Lemon Whirligigs With Raspberries
|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|
|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.