Valentine Heart Cake
Submitted by: Lady Lynda
1 package yellow cake mix
1 tub white frosting
1 package red cinnamon candies		 1 square cake pan 8 x 8 x 2
1 round 8 inch cake pan
Prepare and cook cake according to package instructions; cool. Place square cake on a large plate with one point facing you and one point facing away from you so it looks like a diamond. Cut round cake in half and place on topsides of square cake to form a heart. Decorate with frosting and cinnamon candies.

Raspberry Chocolate Heart Tart
Submitted by: Wolfmama
1 cup NESTLÉ® TOLL HOUSE® semi-sweet chocolate morsels
2/3 cup NESTLÉ® CARNATION® sweetened condensed milk
2 teaspoons vanilla extract
 2 cups raspberries, rinsed and dried
sifted powdered sugar
1 purchased refrigerated pie pastry for 9-inch pie
Place pastry circle with plastic removed on lightly  floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork. Bake in preheated 425°F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set. Arrange raspberries over chocolate; sprinkle with powdered sugar. Makes 8 to 10 servings.

Chocolate Pecan Valentine's Day Kisses
Submitted by: Wolfmama
  3 egg whites
    1/4 teaspoons cream of tartar
3/4 cup  granulated sugar
1/2 cup  finely chopped pecans or walnuts		   1/4 cup  sifted unsweetened cocoa powder
  1/2 teaspoon vanilla
   1 pitch salt
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets. Bake in 250°F oven for about 45 minutes or until outside is firm but inside slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days.

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

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