Lemon Whirligigs with Raspberries

This recipe combines two of my favorites: lemons and raspberries. It's that season again, so we had it for dessert recently. I got this recipe out of a Taste of Home magazine more than ten years ago, when we lived in a house with raspberries bushes in the backyard. It was sometimes tricky to make sure I harvested enough raspberries for this dish before the neighborhood kids got to them!

Lemon Whirligigs

1 C flour

2 tsp baking powder

1/2 tsp salt

3 T shortening

1 egg, lightly beaten

2 T half-and-half cream

1/4 C sugar

2 T butter, melted

1 tsp lemon zest

Raspberry Sauce

2/3 C sugar

2 T cornstarch

1/4 tsp cinnamon

1/8 tsp nutmeg

3 C fresh raspberries

1/8 tsp salt

1 C water

For the sauce: 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 sauce thickens (about 5 mins.). Place berries in ungreased shallow baking dish; pour hot sauce over the top. Bake at 400 for 10 mins.; remove from oven and set aside.

For whirligigs: combine dry ingredients in a bowl; cut in shortening until crumbly. Combine egg and cream; stir into dry mixture to form a stiff dough. Shape into a ball. On a lightly floured surface, roll into 12x16 rectangle. Combine sugar, butter, and lemon zest; spread over dough. Roll up, jelly roll style, starting on long side. Cut into 10 slices; pat each to flatten. Place on top of berry mixture and bake at 400 for 15 mins. or until golden. Garnish with whipping cream (or ice cream) and fresh raspberries.