Recipe - Lemon Whirligigs With Raspberries

2/3 cup Sugar
2 tablespoon Cornstarch
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
1/8 teaspoon Salt
1 cup Water
3 cup Fresh raspberries

WHIRLIGIGS
1 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
3 tablespoon Shortening
1 Egg; slightly beaten
2 tablespoon Half and half cream
One fourth cup Sugar
2 tablespoon Butter or margarine; melted
1 teaspoon Grated lemon peel
Whipping cream and
additional raspberries;
optional

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
One half 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 HomeJuneJuly 1996

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998