Rootbeer Recipes

Root Beer Extract Recipes
 

From Your Independent Watkins Associate Michelle Klimchuk #336326 - www.productsof1868.com

Ribs with Root Beer Barbecue Sauce 

2 racks (6.5 lbs) pork spareribs cut in 2” rib pieces 

½ c cider vinegar 

2 TBSP Watkins Original BBQ Sauce

2 TBSP Watkins Onion Granules

2 tsp Watkins Garlic Granules

½ tsp Watkins Black Pepper

1 tsp Salt, to taste 

Water 

Root Beer Barbecue Sauce 

2/3 c Watkins Original BBQ Sauce 

1-1/3 c ketchup 

2 tsp Watkins Root Beer Extract

½ tsp Watkins Ginger

¼ tsp Watkins Allspice

Combine first 7 ingredients in large kettle; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) 

To grill: Grill ribs 10 minutes, turn once. Baste With barbecue sauce; grill 5 minutes. Turn & baste again with sauce & grill 5 minutes more. 

To broil: Broil ribs 7”-9” from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once. Serve any remaining barbecue sauce with ribs. Makes 8 servings. 

Root Beer Ice 

1 cup sugar

4 cups water

1 teaspoon lemon juice

1 tablespoon  Watkins Root Beer Extract

Combine sugar, water, and lemon juice in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in root beer concentrate. Refrigerate 2-4 hours to chill. Place in an ice cream maker and follow manufacturer's directions 

Homemade Root Beer (version 1)

Combine 1 cake yeast, 2 oz.  Watkins Root Beer Extract, 3 gallons of water and 4 lbs. of sugar. Then… bottle the mixture leaving 2 inches at the top of the bottle. Let set 3 weeks. The mixture "works" so it must be bottled with a cap.

Homemade Root Beer (version 2)

Syrup:

1-3/4 cups sugar

2-1/4 cups water

2 tbsp Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove

from heat and cool to room temperature; add Watkins Root Beer Flavor and mix thoroughly.

Place in well-sealed container and keep in fridge. 

Root Beer:

Place 1/3 cup/80 mL of the above syrup into a glass. Add 5 fl. oz./150 mL of club soda or sparkling water. Fill glass with ice. Enjoy! Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area

Root Beer Floats 

Combine milk, ice cream and a few drops of  Watkins Root Beer Extract in blender. Blend on low speed until thick and smooth. 

Root Beer Pillows 

These candies taste just like Root Beer Barrels! 

Makes about 100 pieces 

2 c white sugar 

½ c light corn syrup 

½ c water 

Dash salt 

1 TBSP  Watkins Root Beer Extract* 

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to 290ºF (soft-crack stage) on candy thermometer. Add Watkins Root Beer Flavoring and allow to set for a few seconds before stirring. 

Mix well and pour into 8"x8"x2" pan** that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. 

Mark candy into "puffs" ¾" square (because candy is cooler at edges, start marking at the outside and work toward the center, using a spatula or pancake turner). Press a line across pan ¾" from edge. Be careful not to break the film. Repeat around pan, intersecting lines at corners to form squares. If lines don't hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. 

Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place. 

* Also try this recipe with Watkins Caramel, Anise or Peppermint Extracts. 

** If desired, syrup at this point can be poured into metal candy molds. 

Root Beer Baked Beans 

1/2 lb/225 g bacon, diced 

1 medium onion, diced 

2 TBSP Watkins Original BBQ Sauce

1/4 c ketchup 

2 (28 oz/798 g) cans baked beans 

1/4 tsp  Watkins Root Beer Extract 

1/2 tsp prepared mustard 

2 TBSP brown sugar 

Dash Hot Pepper Sauce 

Watkins Black Pepper, to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F for 1 hour. Makes 12 servings. 

Root Beer Popcorn Balls

14 cups popped corn 

1 cup salted peanuts 

1 cup sugar 

1/2 cup light corn syrup 

1/4 cup butter or margarine 

1 teaspoon  Watkins Root Beer Extract 

1/2 teaspoon salt 

Combine popcorn and peanuts in large bowl and set aside. Butter the sides of a 2-qt saucepan. In saucepan combine 2 cups water, sugar, corn syrup, butter extract and salt. Attach a candy thermometer. When it registers 238 degrees, pour mixture over popped corn and stir to coat. Let mixture stand 8-10 min. or until it can be easily handled. Grease hands lightly and stir to distribute peanuts. Shape into 3-inch balls.

Sugared Popcorn

1-1/2 c sugar

1/2 c water

1-1/2 tsp  Watkins Root Beer Extract

Food coloring (optional)

1 c of popcorn kernels

Bring to a boil the sugar and water and boil for 7 minutes or until the syrup “spins a thread from a spoon”. Stir in Root Beer Extract* (and optional food coloring). Pour over the popped kernels and stir until dry. *Try other Watkins Extracts for a variety of taste treats! 

Root Beer Cookie Drops

1 cup brown sugar

3/4 cup margarine

1 egg

2 tsp  Watkins Root Beer Extract

1 tsp Watkins Vanilla Extract

1 3/4 cup flour

1/2 tsp salt

1/2 tsp baking soda 

Beat brown sugar, 1/2 cup margarine, and egg. Stir and continue beating, adding 1/4 margarine, root beer extract, vanilla, flour, baking soda, and salt. Cover and refrigerate for 1 hour. Drop by spoonful on baking sheet. Bake 6-8 min at 375°F. Cool and frost.

Root Beer Frosting

2 cup icing/powdered sugar

1/3 cup margarine

1-2 TBSP water

1 tsp  Watkins Root Beer Extract

Beat together. Add more water if desired. 

Homemade Root Beer Ice Cream 

3 eggs 

3 c. heavy whipping cream

2 c. sugar 

2 T.  Watkins Root Beer Extract

4 1/2 c. milk 

3/8 tsp. salt

Beat eggs until light. Add sugar, gradually beating until thick. Add remaining ingredients and mix well. Pour into 4-quart ice cream maker and freeze. 

Root Beer Float Pops 

1 1/2 c water 

1 cup vanilla ice cream

1/2 c 2% or whole milk 

1/2 c sugar

2 tsp  Watkins Root Beer Extract

Place all ingredients in blender, and blend until thoroughly mixed. Pour mixture into 1/2-cup Popsicle molds* and place in freezer about 1 1/2 hours, or until mixture is firm enough to support Popsicle sticks. Insert Popsicle sticks into each mold and freeze until completely set. 

*You can also use small disposable plastic cups and plastic spoons in place of popsicle molds and Popsicle sticks.

Root Beer Shakes

Combine milk, ice cream and a few drops of  Watkins Root Beer Extract in blender. Blend on

low speed until thick and smooth.

Root Beer Suckers

1 cup warm water

2 cups sugar

3/4 cup white corn syrup

2 tsp Watkins Root Beer Extract

Put ingredients in a heavy pan and start cooking.  Stir till it starts to boil. Make sure you have a candy thermometer in pan. Stop stirring when boiling. Let it boil to 250 degrees.  When it’s at 250°F put your food coloring (optional). Keep boiling to 300°F. Once it is at 300°F take it off the stove and add extract. Give your mixture a quick stir to get the extract all throughout mixture.  Pour into molds. This recipe should make about 25 suckers depending on how big your molds are. They set up quite fast and they will not tolerate being in the heat or sun. After they are cool, place them in little sucker bags and close with colorful twist tie!

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix

1-3/4 cups Watkins Root Beer, divided

1/4 cup Watkins Original Grapeseed oil

2 eggs

1 envelope whipped topping mix

In a mixing bowl, combine dry cake mix, 1-1/4 cups root beer (see recipe for Watkins Root

Beer), oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into

a greased 13”x9”x2” baking plan. Bake at 350°F for 30-35 minutes or until a toothpick inserted

near the center comes out clean.  Cool completely on a wire rack. In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form.  Frost cake. Store in the refrigerator.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.