100th AnniversAry Cookbook
s e rv i n g a m e r i c a n fa m i l i e s & t h e w o r l d s i n c e 1 9 1 2
1
introduction
breakfast
raisin-apple granola
6
banana french toast
7
hot cross buns
8
sunshine raisin muffins
9
lunch / dinner
snappy salsa
10
spicy asian slaw
11
cranberry raisin turkey wraps
12
Picadillo tacos
13
Zucchini ribbons Pizza
15
greek style orzo salad
16
sunshine spinach salad
17
monte cristo sandwich
18
sweet treats
classic raisin oatmeal cookies
19
Quick apricot macaroons
20
Peanutty raisin drops
21
sugar Plum bars
22
cinnamon raisin bread Pudding 23
light citrus cheesecake
24
raisin apple strudel
25
tropical carrot cake
27
CONTENTS
A Century of sunshine
celebrating 100 years of sun-maid raisins & dried fruits
In 1912, Fresno area raisin
growers established the California
Associated Raisin Company, later
known as Sun-Maid Growers of
California.
In 1918, Sun-Maid opened a new
facility near downtown Fresno,
California, which was recognized
at the time as the “finest factory
building this side of Detroit.”
1915
1923
1956
1970
Founded in 1912,
Sun-Maid GrowerS oF CaliFornia
is the world’s largest producer and processor of raisins
and other premium quality dried fruits, distributing to 50
countries worldwide.
As a farmers’ cooperative, Sun-Maid is privately owned
by 750 families who farm 50,000 acres centrally located
in California. This unique growing area—featuring long
dry summers optimal for grape production and natural
sun-drying of grapes into raisins—has been the heart
of the raisin industry since early settlers immigrated to
California after the Gold Rush in the 1800s.
Since its establishment in 1912 and into the 21st
century, Sun-Maid has represented quality, a
willingness to change with technology, and a focus
on the customer. Continually searching for new ways
to bring raisins and dried fruits to the kitchens and
tables of American families and the world, Sun-Maid
has, over the course of a century, developed a diverse
assortment of recipes. This recipe booklet features
a selection of favorites from the past 100 years of
Sun-Maid’s delicious and colorful history.
In 1915, Sun-Maid executives
discovered Lorraine Collett
Petersen, whose smiling face,
red sunbonnet, and tray of
fresh grapes would become
synonymous with the sun-dried
goodness of California raisins.
3
Family farmers utilize sustainable natural resources of sun, soil, and water to produce
naturally sun-dried raisins. At the processing facility, specialized equipment washes
the raisins before they are packed into a variety of packages.
Sun-Maid Raisin
Bread was introduced
in 1980. Today,
Sun-Maid Raisin Bread
is widely distributed
throughout the United
States and Canada.
From 1926 to
1932, renowned
American artist
Norman Rockwell
created a number
of paintings for
use in Sun-Maid
advertising.
By 1964, further modernization of processes
led to the construction and move to a new
facility in neighboring Kingsburg. Situated on
73 acres, the 640,000-square-foot plant was
voted one of America’s top new plants by
Factory Magazine.
For Banana French Toast made with
Sun-Maid Raisin Bread, see page 7.
International health researchers
recognize traditional dried fruits
as equivalent to fresh fruits and
recommend they be considered
side-by-side in dietary guidelines.
raiSinS and dried FruitS
often play an important part of holiday traditions, and their special foods and feasts. Though
the dishes vary greatly from across the globe—from flaky pastries to rich puddings and
spiced breads—there are raisin and dried fruit recipes for every celebration and religion.
Hot Cross Buns (page 8) are an Easter tradition, making Classic Oatmeal Raisin Cookies
(page 19) is a quick and easy, family-friendly activity any time of year, Spicy Asian Slaw
(page 11) spices up holiday meals with international ingredients, and Cinnamon Raisin
Bread Pudding (page 23) is a old-fashioned holiday dessert.
=
=
=
The uses
of raisins
and dried
fruits
Available year-round,
economical, and easy
to use, raisins and dried
fruits are the world’s
most versatile food
ingredients! While their
applications are limitless,
some favorites include:
baked into breads,
cakes, cookies, muffins,
and pies, cooked with
vegetables and meats,
added to rice and other
side dishes, stirred
into salads, and eaten
out of hand.
The quintessential California girl,
the Sun-Maid Girl is often used
to convey the wholesome, healthful
qualities of Sun-Maid raisins and
dried fruits, which have long
been valued for their freshness
and quality.
4
SUN-MAID 100th ANNIVERSARY COOKBOOK
5
INGREDIENTS
METHOD
8
slices Sun-Maid Raisin Bread
2
medium bananas cut in
1⁄4-inch slices
1
cup milk
4
ounces softened cream cheese
3
eggs
1⁄3 cup granulated sugar
3
tablespoons all-purpose flour
2
teaspoons vanilla extract

Powdered sugar (optional)
1 Heat oven to 350°F.
2 Place four slices of raisin bread in a single
layer in a buttered 9-inch square baking
dish. Top with bananas and four slices of
raisin bread.
3 Blend milk, cream cheese, eggs, sugar,
flour and vanilla in a blender or food
processor until smooth.
4 Pour over raisin bread. Let stand 5 minutes
or refrigerate overnight.
5 Bake 40 to 45 minutes (50 to 55 minutes if
refrigerated) until set and top is toasted.
Let stand 10 minutes.
6 Cut French toast into diagonal halves and
remove with spatula. Dust servings with
powdered sugar if desired.
Makes 4 servings.
1
cup packed brown sugar
6
tablespoons butter or margarine
1⁄3 cup honey
4
cups uncooked oats
2
cups crisp rice cereal
4
teaspoons ground cinnamon
2
cups sliced blanched almonds
2
cups Sun-Maid Natural Raisins
1
cup Sun-Maid Dried Apples, diced
1 Arrange oven racks in center and upper
third of oven. Heat oven to 350°F. Line
2 jelly-roll pans with foil or silicone baking
liners.
2 Heat sugar, butter and honey in a medium
saucepan over medium-high heat about
5 minutes, until butter is melted and sugar
is dissolved.
3 Meanwhile, combine oats, rice cereal,
cinnamon and almonds in a large bowl.
4 Pour melted-butter mixture over oat
mixture and toss to coat. Divide and spread
mixture between prepared pans. Bake
20 to 25 minutes, stirring every 10 minutes,
rotating sheets between racks until granola
is toasted.
5 Cool granola on pans, 5 minutes, then
transfer to a large bowl. Stir in raisins and
apples and cool completely.
Makes 14 (1-cup) servings.

MAKE-AHEAD TIp

Granola can be made ahead. Store at room
temperature in resealable plastic storage
bags up to 2 weeks.
Banana French Toast
Raisin-Apple Granola
INGREDIENTS
METHOD
6
SUN-MAID 100th ANNIVERSARY COOKBOOK
7
INGREDIENTS
METHOD
1 Heat oven to 350°F. Coat 12-cup
muffin tin with nonstick spray.
2 Combine raisins, orange juice and zest in a
small bowl; set aside.
3 Stir together flour, sugar, baking powder
and baking soda in a medium mixing bowl.
4 Add egg, butter, raisins and orange
juice; stir just until moistened.
Fill muffin cups 2/3 full.
5 Sprinkle tops with streusel (recipe below)
and bake 25 minutes or until
toothpick comes out clean.
STREUSEl
1 Combine flour and sugar in a small bowl.
2 Cut in butter with pastry blender or
2 knives until mixture is crumbly.
Makes 12 muffins.
1⁄2
cup warm water (110-115°F)
2
packages (1⁄4 ounce) active
dry yeast
3⁄4 cup milk
1⁄2 cup butter
1⁄2 cup granulated sugar
1⁄2
teaspoon salt
1
large egg
4
cups all-purpose flour,
or 2 cups each all-purpose
and whole wheat flour
1
teaspoon cinnamon
1⁄4
teaspoon nutmeg
1
cup Sun-Maid Natural Raisins
1
egg yolk
GlAzE
1
cup powdered sugar
1
tablespoon milk
1⁄2
teaspoon vanilla
1 Stir warm water and yeast in a large mixing
bowl or stand mixer bowl.
2 Heat milk and butter in a saucepan or
microwave until 120°F, or very warm but
not hot to the touch. Butter does not need to
completely melt. Stir in sugar and salt.
3 Add milk mixture, egg, 2 cups flour,
cinnamon and nutmeg to yeast. Beat until
smooth.
4 Gradually mix in remaining flour. Stir in
raisins. Dough will be soft and slightly
sticky. Cover and let rise in draft-free place
for one hour until about doubled in bulk.
Or, cover and refrigerate several hours or
up to overnight.
5 Punch down dough and divide into 24 equal
pieces. Roll into balls and place on greased
or parchment lined baking sheet.
6 Mix egg yolk with 2 teaspoons water; brush
on tops of dough balls. Let rise 30 minutes.
7 Heat oven to 375°F. Bake for 25-30 minutes
until golden brown. Cool on a wire rack.
8 Stir glaze ingredients to make a smooth
frosting-like consistency. Scoop into a zip-top
plastic sandwich bag and snip one corner.
Squeeze in a cross over cooled rolls.
Makes 24 buns.
Sunshine Raisin Muffins
Hot Cross Buns
INGREDIENTS
METHOD
1
cup Sun-Maid Natural Raisins
2⁄3
cup orange juice
2
teaspoons grated orange zest
2
cups all-purpose flour
3⁄4
cup granulated sugar
11⁄2 teaspoons baking powder
1⁄2
teaspoon baking soda
1
large egg, lightly beaten
1⁄3
cup butter, melted and
cooled slightly
STREUSEl TOppING
1⁄4
cup all-purpose flour
1⁄4
cup granulated sugar
2
tablespoons butter
8
SUN-MAID 100th ANNIVERSARY COOKBOOK
9
3
tablespoons rice vinegar
2
tablespoons soy sauce
1
tablespoon dark sesame oil
1⁄4
teaspoon crushed red
pepper flakes
4
cups (8 ounces) packaged
coleslaw mix (shredded fresh
cabbage and carrots)
1⁄2
cup Sun-Maid Natural Raisins
1⁄3
cup thinly sliced green onions
1⁄4
cup peanuts or chopped cashews
(optional)
INGREDIENTS
METHOD
1 Combine vinegar, soy sauce, sesame
oil, and pepper flakes. Mix well.
2 Add coleslaw mix, raisins, and green
onions. Toss well.
3 Chill at least 1 hour or up to 24 hours
before serving. Sprinkle with peanuts,
if desired.
Makes 4 servings.
1⁄2
cup diced red bell pepper
1⁄2
cup diced yellow bell pepper
1⁄2
cup diced green bell pepper
1
cup Sun-Maid Natural Raisins
or Sun-Maid Apricots or
Sun-Maid Peaches
1
cup diced fresh pineapple
1⁄2
cup diced red onion
1⁄2
cup jicama (optional)
1⁄4
cup finely chopped cilantro or
parsley
1⁄2
seeded and minced jalapeño
2-3 tablespoons lime juice
1
small clove garlic, minced
1⁄2
teaspoon chili powder
1⁄4
teaspoon ground cumin
1⁄4
teaspoon salt
1 Combine all ingredients in medium bowl.
2 Cover and refrigerate for at least 1 hour
for flavor to develop.
3 Serve with chips (low fat), as a dip, or on
Bruschetta (see below).
Makes 3 cups.
BRUSCHETTA
A favorite Italian appetizer and snack. Rub
thin slices of baguette (small French bread)
with one clove garlic. Grill or bake slices in
350°F oven until crisp, 5 to 10 minutes. Top
each slice with 1 tablespoon goat cheese or
other soft white cheese and 1 tablespoon
Snappy Salsa.
Spicy Asian Slaw
Snappy Salsa
INGREDIENTS
METHOD
10 SUN-MAID 100th ANNIVERSARY COOKBOOK
11
INGREDIENTS
METHOD
1
pound ground beef or pork
1
onion, chopped
1
clove garlic, minced
1
can (16 ounces) stewed tomatoes
1
cup Sun-Maid Natural Raisins
3⁄4
teaspoon cinnamon
1⁄4
teaspoon ground cumin

Dash cloves

Salt and pepper
1 In large skillet, brown meat, onion
and garlic; drain fat if needed.
2 Stir in tomatoes, raisins, cinnamon,
cumin and cloves. Season with salt and
pepper to taste.
3 Simmer uncovered 5 minutes, stirring
occasionally.
Makes 6 servings.
pICADIllO
Picadillo is an early California dish, most
likely introduced by Spanish explorers. It is
a delightful blend of meat, spices and fruit
which can be rolled in heated flour tortillas,
used as a taco filling, or in empanadas
(small pastry turnovers).
1⁄2
cup water
1⁄2
cup packed brown sugar
1⁄3
cup granulated sugar
1⁄4
cup cider vinegar
2
cups fresh or frozen cranberries
3⁄4
cup Sun-Maid Natural Raisins
1⁄2
cup chopped onion
1
tablespoon fresh ginger, grated
1⁄2
teaspoon red pepper flakes
6
tablespoons cream cheese,
softened
11⁄2 cups shredded sharp cheddar
cheese
6
8-inch flour tortillas
11⁄4 pounds sliced deli turkey
6
tablespoons chopped walnuts
1⁄2
cup fresh cilantro, chopped
1 Combine water, sugars and vinegar in a
medium saucepan.
2 Cook over medium heat until sugars
dissolve.
3 Add cranberries, raisins, onion, ginger and
pepper flakes. Bring to a simmer and cook
5 to 10 minutes or until mixture thickens
slightly.
4 Cool, then cover and refrigerate until chilled.
5 Combine cream cheese and cheddar cheese.
6 Spread about 3 tablespoons cheese mixture
in a thin layer over each tortilla.
7 Arrange several slices of turkey evenly over
cheese.
8 Top each with 2 to 3 tablespoons cranberry-
raisin mixture, one tablespoon walnuts and
one heaping teaspoon cilantro.
9 Roll up tortillas and wrap individually in
aluminum foil.
10 Heat oven to 350°F. Arrange wraps on a
baking sheet. Bake at 350°F just until warm,
about 5 to 10 minutes.

Makes 6 servings.
Cranberry Raisin Turkey Wraps
INGREDIENTS
METHOD
picadillo Tacos
12 SUN-MAID 100th ANNIVERSARY COOKBOOK
13
zucchini Ribbons pizza
INGREDIENTS
METHOD
1
tablespoon olive oil
1
large garlic clove, minced
1
teaspoon grated lemon zest
1
small zucchini (about 1x7 inches)
1
11-inch prepared pizza crust
(or two 8-inch crusts)
1⁄2
cup (4 ounces) crumbled feta
cheese or soft goat cheese
1⁄3
cup Sun-Maid Golden Raisins
or Sun-Maid Natural Raisins
1⁄4
cup shredded Parmesan cheese
1
tablespoon pine nuts
1 Heat oven to 375°F.
2 Combine olive oil, garlic and lemon zest
in a medium bowl and set aside.
3 Slide a vegetable peeler firmly along
the length of the zucchini to make thin
“ribbons.”
4 Mix zucchini ribbons thoroughly with
olive oil mixture.
5 Crumble feta or spread goat cheese
evenly over pizza crust. Sprinkle raisins
over cheese.
6 Arrange zucchini evenly on top, lightly
folding and mounding zucchini ribbons.
Sprinkle with Parmesan and pine nuts.
7 Bake on oven rack or a baking sheet for
15 to 18 minutes until cheese is melted
and crust is lightly crisped.
Makes 4 servings.
raisins, crisp zucchini, cheese
and crunchy pine nuts add an
intriguing mix of tastes and
textures to this innovative pizza.
15
INGREDIENTS
METHOD
SAlAD
4
cups spinach, trimmed, torn in
pieces and chilled
3
oranges, peeled and sliced
1
avocado, peeled and sliced
1
small red onion, thinly sliced
1
cup Sun-Maid Natural Raisins
1⁄2
cup slivered almonds, toasted
1
tablespoon sesame seeds, toasted

Salt and pepper
DRESSING
1⁄4
cup vegetable oil
1⁄4
cup wine vinegar
1
tablespoon granulated sugar
1
teaspoon grated orange peel
1⁄2
teaspoon tarragon leaves

Dash nutmeg
1 Combine all salad ingredients except
salt and pepper.
2 Combine all dressing ingredients;
blend well.
3 Pour dressing over salad; add salt
and pepper to taste.
4 Gently toss and serve.
Makes 4 servings.
8
ounces dry orzo (about 11⁄4 cups),
cooked and cooled
1
cup cherry tomatoes, halved
1
cup thinly sliced cucumber
1⁄2
cup Sun-Maid Natural Raisins
1⁄2
cup pitted Kalamata olives,
quartered
1⁄4
cup thinly sliced red onion
4
ounces feta cheese, crumbled
1⁄4
cup toasted pine nuts
3
tablespoons chopped fresh mint
1
lemon
1⁄4
cup olive oil
2
tablespoons red wine vinegar
1⁄4
teaspoon each salt and pepper

Baby spinach leaves
1 Combine pasta and next 8 ingredients
(tomatoes through mint) in a large bowl.
2 Grate zest of the lemon over ingredients
in bowl. Squeeze lemon juice to measure
2 tablespoons.
3 Whisk together lemon juice, olive oil,
vinegar, salt and pepper. Pour over salad
and stir gently to combine. Let stand
30 minutes for flavors to blend.
4 Serve over spinach leaves for a vegetarian
entree, or top with grilled chicken or
sausage.

Note: Leftover salad keeps well
refrigerated for up to 2 days.
Makes 6 servings.
Greek Style Orzo Salad
INGREDIENTS
METHOD
Sunshine Spinach Salad
16 SUN-MAID 100th ANNIVERSARY COOKBOOK
17
INGREDIENTS
METHOD
3⁄4
cup softened butter or margarine
1
cup packed brown sugar
1⁄2
cup granulated sugar
1⁄4
cup milk
1
large egg
1
teaspoon vanilla extract
1
cup all-purpose flour
1
teaspoon ground cinnamon
1⁄2
teaspoon baking soda
1⁄4
teaspoon salt
3
cups quick or old-fashioned oats
1
cup Sun-Maid Natural Raisins
1
cup coarsely chopped nuts
(optional)
1 Heat oven to 350°F.
2 Beat butter, brown sugar, granulated
sugar, milk, egg and vanilla until light
and fluffy.
3 Combine flour, cinnamon, baking soda
and salt.
4 Add to butter mixture and mix well.
5 Stir in oats, raisins and nuts, if using.
Drop by tablespoonfuls onto greased
cookie sheets.
6 Bake 12 to 15 minutes. Remove from
cookie sheets.
7 Cool on wire racks.
Makes 3 dozen cookies.
8
slices Sun-Maid Raisin Bread
4
teaspoons honey Dijon mustard
4
ounces (8 slices) deli sliced swiss
cheese
4
ounces (8 slices) deli sliced ham
2
eggs
2
tablespoons flour
1
tablespoon melted butter
1⁄4
teaspoon salt
1⁄4
teaspoon black pepper
2
tablespoons milk
1 Heat oven to 425°F. Lightly butter a
baking sheet.
2 Spread 1/2 teaspoon mustard on each slice
of raisin bread.
3 Layer between the two slices of bread:
1 slice cheese, 2 slices ham, and another
slice of cheese. Repeat to make four
sandwiches.
4 Whisk eggs, flour, butter, salt and pepper
in a shallow dish until smooth. Blend in
milk.
5 Dip both sides of sandwiches into egg
mixture until bread is lightly soaked. Place
on baking sheet; drizzle any remaining egg
mixture over top of sandwiches.
6 Bake 8 to 10 minutes until bottom is
golden brown. Turn with wide spatula and
continue baking 8 to 10 minutes or until
second side is golden brown. Serve warm.
Makes 4 sandwiches.
Monte Cristo Sandwich
INGREDIENTS
METHOD
Classic Raisin Oatmeal Cookies
18 SUN-MAID 100th ANNIVERSARY COOKBOOK
19
INGREDIENTS
METHOD
1⁄2
cup butter or margarine, softened
1⁄2
cup peanut butter
1⁄2
cup granulated sugar
1⁄2
cup firmly packed brown sugar
1
egg
12⁄3 cups all-purpose flour
3⁄4
teaspoon baking soda
1⁄2
teaspoon baking powder
1⁄4
teaspoon salt
1
cup Sun-Maid Natural Raisins
1 Heat oven to 350°F.
2 Combine butter, peanut butter,
granulated sugar, brown sugar and egg;
beat until well blended.
3 In a separate bowl, combine flour, baking
soda, baking powder and salt.
4 Add to butter mixture; mix well.
5 Stir in raisins.
6 Drop by tablespoonfuls onto ungreased
cookie sheets.
7 Bake in upper third of oven for 12 to 15
minutes.
8 Remove from cookie sheets; cool on
wire racks
Makes 3 dozen cookies.
2
cups sweetened flaked coconut
1
cup Sun-Maid Apricots, chopped
2⁄3
cup sweetened condensed milk
1⁄8
teaspoon salt
1 Heat oven to 350°F.
2 Stir together coconut, apricots, condensed
milk and salt.
3 Drop by tablespoonfuls onto a greased or
parchment lined baking sheet.
4 Bake until edges are golden, 12 to 15
minutes.
5 Cool on baking sheet 2 minutes, then
transfer to a wire rack to cool completely.
Makes 20 to 22 macaroons.
Quick Apricot Macaroons
INGREDIENTS
METHOD
peanutty Raisin Drops
20 SUN-MAID 100th ANNIVERSARY COOKBOOK
21
INGREDIENTS
METHOD
3
large eggs
1⁄2 cup granulated sugar
1
teaspoon vanilla extract
1⁄4
teaspoon salt
1⁄8
teaspoon nutmeg
21⁄2 cups milk or half & half
1⁄2
cup Sun-Maid Natural Raisins
2
tablespoons melted butter or
margarine (optional)
6
slices Sun-Maid Raisin Bread
cut into cubes
1⁄2 cup caramel ice cream topping
1 Heat oven to 350°F.
2 Combine eggs, sugar, vanilla, salt
and nutmeg.
3 Add milk, raisins and butter (if using).
Mix well.
4 Stir in bread cubes. Let stand 5 minutes
or refrigerate overnight.
5 Spoon mixture into 8 greased (4 ounce)
or 5 (8 ounce) custard cups or ramekins.
6 Place cups in a shallow baking pan.
Add hot tap water to baking pan until
halfway up sides of custard cups.
7 Bake for about 35 minutes or until
puffed and golden brown.
(Add 5-10 minutes if refrigerated).
8 Serve warm or at room temperature
drizzled with caramel topping.
Makes 5 or 8 servings.
11⁄2 cups Sun-Maid Pitted Prunes
(8 ounces or about 28 prunes),
finely chopped
3⁄4 cup water
1⁄4
cup granulated sugar
1
teaspoon grated lemon zest
1
tablespoon lemon juice
1⁄2
teaspoon cinnamon
21⁄2 cups old-fashioned oats or
quick oats
3⁄4 cup packed brown sugar
1
cup all-purpose flour
1⁄2
teaspoon baking soda
2⁄3
cup butter, melted
1 Heat oven to 350°F.
2 Combine chopped prunes and water in a
medium saucepan. Bring to a boil; reduce
heat and simmer about 5 minutes stirring
several times until water is absorbed and
prunes are soft. Remove from heat and
stir in granulated sugar, zest, juice and
cinnamon.
3 Mix oats, brown sugar, flour and baking
soda in a large bowl. Stir in butter until
mixture is evenly blended. Reserve 11/4
cups oats mixture; press remaining mixture
evenly on bottom of an ungreased 9x13-
inch baking pan.
4 Spread cooked prunes over oats layer to
within 1/4-inch from edge of pan. Crumble
remaining oats mixture evenly on top and
press gently into prunes. Prune mixture
will not be completely covered.
5 Bake 25 to 30 minutes until golden brown.
Cool. Cut into bars.
Makes 24 bars.
Sugar plum Bars
INGREDIENTS
METHOD
Cinnamon Raisin Bread pudding
22 SUN-MAID 100th ANNIVERSARY COOKBOOK
23
INGREDIENTS
METHOD
2
medium Granny Smith or
Golden Delicious apples
11⁄2
teaspoons lemon juice
3⁄4 cup Sun-Maid Natural Raisins
3
tablespoons granulated sugar
1⁄4
teaspoon cinnamon
1
sheet (8.5 ounces) frozen puff
pastry, thawed

Flour for rolling pastry
1
tablespoon melted butter
CINNAMON TOppING
2 teaspoons granulated sugar mixed
with 1⁄4 teaspoon cinnamon.
1 Heat oven to 375°F.
2 Slice apples 1/8-inch thick; toss with
lemon juice.
3 Add raisins, sugar and cinnamon to
apples; toss lightly to combine.
4 Unfold pastry sheet and place on floured
work surface. Dust top with additional
flour and roll to 11x13-inches.
5 Mound apples lengthwise on center third
of pastry. Fold one side of pastry up and
over to cover apples; firmly fold remaining
pastry over top. Tuck ends under. Transfer
to a baking sheet.
6 Brush with melted butter and sprinkle
with cinnamon topping. Cut 4 diagonal
slits across top.
7 Bake for 30-35 minutes or until pastry
is golden brown and juices are bubbly.
Serve warm or cool.

Recipe can be doubled using 1 package
(171/8 oz) puff pastry.
Makes 4 servings.
CRUST
1
cup Sun-Maid Golden Raisins
1
cup walnuts
FIllING
3⁄4
cup orange juice
1
envelope unflavored gelatin
3⁄4
cup granulated sugar
2
(8-ounce) packages fat-free
cream cheese, softened
1
(6-ounce) container low-fat
lemon or orange-flavored yogurt
1
teaspoon grated lemon or
orange peel
1⁄2
cup Sun-Maid Golden Raisins

Finely shredded or zested lemon
or orange peel for garnish
1 Heat oven to 375°F. Spray 9-inch
springform pan with cooking spray.
2 Process 1 cup golden raisins and walnuts
in food processor until finely chopped,
about 30 seconds.
3 Press in bottom and 1/2 inch up sides of
springform pan. Bake 8 minutes or until
nuts are toasted and crust is set. Cool
completely.
4 Combine 1/4 cup of the orange juice and the
gelatin in 1-quart saucepan. Let stand 5
minutes or until soft.
5 Heat gelatin mixture over low heat just
until gelatin is dissolved.
6 Stir in remaining orange juice and sugar.
Heat just until mixture is warm and sugar
is dissolved.
7 Beat cream cheese in large bowl with
electric mixer on medium until light and
fluffy. Gradually beat in warm orange juice
mixture until well mixed. Beat in yogurt
and 1 teaspoon orange peel. Stir in 1/2 cup
golden raisins.
8 Pour mixture into crust. Garnish with
citrus peel. Refrigerate at least 2 hours
or until set.
Makes 12 servings.
light Citrus Cheesecake
INGREDIENTS
METHOD
Raisin Apple Strudel
24 SUN-MAID 100th ANNIVERSARY COOKBOOK
25
volume measurements
1/4 teaspoon
1 ml
1/2 teaspoon
2 ml
1 teaspoon
5 ml
1 tablespoon = 3 teaspoons
15 ml
2 tablespoons = 1 fluid ounce
30 ml
1/4 cup
60 ml
1/3 cup
75 ml
1/2 cup = 4 fluid ounces
125 ml
1 cup = 8 fluid ounces
250 ml
2 cups = 1 pint = 16 fluid ounces 500 ml
4 cups = 1 quart
1 l
U.S. TO METRIC CONvERSION TABLE
weights
1 ounce
30 g
4 ounces
120 g
8 ounces
225 g
16 ounces = 1 pound
450 g
oven temPeratures
300°f
150° c
325°f
160° c
350°f
180° c
375°f
190° c
400°f
200° c
450°f
230° c
baking Pan siZes
SqUARE
8 x 8 x 2 inches = 20 x 20 x 5 cm (2 l)
9 x 9 x 2 inches = 23 x 23 x 5 cm (2.5 l)
RECTANGULAR
13 x 9 x 2 inches = 33 x 23 x 5 cm (3.5 l)
LOAF
9 x 5 x 3 inches = 23 x 13 x 7 cm (2 l)
ROUND
8 x 11/2 inches = 20 x 4 cm (1.2 l)
9 x 11/2 inches = 23 x 4 cm (1.5 l)
INGREDIENTS
METHOD
4
large eggs
13⁄4 cups granulated sugar
1⁄2
cup pure olive oil or vegetable oil
1
teaspoon vanilla extract
21⁄2 cups all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon baking soda
1⁄2
teaspoon salt
21⁄2
cups finely grated carrots
(about 8 ounces)
11⁄2 cups Sun-Maid Golden Raisins
or Sun-Maid Natural Raisins
1
cup sweetened shredded coconut
1
cup chopped macadamia
nuts or walnuts
1⁄4
cup finely chopped
crystallized ginger, or
11⁄2 tsp ground ginger
1
can (8 ounces) crushed pineapple
in juice, well drained
CREAM CHEESE FROSTING
8
ounces cream cheese, softened
2
tablespoons butter, softened
1
cup powdered sugar
1
teaspoon vanilla extract

Chopped crystallized ginger
and coconut for garnish
1 Heat oven to 350°F. Grease and coat with
flour a 10-inch tube pan or 12-cup fluted
tube pan.
2 Combine eggs, sugar, oil and vanilla in
large mixing bowl.
3 Beat with electric mixer until light and
fluffy.
4 Combine flour, cinnamon, baking soda
and salt in separate bowl. Gradually
add to oil mixture; mix well. Stir in
carrots, raisins, coconut, nuts, ginger and
pineapple. Pour batter into greased pan.
5 Bake for 1 hour or until toothpick inserted
in center comes out clean. Cool 10
minutes. Remove from pan and cool on
wire rack.
6 Beat frosting ingredients until smooth.
Spread on top and sides of cake. Sprinkle
with ginger and coconut if desired.
Makes 12 servings.
Tropical Carrot Cake
26 SUN-MAID 100th ANNIVERSARY COOKBOOK
27
for more delicious recipe ideas, visit us at www.sunmaid.com
©2011 sun-maid growers of california
41143-92230 (12/11) 100m