Lemon Whirligigs With Raspberries

Recipe Ingredients

2/3 cup	131g / 4.6oz	Sugar
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Water
3 cups	711ml	Fresh raspberries
		Whirligigs
1 cup	62g / 2.2oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Shortening
1		Egg - slightly beaten
2 tablespoons	30ml	Half and half cream
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Butter or margarine - melted
1 teaspoon	5ml	Grated lemon peel
		Whipping cream and additional raspberries - optional

Recipe Instructions

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 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.

Shape 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.

Source:
Taste of Home--June-July 1996

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