Savannah Southern Mixes – a unique
and easy way to add gourmet flavor to coffee, tea, fruit juices, and many
other recipes for baking!
Terrific
Whipped Topping
8-oz
carton thawed Cool Whip©
4-5 tablespoons of any flavor
Savannah Southern Mix
Blend ingredients together and serve
with animal crackers, vanilla wafers, butter cookies, pound cake chunks, or
use in or on anything for which you use Cool Whip or whipped cream…it will
add an enhanced, gourmet flavor when dolloped on cobblers, pies, fresh fruit,
hot chocolate and coffee.
Cappuccino-Style Beverages
For gourmet coffee without
the hassle or special machine, add 1-2 tablespoons of your favorite Savannah Southern Mix to a cup of coffee. Garnish with flavored Terrific Whipped Topping.
Eggnog Latte
Fill a warmed mug 3/4 full
with good, strong, hot coffee. Add
1 ounce eggnog and 1 ounce either praline or cinnamon Savannah Southern Mix . Garnish with flavored Terrific Whipped Topping.
Almond Mocha Coffee
Fill a warmed mug 3/4 full
with good, strong, hot coffee. Add
1 tablespoon Savannah
Southern Almond Mix and 1 tablespoon chocolate syrup. Stir well. Top
with flavored Terrific Whipped Topping and shaved chocolate.
(VARIATION: Also good with
Famous
Pour 1/2 gallon apple juice into
an electric coffee urn or crock pot. Add
1/2 cup
Savannah
Cinnamon Mix . Stir and heat. (Spirits can be added: rum, bourbon, wine, or
apple schnapps.) For a single serving,
add 2 tablespoons to a mug of apple juice and warm in the microwave. (It is best to leave out the spirits,
however, if you are alone.☺) VARIATION: This recipe also works well
with 3/4 cup raspberry, strawberry or peach Savannah Southern Mix to the 1/2 gallon of apple juice, and is also
great served cold.)
North and South Wassail
48 ounces of cranapple juice
3 cups orange juice
3/4 cup Savannah Southern Cinnamon Mix
1 teaspoon cloves
Heat the mixture in a crock pot on low
for several hours. The drink is better
the longer it warms.
Praline Dip (or fast frosting)
One 8-ounce
pkg cream cheese, softened
1/2 cup finely chopped pecans
1/4 cup Savannah Southern Praline Mix
With electric mixer, whip softened cream
cheese until fluffy. Serve with red and
green apple slices (dipped in lemon juice to prevent browning), use as a dip
with animal crackers, vanilla wafers,
butter cookies, pound cake chunks…or try frosting a cake with it…super fast and
easy to buy an angel food cake and use this frosting. VARIATION: THIS ALSO MAKES A
GREAT FROSTING WITH MANY OTHER
Praline Nutty Topping
2 tablespoons butter
1½ cups finely chopped pecans
2 tablespoons brown
sugar
1/3 cup Savannah Southern Praline Mix
Melt butter in a pan, add pecans, and
cook over medium heat until toasted. Add brown sugar,
Super EZ Southern Berry Cobbler
One 20-ounce can crushed pineapple
(drained)
1 box yellow cake mix
1 cup blackberry, raspberry or
strawberry Savannah
Southern Mix
1 stick butter (melted)
Grease a 13 x 9 baking dish. Pour the drained pineapple in the pan. Pour the Savannah Mix
over the pineapple. Dump a dry
yellow cake mix evenly over the fruit mixture.
Drizzle the melted butter over the top of the cake mix. Sprinkle with finely chopped pecans if
desired. Bake at 325° for 35-40 minutes
until browned on top. Serve with Terrific
Whipped Topping recipe at the beginning of this
booklet.
Savannah Berrylucious
1 stick melted butter
1 cup flour
1 cup finely chopped pecans
Preheat oven to 350°. Press the above ingredients into a 9 x 13 pan
and bake for 15 minutes. Let cool.
1 quart fresh sliced strawberries
1/3 cup granulated white sugar
1/3 cup
Mix the strawberries, sugar, and Savannah Southern Strawberry Mix together and set aside.
1 cup powdered sugar
12 ounces of softened cream cheese
1/2 cup
Mix together the above three
ingredients until fluffy and spread on the cooled, baked crust. Pour the sliced strawberry mixture on top of
the cream cheese mixture and chill. Garnish
with whipped cream flavored with
Savannah Berrylicious
Cake
1 small pkg blackberry,
strawberry or raspberry gelatin
1 box white cake mix
1/2 cup oil
4 eggs
1 cup blackberry, raspberry or strawberry
Preheat oven to 350°. Beat all ingredients on low speed until
moistened, then on medium speed for 3 minutes.
Heavily grease and flour a Bundt cake pan. If desired, sprinkle pecan pieces in bottom
of pan. Pour in batter and bake at 350° for 45-50 minutes.
Start making the glaze while cake is cooking.
Glaze: 1 cup powdered sugar
1/2 cup butter or
margarine
1/2 cup blackberry,
raspberry, or strawberry
Mix the ingredients for the glaze together and bring to a hard boil. Remove and let cool until cake is done. When the cake is done, remove it from the
oven and pour 2/3 of the glaze over the warm cake. Let the cake cook a few minutes and take out
of the pan when cool. Add more powdered
sugar to glaze until thickened and pour over top of the cake.
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Almond Joy Cake
Bake a devil’s food cake in two round
cake pans according to package directions.
While cake is cooling, combine the following in a saucepan:
1 cup evaporated milk
2 tablespoons cornstarch
1/2 cup Savannah Southern Almond Mix
Then add:
24 large marshmallows
Cook mixture on low until marshmallows
melt, stirring constantly. Then stir in:
One 14-ounce bag of flaked coconut
1 cup slivered,
toasted almonds
Spread mixture on top of first layer,
top with second layer, and frost entire cake with chocolate frosting.
Almond Angel Food Cake
1/2 cup milk
1/2 cup Savannah Southern Almond Mix
1 cup thawed Cool Whip©
1 small pkg instant vanilla
pudding (OR try instant pistachio pudding)
Slice an angel food cake in half, cover
bottom layer, replace top, then cover the rest of the cake with the mixture and
sprinkle with toasted almonds and/or sliced fresh strawberries. Store in refrigerator until ready to serve.
Freedom Cake
1 loaf pound cake
12 ounces softened cream cheese
12 ounces thawed
Cool Whip©
A few drops each of
red and blue food coloring
1/3 cup
1/3 cup Savannah Southern
Strawberry Mix
Slice pound cake into 3 layers (dental
floss makes it easy!) Beat cream cheese until fluffy into the whipped topping. Divide this mixture into thirds. To 1/3 of
the mixture, add a few drops red food coloring plus the 1/3 cup Savannah Southern Strawberry Mix to
frost the bottom layer. To another 1/3
of the mixture, add a few drops blue food coloring plus the 1/3 cup Savannah Southern Almond Mix
to frost the middle layer. Leave the
last 1/3 of the mixture as is (white) to frost the top of the cake. (Option:
Almonds and/or red & blue sprinkles may be added to the top of the
cake.) Chill and store in refrigerator until ready to serve.
Summery Raspberry Lemon Cream Cake
Bake a lemon cake mix in a 9 x 13 pan
according to package directions. While
cake is still warm, poke holes in the top with the handle of a wooden spoon or
a large fork. Sprinkle on top of the
cake:
1/2 cup
Let the cake cool. Blend well together the following:
One 8-ounce package of softened cream cheese
1 can of sweetened condensed milk
1 cup
Ice the top of the cooled cake with the
above mixture, then spread on top of the mixture:
One 8-ounce carton thawed Cool Whip©
Garnish top of cake with fresh
raspberries and curls of lemon zest.
Refrigerate for 4 hours before serving.
Quick Cherry Almond
Ice Box Pie
1 can cherry pie filling
1/3 cup Savannah Southern Almond Mix
Mix together the above two items, then
pour into:
1 graham
cracker or Oreo© crust
For the top layer, fold the following
ingredients together and spread mixture over the top of the cherries:
1 cup thawed Cool Whip©
1/3 cup Savannah
Southern Almond Mix
3 cups
miniature marshmallows
Garnish with toasted almonds if
desired. Refrigerate and serve.
Dreamsicle Pie
1 quart softened orange sherbet
1/2 cup Savannah Southern Peach Mix
Blend together the above two items and
set aside.
One 8-ounce
carton of thawed Cool Whip©
1/3 cup Savannah Southern Peach Mix
Blend together the above two items and
also set aside.
1 large graham
cracker crust
Starting with half of the sherbet
mixture, layer in pie crust alternately with half of the Cool Whip©
mixture next, remaining sherbet mixture, and then remaining Cool Whip©
mixture as the topping layer. Freeze for
4 hours before serving.
Hazelnut Cappuccino Trifle
Cut a 16-ounce pound into 1-inch cubes
and set aside.
5 tablespoons instant coffee
1 1/2 cups milk
1 cup
Dissolve the instant coffee into the Savannah Southern Hazelnut Mix and set aside 1 cup of this mixture. To the remaining mixture add:
2 small packages of instant vanilla pudding
Whisk the pudding into this remaining
mixture until it starts to thicken, then gently fold in:
One 8-ounce carton
of thawed Cool Whip©
To assemble, place a third of the cake
cubes in bottom of pretty, clear bowl.
Pour 1/3 of the reserved mixture (which you previously set aside at the
beginning) over the cake cubes. Then add
1/3 of the pudding mixture. Repeat for 2
more layers.
One 8-ounce
carton of thawed Cool Whip©
1/3 cup
For the topping, you will need another
8-ounce carton of Cool Whip© to which you will blend in the 1/3 cup of Savannah Southern Hazelnut Mix , as listed above.
Spread this mixture evenly over the top of the trifle. Garnish with grated chocolate and refrigerate
until ready to serve.
Heavenly Chocolate
Almond (or Hazelnut) Cloud (from Longaberger
Baskets,
Cut half of an angel food cake into
1-inch cubes and set aside.
One 3.9-ounce package of instant
chocolate pudding
1/2 cup
Prepare pudding mix as directed on
package EXCEPT substitute ½ cup of
8 ounces softened cream cheese
One 7-ounce jar of marshmallow cream
1/3 cup
Blend the above three ingredients
together and drizzle over top of the cake mixture.
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Toll-Free: 888-841-7770 www.downonmain.com
Raspberry Swirl
Brownies
One 8-ounce pkg
cream cheese, softened
1 boxed brownie mix
Savannah Southern Raspberry Mix
Make boxed brownie mix per directions
substituting Savannah Southern Raspberry
Mix for
water. In separate bowl, blend the cream
cheese and 1/2 cup of Savannah Southern Raspberry Mix
until smooth with electric
mixer. Dollop mixture on uncooked
brownies and swirl with knife for marble effect. Bake per directions.
Chocolate Hazelnut
Snowballs
1 cup
chocolate chips
2 cups graham
cracker crumbs
1 cup crushed
pecans
2/3 cup
Melt chocolate chips in microwave until
smooth (about 1 minute). Stir in the Savannah Southern Hazelnut Mix
and blend until smooth. Combine the graham cracker crumbs and crushed
pecans and gradually stir into chocolate mixture. Roll mixture into bite-size balls and roll in
powdered sugar. (These are better if
made a couple of days before serving.)
Place in paper candy cups and fill small festive tin.
Almond Chocolate Truffles
Three 4-ounce semisweet
chocolate bars
1/2 cup liquid whipping cream
3 tablespoons Savannah Southern Almond
Mix
Finely chopped almonds
Cut the chocolate bars into pieces. Mix with the whipping cream and microwave
until smooth and melted. Whisk in the
Chocolate Praline Nut Cracker
12 whole graham crackers
1 stick of butter
1/2 cup sugar
1/2 cup Savannah Southern Praline Mix
1/2 teaspoon baking soda
1 cup finely chopped pecans
1½ cups (more or less) chocolate
chips
Preheat oven to 275°. Spray a 12 x 17 shallow baking pan generously
with cooking spray. Break graham
crackers into quarters and arrange tightly on bottom of pan. Combine the butter
and sugar in a saucepan and bring to a boil.
Cook for 4-5 minutes. Stir in the
Savannah
Southern Praline Mix and
baking soda. Stir the pecans into the
mixture, then pour mixture over the graham crackers. Bake for 25 minutes at 275°. Remove from oven. Sprinkle chocolate chips over the crackers,
allow to melt, and spread roughly. Cool,
then break or cut into pieces.
Praline Party Mix
6 cups CHEX© cereals
2 cups pecan halves
1/4 cup butter (melted)
1/2 cup brown sugar
1/2 cup Savannah Southern Praline Mix
1/2 teaspoon baking soda
Stir together the cereal and pecan halves
in a 9 x 13 pan. In a saucepan, melt the
butter, add the brown sugar and
Party Appetizers
1 pkg “Little Smokey”
cocktail wieners (or try frozen meatballs)
1 jar chili sauce
1 cup blackberry, raspberry, or
strawberry Savannah
Southern Mix
Simply heat together in a crock pot and serve!
Cheesy Party Bites
One 8-ounce block of cream cheese
(softened)
1 can flaky buttermilk biscuits
1/2 cup powdered sugar
1/4 cup Savannah Southern Praline Mix
Separate each biscuit into 3 or 4 layers.
Mix the cream cheese and
Glaze: 1/2 cup powdered
sugar
1 tablespoon Savannah Southern Praline Mix
Combine the powdered sugar
Breakfast Treat
One 8-ounce can homestyle biscuits
1/4 cup brown sugar
1/2 cup chopped nuts
1/4 cup Savannah Southern Praline Mix
3 tablespoons butter (melted)
Mix all ingredients together except
biscuits, and place in the bottom of a round cake pan. Place biscuits on top. Bake 10 minutes at 400°.
Sunday Morning Cinnamon Nuggets
2 eggs
1 stick butter-flavored Crisco
1/2 cup brown sugar
1/3 cup Savannah Southern Cinnamon Mix
Mix above ingredients together, THEN
ADD:
2 cups flour
1 cup chopped pecans
Drop by spoonfuls onto cookie sheet. Bake for 8 minutes at 350°. until done and
lightly brown.
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Cinnamon French Toast (TRY WITH OTHER FLAVORS TOO!)
2 beaten eggs
1 tablespoon Savannah Southern Cinnamon Mix
3 tablespoons butter (melted)
Dip bread slices in mixture. Fry as usual.
Dollop with Terrific Whipped Topping recipe at the beginning
of this booklet.
Strawberry Dessert Waffle (TRY THIS VERSATILE FRUIT SPREAD RECIPE WITH OTHER FLAVORS TOO AS WELL AS ON CAKES, ETC.!)
8 ounces softened cream cheese
8 ounces thawed
Cool Whip©
1 cup sliced
strawberries (fresh or frozen)
1/2 cup Savannah Southern Strawberry Mix
Blend together the cream cheese, whipped
topping, and
Praline Nutty Topping
2 tablespoons butter
1½ cups finely chopped pecans
2 tablespoons brown
sugar
1/3 cup Savannah Southern Praline Mix
Melt butter in a pan, add pecans, and
cook over medium heat until toasted. Add brown sugar,
Cinnamon Fried Apples
2 tablespoons
butter
1/2 cup brown sugar
8 sliced apples
1 cup
Melt the butter in a skillet and add
the apples. Sprinkle the brown sugar
over the cooking apples and simmer for 15 minutes. Add the
Strawberry-Glazed
Bananas
1 tablespoon cornstarch
1/4 cup sugar
Dash salt
1/4 cup water
Put the above ingredients together in a
saucepan and cook, stirring constantly until thickened, THEN ADD:
2 tablespoons
butter
1 cup
Bring to a boil. Cool completely, THEN ADD:
3 or 4 sliced
bananas
Top with Terrific
Whipped Topping recipe
at the beginning of this booklet, using the strawberry flavor mix. Serve in a pretty dessert bowl. VARIATION: Can also be poured into a
graham cracker or Oreo© crust for an easy pie.
Strawberry Piña Colada
Dip
1 cup milk
1 small instant
vanilla pudding mix
1/2 cup sour cream
One 8-ounce can
crushed pineapple (drained)
1/3 cup shredded
coconut
1/2 cup
Whisk the pudding and milk together
until well blended. Stir in the sour
cream and
Strawberries Jamaica
Dip
One 3-ounce package
cream cheese (softened)
1/4 cup brown sugar
1 cup sour cream
1/3 cup Savannah Southern Strawberry Mix
Beat until smooth. Chill.
Serve as dip with animal crackers, vanilla wafers, strawberries or other
fresh fruit.
One 8-ounce package
cream cheese (softened)
One 7-ounce jar of marshmallow
cream
3-4 tablespoons
Beat until smooth. Chill. Serve as dip
with strawberries or other fresh fruit.
Fruit Cooler Salad
In a pretty, clear bowl, combine 3-4
cups of seasonal fruit and berries, such as cantaloupe and watermelon balls,
seedless grapes, strawberries, orange slices, and pineapple chunks. Sprinkle fruit with generous amount of
This is great as is, or you can serve it with the Savannah Fruit Dip
recipe above.
FLAVOR VARIATIONS: Use either strawberry or raspberry Savannah Southern Mix
to sprinkle over the fruit rather than the almond mix and serve it with the Savannah Fruit Dip
recipe above, changing the almond flavor to match the berry flavor you have
chosen.
DRESSING IDEA FOR FRUIT SALAD:
For a creamy dressing in the salad rather than a fruit dip to the side,
mix 1 cup of mayonnaise or yogurt
with 3-4 tablespoons of the almond,
strawberry, or raspberry Savannah Southern Mix and
stir into the fruit mixture. Chill and serve.
Fresh Peach Cooler Salad
In a pretty, clear bowl, combine 3-4
cups of fresh peach slices and sprinkle
with a generous amount of
Mix 1 cup of
mayonnaise or yogurt with 3-4 tablespoons of the Savannah Southern Peach Mix
and stir into the fruit mixture.
Chill and serve.
Fruit Boat
Halve a watermelon. Scoop out fruit and fill with a variety
of fresh fruits including watermelon balls, other melon balls, strawberries
and/or additional fresh fruits if desired. Sprinkle
fruit with generous amount of
Chill until ready to serve.
Serve it with the Strawberry
Piña Colada Dip recipe above.
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Strawberry
2 cups torn spinach
leaves
2 cups torn romaine
lettuce
1 cup fresh sliced
strawberries
1 small can of
mandarin orange slices
Mix the above together, and for the
dressing, mix the following ingredients together:
3 tablespoons apple
cider vinegar or red wine vinegar
1/3 cup
Drizzle the dressing over the salad and
top with:
1/2 cup
chopped walnuts or pecans
OPTION:
Cooked chicken strips can be added if desired.
Creamy Raspberry
Dressing (for Apple Walnut Salad,
etc.)
1/2 cup vegetable
oil
1/3 cup
2 tablespoons sour
cream
2 teaspoons
Whisk the above ingredients together. Serve over a salad of chopped apples,
walnuts, and raisins.
Spicy Cranberries
1 cup sugar
1/2 cup water
2/3 cup Savannah Southern Cinnamon Mix
1 package fresh cranberries
6 fresh oranges (OPTIONAL)
Combine the sugar and water in a small
saucepan. Add the
Almond Ambrosia
6 fresh oranges, peeled and
chopped (or equal amount canned mandarin oranges)
1/2 cup shredded coconut
1/2 cup pecans
1/2 cup cherries
1 cup miniature marshmallows
1/2 cup Savannah Southern Almond
Mix
Mix all ingredients together and refrigerate
for several hours before serving.
Almond Green Beans
1 can drained green beans
2 tablespoons slivered almonds
1 tablespoon butter
2 tablespoons Savannah Southern Hazelnut Mix Savannah Southern Almond Mix
Stir the almonds into the green
beans. Dot with the butter. Sprinkle with the
Praline Baked Beans
One 28-oz can pork & beans
1/4 cup chopped onion
2 tablespoons mustard
1/2 cup Savannah Southern Praline Mix
Bake at 350° for 30 minutes or place on
grill while cooking meat.
Georgia Peach Glazed
Vidalia Onions
1 large Vidalia Onion chopped
into fairly large pieces
1/2 cup Savannah Southern Peach Mix
2 tablespoons butter
Melt the butter in a sauté pan. Add the Savannah Southern Peach Mix and
onions, stirring often until glazed and tender.
Great served with chicken or pork!
Plan on at least a half onion per person.
Southern Praline
Carrots & Onions
1 bag of frozen sliced carrots
2 large Vidalia Onions sliced
and separated into rings
1/2 cup Savannah Southern Praline Mix
1/2 stick butter
Melt the butter in a sauté pan. Add the carrots and onions, then the
Copper Carrots (or Sweet Potatoes)
Any amount peeled carrots cut
into 1/4-inch slices (or frozen sliced carrots)
Savannah Southern Cinnamon Mix
Blend equal amounts of and water, just enough to cover the
carrots. Cook carrots until tender. Even
kids will love these flavorful vegetables!
Use the same recipe to add color and taste to sweet potatoes.
(VARIATION: Also good with
Sweet Potato Casserole
2 cups mashed sweet potatoes
1/2 cup Savannah Southern Cinnamon Mix
3/4 stick butter (melted)
1 cup milk
2 beaten eggs
Mix together the above ingredients and
pour into greased casserole dish. Bake
at 400° for 20-25 minutes, remove from oven, and add topping
(VARIATION: Also good with Savannah Southern Praline Mix .)
Topping: 1/2
cup flour
1/2 cup brown sugar
1/2 cup shredded
coconut
1/2 cup
chopped pecans
2 tablespoons
melted butter
Sprinkle mixture over sweet potatoes and bake another 10-15 minutes.
Baked Acorn Squash
Cut an acorn squash in half
and remove seeds. In 9 x 9 baking dish,
fill each half with:
1 teaspoon butter and 2
tablespoons Savannah
Southern Cinnamon Mix
Mix: 1/2 cup water and 1/2
cup Savannah
Southern Cinnamon Mix .
Pour into pan. Bake uncovered
at 350° for 1 hour or until tender.
(VARIATION: Also good with
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German Apple Chops
6-8 pork chops
2-3 sliced apples
1 sliced onion
4 tablespoons
butter
1½ cups flour
Salt and pepper
1½ cups
Season the flour with salt and pepper
to taste. Melt the butter in a nonstick
skillet, and over medium heat, brown the pork chops on one side. Turn chops and add the apples, onion,
Peachy Chicken Bake
1 cup Savannah Southern Peach Mix
1 pkg dry Lipton© Onion Soup Mix
Pour over a cut-up chicken. Bake at 350° for 45
minutes to 1 hour until done.
Chicken
Almondine
4 chicken breast halves
Seasoning salt
3 tablespoons Savannah Southern Almond Mix
Slivered almonds
Sauté chicken breasts in butter until
almost done and lightly browned. Sprinkle with seasoning salt. Spoon Savannah Southern Almond Mix over chicken. Cover
and cook