Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Sugar
2 tb Cornstarch
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1 c Water
3 c Fresh raspberries
Whirligigs:
1 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3 tb Shortening
1 Egg -- lightly beaten
2 tb Half and half
1/4 c Sugar
2 tb Butter or margarine --
Melted
1 ts Grated lemon peel
Whipping cream and
Additional raspberries --
Optional

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
ungreased 1 1/2-qt. 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 bowl; cut in shortening
until crumbly. Combine egg and cream; stir into dry ingredients to
form a stiff dough. Shape into a ball; place on a lightly floured
surface. Roll into a 12-inch by 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 unitl whirligigs are golden. Garnish servings with cream and
raspberries if desired.

Recipe By : Taste Of Home June/July '96

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