Lemon Whirligigs with Raspberries

Lemon Whirligigs with Raspberries Ingredients

2/3 c Sugar	2 ts Baking powder
2 tb Cornstarch	1/2 ts Salt
1/4 ts Ground cinnamon	3 tb Shortening
1/8 ts Ground nutmeg	1 Egg; slightly beaten
1/8 ts Salt	2 tb Half and half cream
1 c Water	1/4 c Sugar
3 c Fresh raspberries	2 tb Butter or margarine; melted
WHIRLIGIGS	1 ts Grated lemon peel
1 c All-purpose flour	Whipping cream and

Instructions for Lemon Whirligigs with Raspberries

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 ungresed 1 1/2 quart 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 shallow bowl; cut in shortening until crumbly. Combine egg and cream; stir into dry ingredients to form a stiff dough. Shpe into a ball; place on a lightly floured surface. Roll into a 12 x 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 until whirligigs are golden. Garnish servings with cream and raspberries if desired. Yield 10 servings. Recipe by: Taste of Home--June-July 1996 Posted to MC-Recipe Digest V1 #996 by L979 on Jan 8, 1998

Main Ingredient: CitrusCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Cinnamon	Cornstarch
Cream	Egg	Half and Half	Lemon
Margarine	Salt	Shortening	Sugar

Desserts Corn Cream Butter Lemon Citrus

for flavor and categorization

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