First Timers Cookbook

“Simple Guacamole Recipe”

Sometimes a simple guacamole recipe is not that simple.  Rest assured, this simple guacamole recipe on the other hand is very simple

The key to a good simple guacamole recipe is really the same for any recipe, starting with the best ingredients possible.  There are only a few ingredients in a simple guacamole recipe, so getting the best shouldn’t be too hard (especially if you live somewhere like California or Florida).

Avocados – The main and defining ingredient in a simple guacamole recipe.

Tomatoes – Not everyone uses these in a simple guacamole recipe, but I do because of the texture, color and sweet-acidic taste they bring to the party.

Onions – Whatever variety you prefer, scallions (green onions), red, yellow, white they all can be used in a simple guacamole recipe.

Limes – Notice how I didn’t say lime juice?  It’s because fresh, straight-from-the-citrus membrane is the only way to go for this simple guacamole recipe.  That bulk, shelf stable stuff you see on the store shelves isn’t even in the same category.

Cilantro – What a glorious and international flavor defining herb this is.  One of my favorites, and a must have in this simple guacamole recipe, or any other in my opinion.

Garlic – Fresh is best when it comes to garlic, but if you have to do the dry stuff, stick with the granulated, the powder is a step down and the “Garlic Salt” is a no no.

Salt & Pepper – Of course.  What would we do without these crucial flavor-enhancing main stays?

Simple Guacamole Recipe                                                                         

Yield: approximately 5 cups, 10-12  people                                                                                            

Volume                                  Ingredient

3 cups    (3 each)                 Large Avocados – Diced or Smashed

1 cup      (2 each)                 Medium Tomatoes – Diced

1 cup      (1 each)                 Small Yellow Onion – Diced

1/8 cup  (1 each lime)        Lime Juice

¾ cup     (1 bunch)               Chopped Cilantro

2 Tbs                                      Fresh or Granulated Garlic

1 Tbs                                      Salt

1 Tbs                                      Pepper

PROCEDURE:

1. Combine all ingredients and mix until consistent throughout.
2. Serve chilled or at Room temperature with Tortilla Chips.

And there you have it, a simple guacamole recipe, fit for . . . Well, anyone.

Want to see more than just a simple guacamole recipe?  Check out some other stuff here!

Try out this simple guacamole recipe then check out The First Timer’s Guide to Vegetables, from whence it came right here!

“Homemade Butter Recipe”

Want a good homemade butter recipe?  Here is a good way to start making your own butter.

When making your own homemade butter recipe, keep a few things in mind.

#1 – Go with “Pasturerized” not “Ultra-Pasturized” heavy cream for your homemade butter recipe.

#2 – When you have whipped it for a long time and it still hasn’t seperated . . . Just keep going, this homemade butter recipe takes a while.

#3 – When it does seperate, keep the liquid-it’s usable buttermilk!  So not only are you getting a great homemade butter recipe, you’re getting a great homemade buttermilk recipe as well.

Homemade Butter Recipe (& Buttermilk Recipe)                                                             

Yield: Approximately 1 Cup                                                                                                       

Volume                  Weight                   Ingredient

2      cups               10 oz                      Pasteurized (not ultrapasteurized) Heavy Whipping Cream 

1      Tsp                                                 Salt (Optional)

PROCEDURE:

1. Allow Heavy Cream to come to room temperature sitting it on the counter for approximately 30 minutes.
2. Pour Heavy Cream into mixing bowl and mix on medium speed for approximately 20 minutes, or until fat and liquid separates.
3. Stop mixing and remove liquid (buttermilk) from bowl and reserve for future use.

(Optional) – Mix in Salt to Butter if desired at this point.

4. Using a spatula, remove the fat from the mixing bowl and place it on a flat piece of plastic wrap.
5. Roll the plastic around the butter and close tightly. Store in the refrigerator or freezer for future use.

So try making your own homemade butter recipe, it’s a good way to understand your cooking and/or baking ingredients!

You’re now a pro with your Homemade Butter Recipe!

Get some other ideas like this homemade butter recipe from The First Timer’s Cookbook here!

Like this Homemade Butter Recipe?  Check out more on the First Timers Books & DVD here! 

“How to make Corn Syrup”

When Learning how to make corn syrup, keep in mind that learning how to make corn syrup will only peak your interest in learning how to do more things thatn just learning how to make corn syrup . . . For example, why not learn how to make your own butter?  Or how about learning how to make carmel sauce in a can?  What about making your own sour cream?  We can help you with all these things!  First, lets learn how to make corn syrup.

Before we dive into how to make corn syrup, it is important to know a little about corn syrup.

Corn Syrup – Available in Light and Dark versions.  Carmel coloring and molasses are added to dark corn syrup so it has a darker flavor of the two.  Corn syrup is one of the sweetest sweeteners out there and is used in making candies and brittles primarily.  It is also sometimes used to sweeten cakes, cookies or to make frostings really glossy and shiny as well as making ice creams and sorbets very smooth.

The easy way to get the corn syrup you need is to simply buy it.  But lets learn how to make corn syrup so you can try making your own.

How to make Corn Syrup

Corn Syrup

Yields: 2 cups

Volume                                  Ingredient

2 cups                                    Granulated sugar

¾ cup                                     Water

¼ teaspoon                           Cream of tarter

1/8 teaspoon                        Salt

PROCEDURE:

1. In a saucepot, combine all ingredients and heat over medium heat.
2. Stir till mixture until it comes to a slow simmer and cook for about 5 minutes, or until the mixture comes to 240 degrees or “Soft Ball Stage.”
3. Remove from heat and cool to room temperature.
4. Use immediately or store in an airtight container.

*For “Dark Corn Syrup” add 1 teaspoon of carmel color and 1 tablespoon of molasses.

So there you have it, a quick guide on how to make corn syrup.

Now that you have learned how to make corn syrup, click here to learn to make homemade butter! 

Get some other ideas beyond how to make corn syrup from The First Timer’s Cookbook!

Like what you saw with how to make corn syrup? Check out more with The First Timers Books & DVD

“How to Make Caramel in a Can”

Want to learn how to make caramel in a can?  Simply put, to make caramel in a can, you simply cook the can full of sweetened condensed milk.

Some might tell you that it is dangerous learning how to make caramel in a can, but once you learn what to do and how to safely learn how to make caramel in a can, you will have nothing to worry about.

What people are worried about when learning how to make caramel in a can is that the can will explode.  This is true.  If you don’t keep the can covered with water when learning how to make caramel in a can it can explode-possibly harming anyone that gets the hot caramel on them.  So to safely learn how to make caramel in a can, just be sure to keep the can covered with water.

Now, with that said, let’s learn how to make caramel in a can.

How to make Caramel in a can                                                           

Yield: Approximately 1 Cup

*Warning: This is a great and easy way to make Carmel (or Dulce-De-Leche), but be sure to keep the can covered with water while cooking.                                                                                                        

Volume                  Ingredient

1      10 oz Can     Sweetened Condensed Milk

 PROCEDURE:

1. Bring a large pot of water to a boil (high heat).
2. Drop a can of Sweetened Condensed Milk in the water and reduce temperature to a low simmer (about medium heat).
3. Let can sit in the simmering water for approximately 3 hours (about 45 minutes if using a pressure cooker).  *Keep in mind that you may have to add more water throughout the cooking process to ensure it stays covered.
4. Remove can from water and allow it to cool to just above room temperature before opening.

There you have it, a First Timer’s guide to how to make caramel in a can.

Like what you saw about how to make caramel in a can?  Check out more with the The First Timers Books & DVD

Now that you have seen how to make caramel in a can, check out how to make your own corn syrup here!

Here is a Halloween blast from the past . . . Check out a video I did a few years ago for a morning show.

Chocolate Chip Cocoreos                                                                           

Serving Size: 1 dozen Large or 2 dozen Medium                                                                                                     

Volume                  Ingredient

2½   cups               All Purpose Flour

1      teaspoon       Baking Soda

1      teaspoon       Salt

1½     cup               Shredded Coconut

2      sticks             Unsalted Butter (melted)

1      cup                 Granulated Sugar

1      cup                 Light Brown Sugar (packed)

2      each               Large Eggs  

1      teaspoon       Vanilla

1      each               Oreo per Cookie

3      each               4 oz         60% Chocolate Bar

                                                Or

           1      each               12 oz     Bag Chocolate Chips

PROCEDURE:

1. Pre-heat oven to 375 degrees.
2. Combine and mix flour, baking soda, ½ cup shredded coconut and salt in one bowl.
3. In another bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla and whip until frothy and consistent throughout.
4. Slowly combine flour, baking soda and salt mix to the bowl of mixed eggs, butter, sugar and vanilla and mix until totally combined.
5. Chop chocolate bars (skip step if using chocolate chips).
6. Fold in chocolate chunks or chips to dough.
7. Place 1 cup of shredded coconut in a bowl and roll cookie dough portions in shredded coconut until coated.
8. Place cookie dough portions on two half sheet pans.

*For large cookies distribute 6 cookies throughout pan.

*For medium cookies distribute 12 cookies throughout pan.

9. Bake one pan at a time for 5 minutes and then rotate pan 180 degrees and bake for an additional 5 minutes.
10. Remove from oven and push an oreo into the center of each cookie while they are still hot, let sit on hot pan 5 minutes before removing. Let pans cool completely before placing more dough on them.

Fresh Strawberry Lime Pie                                                                        

Serving Size: 1 9inch Pie                                                                              

Volume                  Ingredient

3 pounds               Fresh Strawberries

½ cup                     Agave Nectar

2 tablespoons       Cornstarch

2 tablespoons       Pectin for Low/No sugar recipes

3 tablespoons       Fresh Lime juice

1 tablespoon        Lime Zest

1 each                    Pre-baked/Par-baked Pie Crust

PROCEDURE:

1. Clean and top strawberries, cut each one in half lengthwise.
2. Combine agave, cornstarch, pectin, lime juice, lime zest and about 2 cups of strawberries in a food processor.
3. Puree in food processor until smooth, approximately 1 minute.
4. Remove from food processor and place in a small sauce pan and heat on high until puree begins to bubble.
5. Remove from heat and allow mixture to cool for approximately 10 to 15 minutes.
6. Mix remaining strawberries with cooked puree and fold together.
7. Pour mixture into pie crust and refrigerate for 2-3 hours and serve immediately. 

Crème Brulee French Toast                                                                     

Yield: Approximately 15 pieces                                                                                                  

“Crème” French Toast

Volume                  Ingredient

¼ cup                     Granulated Sugar

1 teaspoon            Vanilla Extract

12 each                  Egg Yolks

1 quart                   Half and Half       

1 24oz loaf            Texas Toast (minus ends)

PROCEDURE: 

1. Gather all ingredients together.
2. Pre-heat a skillet to 350 degrees (or place a large sauté pan on the stove and heat on high) and lightly oil the surface.
3. To make the batter, combine Sugar, Vanilla, Egg Yolks and half and half in a mixing bowl and stir rapidly until consistent throughout.
4. Remove bread from the bag and discard the ends (so only the center pieces remain).
5. Dip each piece of bread into the batter and allow it to sit for about 10 seconds and then flip it over and allow it to sit for another 10 seconds.
6. Remove the soaked bread from the batter and place onto the pre-heated oiled skillet (or pan).
7. Cook each side for 4 to 5 minutes or until each side is golden brown.
8. Remove from the skillet and serve immediately or place on a sheet pan and hold in a warm oven until ready to serve.

Carmel “Brulee” Syrup

Volume                  Ingredient

1½ sticks               Unsalted Butter

2 cups                    Brown Sugar

2 cups                    Maple Syrup

2 tablespoons       Heavy Cream

PROCEDURE: 

1. Gather all ingredients together. 
2. Melt Butter over medium high heat in a sauté pan.
3. Add Brown Sugar and Maple Syrup and mix until consistent throughout. Allow the mix to cook for approximately 3 to 5 minutes, stirring often, until mixture begins to foam and melt together.
4. Remove from the heat and add in heavy cream and stir until completely mixed.
5. Keep syrup warm, drizzle over the Creme Brulee French Toast as needed/desired.

Like the Creme Brulee French Toast? Get The First Timers Books & DVD

Or Get the same thing on Creme Brulee French Toast and the First Timer’s Cookbook and DVD here

“Chocolate Cupcakes with Peanut Buttercream Frosting”

Chocolate cupcakes with peanut buttercream frosting are a great way to cheat on any diet or get your chocolate and/or peanut butter fix. Chocolate cupcakes with peanut buttercream frosting

With the First Timer’s Bakebook is coming soon you can check out these chocolate cupcakes with peanut buttercream frosting while you wait! Chocolate cupcakes with peanut buttercream frosting

Chocolate Cup Cakes                                                            

Serving Size: one dozen cupcakes                                                                                   

Volume                                  Ingredient Chocolate cupcakes with peanut buttercream frosting

3      cups                               Cake Flour

2      cups                               Granulated Sugar

1      cup                                 Cocoa Powder Chocolate cupcakes with peanut buttercream frosting

1½   teaspoon s                    Baking Powder

1½   teaspoons                     Baking Soda

1      teaspoon                       Salt

½     cup                                 Vegetable Oil

2      cups                               Half & Half (warm)

2      each                               Large Eggs  

2      teaspoons                     Vanilla Extract

PROCEDURE:

1. Pre-heat oven to 350 degrees.Chocolate cupcakes with peanut buttercream frosting
2. Combine and mix cake flour, sugar, cocoa powder, baking powder, baking soda and salt until consistent throughout.
3. Add oil, half and half, eggs and vanilla and mix until consistent throughout. Chocolate cupcakes with peanut buttercream frosting
4. Pour mixture into muffin tins and place in oven.Chocolate cupcakes with peanut buttercream frosting
5. Bake for 20-25 minutes, test by putting a toothpick into the center of the cake and pulling it out.  If it comes out clean the cake is done.  If it comes out with batter on it, its not.
6. Remove from oven and let cool for 30-45 minutes before removing from pan or eating.

Peanut Buttercream Frosting Chocolate cupcakes with peanut buttercream frosting

Yields: 2 cups 

Volume                                  Ingredient

2 sticks                                  Unsalted Butter

1 cup                                        Creamy Peanut Butter

3½ cups                                 Confectioners’ Sugar Chocolate cupcakes with peanut buttercream frosting

½ cup                                     Light Corn Syrup

1 teaspoon                            Vanilla

½ cup                                     Milk                                      

1. Cream room temperature butter and peanut butter together until soft.
2. Add sugar, corn syrup, vanilla and milk and mix until consistent throughout.
3.  Remove from bowl and use immediately or store in refrigerator for up to 1 month.

Want to see more about how to make chocolate cupcakes with peanut buttercream frosting?  Click here to get the First Timer’s Cookbooks

Want a look into other baked items, not just chocolate cupcakes with peanut buttercream frosting.

(Makes about 4 dozen small muffin-sized treats)

For Mother’s day this year we made a tasty little treat. Try it out, see what you think.