
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.
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Enticing Dessert Recipes:
Vanilla Coconut Layer Cake
- 1/4 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
- 2 cups flour
- ⅛ teaspoon salt
- 3 teaspoons baking powder
Cream shortening, add sugar slowly, add vanilla flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
Vanilla Coconut Filling and Icing
- 11/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup fresh grated coconut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add vanilla flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with coconut.
Majestic 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.
Marshmallow Fudge
First Batch
2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla, Nearly half a pound of marshmallows, split in halves.
Second Batch
2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla.
Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first. Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236° F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch should be cooking and the marshmallows be gotten ready. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.
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