Avocado And Lime Loaf Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
• In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Steps:

• In a medium pot, combine the sugar, three-quarters of the cilantro (reserve the rest for garnish) and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and allow to cool. Strain the cilantro syrup and store in the fridge.
• In a blender, combine the ice water, lime juice, cucumber, avocado and cilantro simple syrup. Puree on high until blended. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.
• Divide the mixture among tall glasses filled with ice and garnish with cilantro and lime wedges.

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
• In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
• Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
• With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
• Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
• Cake will last, well wrapped, at room temperature for up to 4 days.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
• Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
• Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

Steps:

• Cut the avocados in half lengthways, remove the stones and peel. Put the avocado in a food processor with the lime juice, Tabasco, garlic and sea salt. Blend until you have a light, elegantly pale green cream.
• Transfer the cream to a bowl, cover and chill until ready to serve. To serve, drizzle with a little oil then scatter over the snipped chives. Serve as a dip with tortilla chips or rice crackers.

Steps:

• Remove the pit from the avocado and scoop pulp into a medium sized mixing bowl.
• Squeeze the juice of the lime into the bowl.
• Using an electric mixer, mash the avocado pulp.
• Add the yogurt and prepared Dream Whip to the mixing bowl and blend together.
• In a small bowl, dissolve the Jell-O and Knox gelatine powders in the boiling water. Add this to the yogurt/avocado mixture and blend well.
• Pour into the prepared graham wafter pie crust and chill for two hours.

Steps:

• Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.