"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Raspberry Whirligigs Recipe

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This recipe for Lemon Raspberry Whirligigs, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Walsh
Added: Wednesday, November 16, 2005


2/3 c sugar
2 tbsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1 c water
3 c fresh raspberries

1 c flour
2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 egg lightly beaten
2 tbsp half and half
1/4 c sugar
2 tbsp butter or oleo melted
1 tsp grated lemon peel
Whipping cream and additional raspberries optional

In sauce pan combine sugar, cornstarch, spices and salt. Gradually add water, bring to a boil. Reduce heat to med and cook and stir until sauce thickens. About 5 minutes. Place berries in ungreased 1 1/2 qt shallow baking dish; pour hot sauce over top. Bake at 400 for 10 minutes. Remove from oven and set aside.
For whirligigs combine dry ingred. in a bowl. Cut in shortening until crumble. Combine egg and cream and stir into dry ingred. to form a stiff dough. Shape in a ball and place on a lightly floured surface. Roll into 12 x 6 rectangle. Combine sugar, butter and lemon peel. Spread over dough and roll up jelly roll style. Start at a long side. Cut into 10 slices, pat each slice slightly to flatten. Place on top of berry mix. Bake at 400 for 15 minutes or until whirligigs are golden. Serve with whipped cream and more berries if desired.

Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
Can also be made with blackberries.




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