Lemon whirligigs with raspberries
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | cup | Water |
| 3 | cups | Fresh raspberries |
| Whirligigs: | ||
| 1 | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Shortening |
| 1 | Egg -- lightly beaten | |
| 2 | tablespoons | Half and half |
| ¼ | cup | Sugar |
| 2 | tablespoons | Butter or margarine -- |
| Melted | ||
| 1 | teaspoon | Grated lemon peel |
| Whipping cream and | ||
| Additional raspberries -- | ||
| Optional | ||
Directions
In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg and salt.
Gradually add water; bring to a boil. Reduce heat to medium; cook and stir until the sauce thickens, about 5 minutes. Place berries in an ungreased 1½-qt. shallow baking dish; pour hot sauce over top.
Bake at 400 for 10 minutes; remove from the oven and set aside. For whirligigs, combine dry ingredients in a bowl; cut in shortening until crumbly. Combine egg and cream; stir into dry ingredients to form a stiff dough. Shape into a ball; place on a lightly floured surface. Roll into a 12-inch by 6 inch rectangle. Combine sugar, butter and lemon peel; spread over dough. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on top of berry mixture. Bake at 400 for 15 minutes or unitl whirligigs are golden. Garnish servings with cream and raspberries if desired.
Recipe By : Taste Of Home June/July '96