Lemon Whirligigs with Raspberries |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it for guests. My children also like it made with blackberries. Vicki Ayres, Wappingers Falls, New York Ingredients:
2/3 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/8 teaspoon salt |
1 cup water |
3 cups fresh raspberries |
whirligigs: |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons shortening |
1 egg, lightly beaten |
2 tablespoons half-and-half cream |
1/4 cup sugar |
2 tablespoons butter, melted |
1 teaspoon grated lemon peel |
heavy whipping cream and additional raspberries, optional |
Directions:
1. In a small saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Place raspberries in an ungreased 1-1/2-qt. shallow baking dish; pour hot sauce over top. Bake, uncovered, at 400° for 10 minutes. Remove from the oven; set aside.
3. For whirligigs, combine the flour, baking powder and salt in a small bowl. Cut in shortening until crumbly. Combine egg and half-and-half; stir into crumb mixture to form a stiff dough.
4. Shape into a ball. On a lightly floured surface. roll out into a 12-in. x 6-in. rectangle. Combine the sugar, butter and lemon peel; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten. Place of berry mixture.
5. Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired. Yield: 10 servings.
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