Ripple Effect™ E-Liquid
Ripple Effect™ E-Liquid is blended with orange, cinnamon, vanilla, caramel and cream flavors. This creamy dessert is quite a treat! Ripple Effect™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids
Marvelous Dessert Recipes:
Vanilla Raisin Drop Cakes
- 4 tablespoons shortening
- 1 cup sugar
- 1 egg
- ⅔ cup milk
- 1¾ cups flour
- 3 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup raisins
- 1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add vanilla flavoring; mix well. Put a small amount of mixture into greased individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.
Awesome Chocolate and more:
Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.
Chocolate Almond BARS
1/2 a cup of sugar, 3/4 a cup of glucose, 1/2 a cup of water, (1/4 an ounce of paraffine at discretion), 1/2 a cup of blanched almonds, chopped fine, 1/3 the recipe for fondant, 3 or 4 ozs. of Baker's Chocolate, 1 teaspoonful of vanilla.
Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth. These improve upon keeping.
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