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Red Berries Crumble Bar

Red Berries Crumble Bar

Enjoy the harmony of sweet mixed red berries nestled between layers of buttery oatmeal. Each bite is intensely fruity, an unforgettable treat.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 bars

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup mixed red berries, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated sugar

Directions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, combine the melted butter, granulated sugar, and oats. Mix until the mixture is well combined and crumbly.
  3. Press half of the oat mixture into the prepared pan to form the base.
  4. In a separate bowl, mix the chopped berries, lemon juice, and 2 tablespoons of granulated sugar.
  5. Spread the berry mixture over the base.
  6. Sprinkle the remaining oat mixture evenly over the berries.
  7. Bake for about 30 minutes, until the top is golden brown.
  8. Allow cooling completely before cutting into bars.
  9. Enjoy.

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Pumpkin Bars

Pumpkin Bars

Celebrate autumn with spiced pumpkin bars, topped with a velvety cream cheese frosting. A harmonious blend of flavors that embodies the essence of the season.

Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 45-50 minutes | Servings: 16 bars

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Ingredients

For the bars:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Use Ventray Stand Mixer to cream together the softened butter, granulated sugar, and packed brown sugar until creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in pumpkin puree and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, mixing until well combined.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow to cool completely before frosting.

For the cream cheese frosting:

  1. Beat cream cheese and softened butter until smooth and creamy by using Ventray Stand Mixer.
  2. Gradually add powdered sugar, beating until smooth.
  3. Mix in vanilla extract.
  4. Spread the cream cheese frosting over the cooled pumpkin bars.
  5. Cut into bars and enjoy!

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Oat Crumble Bars

Oat Crumble Bars

Buttery-crumbled oats coated with luscious strawberry jam. Simple yet indulgent, with a delightful balance of sweetness.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 bars

#Baking

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup strawberry jam

Directions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, cream together the softened butter and packed brown sugar until light and fluffy.
  3. In a separate bowl, whisk together the oats, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the creamed butter mixture, mixing until crumbly.
  5. Press half of the mixture into the prepared pan to form the base.
  6. Spread strawberry jam over the base.
  7. Sprinkle the remaining oat mixture over the jam.
  8. Bake for about 30 minutes, until the top is golden brown.
  9. Allow cooling completely before cutting into bars.
  10. Enjoy.

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Coconut Butterscotch Chocolate Chip Square Bars

Coconut Butterscotch Chocolate Chip Square Bars

Rich butterscotch and chocolate chips are perfectly balanced with the tropical sweetness of coconut. This coconut butterscotch chocolate chip square bar are a delightful combination of flavors and textures, creating a perfect treat for any occasion.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Servings: 12 bars

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 cup sweetened shredded coconut
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, combine melted butter, brown sugar, granulated sugar, egg, and vanilla extract.
  3. Mix until creamy.
    In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture in the Ventray Stand Mixer. Mix on low until just combined.
  5. Remove the bowl from the mixer. Fold in coconut, butterscotch chips, and chocolate chips.
  6. Spread batter in the prepared pan. Bake 20-25 mins until edges are golden and the toothpick comes out with a few crumbs. Cool in pan.
  7. Lift bars from the pan using parchment.
  8. Cut into squares or rectangles.
  9. Serve.

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Caramel Brownie Bars

Caramel Brownie Bars

Rich, fudgy brownies are drizzled with caramel and topped with a silky white chocolate ganache. A decadent journey through sweetness and sophistication.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 bars

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Ingredients

  • 1 box brownie mix
  • 1/2 cup caramel sauce
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream

Directions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. Prepare the brownie mix and pour it into the prepared pan.
  3. Drizzle caramel sauce over the brownie batter.
  4. Bake for about 25 minutes.
  5. Use Ventray Stand Mixer to beat white chocolate chips and heavy cream until smooth.
  6. Once the brownies are baked and cooled, spread the white chocolate ganache over the top.
  7. Allow cooling completely before cutting into bars.
  8. Serve.

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Caribbean Spiced Nuts

Caribbean Spiced Nuts

A delightful snack, these nuts are roasted and coated in a blend of Caribbean spices.

Ingredients

• 1 teaspoon brown sugar

• 1 ½ Tablespoons Spice Mix

• 2 Tablespoons coconut oil

• 2 cups plain unsalted nuts, such as cashews or almonds

• ¼ teaspoon liquid smoke

• Fresh squeezed lime juice from one lime

Directions

1. Mix brown sugar and spice mix in a small bowl.

2. Melt coconut oil in a Ventray EL-GRILL Electric Indoor Grill.

3. Add nuts, liquid smoke, and spice mix.

4. Saute’ for about 5 minutes, stirring occasionally until nuts are toasted.

5. Take off heat and sprinkle another dash of salt over the nuts.

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Caribbean Banana Bread

Caribbean Banana Bread

A delightful tropical twist on classic banana bread. This moist and flavorful treat is infused with the exotic essence of the Caribbean, blending ripe bananas with coconut, creating a deliciously sunny and irresistible baked delight.

Ingredients

• 2 ripe bananas, mashed

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1/2 cup butter, melted

• 2 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup shredded coconut

Directions

1. Combine bananas, sugars, butter, eggs, and vanilla in the Ventray SM600 Tilt-Head Stand Mixer.

2. In a separate bowl, combine flour, baking soda, and salt.

3. Gradually add dry ingredients to the banana mixture.

4. Stir in coconut.

5. Pour batter into a greased loaf pan and bake in a preheated Ventray oven at 350 degrees for 60-70 minutes.

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Fresh Fruit Cake

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Fresh Fruit Cake

Indulge in our homemade Fresh Fruit Cake, a sweet summer treat that’s bursting with vibrant flavors and natural goodness.

For more fruitcake recipes, view more.

Ingredients

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3 large eggs

• 1/2 cup vegetable oil

• 1 cup buttermilk

• 1 teaspoon pure vanilla extract

• 2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups mixed fresh fruits (such as strawberries, blueberries, and peaches), diced

• 1 cup whipped cream for frosting

• Additional fresh fruits for garnish

Directions

1. Preheat your Ventray oven to 350°F (175°C).

2. In your Ventray mixer, combine flour, sugar, baking powder, baking soda, and salt.

3. Add eggs, oil, buttermilk, and vanilla extract to the mixer. Mix until the batter is smooth.

4. Fold in the diced fresh fruits gently into the batter.

5. Pour batter into a prepared pan, bake in the Ventray oven for 25-30 minutes, or until a toothpick comes out clean.

6. Allow to cool, then frost with whipped cream and garnish with additional fresh fruits. Enjoy!

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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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