Dr Pepper waffles? Check out recipes featuring Texas' iconic soda for ribs, pecans, salmon and more (2024)

Dr Pepper will always be a Texas tradition,deeply rooted in the food history and culture of the Lone Star State. Created inWaco, Texas, in 1885, the storied soda is a staple at barbecues and on long road trips.

And while it's ideal for sipping on a hot day (or even on a cold one), its proprietary blend of 23 flavors, with hints ofcola, cherry, licorice, amaretto and vanilla, can all add a sweetness and depth to your cooking as well.We took five dishes, including some Texas classics like pecans and sheet cake, and added a kick of just what the doctor ordered.

Dr Pepper Waffles

2 cupsflour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup Dr Pepper

1/2 cup milk

6 tablespoons butter, melted

4 eggs

1 cup Dr Pepper Syrup (recipe follows)

Preheat waffle iron.

In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together DrPepper, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.

Spray heated waffle iron with nonstick spray. Cook waffles about 2 minutes (depending on your waffle maker), until golden and crisp. Serve immediatelyor keep warm in an oven heated to 175 F until ready to serve.

Makes 4 to 6 waffles.

Dr Pepper Syrup:In a medium saucepan, bring 1 can DrPepper to a boil for approximately for 10 to 15 minutes, until reduced by half. Add 1 cup maple syrup and heat for an additional 2 to 3 minutes. Serve warm.Makes 1 1/2 cups.

Ribs with Dr Pepper Chili Sauce

3 racks baby back ribs

4 cups Dr Pepper (divided use)

1 cup Thai sweet chili sauce (store-bought or homemade)

3 Fresno or jalapeño peppers, sliced thin

Place ribs in a baking pan, meat-side down. Pour 3 cups Dr Pepper over the ribs and marinate in the refrigerator for 8 to 12 hoursor overnight.

Preheat oven to 175 F.Drain Dr Pepper from ribs andturn ribs meat-side up.

In a medium bowl, mix 1 cup Dr Pepper and Thai Chili Sauce. Brush mixture over ribs. Place sliced peppers on top of ribs.

Bake for 7 hours oruntil fork tender.

Makes 9 servings.

Dr Pepper Pecans

5 cups raw, unsalted pecans

1/2 cup Dr Pepper

1 tablespoon soy sauce

1 1/2 tablespoons honey

2 tablespoons butter

3/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Heat oven to 350 F.

Place nuts in a medium bowl.

In a small saucepan over medium heat, whisk together the rest of theingredients. Continue whisking until slightly reduced and thickened, about 5 minutes.

Pour liquid over nuts and toss until nuts are coated.

Spread nuts on a parchment-lined sheet pan. Bake until caramelized and lightly toasted, between 10 to 12 minutes. Remove from pan and store in an airtight container.

Makes 5 cups toasted nuts.

Dr Pepper White Texas Sheet Cake

1 cup butter

1 cup Dr Pepper

2 cups flour

2 cups sugar

2 eggs

1/2 cup sour cream

1 teaspoon almond extract

1 teaspoon baking soda

1/2 teaspoon salt

Dr Pepper Icing (recipe follows)

1 cup chopped pecans

Heat oven to 350 F.

In a large saucepan, bring butter and Dr Pepper to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, baking soda and salt. Pour into a greased 18x13jelly roll pan. Bake for 15 to 18 minutes, until cake is gold and springs back to the touch. Allow to cool while preparing icing.

Dr Pepper Icing:In a large saucepanover medium heat, melt 1/2 cup butter and 1/4 cup Dr Pepper and bring to a boil. Remove from heat and add 4 1/2 cups confectioners sugar and 1/2 teaspoonalmond extract.

Spread icing over warm cake and top with chopped pecans.

Makes 24 servings.

Dr Pepper Glazed Carrots

2 tablespoons butter (divided use)

4 large carrots, peeled and cut batonnet

1/3 cup Dr Pepper

2 tablespoons brown sugar

Preheat oven to broil.

In a medium skillet, over high heat, add 1 tablespoon butter and carrots. Add Dr Pepper and stir. Continue cooking until carrots soften and Dr Pepper evaporates, about 5 minutes.

Remove from heat and add additional 1 tablespoon butter. Place carrots in baking dish and sprinkle with brown sugar. Broil until carrots begin to brown, about 3 to 5 minutes. Sprinkle with additional brown sugar to garnish.

Makes 8 servings.

Dr Pepper Glazed Salmon

1 1/2 cups Dr Pepper

1 1/2 tablespoons balsamic vinegar

1 1/4 pounds salmon fillets, cut into 6 pieces

1/2 teaspoon sea salt

1/2 teaspoon black pepper, freshly ground

2 tablespoons olive oil, divided use

1/2 cup bias-cut carrots, par-cooked

1/4 cup snow peas, strings removed, par-cooked

1 cup Julienned red, yellow and orange peppers

Combine Dr Pepper and balsamic vinegar in a large saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat.

Season salmon fillets with salt and pepper.Heat 1 teaspoon olive oil in a large skillet over medium heat. Place the fillets, flesh-side down, into skillet. Sauté until first side is golden brown, about 3 minutes. Flip over to skin side. Sauté until fish is opaque but still tender, about 3 additional minutes. Remove from heat.

In the same large skilletover high heat, add 1 tablespoon olive oil and vegetables and toss to heat briefly, about 3 minutes. Serve fish and vegetables with Dr Pepper glaze.

Makes 6 servings.