New Whirled Foster™ E-Liquid
New Whirled Foster™ E-Liquid tastes like the dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. It is sure to delight your senses! New Whirled Foster™ E-Liquid is made in the USA. New Whirled Foster™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids
Superb Dessert Recipes:
Small Fancy Vanilla Cakes. II
- 1/2 cup shortening
- 1 cup granulated sugar
- ⅔ cup water
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- whites of 3 eggs
Cream shortening and sugar together until very light; add water very slowly beating constantly; add vanilla flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.
Fine 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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