| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 10 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 2 | T | Cornstarch |
| 1/4 | t | Ground cinnamon |
| 1/8 | t | Ground nutmeg |
| 1/8 | t | Salt |
| 1 | c | Water |
| 3 | c | Fresh raspberries |
| 1 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 3 | T | Shortening |
| 1 | Egg, slightly beaten | |
| 2 | T | Half and half cream |
| 1/4 | c | Sugar |
| 2 | T | Butter or margarine, melted |
| 1 | t | Grated lemon peel |
| Whipping cream and | ||
| additional raspberries | ||
| optional |
INSTRUCTIONS
1998 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 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. 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 Home--June-July 1996 Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8,
A Message from our Provider:
“You’ve achieved nothing until you find God”