Cream Dream™ E-Liquid
Cream Dream™ E-Liquid is flavored with French Vanilla, Caramel and Bavarian Cream flavors. Cream Dream™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids
Magnificent Dessert Recipes:
Devil's Food Vanilla Cake
- 1/4 cup shortening
- 1 cup sugar
- 21/2 ounces chocolate
- 1/2 cup mashed potatoes
- 1 egg
- ⅜ cup milk
- 11/4 cups flour
- 2 teaspoons baking powder
- 1/2 cup chopped nuts
- 1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25 to 35 minutes. Cover with
Marshmallow Icing
- ¾ cup granulated sugar
- ⅓ cup water
- 6 or 8 marshmallows
- White of 1 egg
- Few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add vanilla flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool.
Magnificent Chocolate and more:
Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.
Plain Chocolate Caramels
2-1/2 cups of sugar, 3/4 cup of glucose, (pure corn syrup), 1/2 a cup of butter, 1/8 a teaspoonful of cream of tartar, 2-1/2 cups of whole milk, (not skimmed), 2-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has boiled a few moments, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added. Stir every few moments and cook to 248° F., or, until when tested in cold water, a hard ball may be formed; add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans. When nearly cold cut into squares.
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