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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Pearl Stanford, Medford, Oregon Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 cup water |
3 cups fresh or frozen blackberries or a mixture of berries |
whirligigs: |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons shortening |
1 egg, lightly beaten |
2 tablespoons milk |
1/4 cup butter, softened |
1/2 cup sugar |
1 teaspoon grated lemon peel |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes.
2. Pour into a greased 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form.
3. In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12-in. x 8-in. rectangle. Spread with butter. Combine sugar, peel and cinnamon; sprinkle over dough.
4. Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° for 22-25 minutes or until golden brown. Yield: 9 servings.
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