ROOTBEER CONCENTRATE RECIPES

Name: Homemade Root Beer
Prep time: 30 min
Yield: 80
Cuisine: American,Deep South,
Ingredients: 2 oz McCormick® Root Beer Concentrate; 5 pounds sugar; 5 gallons lukewarm spring water (approximately 95°F); 1 package (1/4 ounce/7 g) dry active yeast; 1 cup pre-boiled water (cooled to 85° to 95°F)

HOMEMADE ROOT BEER - MCCORMICK

Homemade Root Beer - McCormick image

Remember the flavor of good old-fashioned root beer? Now you can have it again with root beer you make yourself with McCormick® Root Beer Concentrate.

Provided by McCormick

Prep Time 30 minutes

Yield 80

Number Of Ingredients 5

Ingredients

2 oz McCormick® Root Beer Concentrate
5 pounds sugar
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85° to 95°F)

Steps:

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well. Mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.
Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10 to 15 minutes. Add to sugar mixture and stir well.
Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.

Nutrition Facts : Calories 116 Calories

ROOT BEER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Root Beer Cookies Recipe: How to Make It - Taste of Home image

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Steps:

In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Nutrition Facts : Calories 130 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 18g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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