ROOT BEER FLOAT PUDDING
Make and share this Root Beer Float Pudding recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, combine dry pudding mix and dry milk powder.
- Add diet root beer.
- Mix well using a wire whisk.
- Blend in 1/4 cup Cool Whip Lite.
- Evenly spoon mixture into 4 dessert dishes.
- Top each with 1 tablespoon Cool Whip Lite.
- Refrigerate for at least 15 minutes.
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 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!
ROOT BEER FLOAT PIE
Provided by Ree Drummond : Food Network
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 PUDDING
Provided by Malcolm Livingston II
Categories Milk/Cream Dessert Cashew Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make the Root Beer Pudding:
- In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
- In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
- Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
- Make the Smoked Cashew Nougatine:
- Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
- In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
- Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
- For the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
- To serve:
- Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
- Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.
ROOT BEER FLOAT PIE
This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- 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 the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
OLD-FASHIONED ROOT BEER SLUSHY
This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!
Provided by Chef John
Categories Slushies
Time 3h10m
Yield 2
Number Of Ingredients 4
Steps:
- Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
- Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
- Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
- Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g
ROOT BEER FLOAT COOKIES
The perfect cookie for root beer lovers, soft and chewy.
Provided by cvanguil
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
- Drop spoonfuls of dough 2 inches apart on the baking sheets.
- Bake in the preheated oven until golden, 8 to 10 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g
ROOT BEER FLOAT
There are many good-quality regional root beers. Buy the best one you can find in your area.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 drinks
Number Of Ingredients 2
Steps:
- Scoop 1/2 cup ice cream into each of four tall glasses. Add enough root beer to fill each glass. Serve each with a long iced-tea spoon and straw.
ROOT BEER FLOAT GOBS
Provided by Steven Gdula
Categories Cookies Mixer Dairy Dessert Bake Super Bowl Cream Cheese Vanilla Tailgating Birthday Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 30 gobs
Number Of Ingredients 20
Steps:
- For the Batter
- 1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
- 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they're evenly distributed.
- 3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
- 4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
- 5. Using a tablespoon or pastry bag, drop 1 1/2-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
- For the Filling
- 1. Cream together the butter and cream cheese with a mixer on medium speed.
- 2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners' sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
- 3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.
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