Two Tone Cocktail Recipes
TWO-TONE 'COCKTAIL'
Here's a 'mixed drink' that isn't --Comes from the 1967 Better Homes and Gardens' 'so good with FRUIT' cookbook.
Provided by Sydney Mike
Categories Beverages
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Into eight 8-oz glasses, pour 1/2 cup pineapple juice.
- Tip glass & SLOWLY pour 1/2 cup tomato juice down side of glass [The tomato juice SHOULD end up layered on top of the pineapple juice, NOT MIXED IN!].
- Float lemon half-slice on top.
- To get fancy, trim with sprig of watercress.
- Can be fixed ahead of time, but store in refrigerator NOT MORE THAN 1 HOUR before serving.
Nutrition Facts : Calories 87.9, Fat 0.2, Sodium 329.4, Carbohydrate 21.6, Fiber 0.8, Sugar 16.9, Protein 1.4
TWO-TONE POPS
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 6h
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Lemonade layer: Heat sugar and 2 cups water in a small saucepan over high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Remove from heat; add lemon zest. Let steep 20 minutes; remove zest. Refrigerate syrup until completely chilled, 1 hour. Combine half of syrup, 1 cup lemon juice, and 1 cup water in a measuring cup.
- Tea layer: Place tea bags in a measuring cup. Add 1 1/4 cups boiling water; let steep 8 minutes. Remove bags. Refrigerate tea until completely chilled, 1 hour. Combine remaining syrup, remaining 1 cup lemon juice, and 1 cup tea in a measuring cup.
- Fill Popsicle molds partially with either lemonade or iced-tea mixture. Freeze until slushy, about 1 hour. Insert Popsicle sticks (they should stand in the mixture by themselves; continue to freeze if they don't) and freeze until firm, about 1 hour. Fill molds to top with remaining mixture; freeze until firm, about 2 hours.
TWO TONE BROWNIES
A white and dark chocolate combo to suit everyone's tastes.
Provided by Penny
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8 inch square tin with melted butter or oil. Line the base with baking paper, extending over two sides.
- Stir 1/4 cup butter or margarine and dark chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1/2 cup sugar, vanilla extract, and 1 egg in a medium bowl until combined. Stir in the melted chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
- Stir 1/4 cup butter or margarine and white chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1 /2 cup sugar, vanilla extract and 1 egg in a second bowl until combined. Stir in the white chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
- Drop large spoonfuls of the mixtures alternately and evenly, next to one another, in a single layer, in the tin. Gently smooth the surface, without combining the mixtures.
- Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small squares.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.8 g, Cholesterol 31.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 44.8 mg, Sugar 14.5 g
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