SODA FLOAT RECIPES
ROOT BEER FLOAT CAKE RECIPE: HOW TO MAKE IT
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 216mg sodium, CarbohydrateContent 31g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
SODA CRACKER CHOCOLATE CANDY RECIPE: HOW TO MAKE IT
"My husband and I make several batches of this easy, chocolaty nut squares for holiday gifts," notes Margery Bryan of Royal City, Washington. "Most people are surprised to learn the recipe includes soda crackers." Married for 22 years, the couple recently retired and sold their ranch. Both love to cook.
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.
Nutrition Facts : Calories 173 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 16g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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EASY HOMEMADE ROOT BEER - MCCORMICK
Here's a quick and easy way to enjoy homemade root beer almost instantly. If you crave the old-fashioned version, made with yeast and fermented a few days, use the recipe for Homemade Root Beer.
From mccormick.com
Cuisine Deep South,
Calories 96 per serving
From mccormick.com
Cuisine Deep South,
Calories 96 per serving
- Refrigerate until ready to serve. Slowly pour soda into root beer mixture until well blended and serve.
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ITALIAN SODAS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Having an Italian themed dinner party? Play some Italian music, stick some candles in old wine bottles, and let your guests make their own Italian sodas. My kids really like these. I buy my Torani Syrup at a store called World Market - they have many flavors and even sugar-free types. The flavor combinations are endless.
Under directions I've listed a few of our favorite flavor combinations.
Also, Torani syrup is so versatile for other things; drizzle some on a dessert plate, over cheesecake, lace a bowl of ice cream, or mix with some whipping cream for a new flavor. Mix some strawberry flavor with lemonade. Ok, I'll stop now.
From food.com
Reviews 5.0
Total Time 1 minutes
Calories 66.3 per serving
From food.com
Reviews 5.0
Total Time 1 minutes
Calories 66.3 per serving
- 1/2 ounce cherry syrup with 1/2 ounce vanilla syrup.
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SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
- Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
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From en.m.wikipedia.org
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THE FOOD TIMELINE: CAKE HISTORY NOTES
---Recipes for a Small Planet, Ellen Buchman Ewald [Ballantine Books:New York] 1973(p. 253-254) [1975] "Banana Nut Bread Another extremely popular baking-soda fruit bread, rich in flavor and rather tight in texture, this is more banana-y than the one that …
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