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Lemon Whirligigs With Raspberries Recipe
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Raspberries||3 Cup (48 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
|Half and half||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Lemon peel||1 Teaspoon, grated|
Serving size: Complete recipe
Calories 1736 Calories from Fat 724
% Daily Value*
Total Fat 82 g126.4%
Saturated Fat 30.8 g154%
Trans Fat 5.9 g
Cholesterol 287.1 mg
Sodium 1855.9 mg77.3%
Total Carbohydrates 233 g77.7%
Dietary Fiber 34.5 g137.9%
Sugars 71.2 g
Protein 26 g52.1%
Vitamin A 25.1% Vitamin C 209.4%
Calcium 95.6% Iron 63%
*Based on a 2000 Calorie diet
Gradually add water; bring to a boil.
Reduce heat to medium; cook and stir until the sauce thickens, about 5 minutes.
Place raspberries 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-in.x 6-in.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.