Fruit Tart Wedges
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
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.
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.
Peach Almond Dessert
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.
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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