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.
More information about our e-Liquids
Scrumptious Dessert Recipes:
Lady Baltimore Vanilla Cake
- 1/2 cup shortening
- 1 cup sugar
- whites of 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
- 1¾ cups flour
- 2 teaspoons baking powder
Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add vanilla flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides of cake with white icing .
Cake Filing
- 11/2 cups sugar
- 1/2 cup water
- whites of 2 eggs
- 1/2 cup chopped seeded raisins
- 1/2 cup chopped figs
- 1 cup blanched almonds or pecan nuts
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between layers of cake.
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.
Vanilla Oatmeal Macaroons
- 2 eggs
- 1 cup sugar
- 1 tablespoon melted shortening
- ¾ teaspoon salt
- 21/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about ten minutes in moderate oven.
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