“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:
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!
“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:
(Optional) – Mix in Salt to Butter if desired at this point.
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.
Corn Syrup
Yields: 2 cups
Volume Ingredient
2 cups Granulated sugar
¾ cup Water
¼ teaspoon Cream of tarter
1/8 teaspoon Salt
PROCEDURE:
*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:
There you have it, a First Timer’s guide to how to make caramel in a can.
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:
*For large cookies distribute 6 cookies throughout pan.
*For medium cookies distribute 12 cookies throughout pan.
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:
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:
Carmel “Brulee” Syrup
Volume Ingredient
1½ sticks Unsalted Butter
2 cups Brown Sugar
2 cups Maple Syrup
2 tablespoons Heavy Cream
PROCEDURE:
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:
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
Want a look into other baked items, not just chocolate cupcakes with peanut buttercream frosting.
(Makes about 4 dozen small muffin-sized treats)
Ingredients
Instructions
For Mother’s day this year we made a tasty little treat. Try it out, see what you think.