21600 Watkins Root Beer Extract - Available Spring and Summer
Barbecued Ribs with Root Beer Barbecue Sauce
2 racks (6.5 pounds) pork spareribs, cut into 2-rib portions
1/2 cup cider vinegar
2 tbsp. Watkins Original Barbecue Sauce
2 tbsp. Watkins Onion Granules
2 tsp. Watkins Garlic Granules
2 tsp. Watkins Black Pepper
1 tsp. salt, or as desired
water
Root Beer Barbecue Sauce
2/3 cup Watkins Original Barbecue Sauce
1-1/3 cups ketchup
2 tsp Watkins Root Beer Extract
1/2 tsp. Watkins Ginger
1/4 tsp. Watkins Allspice
Ribs:
Combine first seven ingredients in large kettle or Dutch oven; 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.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.
To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.
To broil: Broil ribs about 7 to 9 inches 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 Baked Beans
1/2 lb/225 g bacon, diced
1 medium onion, diced
2 tbsp. Watkins Original Barbecue Sauce
1/4 cup 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 Tabasco Sauce
Watkins Black Pepper, to taste
Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300 degrees F/150 degrees C for 1 hour. Makes 12 servings.
Homemade Root Beer & Root Beer Float
Start by making a concentrated root beer syrup
1-3/4 cups sugar
2-1/4 cups water
2 tbsp. Watkins Root Beer Extract
Cooking Directions
Root Beer Syrup: Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Extract and mix thoroughly. Place in well-sealed container and keep in refrigerator.
Root Beer: Place 1/3 cup of the syrup into a glass. Add 5 fl. oz. 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 Float: Float a scoop of vanilla ice cream in a mug of root beer.
Root Beer Cookies
1 cup brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk
2 tsp. Watkins Root Beer Extracts
1 tsp. Watkins Vanilla Extract
1-3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
In large bowl, combine brown sugar, butter and egg; beat with electric mixer until fluffy. Stir in buttermilk, Root Beer Extract, Vanilla Extract, flour, baking soda and salt; mix until smooth. Cover bowl with plastic wrap and refrigerate dough at least one hour.
Preheat oven to 375 degrees. Drop dough by rounded teaspoonfuls onto greased cookie sheets about 2 inches apart. Bake for 6 to 8 minutes or until cookies are very lightly browned. Remove cookies from oven. With spatula, remove cookies to a wire rack to cool. Frost cooled cookies with Root Beer Frosting. Makes 42 cookies
Root Beer Frosting
2 cups powdered sugar
1/3 cup butter of margarine
1 tsp. Watkins Root Beer Flavor
1 to 2 tbsp. hot water or milk
In medium bowl, mix together the powdered sugar and butter until smooth. Stir in Root Beer Extract and enough of the water or milk to make a smooth frosting.
Tips: Use this frosting on root beer cookies, vanilla cupcakes or plain white cake.
Homemade Root Beer Ice Cream
3 eggs
3 cups heavy whipping cream
2 cups 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. Chill mixture in refrigerator for several hours. Pour into 4-quart ice cream maker and freeze.
Caution This recipe uses fresh raw eggs. Raw eggs may contain salmonella bacteria that can be dangerous for the young and old. Use raw eggs only if you are sure they are free of salmonella bacteria. Or make a cooked custard type ice cream and add Root Beer Extract.
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 Extract. Refrigerate 2-4 hours to chill. Place in an ice cream maker and freeze according to manufacturer's directions.
Root Beer Milkshake
Combine milk, vanilla 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 cups 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 290 degrees F (soft-crack stage) on candy thermometer. Add Watkins Root Beer Extract and allow to set for a few seconds before stirring.
Mix well and pour into 8-inch x 8-inch x 2-inch 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" 3/4 inch 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 3/4 inch 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 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, Root Beer Extract and salt. Attach a candy thermometer. When it registers 238 degrees F, 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.
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 in place of popsicle molds with popsicle sticks or plastic spoons.