Official - Quick Nic Juice - Thread
- Thread starter Joejokin
- Start date
- th_trl_thread_readers 0
- Status
Happy National Scavenger Hunt Day!!!!!!!!
What is this Holiday for?
This Holiday is set aside for people around the world to appreciate fun games especially those played in groups and teams. The Scavenger Hunt game helps to build team work and teaches the importance of time since scavenger hunts are usually set to a certain time limit. You must be quick! It also teaches us all to use our imaginations and come up with some ingenious fun scavenger hunt ideas.
What is this Holiday for?
This Holiday is set aside for people around the world to appreciate fun games especially those played in groups and teams. The Scavenger Hunt game helps to build team work and teaches the importance of time since scavenger hunts are usually set to a certain time limit. You must be quick! It also teaches us all to use our imaginations and come up with some ingenious fun scavenger hunt ideas.
Hope everyone is doin ok, been really busy as of late, but I thought I would stop by and show off our new labels. Looks like you will be able to get your quick nic fix outside the states soon. 
It sure was. It cooled off good now though. Im just glad we didnt have the aweful winter they were sayin we were gonna have. I would take a winter like that every year.
Happy National Gingerbread Day.
Gingerbread actually refers to a number of sweet confections that include ginger, whether a moist loaf of bread or a crispy cookie.
Ginger is one of those versatile spices that lends well to lots of different cooking styles. It’s related to warm and sweet spices like tumeric and cardamom, and pairs well with molasses and cinnamon. The Germans have pretty much perfected their type of gingerbread cookie, called the Lebkuchen, but it tastes nothing like that sweet and spicy gingersnap your grandmother makes.
There’s also a debate over whether using dried ginger, fresh ginger or crystallized ginger is best. Each has different merits, ranging from ease of use to ginger flavor. Try each one and decide for yourself, just be careful when substituting them for each other!
Below is my favorite gingerbread cookie recipe. It’s from a co-worker’s great aunt of County Down, Northern Ireland, and calls for both ground ginger and crystallized ginger.
Auntie May’s Ginger Biscuits
Courtesy Richard Griffiths
6 ounces salted butter, softened to room temperature
8 ounces (1 cup) granulated sugar
1/2 cup molasses
1 egg
2 teaspoons baking soda
2 cups bread flour (you can also use all-purpose, but not self-rising)
1 teaspoon ground cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
4 ounces crystallized ginger, chopped finely
Preheat oven to 190° Celsius, or 375° Fahrenheit. Mix together the soft butter, sugar, molasses and egg until smooth.
In a separate bowl, blend together the flour, baking soda, spices, salt and chopped ginger until even.
Stir the dry mixture into the liquid. Stir very well until it reaches a dry dough consistency.
Allow to rest in cool larder or refrigerator for an hour or two.
Prepare greased baking pans. You’ll need at least two to handle volume. (The recipe makes about 50 small biscuits.)
Roll the dough into one-inch balls. Coat in sugar and place them on the baking pans about 3 inches apart.
Bake for 9-12 minutes. Allow to cool on a tea towel and then put in sealed tin to keep biscuits crisp.
Gingerbread actually refers to a number of sweet confections that include ginger, whether a moist loaf of bread or a crispy cookie.
Ginger is one of those versatile spices that lends well to lots of different cooking styles. It’s related to warm and sweet spices like tumeric and cardamom, and pairs well with molasses and cinnamon. The Germans have pretty much perfected their type of gingerbread cookie, called the Lebkuchen, but it tastes nothing like that sweet and spicy gingersnap your grandmother makes.
There’s also a debate over whether using dried ginger, fresh ginger or crystallized ginger is best. Each has different merits, ranging from ease of use to ginger flavor. Try each one and decide for yourself, just be careful when substituting them for each other!
Below is my favorite gingerbread cookie recipe. It’s from a co-worker’s great aunt of County Down, Northern Ireland, and calls for both ground ginger and crystallized ginger.
Auntie May’s Ginger Biscuits
Courtesy Richard Griffiths
6 ounces salted butter, softened to room temperature
8 ounces (1 cup) granulated sugar
1/2 cup molasses
1 egg
2 teaspoons baking soda
2 cups bread flour (you can also use all-purpose, but not self-rising)
1 teaspoon ground cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
4 ounces crystallized ginger, chopped finely
Preheat oven to 190° Celsius, or 375° Fahrenheit. Mix together the soft butter, sugar, molasses and egg until smooth.
In a separate bowl, blend together the flour, baking soda, spices, salt and chopped ginger until even.
Stir the dry mixture into the liquid. Stir very well until it reaches a dry dough consistency.
Allow to rest in cool larder or refrigerator for an hour or two.
Prepare greased baking pans. You’ll need at least two to handle volume. (The recipe makes about 50 small biscuits.)
Roll the dough into one-inch balls. Coat in sugar and place them on the baking pans about 3 inches apart.
Bake for 9-12 minutes. Allow to cool on a tea towel and then put in sealed tin to keep biscuits crisp.
Hello Everyone!!!!!
We've poured our hearts and souls into Quick Nic juice for the last 2 years after having a bit of bad luck. We have had little time to do anything for our own personal lives lol. But now, I am so excited to share some big and personal news. We have bought our first house!!!
We close on the 29th!! Wish us luck.!
We've poured our hearts and souls into Quick Nic juice for the last 2 years after having a bit of bad luck. We have had little time to do anything for our own personal lives lol. But now, I am so excited to share some big and personal news. We have bought our first house!!!
We close on the 29th!! Wish us luck.!
Good luck to you!!!
Hey you coming to the big WCV anniversary party on the 16th?? I hope so!! Big raffle & free pizza & pop!!
Hey you coming to the big WCV anniversary party on the 16th?? I hope so!! Big raffle & free pizza & pop!!
Happy Applesauce Cake Day!!!!!!!
Applesauce Cake is a summer and fall favorite. This moist, tart cake can be eaten as a breakfast food or you can add frosting and serve as a wonderful dessert. Applesauce Cake usually includes raisins, pecans or walnuts, and spices to enhance the flavor of the applesauce. The recipe below can easily have raisins added in for a little extra sweetness. Leave off the cream cheese frosting for a decadent breakfast cake!
Applesauce Spice Cake
Ingredients:
3 cups all-purpose flour
1 3/4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg (you can use ground nutmeg if needed)
1/4 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter (softened at room temperature)
1 1/4 cups sugar
3/4 cup light brown sugar (packed very firmly)
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 1/2 cups unsweetened applesauce
2 medium Fuji or Gala apples, cored and cut into small pieces
1 1/2 cups finely chopped pecans (add extra for garnish)
1 8-ounce package cream cheese (softened at room temperature)
1/4 teaspoon of salt
3 cups powdered sugar
Directions:
1. Preheat to 350 degrees. Butter and flour two 9-inch-diameter cake pans and line bottom of each pan with wax paper to keep the moist cake from sticking.
2. Whisk first 7 ingredients in medium bowl. With an electric hand mixer, beat 2 sticks of butter in large bowl until fluffy. Add white and brown sugar and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract and 1/4 teaspoon of almond extract.
3. Add flour mixture and applesauce to egg mixture, blending well. Stir in apples and 1 1/2 cups of pecans. Divide batter between cake pans.
4. Bake cakes until toothpick inserted into center of each comes out clean (about 50 minutes).
5. Cool cakes in pans for 15 minutes before carefully removing.
Cream Cheese Frosting
1. Using an electric hand mixer, beat cream cheese and remaining 1 stick of butter in large bowl until smooth. Beat in remaining almond extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy (about 2 minutes).
2. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake then sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly.
Applesauce Cake is a summer and fall favorite. This moist, tart cake can be eaten as a breakfast food or you can add frosting and serve as a wonderful dessert. Applesauce Cake usually includes raisins, pecans or walnuts, and spices to enhance the flavor of the applesauce. The recipe below can easily have raisins added in for a little extra sweetness. Leave off the cream cheese frosting for a decadent breakfast cake!
Applesauce Spice Cake
Ingredients:
3 cups all-purpose flour
1 3/4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg (you can use ground nutmeg if needed)
1/4 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter (softened at room temperature)
1 1/4 cups sugar
3/4 cup light brown sugar (packed very firmly)
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 1/2 cups unsweetened applesauce
2 medium Fuji or Gala apples, cored and cut into small pieces
1 1/2 cups finely chopped pecans (add extra for garnish)
1 8-ounce package cream cheese (softened at room temperature)
1/4 teaspoon of salt
3 cups powdered sugar
Directions:
1. Preheat to 350 degrees. Butter and flour two 9-inch-diameter cake pans and line bottom of each pan with wax paper to keep the moist cake from sticking.
2. Whisk first 7 ingredients in medium bowl. With an electric hand mixer, beat 2 sticks of butter in large bowl until fluffy. Add white and brown sugar and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract and 1/4 teaspoon of almond extract.
3. Add flour mixture and applesauce to egg mixture, blending well. Stir in apples and 1 1/2 cups of pecans. Divide batter between cake pans.
4. Bake cakes until toothpick inserted into center of each comes out clean (about 50 minutes).
5. Cool cakes in pans for 15 minutes before carefully removing.
Cream Cheese Frosting
1. Using an electric hand mixer, beat cream cheese and remaining 1 stick of butter in large bowl until smooth. Beat in remaining almond extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy (about 2 minutes).
2. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake then sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly.
Last edited:
Its the 68th anniversary of the day my grandfather landed at normandy, too.........
Hello Everyone!!!!!
We've poured our hearts and souls into Quick Nic Juice for the last 2 years after having a bit of bad luck. We have had little time to do anything for our own personal lives lol. But now, I am so excited to share some big and personal news. We have bought our first house!!!
Joejokin ... and family! I'm so happy and excited for you, I had to say ...
HAPPY NEW HOUSE!
I haven't forgotten you ... hope you haven't forgotten me.
I've GOT to do the peach/mango/applesauce cake. Yummmmmmmm
Klynn!!!! Thanks so much!!!! We are super excited. Don't worry you are not forgotten. I'd like the peach/applesauce.. not so much the mango lol.
Happy National Chocolate Ice Cream Day everybody!
Because you obviously need an excuse to eat the stuff.
Yes, on June 7 the world celebrates what only fools and scoundrels would deny is the finest flavor of ice cream. So to pad out this article celebrate that fact, here are a few scoops of obscure ice cream facts and wisdom:
• Some culinary historians suggest Thomas Jefferson may have been responsible for introducing ice cream to the U.S: apparently the third President got a taste for the dessert while living abroad during the 1780s – he was ambassador to France at the time – and introduced the treat to America.
• Yet ice cream has been around for much longer than that suggests – the Roman emperor Nero would send slaves to the mountains to collect snow and ice to make flavored ices. Which were sort of the precursor to ice cream – and this was in the first century.
• While the first ice cream flavors were – yawn – fruit-based, by the 18th century both vanilla and chocolate were quite common. And also DELICIOUS.
• The humble ice cream cone was reportedly invented by chance at the 1904 World’s Fair in St. Louis. The story goes that an ice cream vendor ran out of dishes to keep up with the demand, so paired up with a waffle vendor who rolled his waffles into cones.
• The biggest ice cream sundae in history was made in 1988 in Edmonton, Alberta, Canada, and weighed a mere 24 tons.
• Vanilla is the most popular flavor in the U.S with 20 to 29 percent of sales. Chocolate comes in a scandalous second, with only 9 to 10 percent of the market.
I don’t need to tell you people how to celebrate, do I?
Because you obviously need an excuse to eat the stuff.
Yes, on June 7 the world celebrates what only fools and scoundrels would deny is the finest flavor of ice cream. So to pad out this article celebrate that fact, here are a few scoops of obscure ice cream facts and wisdom:
• Some culinary historians suggest Thomas Jefferson may have been responsible for introducing ice cream to the U.S: apparently the third President got a taste for the dessert while living abroad during the 1780s – he was ambassador to France at the time – and introduced the treat to America.
• Yet ice cream has been around for much longer than that suggests – the Roman emperor Nero would send slaves to the mountains to collect snow and ice to make flavored ices. Which were sort of the precursor to ice cream – and this was in the first century.
• While the first ice cream flavors were – yawn – fruit-based, by the 18th century both vanilla and chocolate were quite common. And also DELICIOUS.
• The humble ice cream cone was reportedly invented by chance at the 1904 World’s Fair in St. Louis. The story goes that an ice cream vendor ran out of dishes to keep up with the demand, so paired up with a waffle vendor who rolled his waffles into cones.
• The biggest ice cream sundae in history was made in 1988 in Edmonton, Alberta, Canada, and weighed a mere 24 tons.
• Vanilla is the most popular flavor in the U.S with 20 to 29 percent of sales. Chocolate comes in a scandalous second, with only 9 to 10 percent of the market.
I don’t need to tell you people how to celebrate, do I?
- Status
Similar threads
- Locked
- Locked
- Locked
