Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 2 tablespoons cornstarch

  3. 1/4 teaspoon ground cinnamon

  4. 1/8 teaspoon ground nutmeg

  5. 1/8 teaspoon salt

  6. 1 cup water

  7. 3 cups fresh raspberries WHIRLIGIGS:

  8. 1 cup all-purpose flour

  9. 2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 3 tablespoons shortening

  12. 1 egg, lightly beaten

  13. 2 tablespoons half-and-half cream

  14. 1/4 cup sugar

  15. 2 tablespoons butter, melted

  16. 1 teaspoon grated lemon peel Heavy whipping cream and additional raspberries, optional

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. 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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