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
Enticing Dessert Recipes:
Vanilla Cake
- 1/4 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon Vanilla extract or other flavoring
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- 1/2 teaspoon salt
- 1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and vanilla flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.
Delicious 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.
Fudge Hearts or rounds
2 cups of granulated sugar, 1/3 a cup of condensed milk, 1/3 a cup of water, 1/4 a cup of butter, 1-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.
Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.
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