Seedless Grape and Fruit Pizza
Pandol Bros., Inc.
CRUST
1 packaged lemon
cake mix
2/3 cup graham
cracker crumbs
1/2 cup chopped walnuts
(optional)
1/2 cup butter, softened
1 egg
TOPPING
3 ounces cream cheese
1/3 cup granulated sugar
1 cup whipping cream
2 cups Pandol red seedless
grapes, halved
2 cups Pandol green seedless grapes, halved
1/2 pound strawberries, cut
into bite-size pieces
2 cups blackberries or
1 cup blueberries
3 tablespoons grape jelly
Preheat oven to 350°F.
To prepare the crust, combine cake mix, graham
cracker crumbs, walnuts and butter. Mix until
crumbly. Blend in egg.
Press into an ungreased 12- to 14-inch pizza pan.
Bake for 15 minutes, or until golden brown. Let cool.
To prepare the topping, whip cream cheese until
fluffy. Gradually add sugar, blending well. Beat in
whipping cream until soft peaks form.
Spread topping over the crust. Arrange fruit on top.
Melt jelly and drizzle over the fruit.
Serve immediately or chill for later use.
Makes 8-10 servings.
Recipe developed by Sherry Wysinger, Pandol Bros., Inc. employee.
Raisin Peach Cobbler
Sun-Maid Growers
1 1/4 cups sugar, divided
1 cup all-purpose flour
1 1/2 teaspoons
baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup butter or
margarine, melted
2 cups peeled peach slices,
fresh, frozen or canned
1 cup Sun-Maid raisins
1 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
1/4 teaspoon ground
allspice
Ice cream (optional)
Heat oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine 1 cup sugar, flour, baking
powder and salt; mix well. Blend in milk and butter.
Pour the batter into the greased pan.
Combine peaches, raisins, remaining 1/4 cup sugar,
cinnamon, nutmeg and allspice; toss to coat evenly.
Spoon the peach mixture evenly over the batter.
Bake for 45 minutes, or until lightly browned.
Serve warm or at room temperature with ice cream,
if desired. Makes 6 servings.
