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[edit]Instructor's User Page http://www.bevreview.com/2011/11/10/1991-snoopy-peanuts-aw-root-beer-cans/
http://penguins.nhl.com/club/news.htm?id=536837 http://news.drpeppersnapple.com/press-release/financial-news/dr-pepper-snapple-group-reports-fourth-quarter-and-full-year-2011-resul
http://www.rootbeer.com/flavors/cream_soda.aspx
Recipes mocha cream soda float Ingredients 2 tablespoons chocolate syrup 1 can (12 ounces) chilled cream soda 1 cup Starbucks Mocha Frappuccino ice cream 2 dollops sweetened whipped cream Preparation Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream. Preparation Time 5 minutes Serves 2 servings http://www.starbucksicecream.com/default.aspx#/recipes/mocha_frappucino/
Cream Soda Toffee Cupcakes12345
cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup butter, softened 3/4 cup granulated sugar 1/4 cup packed brown sugar 3 eggs 1 tablespoon molasses 1 1/2 teaspoons vanilla 1/2 cup buttermilk 1/2 cup cream soda (not diet) 3/4 cup toffee pieces 1 recipe Brown Butter Frosting (see recipe below)
directions 1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside. 2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla. 3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes. Brown Butter Frosting
Yield: 1-1/4 cups frosting ingredients 1/4 cup butter 1/4 cup softened butter 2 cups powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon ground nutmeg Dash salt 1 - 2 tablespoons buttermilk directions For brown butter, in saucepan heat the 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat the 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and salt. Beat in enough buttermilk until frosting reaches a spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1-1/4 cups frosting. Makes: 18 servings
Yield: 18 cupcakes Prep: 25 mins Bake: 350°F 18 mins Cool: 5 mins
http://www.bhg.com/recipe/cupcakes/cream-soda-toffee-cupcakes/
Almond Soda Drink Recipe
Ingredients 2 oz. Amaretto 6 oz. Cream Soda 1 wedge Lemon
Mixing Instructions Shake everything twice with ice, pour into glasses with ice.
Big Johnson Drink Recipe
Ingredients 2 oz. Rum, spiced (Captain Morgan's) Fill with Cream Soda
Butterbeer, Light Drink Recipe
Ingredients 1 part Schnapps, butterscotch 1 dash Schnapps, vanilla 7 parts Cream Soda
http://www.drinknation.com/drinks/ingredient/cream-soda-291
(Harry Potter) Butterbeer Ingredients 1/4 cup sweetened condensed milk 1/4 cup butterscotch topping 2 tablespoons whipped butter, room temperature 1 1/2 cups vanilla cream soda Directions Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick. Mixing Instructions Serve over ice.