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Sufganiyot (Jelly-Filled Doughnuts)

Sufganiyot (Jelly-Filled Doughnuts)

Irresistible sufganiyot are golden and fluffy doughnuts, oozing with fruity goodness. Perfectly sweet to light up your Hanukkah celebration.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 2 tbsp granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp unsalted butter, softened
  • Vegetable oil for frying
  • Fruit jam or jelly

Directions

  1. In Ventray Stand Mixer bowl, mix the yeast, warm water, and a pinch of sugar. Let it sit for 5 minutes until it becomes frothy.
  2. Add flour, salt, eggs, milk, and softened butter to the yeast mixture.
  3. Knead the dough for 5-7 minutes until smooth.
  4. Add a bit more flour if it’s too sticky.
  5. Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 1-2 hours until doubled in size.
  6. Roll out the dough on a floured surface to 1/4-inch thickness. Cut rounds with a 3-inch cutter.
  7. Spoon jam onto half the rounds and top with the other half, sealing the edges.
  8. Cover and let doughnuts rise for 30 minutes, until slightly puffy.
  9. Heat oil to 350°F. Fry doughnuts 2-3 minutes per side until golden. Drain on paper towels.
  10. Dust warm sufganiyot with powdered sugar.

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Rugelach

Rugelach

Flaky and sweet, rugelach pastries are a delightful combination of cream cheese dough and your favorite fillings, perfect for your dessert spread.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 8 oz cream cheese, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup filling (jam, nuts, chocolate)
  • Powdered sugar for dusting

Directions

  1. In the mixing bowl of Ventray Stand Mixer, combine the flour and salt.
  2. Add cold, cubed butter and cold cream cheese to the dry mixture, working it until a dough forms.
  3. Divide the dough into 4 equal portions and refrigerate them.
  4. Roll each portion into a circle, spread your chosen filling, and then roll it into a log shape.
  5. Slice the logs into smaller pieces and arrange them on a baking sheet.
  6. Bake the rugelach at 350°F for 20-25 minutes until they turn golden.
  7. Once they cool slightly, dust the rugelach with powdered sugar.

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Melted Snowman Sugar Cookies

melted-snowman-sugar-cookies

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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Christmas Tree Spinach Dip Breadsticks

Christmas -Tree Spinach Dip Breadsticks

Christmas Tree Spinach Dip Breadsticks

Savor the festive spirit with these delightful Christmas Tree Spinach Dip Breadsticks. 
A whimsical, delicious centerpiece for your holiday spread!

Ingredients

• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 cup Olive Oil
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup Sour Cream
• 1/4 cup Cream Cheese
• 1/4 cup Frozen Spinach, thawed and drained
• 1 can (11 oz) Refrigerated Breadsticks
• 2 tbsp Butter, melted
• Optional: Marinara sauce for dipping

Directions

1. Preheat Ventray Oven to 375°F, prepare baking sheet with parchment paper.
2. In a bowl, mix cream cheese, sour cream, spinach, parmesan, garlic powder, and salt.
3. Unroll breadsticks, fill with spinach mixture, twist into tree shape, bake until golden.

Edible Chocolate Pinecones

chocolate-realistic-edible-pinecone

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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Puff Pastry Pesto Christmas Trees

Christmas tree made of puff pastry

Puff Pastry Pesto Christmas Trees

Unleash festive cheer with Puff Pastry Pesto Christmas Trees, a delightful savory bite perfect for holiday gatherings.

Ingredients

• 2 sheets of puff pastry
• 4 tbsp pesto sauce
• 1 egg (for egg wash)
• 2 tbsp grated parmesan cheese

Directions

1. Preheat your Ventray Oven to 400°F (200°C).
2. Spread pesto sauce evenly on one pastry sheet, place another on top.
3. Cut into tree shapes, place on Baking Sheet.
4. Brush with egg wash, sprinkle parmesan, bake for 15 minutes.

Reindeer Snacks

christmas-reindeer-snacks

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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Christmas Breakfast Wreath

Christmas Breakfast Wreath

Christmas Breakfast Wreath

Unwrap the joy of Christmas morning with a delightful, sweet breakfast wreath.

Ingredients

• 2 cans of refrigerated crescent roll dough
• 1/2 cup of cranberry sauce
• 1/4 cup of chopped pecans
• 1/4 cup of softened cream cheese
• 1/4 cup of sugar
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/2 cup of powdered sugar (for glazing)
• 1 tbsp of milk (for glazing)

Directions

1. Preheat your Ventray Oven to 375°F, unroll crescent dough on parchment paper.
2. Spread cranberry sauce, pecans, cream cheese, sugar, cinnamon, and nutmeg evenly.
3. Shape into a wreath, bake for 15-20 minutes, drizzle glaze post-bake.

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

Fresh Fruit Cake banner

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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