. It is better if allowed to stand for several days. Store in a cool place.
Pour the root beer extract over the sugar and add enough water to dissolve the sugar.
Add the yeast and water mixture to the root beer mixture.
Pour it in a gallon jug.
Fill it to the top with lukewarm water.
Let stand uncapped for at least 6 hours. Tighten the lid and refrigerate.
Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.
Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.
luffy.
Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda
Beat eggs in a pitcher until light and fluffy. Add milk, sugar, coffee creamer, vanilla extract, and nutmeg to eggs; beat until smooth. Refrigerate until slightly chilled, at least 15 minutes.
Stir root beer extract into egg mixture.
Dissolve yeast in a little warm water; put all ingredients in a gallon container and add water to make 1 gallon.
Place the container in the sun for about 3 hours, then refrigerate until cold.
The root beer will have zip and be very refreshing.