Funnel Cake I

* Exported from MasterCook *

FUNNEL CAKE I

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Flour
1/4 t Salt
1/2 t Soda
2 tb Sugar
3/4 ts Baking powder
1 Egg -- beaten,
2/3 c Milk -- or more as needed,
Oil for frying -- and
Powdered sugar.
INSTRUCTIONS
Into a large bowl -- sift
together:
1 1/3 c Flour
1/4 t Salt
1/2 t Soda
2 tb Sugar -- and
3/4 ts Baking powder.
Next -- in another bowl,
blend
together:
1 Egg -- beaten, and
2/3 c Milk -- or more as needed.

Keywords: Jeanene Demel 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. INGREDIENT LIST
Add the liquid ingredients to the dry ones. 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.


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