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Everyday Fruit Cake

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Everyday Fruit Cake

Indulge in a scrumptious Everyday Fruit Cake, brimming with plump, juicy fruits and a hint of warming spices.

For more fruitcake recipes, view more.

Ingredients

• 500 grams mixed dried fruit

• 250 grams self-raising flour

• 250 grams soft light brown sugar

• 4 large eggs

• 1/2 teaspoon ground mixed spice

• 1/2 teaspoon ground cinnamon

• 125 grams unsalted butter, softened

• Zest and juice of 1 orange

• Zest and juice of 1 lemon

Directions

1. Preheat your Ventray oven to 160°C (320°F).

2. In your Ventray mixer, cream together the butter and sugar until fluffy.

3. Gradually add eggs to the mixer, ensuring each is well incorporated before adding the next.

4. Add flour, mixed spice, and cinnamon to the mixer, mix until well combined.

5. Stir in the dried fruit, lemon and orange zest, and juice, mix until evenly distributed.

6. Pour the batter into a lined cake tin and bake in the preheated Ventray oven for 1.5-2 hours or until a skewer inserted comes out clean.

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Fruitcake Recipe

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Fruitcake Recipe

Experience the delight of baking a rich, moist fruitcake, packed with colorful dried fruits and nuts, perfect for any festive occasion!

For more fruitcake recipes, view more.

Ingredients

• 1 cup unsalted butter, at room temperature

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 4 large eggs

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp vanilla extract

• 1/4 tsp nutmeg

• 1/4 tsp allspice

• 1/2 cup orange juice

• 2 cups mixed dried fruit (raisins, currants, chopped dates, and candied cherries)

• 1 cup chopped nuts (almonds, walnuts, or pecans)

Directions

1. Preheat your Ventray oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.

2. In your Ventray mixer, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, combine flour, baking powder, salt, nutmeg, and allspice.

5. Gradually add the dry ingredients into the Ventray mixer, alternating with the orange juice.

6. Fold in the mixed dried fruit and nuts, then pour the batter into the prepared pan and bake in the Ventray oven for 1 hour, or until a toothpick inserted into the center comes out clean.

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Easy Vanilla Ice Cream (No Cook)

Easy Vanilla Ice Cream (No Cook)

Indulge in a creamy delight with our effortless no-cook vanilla ice cream recipe. 

With just a handful of ingredients, you’ll be savoring homemade goodness in no time!

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 1 cup granulated sugar

• 2 teaspoons pure vanilla extract

Directions

1. In Ventray stand mixer, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is fully dissolved.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

3. Once the desired consistency is reached, transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

4. Serve scoops of heavenly homemade vanilla ice cream and enjoy the cool, creamy bliss!

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3-Ingredient No-Churn Vanilla Ice Cream

3-Ingredient No-Churn Vanilla Ice Cream

Discover pure simplicity and irresistible flavor with this 3-ingredient no-churn vanilla ice cream recipe.

No fancy equipment needed, just blissful scoops of homemade goodness!

For more ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 can (14 ounces) sweetened condensed milk

• 2 teaspoons pure vanilla extract

Directions

1. In Ventray stand mixer, whip the heavy cream until stiff peaks form.

2. Gently fold in the sweetened condensed milk and vanilla extract until well combined.

3. Pour the mixture into a lidded container and freeze for at least 6 hours or until firm.

4. Delight in smooth, velvety scoops of homemade vanilla ice cream, perfect for any occasion!

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Simple Homemade Sugar Donuts

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Simple Homemade Sugar Donuts

Whip up delicious simple homemade sugar donuts with our easy, step-by-step recipe. Perfect for beginners and donut lovers alike!

Ingredients

For the Donuts:

• 1 ¼ cups milk

• 2 ¼ teaspoon (one packet) active dry yeast

• 2 eggs

• 8 tablespoons (1 stick) butter, melted and cooled

• ¼ cup granulated sugar

• 1 teaspoon salt

• 4 ¼ cups all-purpose flour, plus more for rolling out the dough

• 2 quarts neutral oil, for frying (like canola or vegetable)

For the Glaze:

• 2 cups powdered sugar

• ¼ cup milk

• 1 teaspoon vanilla extract

Directions

1. Prepare the Dough: Warm the milk until it’s about 110°F (warm but not hot to the touch). Add the yeast and let it sit for about 5 minutes to activate. In Ventray stand mixer, combine the yeast mixture, eggs, butter, sugar, and salt, then gradually add in the flour until a sticky dough forms.

2. Let it Rise: Cover the mixing bowl with a towel and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size.

3. Roll & Cut the Donuts: Flour your surface and roll out your dough to about ½ inch thick. Use your round cutters to cut out donut shapes and donut holes. Re-roll the remaining dough and repeat until all the dough is used.

4. Fry the Donuts: Heat your oil to 375°F in your Ventray Electric Indoor Grill. Fry the donuts, a few at a time, being careful not to overcrowd the pot. Fry for about 1 minute on each side or until golden brown. Use a slotted spoon or fry basket to transfer the donuts to a cooling rack.

5. Prepare the Glaze: While the donuts are cooling, mix together powdered sugar, milk, and vanilla extract to make the glaze. It should be smooth and runny.

6. Glaze the Donuts: Once the donuts are cooled, brush them with the glaze using your pastry brush. Let the glaze harden for about 20 minutes before serving.

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Ultimate Vanilla Ice Cream Recipe

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Ultimate Vanilla Ice Cream Recipe

Indulge in the velvety goodness of our Ultimate Vanilla Ice Cream! 

With fresh vanilla beans, creamy milk, and a touch of sweetness, this timeless dessert will satisfy your cravings.

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 vanilla bean, split lengthwise and scraped

Directions

1. In Ventray Indoor Grill, heat the cream, milk, and half of the sugar over medium heat until hot, but not boiling.

2. In Ventray Stand Mixer, whisk the egg yolks with the remaining sugar until pale yellow and creamy.

3. Slowly pour the hot cream mixture into the egg yolks while whisking continuously.

4. Return the mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. Remove from heat, add the scraped vanilla seeds and pod, and let the mixture cool. Once chilled, remove the vanilla pod, freeze in an ice cream maker, and enjoy!

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Homemade Vanilla Ice Cream Recipe

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Homemade Vanilla Ice Cream Recipe

Indulge in the creamy delight of homemade vanilla ice cream. 

Made with simple ingredients like fresh milk, cream, sugar, and a touch of vanilla, this frozen treat will transport your taste buds to sweet heaven.

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups fresh milk

• 2 cups heavy cream

• 3/4 cup granulated sugar

• 1 tablespoon vanilla extract

Directions

1. In Ventray Indoor Grill, heat the milk and cream over medium heat until it reaches a gentle simmer.

2. In Ventray Stand Mixer, whisk together the sugar and vanilla extract until well combined.

3. Slowly pour the sugar mixture into the Ventray Indoor Grill, stirring continuously until the sugar dissolves completely.

4. Remove the mixture from heat and let it cool for a few minutes.

5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Freeze for a few hours before serving.

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Old Fashioned Vanilla Ice Cream Recipe

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Old Fashioned Vanilla Ice Cream Recipe

Indulge in a timeless delight with our Old Fashioned Vanilla Ice Cream, boasting rich flavors and a velvety texture. 

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 vanilla bean (or 1 teaspoon pure vanilla extract)

• Pinch of salt

Directions

1. In Ventray Indoor Grill, heat the heavy cream, milk, sugar, vanilla bean (scraped seeds and pod), and salt over medium heat until it simmers.

2. Remove the pan from heat and let the mixture steep for 30 minutes, allowing the vanilla to infuse.

3. Remove the vanilla pod and return the mixture to low heat, stirring until it warms.

4. In Ventray Stand Mixer, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly.

5. Return the combined mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens. Once thickened, strain the mixture and chill it in the refrigerator. Freeze according to your ice cream maker’s instructions.

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Lemon Bars

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Lemon Bars

These tangy Lemon Bars are the perfect combination of sweet and tart, made with a buttery crust and creamy filling.

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Ingredients

• 1 cup unsalted butter

• 2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/2 tsp salt

• 4 large eggs

• 2 cups granulated sugar

• 1/3 cup all-purpose flour

• 1/2 cup fresh lemon juice

• Powdered sugar for dusting

Directions

1. Preheat oven to 350°F. Use the Ventray stand mixer to combine butter, flour, powdered sugar, and salt until crumbly.

2. Press the mixture into a greased 9×13 inch baking dish and bake for 20 minutes.

3. Meanwhile, whisk together eggs, granulated sugar, flour, and lemon juice in the Ventray stand mixer. Pour the mixture over the hot crust and bake for an additional 25 minutes.

4. Let the lemon bars cool, then dust with powdered sugar and slice into squares.

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Rhubarb Cake

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Rhubarb Cake

This tangy Rhubarb Cake is perfect for spring! Made with fresh rhubarb, brown sugar, and lemon juice, it’s a crowd-pleaser.

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Ingredients

• 1 1/2 cups diced rhubarb

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, room temperature

• 1 cup brown sugar

• 2 large eggs

• 1/2 cup whole milk

• 1/4 cup fresh lemon juice

• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9-inch cake pan.

2. In a Ventray stand mixer, cream together the butter and brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, lemon juice, and milk.

3. In a separate bowl, mix together the flour, baking powder, and salt. Add this mixture to the wet ingredients and mix until just combined. Fold in the diced rhubarb.

4. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool before serving.

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