baking

Zucchini & Tomato Flatbreads

Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

Total Time: 25 minutes Prep Time: 10 minutes Servings: 2

Ingredients

1 unit zucchini
1 clove garlic
4 ounce grape tomatoes
1 unit lemon
1 unit ricotta cheese (contains milk)
2 unit flatbreads (contains wheat)
1 unit green herb blend
1 teaspoon chili flakes
2 teaspoon honey
1 teaspoon vegetable oil
2.5 teaspoon olive oil
salt
pepper

Directions

  1. Place a lightly-oiled baking tray on the middle rack and preheat Ventray Oven to 400 degrees F. 
  2. Thinly slice zucchini into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
  3. Heat an olive oil drizzled large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened. Season with salt and pepper. Turn off the heat.
  4. In a small bowl, combine tomatoes, and garlic, then drizzle olive oil. Season with salt and pepper. In another small bowl, combine half the lemon zest, 1/2 cup ricotta, 1/2 tsp olive oil, and lemon juice to taste. Season with salt and pepper. 
  5. Place flatbreads on prepared tray; spread lemon ricotta evenly on the flatbread; top with zucchini and tomatoes, cut sides up.
  6. Bake on the middle rack until flatbreads are golden brown, 10-12 minutes. Roughly chop the parsley leaves. Mince chives. 
  7. Once flatbreads are done, top with chopped parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.

Strawberry Shortcake with Thyme and Whipped Cream

Strawberry Shortcake with Thyme and Whipped Cream

This light and refreshing dessert is the perfect way to show your mom how much you care. The strawberries are a symbol of love, and the thyme adds a touch of elegance.

Ingredients

• 1-pound fresh strawberries, hulled and halved

• 1/4 cup sugar

• 1 teaspoon freshly minced thyme

• 1 tablespoon lemon juice

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

• 1 cup heavy cream, divided

• 2 tablespoons turbinado sugar

• Thyme sprigs, for garnish

Directions

1. Preheat Ventray Oven to 400 degrees F.

2. In the Ventray grill, combine strawberries, sugar, thyme, and lemon juice. Set aside.

3. In Ventray SM600 stand mixer, whisk together flour, sugar, baking powder, and salt. Add butter pieces and rub them into the flour mixture until it resembles coarse crumbs.

4. Pour in 1/2 cup of cream and mix with a fork until dough comes together. If the dough is too dry, add more cream 1 tablespoon at a time.

5. On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a biscuit cutter or glass to cut out circles and place them on a baking sheet lined with parchment paper.

6. Gather dough scraps together and reroll. Cut out additional biscuits and place them on the baking sheet.

7. Brush the tops of the biscuits with cream and sprinkle with sugar.

8. Bake for 12-15 minutes, or until golden brown. Serve warm with butter and jam. Enjoy!

Make This Recipe With

Coffee Cake Muffins

Coffee Cake Muffins

These muffins are the perfect combination of sweet and moist. The coffee cake topping is an added bonus that will make your mom feel extra special.

Ingredients

• 1 box of yellow cake mix

• 1 cup sour cream

• 2 eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

 

Coffee Cake Topping:

• 1 cup brown sugar

• 1 tablespoon cinnamon

• 1 cup chopped pecans

Directions

1. Preheat Ventray Oven to 350 degrees F. 

2. In the Ventray SM600 stand mixer, combine cake mix, sour cream, eggs, oil, and vanilla extract. Mix until well blended.

3. In another bowl, combine brown sugar, cinnamon, and pecans. 

4. Fill muffin cups ¾ full with batter. Then, top with coffee cake topping. 

5. Bake for 18-22 minutes. 

6. Enjoy!

Chocolate Chip Pancakes

Chocolate Chip Pancakes

These pancakes are a delicious twist on a classic breakfast favorite. They’re perfect for moms with sweet tooth, and they’re sure to bring a smile to their faces.

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 egg, beaten

• 1 cup milk

• 2 tablespoons melted butter or margarine

• 1/2 cup miniature semisweet chocolate chips

Directions

1. Combine flour, sugar, baking powder, and salt in Ventray SM600 stand mixer. In Ventray SM600 stand mixer, whisk together egg, milk, and melted butter. Add the flour mixture to the wet ingredients, and mix until well blended.

2. Fold in chocolate chips.

3. Grease the Ventray grill with cooking spray, and heat over medium heat. Scoop 1/4 cup batter onto the grill for each pancake. Cook for 2 to 3 minutes per side, or until golden brown. 

4. Serve hot with syrup and butter.

Make This Recipe With

Breakfast Burrito

Breakfast Burrito

Start mom’s day off right with a hearty breakfast burrito. This recipe includes eggs, sausage, and potatoes, all wrapped up in a warm tortilla.

Ingredients

• 1/2 pound bulk sausage

• 1/2 cup chopped onion

• 3 tablespoons all-purpose flour

• 1 1/2 cups milk

• 6 eggs, beaten

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 3 cups frozen shredded hash brown potatoes, thawed

• 8 (10-inch) flour tortillas

• 1 1/2 cups shredded Cheddar cheese

• 1/4 cup chopped green onions

Directions

1. In Ventray grill over medium heat, cook sausage and onion until sausage is no longer pink. Drain fat. Stir in flour; gradually add milk, whisking constantly until mixture comes to a boil. Reduce heat to low; add eggs, salt, and pepper. Cook for 2 minutes or until eggs is firm, stirring constantly. Stir in potatoes.

2. Preheat Ventray oven to 350 degrees F (175 degrees C).

3. Warm tortillas according to package directions. Spoon 1/2 cup sausage mixture down the center of each tortilla. Sprinkle with cheese, green onions, and picante sauce. Roll up tortillas, and place in a greased 13-inch baking dish.

4. Bake for 15 minutes or until cheese is melted and bubbly.

Make This Recipe With

Quiche Lorraine

Quiche Lorraine

This classic French dish is perfect for a special occasion like Mother’s Day. It’s made with eggs, bacon, and cheese, so it’s sure to please everyone at the table.

Ingredients

• 1 unbaked 9-inch pie crust

• 6 strips of bacon, diced

• 1/2 cup diced onion

• 3 eggs

• 1 cup milk

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 cup shredded Swiss cheese

Directions

1. Preheat the Ventray Oven to 375 degrees F (190 degrees C).

2. In Ventray grill, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon to drain on paper towels. Add onion to the bacon fat; cook over medium heat until softened.

3. In Ventray SM600 stand mixer, whisk together eggs, milk, salt, and pepper. Stir in bacon, onion, and cheese. Pour mixture into pie crust.

4. Bake for 25 minutes, or until set. Allow cooling slightly before serving.

5. Enjoy!

Make This Recipe With

Flourless Chocolate-Coconut Drops

Flourless Chocolate-Coconut Drops

These speedy and delicious chocolate coconut cookies are a great option for your friends or family who avoid gluten.

Ingredients

• 3 cups confectioners’ sugar, sifted

• 3/4 cup Dutch-process cocoa powder

• 1/2 teaspoon fine salt

• 3/4 cup semisweet chocolate chips

• 1 cup roughly chopped toasted almonds

• 3/4 cup sweetened shredded coconut

• 4 large egg whites, room temperature

 

Directions

1. Preheat VENTRAY oven to 325 degrees F.

2. Whisk together confectioners’ sugar, cocoa, and salt in VENTRAY stand mixer. Stir in chocolate chips, almonds, and coconut. 

3. Add egg whites and stir until combined.

4. Drop dough by rounded tablespoons, 2 inches apart, onto backing sheets lined with parchment.

5. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.

6. Let cool completely on sheets on wire racks.

Make This Recipe With

Sugar-Dusted Macaroon Trees

Sugar-Dusted Macaroon Trees

This classic cookie taking on the shape of a snow-dusted evergreen is a great gluten-free cookie option and is an elegant, delicious, and fun Christmas treat.

Ingredients

• 2 1/2 cups finely shredded unsweetened coconut

• 3/4 cup granulated sugar

• 2 large egg whites, lightly beaten

• 5 teaspoons pure vanilla extract

• Pinch of kosher salt

• Confectioners’ sugar, for dusting

Directions

1. Preheat VENTRAY oven to 350 degrees F.

2. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in VENTRAY stand mixer.

3. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops.

4. Transfer each tree to a baking sheet lined with parchment, spacing them 1 inch apart.

5. Bake until edges are golden and trees are firm, 12 to 14 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gingerbread Cookies

Gingerbread Cookies

This gluten-free version of gingerbread cookies delivers the perfect texture and gingerbread flavors and is suitable for everyone.

Ingredients

• 2 cups brown rice flour

• 1/2 cup white rice flour

• 1/4 cup tapioca flour

• 1/4 cup cornstarch

• 1 ½ teaspoons baking soda

• 1 teaspoon xanthan gum

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground allspice

• ½ cup butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup light molasses

• 1 large egg

• Cooking spray

• 1 teaspoon granulated sugar

 

 

 

 

 

Directions

1. Preheat oven to 375 degrees F.

2. Add flours, cornstarch, baking soda, and next 7 ingredients (through allspice) into the bowl of VENTRAY stand mixer, beat until well blended. Add butter, brown sugar, and 1/4 cup granulated sugar, until beat well, add molasses and egg. Then beat until well blended.

3. Lightly coat hands with cooking spray, shape dough into 1-inch balls. Place 2 inches apart on baking sheets covered with parchment paper.

4. Flatten cookies. Sprinkle cookies with 1 teaspoon granulated sugar.

5. Bake at 375° for 10 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gluten-Free Snowballs

Gluten-Free Snowballs

These snowballs with amazing texture, are buttery and crumbly. Your family will be licking the bottom of the plate for any remains they can find.

Ingredients

• 1 cup butter, softened

• 1/2 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1-1/4 cups potato starch

• 1 cup cornstarch

• 1 teaspoon xanthan gum

• 1/4 teaspoon salt

• 3/4 cup chopped walnuts or pecans

• Additional confectioners’ sugar

Directions

1. Using VENTRAY stand mixer, cream butter, and confectioners’ sugar until light and fluffy, 5-7 minutes. Stir in vanilla.

2. Add the potato starch, cornstarch, xanthan gum, and salt to creamed mixture gradually and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.

3. Shape into 1-inch balls, place on ungreased baking sheets.

4. Bake at 400 degrees F for 9-11 minutes.

5. Cool on pans for 2 minutes before removing to wire racks.

6. Roll warm cookies in confectioners’ sugar.

7. Cool completely on wire racks.

8. Reroll in confectioners’ sugar.

Make This Recipe With