Cream Dream™ E-Liquid

Cream Dream™ E-Liquid is flavored with French Vanilla, Caramel and Bavarian Cream flavors. Cream Dream™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
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Fine 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.

Mouthwatering 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 Meringue Pudding

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.