54 THE QUEENS COURIER • VALENTINE’S DAY • FEBRUARY 7, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
valentine’s day
Bite-sized Valentine’s Day treats
Nothing says “I love you” on Valentine’s
Day more than heart-shaped, homemade
treats. Th is year, try individual treats to
make each gift recipient feel extra special.
You’ll love the fact that they are simple
to create.
“Th ough small in size, mini-treats deliver
a big message to all of the Valentines on
your list,” said Nancy Siler, vice president
of consumer aff airs at Wilton.
“Decorating these treats is quick and easy
thanks to Candy Melts Candy – a pantry
staple for any decorating project.”
With a little help from Wilton you can
bake to your heart’s desire this Valentine’s
Day.
We Heart Valentine’s Day – Hearts are
by far the top shape of the season. From
giant heart-shaped cookie pans to cookie
cutters to Heart Pop pans, Wilton has a
variety of bakeware options.
A Sweet Heart for Your Sweetheart –
Create mini cakes, brownies or cookies
with the Bite Sized Heart Dessert Shell
pan. Once cooled, drizzle with red, pink
and white colored Candy Melts candy for
the perfect personalized heart-shaped treat.
Homemade Box of Chocolates – Make
your own candies using shaped Candy
Molds. Choose between hearts, lips, fl owers
and more. Fill the mold with the
Candy Melts candy, color and fl avor of
your choice, and watch as you melt the
hearts of your Valentines.
Give a Little Love – Valentine’s Day is a
top gift -giving holiday. Give your madefrom
the-heart homemade treats the
gourmet treatment with festive packaging
like heart-shaped boxes, colorful gift bags
and brightly colored baking cups.
Chocolate Heart Petit Fours
Makes about 40 mini cakes
• 1 cup all-purpose fl our
• 1/2 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) butter,
• soft ened
• 2/3 cup fi rmly-packed brown
• sugar
• 1 egg
• 1/2 teaspoon pure vanilla
• extract
• 2/3 cup buttermilk
• 1/2 cup peanut butter,
• chocolate fudge
• ice cream topping or cherry
• pie fi lling
• 2 containers (14 ounces each)
• Chocolate or Vanilla Icing
• Glaze (optional)
• Jumbo hearts sprinkles (optional)
Preheat oven to 350°F. Prepare 24 cavity
bite-sized heart dessert shell pan with
Cake Release pan coating.
In large bowl, combine fl our, cocoa,
baking powder, baking soda and salt.
In large bowl, beat butter and sugar
with electric mixer until light and fl uff y.
Add egg and vanilla extract; beat until
well combined. Alternately add fl our mixture
and buttermilk in three additions,
beating until just combined. Spoon one
tablespoon batter into each pan cavity.
Bake 9-11 minutes or until tops of cakes
spring back when touched. Cool in pan 10
minutes. Cool completely on cooling grid.
To decorate, place cakes on cooling grid
with cookie pan below. Pipe 1/2 teaspoon
peanut butter, chocolate fudge or cherry
pie fi lling into shell; fi ll only to top of
cavity. If desired, warm glaze according to
package instructions; carefully pour over
shell and tap pan to smooth. If desired,
add jumbo hearts sprinkles.
Courtesy Family Features
GEORGIA
DINER
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APPETIZERS
Combo Platter
(2 pieces of each)
Mozzarella sticks, chicken fingers.
Potato skins and buffalo wings.
$10.95
Dinner served with choice of homemade soup or garden salad
• Buffalo Wings..............$9.95
• Fried Calamari.............$9.95
• Cheddar Cheese Nachos........$9.95
• Stuffed Mushrooms....... ......$9.95
ENTREES
ROAST MARYLAND TURKEY with apple raisin dressing, pot & veg
VIRGINIA HAM STEAK served with wild berry ragu sauce, pot & veg
ROAST PRIME RIB OF BEEF au jus, pot & veg
CHICKEN & SHRIMP FRANCAISE with artichokes, pimento, lemon
sauce, pasta or rice
MADRID STYLE PORK TENDERLION sautéed pork tenderloin with spicy
red beans
PASTA con FRUTTI DI MARE: angel hair with shrimp, scallops and
calamari in marinara sauce
SHRIMP & CRAB CASINO: shrimp and snow crab in garlic butter and
with rice pilaf
BROILED FILET OF SOLE ALMONDINE topped with toasted almonds,
pot & veg
POACHED SALMON with zucchini and carrots
MIXED GRILL ALA GEORGIA with baby lamb chop, pork chop, grilled
chicken, pot & veg
BROILED HEAVY NEW YORK CUT SIRLION with mushroom caps, pot
& veg
BROILED SEAFOOD COMBINATION: shrimp, scallops, filet of sole,
salmon & baked clams, pot & veg
BEEF & REEF: FILET MIGNON & TENDER ROCK LOBSTER served with
pot & veg
VEGETA B LES: • Corn • Stewed Zucchini • Broccoli Spears
32.95
29.95
38.95
36.95
29.95
37.95
37.95
38.95
36.95
39.95
41.95
43.95
49.95
• Creamed Spinach • Glazed Baby Belgian Carrots
• Green Beans
POTATOES: • Baked • Mashed Potato • French Fried • Candied Yams
Choose a complimentary homemade dessert with your meal!
• Assorted Pies
• Chocolate Mousse Cake
• Strawberry Shortcake
• Chocolate Strawberry Shortcake
Ask your Server
Special Valentine
Lovers
Dessert
All Baking done on Premises • Private Parties Available
86-55 Queens Boulevard • Elmhurst • 718-651-9000
(one block west of Queens Center Mall) Large Free Parking Lot
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