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ELEGANT PRALINE DIP With an electric mixer, whip until fluffy, 8 oz. softened cream cheese, ½ cup powdered sugar, ½ cup finely chopped pecans, ¼ cup Praline Mix. Serve with apple slices (which have been dipped in lemon juice to prevent browning), butter cookies, pound cake or angel food cake chunks. Your party guests will lick the bowl! This can also be used as a fast frosting.
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FABULOUS FROSTING
Blend with an electric mixer, 8 oz. softened cream cheese & ½ cup softened butter until smooth. Gradually add 1 box powdered sugar and ¼ cup Orange Spice Mix. This is excellent on Carrot Cake or Chocolate Cake!
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BUTTERSCOTCH BREAD PUDDING
Beat 2 eggs lightly, adding ¼ cup Butterscotch Mix & ½ tsp salt. Stir in a pint (16 oz.) scalded milk Pour mixture over 2 cups bread cubes in a buttered baking dish. Dot with 3 TBSP butter. Place dish in a pan of hot water. Bake at 350 degrees for 40-45 minutes or until custard is set. This recipe is also good with Praline Mix.
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HOT BUTTERSCOTCH SAUCE
Melt 1 stick of butter in a heavy sauce pan over low. Heat. Add 5 ½ oz. can evaporated milk, 2/1/2 cup confectioners sugar and 1/3 cup Butterscotch Mix. Heat, stirring occasionally, over very low heat for 30-35 minutes. Serve sauce warm over scoops of ice cream, p9ound cake or waffles. Store covered in refrigerator. This is also good served in a fondue pot with fruit chunks, angel food or pound cake.
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BUTTERSCOTCH EASY BREAKFAST TREATS
Take just a minute to make an early morning treat. Preheat oven to 400 degrees. Combine in bottom of a round cake pan, 1/3 cup Butterscotch mix, ¼ cup brown sugar, ½ cup chopped pecans, 3 TBSP melted butter. Place 1 can (8 oz,) homestyle biscuits on top of the mixture. Bake for approximately 10 minutes until biscuits are brown.
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FABULOUS FROSTING
Blend with an electric mixer, 8 oz. softened cream cheese & ½ cup softened butter until smooth. Gradually add 1 box powdered sugar and ¼ cup Orange Spice Mix. This is excellent on Carrot Cake or Chocolate Cake!
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BUTTERSCOTCH BREAD PUDDING
Beat 2 eggs lightly, adding ¼ cup Butterscotch Mix & ½ tsp salt. Stir in a pint (16 oz.) scalded milk Pour mixture over 2 cups bread cubes in a buttered baking dish. Dot with 3 TBSP butter. Place dish in a pan of hot water. Bake at 350 degrees for 40-45 minutes or until custard is set. This recipe is also good with Praline Mix.
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QUICK SOUTHERN PEACH BREAD
Mix together 1 cup sugar, ¼ cup melted butter, 2 eggs 1 cup chopped peaches (fresh, canned, frozen or dried), 1/3 cup Peach Mix, 2 Cups Bisquick, 1/3 cup nuts. Stir *just* until moist. Bake in a loaf pan at 350 degrees for 40-45 minutes.
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HOT BUTTERSCOTCH SAUCE
Melt 1 stick of butter in a heavy sauce pan over low. Heat. Add 5 ½ oz. can evaporated milk, 2 1/2 cup confectioners sugar and 1/3 cup Butterscotch Mix. Heat, stirring occasionally, over very low heat for 30-35 minutes. Serve sauce warm over scoops of ice cream, pound cake or waffles. Store covered in refrigerator. This is also good served in a fondue pot with fruit chunks, angel food or pound cake.
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KIDSICLES
Mix equal parts Raspberry Mix and Apple juice. Freeze on popsicle sticks. For addition flavor add fresh or frozen raspberries.
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ELEGANT RASPBERRY DESSERT
Cut the top off of an angel food cake and set aside. Hollow out inside of remaining cake, leaving side of cake intact. Fill hole in bottom with broken pieces of cake. In large mixing bowl blend 12 oz. thawed whipped topping, 1 cup Raspberry Mix and 3.5 oz. package instant vanilla or white chocolate instant pudding. Reserve ½ cup of mixture for frosting. Fold pint of fresh or frozen raspberries into mixture and fill cake. Replace top and ice entire cake with reserved mixture. Decorate with raspberries and toasted almonds. Refrigerate until ready to serve.
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LUSCIOUS RASPBERRY FROZEN DESSERT
Combine 1 cup flour, 2 TBSP brown sugar, ½ cup chopped nuts, and ½ cup melted butter in oven proof bowl. Bake at 350 degrees for 20 minutes, stirring occasionally. Remove from oven. Spread half of this mixture in the bottom of 9 X 13 X 2 inch pan, reserving the other half for topping. With electric mixer beat 2 egg whites until foamy. Add to this, 2 TBSP lemon juice, 2/3 cup Raspberry Mix and 12 oz. package of thawed raspberries ? beat at high speed for 8 minutes. Fold in 12 oz. carton of whipped topping ? pour over crumbs in pan ? top with the rest of the crumbs. Freeze overnight. Serve topped with chilled Raspberry Mix.
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PRALINE NUT CRACKERS
Pre-heat oven to 275 degrees. Line a 12 X 17 shallow baking pan with aluminum foil, spray generously with cooking spray oil or parchment paper. Tightly arrange 12 graham crackers, broken into 48 pieces, in bottom of the pan. Sprinkle evenly with 1 cup finely chopped pecans. Combine 1 stick butter with ½ cup sugar in a saucepan. Brink to a boil and cook for 3-4 minutes. Stir in ½ cup Praline Mix and bring to a boil, then stir in ½ tsp. baking soda. Pour mixture over graham crackers. Bake for 20-25 minutes. Cool and break or cut into pieces. Everyone loves these! Easy party food, or put in a pretty tin for a quick gift!
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SOUTHERN PRALINE CHEESECAKE PIE
With electric mixer, blend until smooth 12 oz. softened cream cheese, 2 beaten eggs, ½ cup Praline Mix. If desired, add ½ cup toasted chopped pecans. Pour into graham cracker crust, and bake at 350 degrees for 35-40 minutes. TOPPING: Blend 8 oz. sour cream with ¼ cup Praline Mix, pour over cooled pie and sprinkle with toasted, chopped pecans.
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PRALINE DESSERT SAUCE
Simmer over very low heat in heavy saucepan for 15 minutes: 1 cup Praline Mix & 1 cup heavy cream. Add chopped pecans if desired. Serve hot or cold over ice-cream, cake, waffles, pancakes or fruit.
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ALMOND CLOUD
Break store-bought angel food cake into bite-sized pieces. Fold cake into Almond Cream (1/4 cup Almond Mix blended with 8 oz. thawed whipped topping). Serve in a pretty dessert bowl. Keep in fridge until ready to serve. Just before serving, drizzle a little Almond Mix over the top and sprinkle with toasted almond slices. This is a good combination with any of our other mixes as well. Makes a casserole dish full for a covered dish supper ? so light and airy, people cant? get enough!
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ALMOND CRUNCH POUND CAKE
Slice store-bought pound cake into several thin layers. Frost each layer with ?Almond Butter Cream Frosting (recipes follows). Press generous amount toasted almond slivers into frosting. Also good with angel food cake.
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ALMOND BUTTER CREAM FROSTING
In mixing bow, with electric mixer, cream ½ cup softened butter, inch of salt and 1 cup powdered sugar until fluffy. Add 2 cups more powdered sugar, 1 TBSP milk and ½ cup Almond Mix. Beat until light and airy. If too stiff, drizzle in a little more milk.
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ORANGE AMARETTY
A light way to end a summer brunch! Peel and slice 4-5 navel oranges into rounds. Pour ½ cup Almond Mix over orange slices, toss in a cup of sliced fresh strawberries. Pour ½ cup Almond Mix over fruit. Marinate in refrigerator at least 2 hours. To serve, place 2-3 oranges and some of the strawberries in a dessert bowl and place a scoop on sherbet on top, drizzling with Almond Mix.
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BLACK FOREST COBBLER
Butter a 13 Z 9 X 2 baking dish. Pour a drained 20 oz can of pineapple in a pan (or a drained can of black cherries). Pour 1 cup Southern Black Cherry Mix over the pineapple. Sprinkle one box of dry chocolate cake mix evenly over the mixture. Drizzle a stick of melted butter over the top of the cake mix. Sprinkle generously with pecans or walnut. Bake at 325 degrees for 35-40 minutes. Serve with Black Cherry flavored Terrific Whipped Topping (1/4 cup Black Cherry Mix blended with 8 oz. thawed whipped topping).
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APPLECAKE A LA CINNAMON
Cream together ¼ cup butter and 1 cup sugar. Beat in 1 egg. Add ¼ cup Cinnamon Mix. Mix together 1 ¼ cup flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt. Blend into egg mixture. Fold in 2 cups apples (peeled, cored, and chopped). Pour into greased 9 X 9 pan. Bake at 350 for 35 minutes. Serve warm with Sweet Cider Sauce.
SWEET CIDER SAUCE: Combine 2 cups apple cider or apple juice, ½ cup Cinnamon Mix in saucepan. Add a little of the juice to 2 TBSP cornstarch: blend until smooth. Add to juice mixture and whisk over medium heat until thickened. Pour over Applecake a la Cinnamon?if any is left over, try it on waffles, pancakes or French toast.
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CINNAMON FLUFF FROSTING
Beat together 3 oz. soft cream cheese, 3 TBSP softened butter, ¼ cups Cinnamon Mix, 2 cup powdered sugar. Great on apple cake or cupcakes; also makes a delicious dip for fruit or pound cake.
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TONI?S TORTE
Thaw frozen biscuits or use canned biscuits. Dip in a mixture of 1/23 cup melted butter and 1/3 cup Praline. Mix. Coat in sugar. Bake as directed. FILLING: Blend together in a large mixing bowl: 12 oz. whipped topping, 1 large package instant vanilla pudding, ½ cup Praline Mix and ¼ cup chopped pecans. Slice biscuits and spoon in the mixture. Replace top and add more mixture on top and sprinkle with more nuts. This recipe is good with any flavor Savannah Mix, especially Butterscotch!
"NO BLACKBERRY" SOUTHERN BLACKBERRY COBBLER
Butter 13 X 9 baking dish and layer as follows: 20 oz. can drained crushed pineapple, 1 cup Southern Blackberry Mix, one box dry yellow cake mix, 1 stick melted butter, 1 cup finely chopped pecans, ¼ cup sugar. Bake at 325 degrees for 35-40 minutes until brown on top. Serve with Blackberry Cream (4 TBSP Blackberry Mix blended with 8 oz. thawed whipped topping) OR with vanilla ice-cream drizzled with Blackberry Mix. This is also delicious made with our other flavors, such as fresh peach slices w/ Peach Mix, or sliced Apples and Savannah Cinnamon Mix, as well as Southern Black Cherry Mix and Southern Raspberry Mix.
SCOTCH BUTTER
Cream 1 cup softened until smooth. Add 2 TBSP Butterscotch Mix. Blend together well. Chill. Spread on hot biscuits, waffles, pancakes, bagels and drizzle with warm honey. All of our Mixes make wonderful gourmet, flavorful butters!
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CHOCOLATE HAZELNUT SNOWBALLS
Melt 1 cup chocolate chips in microwave until smooth (about 1 minute). Stir in ½ cup sugar, ½ cup Southern Hazelnut Mix and blend until smooth. Combine 2 cups finely crushed vanilla wafers with 1 cup crushed pecans. Gradually stir into chocolate mixture. Roll mixture into bit sized balls and roll in powdered sugar. These are better if made a couple of days before. Place Snowballs in paper candy cups and fill small festive tin ? this makes a lovely gift!
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SOUTHERN PEACH TRIFLE
Slice angel food cake into three horizontal layers. Mix one 3.5 oz package of instant vanilla pudding mix with 1 cup milk and 1 cup Peach Mix. Fold into this mixture a 16 oz. package of frozen peaches OR 3 cups fresh peaches. In a separate bowl, fold ½ cup Peach Mix ( or Almond Mix) into a 12 oz. thawed carton of whipped topping. Alternate layers, starting with the cake, then pudding mixture, then whipped topping. Very pretty in a clear trifle bowl. Refrigerate until ready to serve.
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HOME-MADE PEACH ICE-CREAM
Pour 8 oz. whipping cream, 1 large can evaporated milk, 1 can sweetened condensed milk, ¾ cup Peach Mix, 3 cup finely chopped peaches (canned, fresh or frozen) into the container of an ice cream churn. Pour in enough milk to reach the Fill line of the churn container. Freeze according to ice cream churn instructions.
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DREAMSICLE PIE
Mix together 1 quart orange sherbet, and 1/3 cup Peach Mix ? set aside. Stir 5-6 TBSP Peach Mix into an 8 oz. carton of whipped topping. Pour half the sherbet mixture into 2 ready-made cookie pie crusts, layer ¼ of whipped topping on the sherbet and top with remaining sherbet mixture. Top pie with remaining whipped topping. Freeze about 4 hours before serving.
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CAPPUCCINO CREAM PARFAIT
Beat 1 cup coffee with 1/ 2 cup milk into 8 oz. package of cream cheese until smooth. Add a small package vanilla instant pudding ( or white chocolate) mix and ½ cup Hazelnut Mix. Beat at low speed for 2 minutes and let stand for 5 minutes to thicken. Gently fold in 8 oz. whipped topping, chill and garnish with Hazelnut Cream (4 TBSP Hazelnut Mix blended with 8 oz. thawed whipping topping). Make a parfait by layering with crushed Oreos or Vienna Fingers.
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NEW TWIST POKE CAKE
Prepare yellow cake mix per directions. Bake in 9 X 13 pan. While cake is still warm, poke holes in cake with large fork or straw, then drizzle Hazelnut Mix over the top of cake. Frost with Hazelnut Cream (4 TBSP Hazelnut Mix blended with 8 oz. thawed whipping topping) or Hazelnut Spread.
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HAZELNUT BAKERY GLAZE
Whisk together 3-4 TBSP Hazelnut Mix with 2 cups powdered sugar. Drizzle over muffins, cake, breads, biscuits, etc.
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PRALINE MICROWAVE FUDGE
Quick gift idea! Make a batch and give with a bottle of Praline Mix. Mix together 1 lb. box powdered sugar and ½ cup cocoa. Add 1 stick of butter cut up into pieces. Pour in ¼ cup Praline Mix ?DO NOT STIR! Microwave for 4-5 minutes until smooth. Stir in 1 tsp vanilla and ½ cup nuts (if desired.). Cool completely and cut into squares.
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PRALINE PUDDING
Combine 10-oz. package of marshmallow, ½ cup Praline Mix ½ cup milk and ½ cup chopped pecans in sauce pan. Cook over low heat, stirring constantly until marshmallows are melted. Let cool, then fold in 8 oz. carton whipped topping. Pour into buttered 8 inch square pan, and chill until firm. Cut into squares and dollop with Praline Cream (Blend 8 oz. whipped topping and ¼ cup Praline Mix).
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PECAN PRALINE CRUNCH PARTY MIX
Stir together 7 cups Quaker Oat Squares cereal or Chex cereal, and 2 cups pecan halves in a 13 X 9 inch pan. Melt ¼ cup butter, ½ cup brown sugar, ½ cup Praline Mix. Heat until boiling and gently cook for 2 minutes. Stir in ½ tsp baking soda. Pour mix over cereal and nuts. Stir to coat well. Bake at 250 degrees for one hour. Stir mixture once during cooking. Spread on cookie sheet to cool. This is great to make as a gift!
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BLACK CHERRY ICE-CREAM
In a half-gallon size ice-cream churn, blend together one 12-oz can evaporated milk, 1 can sweetened condensed milk, 8 oz. carton thawed whipped topping, 1 cup cherry halves and 1 cup Black Cherry Mix. Finish filling container with milk and follow churn directions to freeze.
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BLACK CHERRY CREAM PIE
Sprinkle bottom of two unbaked pie shells with finely chopped pecans. Dot with 2 TBSP butter. Bake as directed. Cool. Combine until fluffy: 8-oz. softened cream cheese. 12 oz. whipped topping ¾ cup Black Cherry Mix. Fill pie shells. Top each with ½ cup of cherry pie filling. Garnish with Black Cherry Cream Topping (1/4 cup Black Cherry Mix blended with 8 oz. thawed whipped topping).
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STRAWBERRY PIZZA
FOR CRUST: Preheat oven to 350 degrees. Mix 1 stick butter, 2 cups all purpose flour and ½ cup powdered sugar together well. Pat into lightly buttered flat round pizza pan, crimp edges, bake for 20 minutes. FOR TOPPING: Wash and hull one pin strawberries. IN pan add 1 cup sugar, strawberries, and bring to boil. Mix 4 TBSP Strawberry Mix w/ 4 TBSP cornstarch till smooth. Add to berries and cook until thickened. Let cool. When cool fold in another pint sliced berries. FOR FILLING: Mix 8-oz. softened cream cheese and 1 cup powdered sugar and ¼ cup Strawberry Mix until fluffy. Fold in half 8 oz. carton whipped topping; spread over cooled crust. Spread topping over filling. Use remaining whipped topping to decorate. To make this faster, you can use a store-bought short cake shell.
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APPLE ANNIE?S COBBLER
Preheat oven to 350 degrees. Slice 3-4 tart apples into a buttered 9 X 9 baking pan. Pour 1 cup Cinnamon Mix over apples. For topping mix together ½ cup flour, ½ cup oatmeal, ½ cup brown sugar, ½ cup melted butter until crumbly. Sprinkle topping over apples. Bake approximately 30 minutes or until apples are tender and topping is browned. Sere hot with a scoop of ice-cream and a dollop of Terrific Cinnamon Topping (1/4 cup Savannah Cinnamon Mix blended with 8 oz. thawed whipped topping).
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PEACH SORBET
Process in food processor: 2 cup fresh or frozen peaches till smooth. Combine with 1 ½ cup Southern Peach Mix, 2 cups water, the juice of 1 lemon, 3.4 cup apple juice, ¼ cup Savannah Almond Mix. Pour into freezer container of electric ice cream maker. Freeze according to directions. Great with any of our fruit flavors.
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PRALINE SWEET POTATO BARS
In large mixing bowl blend together 4 beaten eggs, ½ cup sugar, ½ cup brown sugar ½ cup Southern Praline Mix, and 2 cups mashed cooked sweet potatoes until fluffy. Gradually add 2 cups Bisquick to mixture till blended. Pour into a 15 X 10 pan that has been sprayed with Pam. Bake at 350 for 25-30 minutes. Cool and frost. FROSTING: Blend together 3 oz.
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PEACH SORBET
Process in food processor: 2 cup fresh or frozen peaches till smooth. Combine with 1 ½ cup Southern Peach Mix, 2 cups water, the juice of 1 lemon, 3.4 cup apple juice, ¼ cup Savannah Almond Mix. Pour into freezer container of electric ice cream maker. Freeze according to directions. Great with any of our fruit flavors.
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NO BAKE CHEESE CAKE PIE
Beat together until fluffy: 12 oz. cream cheese and ½ or ¾ cup of Savannah Mix of your choice. Fold into 8 oz. thawed whipped topping. Pour into graham cracker crust and chill till set. Garnish with 8 oz. thawed whipped topping blended with ¼ cup of Savannah Mix of your choice and serve. Use your imagination to dress this recipe as you like, for instance, using Almond Mix with a sliced banana, ½ cup crushed (drained) pineapple and ½ cup coconut for a tropical flair.
PRALINE CHEESE PARTY BITES
Separate one can of refrigerated Flaky buttermilk biscuits into 3 or 4 layers. Mix 8-oz. softened cream cheese with ¼ cup Southern Praline Mix and ½ cup powdered sugar until smooth (optional: add one handful of chopped toasted pecans). Add a teaspoon full of mixture to each biscuit layer. Fold over and crimp edges together with tines of a fork. Bake at 400 degrees for 8 to 10 minutes till golden. Combine 1/2 cup powdered sugar with 1 TBSP Praline Mix and drizzle over bites.
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