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Nantucket Nectars is an American beverage company created by Tom First and Tom Scott, which began as a small business selling a variety of items to yachts in Nantucket, Massachusetts. [ 1 ] [ 2 ] Eventually they began selling juice blends that were originally inspired by a peach nectar Tom First had while on a visit to Spain .
Tom Scott (born February 2, 1966) is an American entrepreneur best known as the CEO and co-founder of Nantucket Nectars, a beverage company Scott founded with Tom First in 1989. [2] The company reached national prominence, appearing on the “Inc. 500” list of fastest-growing U.S. companies for five years in a row. [3]
The Nantucket Project's founding circle includes Scott, founder and CEO of Nantucket Nectars and creator the HBO television series The Neistat Brothers, [3] Wendy Schmidt, President of The Schmidt Family Foundation, former Senator Bill Frist, Alicia Mullen and Jennifer and Bob Diamond, the former group chief executive of Barclays. [4]
2 sticks unsalted butter, softened. 1-1/2 cups sugar. 2 whole eggs, room temperature. 1 egg white, room temperature. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour
Doberge cake (often pronounced "doh-bash") [1] is a layered dessert originating in New Orleans, Louisiana, U.S., adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate ...
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Nantucket is the southeasternmost town in both Massachusetts and the New England region. The name "Nantucket" is adapted from similar Algonquian names for the island. [1] Nantucket is a tourist destination and summer colony. Due to tourists and seasonal residents, the population of the island increases to around 80,000 during the summer months. [2]
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed with syrup, or with a coat of icing.