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Melted Snowman Sugar Cookies

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Melted Snowman Sugar Cookies

Unleash festive cheer with these adorable, melted snowman sugar cookies. 
A sweet bite into holiday magic!

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Decorative icings and candies for snowman features

Directions

1. In your Ventray Stand Mixer, cream together butter and sugar until smooth.
2. Beat in egg and vanilla, then mix in flour, baking powder, and salt.
3. Roll, cut out circles, bake, then cool and decorate as melted snowmen.

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Edible Chocolate Pinecones

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Edible Chocolate Pinecones

Unveil nature’s sweetness with these delightful, crunchy chocolate pinecones.

Ingredients

• 2 cups Chocolate Cereal (e.g., Chex)
• 1/2 cup Peanut Butter
• 1/4 cup Chocolate Chips
• 1/4 cup Confectioners’ Sugar
• Pretzel Sticks (for stems)

Directions

1. In the Ventray Stand Mixer, melt peanut butter and chocolate chips together gently.
2. Mix in chocolate cereal until fully coated.
3. Shape into pinecones, insert pretzel sticks, then dust with confectioners’ sugar.

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Reindeer Snacks

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Reindeer Snacks

Descend into a festive mood with these whimsical Reindeer Snacks. 
A merry blend of flavors awaits in these adorable, easy-to-make treats.

Ingredients

• 1/2 tsp of cinnamon
• 1 cup pretzels
• 1 cup roasted almonds
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips
• 1/4 cup honey
• Red and green M&Ms for decoration

Directions

1. In the Ventray Stand Mixer, combine pretzels, almonds, cranberries, and cinnamon.
2. Melt chocolate with honey, pour into the mix, and stir well.
3. Shape into reindeers, decorate with M&Ms, and chill until set.

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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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Watermelon Gazpacho

Watermelon Gazpacho

This easy Watermelon Gazpacho is a delightful way to enjoy the sweetness of watermelon and the vibrant flavors of summer. Can be served as a starter, a light lunch, or a cooling appetizer for summer gatherings.

Prepare Time: 15 minutes | Servings: 4

Ingredients

  • 4 cups cubed seedless watermelon
  • 2 large ripe tomatoes, diced
  • 1 small cucumber, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh mint leaves, chopped
  • 1 tablespoon fresh basil leaves, chopped
  • Salt and pepper to taste
  • Optional toppings: diced cucumber, crumbled feta cheese, fresh herbs

Directions

  1. In Ventray Blender, combine the watermelon, tomatoes, cucumber, red bell pepper, red onion, lime juice, olive oil, mint leaves, and basil leaves.
  2. Blend until smooth and well combined. You can adjust the consistency by adding a little water if desired.
  3. Season with salt and pepper to taste, and blend again briefly to incorporate.
  4. Transfer the gazpacho to a large bowl or individual serving bowls.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
  6. Before serving, give the gazpacho a quick stir.
  7. Garnish with diced cucumber, crumbled feta cheese, and fresh herbs if desired.
  8. Enjoy!

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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 our 3-ingredient vanilla ice cream. 

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

For more vanilla 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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