2/3 cup sugar
2 tbsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup water
3 cup fresh raspberries
1 whirligigs:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 egg -- lightly beaten
2 tbsp half and half
1/4 cup sugar
2 tbsp butter or margarine --
1 melted
1 tsp grated lemon peel
1 whipping cream and
1 additional raspberries --
1 optional
Directions
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
Servings: 10 servings
Lemon Whirligigs With Raspberries Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans used many different herbs and spices, including some familiar names such as bay, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, such as basil and rosemary. The introduction of these new tastes caused an increase in recipe books, many of which still exist in private collections. During the following few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the 1900s, recipe publications are in great demand, as a result of better eduction, people having more free time and having more money to spend. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Lemon Whirligigs With Raspberries recipe.
