Lemon Whirligigs With Raspberries
Ingredients| 2/3 cup sugar 2 tbsp cornstarch 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 cup water 3 cup fresh raspberries 1 whirligigs: 1 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 3 tbsp shortening 1 egg -- lightly beaten 2 tbsp half and half 1/4 cup sugar 2 tbsp butter or margarine -- 1 melted 1 tsp grated lemon peel 1 whipping cream and 1 additional raspberries -- 1 optional |
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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 1 1/2-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
Servings:
10
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