Best Black And White And Red All Over Sodas Recipes

ON-THE-SPOT ICE CREAM SODAS

Steps:

• To make a chocolate soda, pour 3 tablespoons chocolate syrup into the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla or chocolate ice cream and serve with a straw and a long handled spoon.
• To make a vanilla soda, mix 2 teaspoons vanilla extract with 1/2 cup cream in the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla ice cream and serve with a straw and spoon. For a strawberry soda, use strawberry ice cream.
• For the "works", pour 3 tablespoons of chocolate syrup in the bottom of a tall glass or plastic cup, add 2 teaspoons vanilla and 1/2 cup cream, then pour in soda 2/3 up glass and stir well. Drop in a few scoops of ice cream of choice and serve with a straw and spoon.

BLACK AND WHITE FROZEN SHAKES

Steps:

• In a blender, for each shake, combine 3 squirts of chocolate syrup (about 1/4 cup) 1/2 pint vanilla ice cream (about 2 to 3 scoops), 2 cups skim milk and 4 ice cubes. Blend on high until smooth and icy. Serve with straws in soda fountain or other tall glass.

BLACK & WHITE ICE CREAM SODAS

Steps:

• 1. Place chocolate sauce and milk in the glass you plan to use (at least 12 oz. capacity) and stir well. Pour seltzer water a little less than half full, stir gently. Add ice cream, one scoop at a time. being careful not to overflow glass; stir again (gently). Add more seltzer, if necessary, and top with Redi-Whip if you like.
• 2. Feel free to play around with the amounts of chocolate and milk. A lower-fat version can be made by simply using skim milk and low-fat ice cream. Go ahead and use the Redi-Whip, anyway.

BLACK AND WHITE COCKTAIL

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the cream and vodka. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Slowly pour the chocolate liqueur into the center of the drink to make a layered black and white cocktail. Lay a chocolate swizzle stick across the top rim of the glass. Serve. (Stir the layers together with the swizzle stick before drinking.)

RED AND WHITES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
• Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
• Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.