Hershey Bar Cake
Submitted by: Dixi
30 Hershey's Kisses ® Milk Chocolates
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
2/3 cup white sugar
Heat oven to 375°F. Grease cookie sheet. Remove wrappers from chocolate pieces. Beat egg whites with cream of tartar, salt and vanilla in medium bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating 4 to 5 minutes or until stiff peaks form, mixture is glossy and sugar is dissolved. Drop meringue by half teaspoons onto prepared cookie sheet; top with chocolate piece. Cover chocolate piece with small teaspoon meringue, making certain to completely cover chocolate. Place cookies in hot oven. Turn off oven and allow cookies to remain overnight or until oven has cooled completely. Makes 30 cookies.

Valentine's Macaroons
Submitted by: Dixi
1 dozen macaroons, crumbled
1 cup milk
3 egg yolks, beaten
3 egg whites, beaten until stiff
1/2 cup chopped fresh fruit
1/2 pint whipping cream
Scald macaroons in milk, pour gradually over beaten egg yolks and cook over hot water until slightly thickened. Fold into the mixture the stiffly beaten egg whites and bake in a buttered mold set in a pan of water. Bake at 375°F about 20 minutes. Turn out and sprinkle with chopped fresh fruits and surround with whipped cream. Serves 6.

Mousse-Filled Chocolate Hearts
Submitted by: Barbiel
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
8 ounces semisweet chocolate, chopped
 Hearts: Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor. Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely). Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
Mousse: Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly. Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes. Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue. Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan. Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate. Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold. Serves 12.
Note: Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled!

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

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine