Since it's been two days and I am still stuffed, I thought I would share the recipes I used for this past weekend starting with a "Double Ranch Stuffed Burger" (let your pants out for this one)...
I made some homemade limoncello shortly after my return from Italy where one of my oldest friends ruined me for life with his homemade limoncello. Mine pales in comparison to his, but it's what I had. Because the friends I had visiting like the limoncello, I decided to make a dessert with it. It's berry season and no self-respecting country girl could let a burger dinner happen and not follow it up with shortcake, so why not put the two together?
Now I wrote the recipe down because I was sipping limoncello as I was messing around with various pans and ingredients, then I cleaned the house for the guests... Nobody is perfect. The chickens likely ate it. That's my story and I am sticking to it! So here is the recipe for the pound cake. I use ingredients by weight. I highly recommend it for baking.
10 oz Unsalted butter, softened
10 oz Baker's sugar (also known as caster sugar or ultra fine sugar)
5 Eggs, medium sized and room temperature
12 oz Flour, sifted
1 1/2 teaspoon Baking powder, sifted
4 Tablespoons Limoncello
Lemon rind, grated
1. Butter and line a 8 inch cake tin, loaf pan, cupcake tin or pan of choice. I used a silicon loaf pan. Cream the butter and sugar together with a mixer until fluffy. Add one egg at a time and beat well until well incorporated before adding another. Don't skimp on time here. Let the mixer do it's magic!
3. Scoop the yummy, buttery lemony (is that a word?) batter into the baking dish of your choice and place in a pre-heated oven set to 350 F until the cake is golden brown and the center is a nice springy sponge when you press on it. Turn it onto a rack to cool. Since I used a loaf pan it took about an hour or so.
Slice up a few cups of strawberries, add in a cup of blueberries, a cup of raspberries, or any other berries you like. It isn't science, so get organic and add what you like in the amount you prefer. I added 3 or 4 Tablespoons of limoncello and sugar to taste to the berry mixture, mixed well and let it sit to get good and tipsy in the mixture while we stuffed our faces with dinner.
Finally I added homemade whipped cream.
I absolutely have a disdain for cool whip and once you learn to make your own fresh whipping cream, you will never go back. It's super easy and here is how:
1 Pint of heavy whipping cream
Cream of tartar
Whip the heavy cream in a mixer, adding in sugar to taste. Whip until just light and fluffy, then add in a touch of cream of tartar. The cream of tartar is what keeps the whip together so it doesn't separate. Enjoy!
Final thing- prepare for a food coma. I apologize for the lack of sufficient photographs and for the less than stellar images I was able to produce. Girl Scouts honor (actually I was a Brownie... but you get the idea) I will work on it in the future.