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
Enticing Dessert Recipes:
Vanilla maple Nut Cake
- ⅓ cup shortening
- 1 cup light brown sugar
- 2 eggs
- 1/2 cup milk
- 11/2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup chopped nuts - preferably pecans
- 1 teaspoon vanilla extract
Cream shortening, add sugar slowly and yolks of eggs and milk and beat well; add flour, salt and baking powder which have been sifted together; add nuts and fold in beaten whites of eggs; add vanilla flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover with maple icing and while still soft sprinkle with chopped nuts.
Appetizing Chocolate and more:
Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Chocolate Devil's Food Cake
- 5 level tablespoonfuls of butter,
- 1 1/4 cups of sugar,
- 3 1/2 squares of Baker's Chocolate, (melted),
- 3 eggs,
- 1 teaspoonful of vanilla,
- 1/3 a cup of milk,
- 3 1/2 level teaspoonfuls of baking powder,
- 1 1/2 cups of sifted pastry flour.
Cream the butter, add sugar and chocolate , then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven. For tests see Cocoa Cake recipe on page 25.
Chocolate Ice-Cream
- 1 quart of milk,
- Pinch of salt,
- 3 squares of Baker's Chocolate,
- 3 level tablespoonfuls of flour,
- 1 can of sweetened condensed milk,
- 3 eggs,
- 6 level tablespoonfuls of sugar,
- 3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously mixed in a little cold milk. Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook again for four minutes, stirring. Strain, and when cool add vanilla, and freeze.
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