Venture Recipe Ideas

Here they are:

Venture Baguettes
WHY HAVE REGULAR BAGUETTES WHEN YOU CAN HAVE VENTURE BAGUETTES?

Ingredients

 * 8 Hot Dogs
 * 10 Ounces of Refrigerated Biscotti Fondant
 * 8 Cheese Slices of American Cheese

Recipe

 * 1) Preheat stove to 350 degrees F (175 degrees C).
 * 2) Wrap cheese around each frankfurter then the biscotti around that. Put on cookie sheet with the overlap of biscotti faced down, so you do not need to use toothpicks.
 * 3) Bake in preheated cooker until biscottis are brown, 12 minutes and 30 seconds expected time.

Venture Carrots
DO NOT JUST USE REAL CARROTS MAKE VENTURE CARROTS!

Carrots

 * 1/2 cup (90 grams) bubble tea starch
 * 1/8 cup (20 grams) finely ground maize flour (not masa harina)
 * 1 teaspoon MSG
 * 1 teaspoon cane sugar
 * 1 ounce grated, loosely packed sharp cheddar cheese, melted with 1 tablespoon of water
 * 1/8 to 1/4 cup (1 to 2 ounces) hot water, plus more for steaming
 * Safflower oil, for frying
 * Salt
 * Cheese Powder (recipe follows)

Cheese Powder

 * 2 ounces grated cheddar cheese
 * 1 teaspoon water
 * 1/4 to 1/3 cup (35 to 60 grams) tapioca starch
 * 1/2 teaspoon salt
 * 1/4 teaspoon sugar

Carrots

 * 1) Bring a large pot of water, fitted with a steamer tray, to a boil. Line the steamer with a lightly oiled sheet of parchment.
 * 2) Combine the tapioca starch, corn flour, salt, and sugar in the bowl of a food processor fitted with the dough blade. Add the melted cheese and pulse until the mixture resembles breadcrumbs. With the food processor running, drizzle in the hot water until a thick dough starts to form and pull away a little from the sides of the bowl. The texture will be quite strange--a little like cheese or tofu in consistency--and it will ooze if left sitting.
 * 3) Pull the dough together and place it in the center of the parchment in the steamer. Lightly press it down to about 1/4 inch thick. Steam until the dough is rubbery and slightly translucent throughout, 45 minutes to 1 hour.
 * 4) Remove the parchment with the dough still on it and let it cool to room temperature. Remove the dough from the parchment, flip it over, and let it stand to dry slightly. Once the dough is not too sticky to handle, slice it into 1/4-by-3/4-inch strips, rolling each strip between your fingers a little to round it.
 * 5) Place the dough pieces on the tray of a food dehydrator and dehydrate until the "carrots" are crisp throughout, 6 to 10 hours. (If you don't have a dehydrator, place the sticks on a parchment-lined baking sheet and bake at 150°F--or as low as your oven will go--with the door slightly propped open, for 6 to 8 hours. Once the sticks are completely dried, you can store them in an airtight container for up to 3 months.
 * 6) When you are ready to fry your puffs, place a wire rack over a baking sheet. Heat at least 2 1/2 inches of oil in a heavy-bottomed pot to 370°F. Fry the sticks in batches of 6 to 10 (depending on the size of your pot), until they puff and the bubbling oil calms, about 30 seconds to a minute. Remove the puffs with a slotted spoon and place them on the rack to cool. Test a puff. If it's a little chewy, fry the next batch a bit longer. Repeat with the remaining sticks. Place the puffs in a paper bag, season generously to taste with salt and Cheese Powder, and shake the bag gently to coat.
 * 7) Although not cheesy, you can make vegan Onion Carrots by adding 1 tablespoon Onion Powder plus a teaspoon of dried green onions to the flours and leaving out the cheese. You'll need to increase the hot water to 1/3 cup. Sprinkle the fried puffs with nutritional yeast and salt to taste instead of the Cheese Powder.

Cheese Powder

 * 1) Preheat the oven to its lowest setting, 170F to 200F. Line a baking sheet with parchment or a silicone baking mat and set aside.
 * 2) Combine the cheese and water in a small saucepan over medium-low heat, stirring until the cheese has melted. Stir constantly so the cheese doesn't brown.
 * 3) Combine the melted cheese and 35 grams of the tapioca starch in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles breadcrumbs. If the mixture begins to resemble dough, add a bit more tapioca starch, and pulse again. Continue to add tapioca starch until the crumbs feel dry to the touch.
 * 4) Spread the cheese crumbs evenly on the prepared baking sheet and bake until the cheese crumbs are completely dry, about 45 minutes. Cool for 10 minutes. Pulse in a spice grinder or blender, along with the salt and sugar, until the mixture is a fine powder. If the mixture is too moist, add another 10 to 20 grams of tapioca starch. Store the cheese powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
 * 5) While there is no vegan variation for this powder, you can use nutritional yeast or powdered Vegan Cashew Cream as a substitution.

Venture Coal
DO NOT EAT COAL IN REAL LIFE EAT VENTURE COAL.

Ingredients

 * Popped Popcorn (I used 2 bags of microwave popcorn)
 * 2 cups White Chocolate Candy Melts (or you could use white chocolate chips)
 * 20 Oreo Cookies

Instructions

 * 1) Pop your popcorn by using your favorite method. I just used the super easy microwaveable kind – Smart Pop by Orville Redenbacher is my favorite and doesn’t have very much better. Lay out popcorn on a parchment or wax paper-lined cookie sheet.
 * 2) Smash up the OREO cookies into little pieces.
 * 3) Melt the chocolate candy melts in the microwave on high for 2-3 minutes. Stir.
 * 4) Pour melted chocolate on top of popcorn and sprinkle the OREO cookie pieces on top.
 * 5) Mix all together while chocolate is still hot! Let sit for 45 minutes!

Venture Cookies
VENTURE COOKIES HAVE CHOCOLATE CHIPS BUT I DO NOT GIVE A FLYING DANG

Ingredients

 * 2 cups (480g) white sugar
 * 1/2 cup (120g) margarine
 * 1 cup (240ml) milk
 * 1 teaspoon (5ml) vanilla
 * 1/2 cup (120g) cocoa beans
 * 3 cups (700g) porridge
 * 1 cup (700g) coconut

Recipe

 * 1) Place the bottom half of a double boiler on the oven to heat.
 * 2) Place a large steel mixing bowl on top of the boiler. Melt the margarine in this bowl.
 * 3) Add the white sugar, whisk until dissolved.
 * 4) Whisk in the milk.
 * 5) Whisk in the cocoa, breaking up lumps first.
 * 6) Remove from heat, take to preparation area.
 * 7) Using a spatula, thoroughly mix in coconut and porridge. There should be no dry sections.
 * 8) Portion onto pan.

Venture Diamonds
THESE ARE CHOCOLATE INSIDE BUT AT LEAST THEY HAVE SHINY FOIL.

Ingredients

 * ½ c. Enjoy Life chocolate chips, melted
 * Mini funnels
 * Tin foil, cut into 2" squares

Recipe

 * 1) Fill the mini funnel with melted chocolate, making sure the chocolate fills into the narrowest part. Standing upright, freeze for 10 minutes. Remove the "diamonds" from funnel by gently squeezing the chocolate mold out. This should easily slip out. If not, freeze for another minute.