Apollo's Apple™ eLiquid

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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Rocket to the Moon™ eLiquid


Majestic Dessert Recipes:

Boston Vanilla Cream Pie

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle cake with powdered sugar.

Cream Filling

Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add vanilla flavoring; cool and put between layers of cake.

Luscious 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 Almond BARS

1/2 a cup of sugar, 3/4 a cup of glucose, 1/2 a cup of water, (1/4 an ounce of paraffine at discretion), 1/2 a cup of blanched almonds, chopped fine, 1/3 the recipe for fondant, 3 or 4 ozs. of Baker's Chocolate, 1 teaspoonful of vanilla.

Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth. These improve upon keeping.

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