root beer


Blu Razzberi


black cherry





Almost everyone knows how to make a root beer float so we won't challenge
your intelligence. But we will give you a little history that suggests
you include Route 66 Root Beer to excel. If you use any other
brand of root beer, we can not guarantee the results (<--- blatent sales pitch)

A ROUTE 66 ROUTE BEER FLOAT is a dessert that consists
of ice cold Route 66 Root Beer and ice cream, traditionally vanilla.
It is usually made by scooping ice cream into a large glass or mug,
then pouring in our root beer.

The microscopic bubbles present
in the ice cream act as "nucleation sites" which
trigger the formation of large bubbles of carbon dioxide.

Route 66 Root Beer foams more than other soft drinks and
the foam often overflows the container. While this is part of the
fun, the amount of foam can be reduced to a more manageable level
if the root beer is poured first and the ice cream is then gently
lowered into it for those of you who can't stand a little mess.

Route 66 Root Beer floats are usually eaten with a spoon.
A popular technique is to take some ice cream in the spoon, and
eat it, a fairly uncomplicated task considering the reward.

all of the solid ice cream is eaten, the remaining mixture of root beer
and melted ice cream can be drunk either with or without a straw. Hard
choice to make, but you can handle it.

Another method is to mix
the ice cream and root beer together, then drink the concoction after
the ice cream has melted.

A root beer float can also be blended
to create a consistently textured beverage like a milkshake. This is
often called a root beer freeze, however, this is often not called a
root beer freeze, meaning you can call it anything you want to.

WOW - that was so interesting - we're gonna' go make one
right now!

(non alcoholic)

One 12oz Bottle of Route 66 Root Beer
One hollow Cinnamon stick
One pile of fresh whipped cream (or ready whip type)

Pour Route 66 Root beer into a tall glass or mug (microwave safe) ¾ full
Heat in microwave for about 1 minute (or a little less)
Stir 30 seconds with cinnamon stick
Top off with whipped cream

Drink through the cinnamon straw stick
for a refreshing, relaxing after dinner or bedtime beverage - a "Toddy" you
can share with everyone, any age


For adults only
add one or two shots of your favorite unflavored brandy
and watch their eyes sparkle


2/3 cup of Route 66 Root Beer
1 cup sugar
2 cups flour
½ cup butter or margarine
1 tsp pure Vanilla Extract
1 tsp baking powder
2 large fresh eggs

Preheat oven to 375F degrees

In a large mixing bowl, stir all ingredients together, then blend 2 to
3 minutes with hand mixer until combined smoothly

Pour blend in a 9" by 13" cake pan

Bake for 30-35 minutes

Let cool, preferably on wire rack before frosting or slicing


6 tablespoons of Route 66 Root Beer (okay, you can use a little more)
1 cup Confectioner's sugar
¼ cup (½ stick) butter or margarine softened
½ tsp pure Vanilla Extract

Mix Route 66 Root Beer, confectioner's sugar, butter and vanilla
well in small bowl
Spread over top of cooled cake.

Let it drip down the sides too !


We are not responsible for weight gain, sugar highs
or squeals of delight from your family and friends


6 tablespoons of Route 66 Root Beer (okay, you can use a little more)
1 cup Confectioner's sugar
¼ cup (½ stick) butter or margarine softened
½ tsp pure Vanilla Extract

Mix Route 66 Root Beer, confectioner's sugar, butter and vanilla well
in small bowl
Spread over top of cooled cake.

Let it drip down the sides too !


Add a little "Route Beer Zest" to any of your cake recipes


1¼ cups Route
66 Root Beer

1 package of white cake mix
2 large fresh eggs
¼ cup vegetable oil

Preheat oven to 350F degrees

With mixer on low, beat together Route 66 Route Beer, cake mix, and
eggs, oil for about 2 minutes, increasing mixer speed to medium and beat for
another 3 minutes

Pour batter into a greased 9x13 inch-baking pan, bake for 30-35 minutes.
Remove from oven and let cool


½ cup Route 66 Root Beer
1 cup whipped topping

Stir together in a bowl -

Spread Route 66 Route Beer topping over the cake


Sure tastes GOOD to us
hope you enjoy it - and often too!


One 12oz bottle of Route 66 Root Beer
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1/8 tsp cinnamon
½ cup packed brown sugar
½ cup packed dark brown sugar
8 tablespoons butter or margarine, softened
2 large eggs

Preheat oven to 350 F Degrees

In medium bowl sift flour, baking soda, salt, cinnamon & allspice

In large mixing bowl, mix brown sugar, dark brown sugar and butter until
light and fluffy. Add farm fresh eggs one at a time until integrated, then
stir in flour mixture and ½ bottle of Route 66 Root Beer

Place dough
into baking sheets lined with parchment paper using a tablespoon cookie scoop.
Bake 8-10 minutes until edges are golden. Let cool for 1 minute, and move to
a wire rack to complete cooling


In a small bowl, mix confectioners sugar
and enough Route 66 Root Beer to thin the glaze. Then trickle glaze over the
cooled cookies


Look out for a rush on the cookie "goodies"
did you make enough?


One 12oz bottle of Route 66 Root Beer
1 cup corn syrup (light)
¼ cup dark brown sugar
2 tablespoons butter or margarine
3 medium eggs
1 cup chopped pecans
1 egg white, beaten
1 ready made piecrust, regular or crumb
Pecan halves for garnish

Preheat oven to 375F Degrees

Pour Route 66 Root Beer into saucepan & heat over medium flame,
reducing the Root Beer until it has a light syrup like consistency. Let
cool slightly

Melt butter or margarine in separate pot

Combine the reduced Root Beer with corn syrup, brown sugar, melted
butter, flour and chopped pecans and mix with a whisk until blended thoroughly.
In separate bowl, lightly beat eggs and stir well into syrup mixture

With a fork, prick the piecrust and brush lightly with egg white.
Pour filling into the piecrust, garnish the top with pecan halves and
bake in center of the oven about 40 minutes. When a knife inserted in
the center of the pie comes out clean, the pie is done

Cool before serving

Add a scoop of Vanilla Ice Cream, or fresh whipped cream on top
and get ready for the compliments

Not into Ice Cream or whipped cream?
add some warm peaches as your topping


1 12oz bottle of Route 66 Root Beer
2 pounds pork tenderloin
1 bottle (18 ounces) of your favorite BBQ sauce
8 hamburger buns lightly toasted

Place the pork tenderloin in a slow cooker; pour the Route 66 Root Beer over
the meat

Cover and cook on low until well cooked and the pork shreds easily,
6 to 7 hours, maybe even a little more noting the actual length of time
may vary according to the individual cooker

Drain well, stir in barbecue sauce. Serve on hamburger buns

You'll delight the fussiest BBQ aficionados with this one


2 12oz bottles of Route 66 Root Beer
4 large apples of your choice (try granny smith apples)
¾ cup brown sugar
2 tablespoons cinnamon
1 ½ tsp cornstarch
1 tsp nutmeg
1/8 tsp cloves (ground)
1 ½ tsp cold water

Core, peek and cut apples into four (4) wedges, then cut each wedge
into four (4) slices.

Combine Route 66 Root Beer, brown sugar, cinnamon, nutmeg
and ground cloves in saucepan, bring to a boil stirring often.

In a separate bowl, make a thin paste by mixing cornstarch and water.

When the mix in the saucepan starts boiling, add the cornstarch and
mix well, then add the apples and bring to a boil.

Reduce the heat and let simmer for ten (10) minutes stirring frequently.

A flavorful side dish for pork or
a warm dessert topped with Vanilla Ice Cream


1 12oz bottle of Root 66 Root Beer
1/3 cup brown sugar
½ tsp cinnamon
½ tsp ground cumin
½ tsp ground cloves
½ tsp salt
2 lbs. baby carrots (ready peeled)
2 tablespoons freshly chopped thyme

In large skillet, bring ½ cup water, Route
66 Route Beer
, sugar, cinnamon, cumin, cloves and salt to a boil

the carrots. Return to a boil, cover and cook for 5 minutes

Uncover and boil
until tender, stirring occasionally, for about 15 minutes

Remove the pan from
the heat and stir in the thyme, Serve


Who was it that said: "My kids will never eat cooked carrots?"


One-half 12oz bottle of Route 66 Root Beer
1 small onion, diced
2 tablespoons vegetable oil
2 16oz cans baked beans, regular or vegetarian
¼ cup your favorite BBQ sauce
½ tsp dry mustard
Pepper - freshly ground to taste

Cook onions in oil until tender - then add
remaining ingredients

Heat until boiling - reduce heat and simmer stirring
frequently until mixture is slightly thickened, about 20 minutes - six to eight
servings await your taste buds.

Finish off the Route 66 Root Beer before
the family gets it


We are not responsible for anyone "breaking wind"
following consumption of this delicious dish


64 ounces of Route 66 Root Beer (that's 5 & 1/3 12oz bottles)
1 ½ cup of vinegar
½ cup ketchup
½ cup yellow mustard
2 tablespoons Worcestershire sauce
1 tsp salt
1 tsp pepper
2 tablespoons butter or margarine

In a large saucepan, low simmer Route 66
Route Beer until reduced to about a cup

Stir in the remaining ingredients
- except butter

Continue to simmer for about another 20 minutes, stirring
when appropriate

Then whisk in butter to thicken up the sauce


Don't wait for a special occasion
try this one tonight


2 ½ cups Route
66 Root Beer
½ cup olive oil
½ cup lemon juice
2 tablespoons lime juice
1 cup ketchup (or catsup, whichever you prefer)
3 cloves garlic, minced (whew!)
¼ cup instant minced onion
1 tsp salt
½ tsp black pepper
½ tsp hot sauce
1 tablespoon minced fresh or dried basil (fresh preferred)
¼ tsp nutmeg

Blend together in blender for 2 minutes (okay, add a few seconds
if you wish)

Store in tightly sealed container and refrigerate

Shake well before using

Will keep for a couple of weeks in the fridge (as
long as fridge is working)


Soak the best cuts of meat and poultry in this one
you won't be sorry


32 ounces of Route 66 Root Beer (that's 4oz short of three bottles)
½ cup of lard or lard substitute
2 tablespoon salt
2/3 cup dark molasses
2 packages - yeast
½ cup warm water
3 cups rye bread flour, (unsifted)
7 cups white flour, (presifted)

Heat Route 66 Route Beer and lard until
lard is melted

Add salt and molasses. Allow time to cool

Add yeast dissolved in warm water,
3 cups rye flour and 3 cups white flour

Beat until smooth (that means no

Keep adding and beating & adding & beating (are we being redundant
here?) remainder of the white flour until you have added the full 7 cups of
white flour

Place on mixing board and knead until smooth and can be handled

Place in greased bowl, cover bowl and set in warm place. Let rise
until doubled

Knead down and let rise again

Divide in 4 portions and make into loaves.
Let rise again and bake in 325-degree oven for approximately 40 minutes. (seems
like a lot of rising goin' on here)


After serving this
no other rye bread will be allowed in your home


1 cup Route 66 Root Beer
1 cup Bisquick or your favorite pancake mix
1 large egg, slightly beaten
1 tablespoon butter, melted

Put pancake mix in bowl, beat in egg and butter, then slowly pour in Route 66 Route Beer until
ingredients are moistened

Drop spoonful size of batter onto hot, greased griddle and flip over when
bubbles appear


Makes10-12 thin pancakes
5-6 medium pancakes
1 really BIG pancake


Great way to start the day, kids will LOVE 'em, you will too!