Lemon Whirligigs With Raspberries
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Lemon Whirligigs With Raspberries
  Lemon    Raspberries  
Last updated 6/12/2012 1:27:15 AM. Recipe ID 62056. Report a problem with this recipe.
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      Title: Lemon whirligigs with raspberries
 Categories: 
      Yield: 10 Servings
 
    2/3 c  Sugar
      2 tb Cornstarch
    1/4 ts Ground cinnamon
    1/8 ts Ground nutmeg
      1 c  Water
      3 c  Fresh raspberries
           Whirligigs:
      1 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
      3 tb Shortening
      1    Egg -- lightly beaten
      2 tb Half and half
    1/4 c  Sugar
      2 tb Butter or margarine --
           Melted
      1 ts 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
  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-inch by 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 unitl whirligigs are golden. Garnish servings with cream and
  raspberries if desired.
  
  




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Recipe ID 62056 (Apr 03, 2005)

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