Food
Ina Garten’s Orange Pound Cake | Barefoot Contessa | Food Network
Ina’s orange pound cake is the perfect light summer treat! With fresh orange juice and zest, this easy recipe is sure to be a new favorite! Enjoy this on its own or use it to make a delicious trifle like Ina!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 2 cakes
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
To glaze one loaf (optional):
1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice
Directions
Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Orange Pound Cake | Barefoot Contessa | Food Network
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Ayesha Nurdjaja returns to the pod to celebrate her New York Times bestselling cookbook, Mediterranean All the Way, and share her approach to creating bold flavors without complicated recipes. She dishes on her new Food Network YouTube series, Flavor Bomb, and all the hilarious behind-the-scenes chaos of Beat Bobby Flay: Holiday Throwdown. Plus, she shares her family’s favorite holiday food traditions and puts her title as the Queen of Rip and Dip to the test in a delicious new game!
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Ayesha Nurdjaja on Flavor Bomb and Beat Bobby Flay: Holiday Throwdown
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Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best!
Get the recipe 👇
Pumpkin Pie in Graham Cracker Crust
Recipe courtesy of Damaris Phillips
Level: Easy
Total: 2 hr (includes cooling time)
Active: 15 min
Yield: two 9-inch pieces
Discover a delightful twist on a classic with my Pumpkin Pie in Graham Cracker Crust! This version elevates the traditional pie with a sweet, buttery graham cracker crust that perfectly complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer flavor, but also makes this pie incredibly easy to prepare. Enjoy a smoother, more flavorful pumpkin pie that’s sure to become a new holiday favorite!
Ingredients
2 prepared 9-inch graham cracker crusts
One 15-ounce can pumpkin puree
1 1/4 cups heavy cream
1 packed cup light or dark brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
3 large eggs
Directions
Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool.
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Guy Fieri returns to Mike’s City Diner in Boston, one of the city’s first stops on Diners, Drive-Ins and Dives, where they serve up Thanksgiving staples and comforting homestyle dishes.
Watch #TripleDNation on #HBOMax.
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Guy Fieri is heading back to some of his favorite diners, drive-ins and dives to see how they’ve been doing since his first visit and to get a taste of the new and classic recipes they’re dishing out. Whether they’ve opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Mike’s City Diner: https://www.mikescitydiner.com
Follow them: https://www.facebook.com/MikesCityDiner
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Guy Revisits a Boston Classic 🍗 Diners, Drive-Ins and Dives: Triple D Nation | Food Network
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We’ve got flavorful recipes for every stage of your Thanksgiving feast: appetizers, the main meal, sides, dessert and more! What will you be cooking up this year?
#FoodNetwork #Thanksgiving #ThanksgivingDinner
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Ultimate Thanksgiving Menu
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@chefdaniellesepsy takes everything you love about a classic PB&J and turns it into the ultimate cinnamon bun 🥜🍓 Soft, plush buns are filled with peanut butter and jelly, then topped with a light and airy marshmallow cream cheese frosting for the perfect sticky, gooey finish.
Get the recipe:
▶ PB&J Cinnamon Buns with Marshmallow Cream Cheese Frosting: https://foodtv.com/3VjdEUz
00:00 – Intro
00:42 – Make the cinnamon bun dough
04:27 – Prep the PB&J filling
05:22 – Roll out the dough
06:18 – Spread the filling
07:12 – Roll out the cinnamon buns
08:48 – Let the buns rise
09:20 – Bake the buns
09:44 – Make the marshmallow cream cheese frosting
10:44 – Rotate, then remove buns from oven
11:20 – Slather buns in frosting
11:52 – Add toppings
12:35 – Serve
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #PeanutButter #Jelly #CinnamonBuns #TheHungryGnome
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