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Barefoot Contessa Foolproof: Recipes You Can Trust: A Cookbook by [Ina Garten]

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Barefoot Contessa Foolproof: Recipes You Can Trust: A Cookbook Kindle Edition

4.8 out of 5 stars 1,881 ratings
Part of: Barefoot Contessa (11 Books)

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Editorial Reviews

Amazon.com Review

Featured Recipe from Ina Garten: Sticky Toffee Date Cake with Bourbon Glaze

Sticky Toffee Date Cake with Bourbon Glaze

Makes 1 cake

For the cake
  • ¾ pound dates, pitted and chopped
  • 1 teaspoon baking soda
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • ¹⁄³ cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1½ tablespoons baking powder
For the sauce
  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt
  • 2 tablespoons good bourbon, such as Maker's Mark
  • 2 teaspoons pure vanilla extract
  • Sweetened whipped cream, for serving
Directions

Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.

Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream.

--This text refers to the hardcover edition.

Review

A master caterer, TV celebrity, and prolific cookbook author, Garten will delight her legion of fans with this appetizing and welcoming cookbook. Garten focuses on foolproof cooking: recipes that work, are satisfying to eat, and can be made ahead of time… Once again Garten’s culinary wizardry will inspire, delight, and empower readers to entertain in true Barefoot Contessa style.
--Publishers Weekly, starred review --This text refers to the hardcover edition.

Product details

  • ASIN : B009JU5G0Q
  • Publisher : Clarkson Potter (October 30, 2012)
  • Publication date : October 30, 2012
  • Language : English
  • File size : 49705 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Enabled
  • Word Wise : Enabled
  • Print length : 274 pages
  • Lending : Not Enabled
  • Customer Reviews:
    4.8 out of 5 stars 1,881 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,881 global ratings
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Top reviews from other countries

Lex
4.0 out of 5 stars Love ina
Reviewed in the United Kingdom on November 20, 2020
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Henrietta
5.0 out of 5 stars I am a confirmed Ina Garten fan
Reviewed in the United Kingdom on January 27, 2015
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Irene
5.0 out of 5 stars If you follow her recipes to the letter they definitely work out good. Well presented book and would recommend this book ...
Reviewed in the United Kingdom on August 17, 2015
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reviewsbychloe
5.0 out of 5 stars It's Ina at her best
Reviewed in the United Kingdom on November 11, 2013
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RosaRicci
5.0 out of 5 stars Food Network
Reviewed in the United Kingdom on August 30, 2016
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