OLD FASHIONED ROOT BEER FLOAT CAKE RECIPES RECIPES

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ROOT BEER FLOAT PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Root Beer Float Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 35 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 9

18 full graham crackers
1/2 cup (1 stick) salted butter, melted 
2 cups cold heavy cream
2/3 cup confectioners' sugar 
1 cup root beer, chilled 
1/4 cup whole milk 
One 3.4-ounce package instant vanilla pudding mix 
2 teaspoons root beer extract 
7 maraschino cherries, stems on

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!

THE BEST OLD-FASHIONED DOUGHNUTS RECIPE - FOOD NET…



The Best Old-Fashioned Doughnuts Recipe - Food Net… image

We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy—and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 8 doughnuts and 8 holes

Number Of Ingredients 11

2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup granulated sugar 
1 tablespoon baking powder 
1 1/4 teaspoons plus 1/8 teaspoon kosher salt 
1 teaspoon freshly grated nutmeg 
2/3 cup plus 6 tablespoons buttermilk 
1/2 cup sour cream 
1 large egg and 1 egg yolk, beaten to blend 
1 tablespoon plus 1 teaspoon vanilla paste 
3 tablespoons vegetable oil, plus more for frying 
2 cups confectioners' sugar  

Steps:

  • Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
  • Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
  • Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.   
  • Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).  
  • Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.   
  • Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.    
  • Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.   
  • Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.   

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