French Fruit Tart Wedges
Submitted by: Wolfmama
 2 cups Bisquick baking mix
1/4 cup sugar
1/4 cup margarine or butter, softened
3 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 pint strawberries, cut into halves
7 apricots, peeled and halved
1 cup blueberries
1/2 cup apple jelly
Heat oven to 375 degrees.  Mix baking mix and 1/4 cup sugar.  Cut in margarine until crumbly.  Press firmly and evenly on bottom and up side of ungreased 12 inch pizza pan or fluted quiche pan.  Bake until light brown, 12 to 15 minutes, cool.  Beat cream cheese, 1/3 cup sugar and vanilla in small bowl on low speed until smooth.  Add whipping cream; beat on medium speed until stiff peaks form.  Spread over crust to within 1/4 inch of edge.  Arrange fruits in circles on top.  Heat jelly in small pan over low heat, stirring constantly until melted; brush over fruits.  Refrigerate at least 2 hours.  Makes 12 to 14 servings.

Hot Fudge Sauce
Submitted by: Lady Nickitta
2 Tbsp. butter
2 Tbsp. cocoa
1 c. sugar
1 can evaporated milk
1 tsp. vanilla
Combine.  Bring to a boil.  Cook 10 minutes stirring often. Add vanilla.  Mix well; cool.  Good hot or cold.

Toasted Peach Almond Dessert
Submitted by: Lady Lynda
8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3 cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced
Combine peaches, lemon juice and 1/3 cup of the brown sugar together and mix well.  Place in a large baking dish. Combine flour, butter, 1/3 cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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