BERRY WHIRLIGIG
Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don't eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. -Pearl Stanford, Medford, Oregon
Provided by Taste of Home
Categories Desserts
Time 47m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes. , Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form. , In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12x8-in. rectangle. Spread with butter. Combine sugar, zest and cinnamon; sprinkle over dough. , Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° until golden brown, 22-25 minutes.
Nutrition Facts : Calories 248 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 412mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
LEMON WHIRLIGIGS WITH RASPBERRIES
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. -Vicki Ayres, Wappingers Falls, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 18
Steps:
- 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 12x6-in. rectangle. In a small bowl, combine the sugar, butter and lemon zest; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting with a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on berry mixture., Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.
Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 259mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
EASY GUMDROP WHIRLIGIGS
Surprise your kids with these whirligig shaped dessert using refrigerated sugar cookie dough. Watch them relish these large cookies decorated with gumdrops.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 18
Number Of Ingredients 4
Steps:
- Heat oven to 350 F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. On lightly floured surface with rolling pin, roll half of dough into 9-inch square (make edges square with side of ruler). Cut into 9 (3-inch) squares; place on ungreased large cookie sheet.
- With sharp knife or fluted pastry wheel, cut each square from each corner almost to center, leaving about 1 inch uncut in center. Place wooden stick on each square with one end in center. Fold alternate corners of square over, pressing in center. Place gumdrop half in center to resemble button. Sprinkle whirligigs with red and/or green sugar. Repeat with remaining half of dough.
- Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet and place on wire racks. Cool completely, about 15 minutes.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Large Cookie, Sodium 75 mg, Sugar 12 g, TransFat 1 1/2 g
CHOCOLATE AND PISTACHIO WHILIGIG BUNS
I found this yummy sounding recipe on the New York Times website. I haven't tried it yet, but I adore pistachios, and can't wait!
Provided by Mirj2338
Categories Yeast Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the dough, heat oven to 450 degrees.
- In a large bowl, combine 5 cups flour, sugar, salt and yeast.
- In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm.
- In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
- Stir the liquid ingredients into dry ingredients.
- Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary.
- Form into a ball, and place in an oiled bowl.
- Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
- Punch down dough.
- Line a 13-by-10-inch baking pan with parchment paper.
- On a lightly floured surface, roll out one-third of the dough, and place in pan.
- Roll out remaining dough to a rectangle about 20 by 10 inches.
- To make filling, mix together the butter and sugar to make a paste.
- Spread paste evenly over large rectangle of dough.
- Chop pistachios until splintery, and sprinkle evenly over dough.
- Top with chocolate chips.
- Starting from longest side, carefully roll up dough so it looks like a long sausage.
- Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan.
- Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes.
- Bake until buns are risen and golden brown, 20 to 25 minutes.
- Remove from baking pan to cool on a rack.
- Serve warm.
- Makes 20 buns.
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