Women and eSmoking - Tobacco Direct

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.
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Luscious 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.

Fantastic 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 Layers

1 1/4 cups of granulated sugar,
1/2 cup of glucose (pure corn syrup) scant measure,
1/4 a cup of butter,
1/16 a teaspoonful of cream of tartar,
1 1/4 cups of rich milk,
1 1/4 squares of Baker's Premium chocolate,
1 teaspoonful of vanilla extract.

White Layer

2/3 a cup of granulated sugar,
1/4 (scant) a cup of water,
1 cup, less one tablespoonful, of glucose (pure corn syrup),
1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

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