Funnel Cake

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: FUNNEL CAKE
Categories: Breads, Penndutch
Yield: 1 batch

1 1/3 c Flour
1/4 ts Salt
1/2 ts Soda
2 T Sugar
3/4 ts Baking powder
1 Egg; beaten
2/3 c Milk; or more as needed
Oil; for frying
Sugar, confectioners

Into a large bowl, sift together the dry ingredients. In another
bowl, beat the egg and milk together. Add to the dry ingredients,
and beat until smooth.

Fill a skillet or pan with 1 inch of cooking oil and heat to a
temperature of 375 F. Now cover the small hole of a clean funnel
with a finger. Then fill the funnel with the batter. Carefully move
your finger away from the hole in the funnel, allowing the batter to
flow into the skillet. Move the funnel to form patterns with the
batter. Fry until golden brown, about 1 or 2 minutes, turning once
with two spatulas. Remove to paper toweling to drain. Place on a
plate and sprinkle with powdered sugar. Serve hot. Repeat the process
until all of the batter is used up. It is hard to know if this should
really be called a cake, but it has historically been called a cake,
so it is a cake, even if it is fried. This desert appeals to children
of all ages, it is a homey, and homely, classic - attractive in its
own strange way, and very tasty. I have seen it served with whipped
cream and fruit toppings, so let your imagination run wild with the
toppings.

This is a Pennsylvania-Dutch recipe, and was printed in the food section
of the September 25, 1986 Austin American-Statesman. This recipe was
credited to Laura Worm, Louise Lightsey, and Jeanene Demel.

per Mike Avery

MMMMM

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us


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