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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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Guilt-Free Homemade Oven-Fried French Fries

Guilt-Free Homemade Oven-Fried French Fries

Crispy and guilt-free oven-fried French fries made effortlessly using a convection oven with an air-frying function.

Ingredients

  • 4 large Russet potatoes

  • 2 tablespoons of oil (such as olive oil or canola oil)

  • Salt and pepper, to taste

  • Optional seasonings: garlic powder, paprika, herbs, etc.

Directions

  1. Preheat Ventray Convection Oven to 400°F (200°C) for air frying.
  2. Wash and cut 4 large Russet potatoes into strips or wedges.
  3. Soak the potatoes in cold water for 30 minutes, then drain and pat dry.
  4. Toss the potatoes with 2 tablespoons of oil, salt, and pepper.
  5. Arrange the potatoes in a single layer in the air frying basket.
  6. Place the basket in the Ventray Countertop Oven.
  7. Choose the French fries preset on the digital panel.
  8. Once golden brown and crispy, remove the basket and let the fries cool slightly.
  9. Season with salt, pepper, and optional seasonings while hot.
  10. Serve immediately with dipping sauces or as a side dish.

Blueberry Lemon Muffins

Blueberry Lemon Muffins

These Blueberry Lemon Muffins are moist, tender, and perfect for a summery breakfast or snack. The combination of juicy blueberries and zesty lemon creates a delightful treat that is sure to impress.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Servings: 12 muffins

Ingredients

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blueberries

  • 1 large egg

  • 1 cup buttermilk

  • 1/4 cup melted unsalted butter

  • 1 tablespoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon vanilla extract

Directions

  1. Preheat Ventray Oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the dry ingredients.
  4. In a separate bowl, whisk together the egg, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
  9. Enjoy!

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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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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Chia Chocolate Pudding (Easy and Quick)

Chia Chocolate Pudding (Easy and Quick)

Chia Chocolate Pudding is a nutritious and delectable dessert made with chia seeds, unsweetened almond milk, cocoa powder, honey or maple syrup, and vanilla extract. The mixture is blended until smooth and creamy, chilled until set, and garnished with toppings before serving. It’s vegan, gluten-free, and dairy-free.

For more chocolate chia seed pudding recipes, chia seed pudding recipes, or other pudding recipes, view more.


#Healthy #Snack

Ingredients

  • 1 cup unsweetened almond milk
  • 6 Tablespoons chia seeds
  • 1/4 cup maple syrup (to taste)
  • 2 Tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • Toppings of choice: fresh berries chocolate chips, nuts

Directions

  1. In a bowl, mix the chia seeds with the almond milk and stir well.
  2. Add the cocoa powder, honey or maple syrup, and vanilla extract to the bowl, and stir until everything is well combined.
  3. Transfer the mixture to Ventray Blender and blend until it becomes smooth and creamy.
  4. Pour the pudding mixture into a serving dish or individual jars, cover, and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
  5. Once the pudding has set, garnish with your favorite toppings, such as chopped nuts, sliced banana, or whipped cream, and enjoy!

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