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Lemon Whirligigs With Raspberries's picture
  Cornstarch 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Raspberries 3 Cup (48 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 3 Tablespoon
  Egg 1 , beaten
  Half and half 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Lemon peel 1 Teaspoon, grated

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 raspberries 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-in.x 6-in.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.

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Lemon Whirligigs With Raspberries Recipe