Lemon Whirligigs with Raspberries
Lemon Whirligigs with Raspberries is a side dish that serves 10. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 206 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of baking powder, lemon peel, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. Lemon "Cream" With Fresh Raspberries, Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa, and Pan Roasted Raspberries Bread are very similar to this recipe.
Instructions
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.
Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden.
Garnish servings with cream and raspberries if desired.