| 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,
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