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

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