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Rocket to the Moon™

Rocket to the Moon™ E-Liquid is the flavor of Vanilla Coffee. Rocket to the Moon E-Liquid is made in the USA. Rocket to the Moon™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
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Mouthwatering Dessert Recipes:

Vanilla Butterscotch Layer Cake

1/2 cup butter
1 cup sugar
2 eggs
⅔ cup milk
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add vanilla flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put Butterscotch Filling page 18 between layers and on top of cake.

Magnificent Chocolate and more:

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Chocolate Creams, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate , as directed in the preceding recipe.

Caution. - Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

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