Apollo's Apple™ eLiquid

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


Majestic Dessert Recipes:

Vanilla Pound Cake

Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add vanilla flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting made with the two remaining egg whites.

Heavenly 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.

Marshmallow Fudge

First Batch

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla, Nearly half a pound of marshmallows, split in halves.

Second Batch

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla.

Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first. Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236° F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch should be cooking and the marshmallows be gotten ready. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.

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