Interstellar Journey E-Liquid™
Interstellar Journey™ E-Liquid is flavored with licorice and a hint of vanilla. Interstellar Journey™ E-Liquid is made in the USA. Interstellar Journey™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids
Mouthwatering Dessert Recipes:
Vanilla Coconut Layer Cake
- 1/4 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
- 2 cups flour
- ⅛ teaspoon salt
- 3 teaspoons baking powder
Cream shortening, add sugar slowly, add vanilla flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
Vanilla Coconut Filling and Icing
- 11/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup fresh grated coconut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add vanilla flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with coconut.
Outstanding 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 Marshmallows
Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond and cherry chocolate creams), melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork, that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little fine-chopped pistachio nut meat. To prepare the nuts, set them over the fire in tepid water to cover, heat to the boiling point, drain, cover with cold water, then take them up, one by one, and with the thumb and finger push the meat from the skin.
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