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Apollo's Apple E-Liquid™

Apollo's Apple™ E-Liquid is an apple blend with a touch of maple and vanilla. Apollo's Apple™ eLiquid is made in the USA. Apollo's Apple™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
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Apollo's Apple™ eLiquid


Delicious Dessert Recipes:

Vanilla Coconut Layer Cake

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

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.

Superb Chocolate and more:

Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.

Chocolate Nut Caramels

2 cups of granulated sugar, 1-1/2 cups of glucose (pure corn syrup), 2 cups of cream, 1 cup of butter, 3 or 4 squares of Baker's Chocolate, 1-1/2 cups of English walnut meats, 2 teaspoonfuls of vanilla extract.

Put the sugar, glucose, _one_ cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Cook until the thermometer registers 250° F., stirring gently--move the thermometer, to stir beneath it--every four or five minutes. Without a thermometer boil until--when tested by dropping a little in cold water--a hard ball may be formed in the water. Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick. When nearly cold turn from the pan and cut into cubes.

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