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Funnel cake ii
Artist: _
Categories: Bakery, Breads, Cakes, Desserts, Fun & Easy
Yield: 6
Rating: 5
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Ingredients:
1 1/3 cupFlour
1/4 tspSalt
1/2 tspSoda
2 tbspSugar
3/4 tspBaking powder
1 Egg, beaten
2/3 cupMilk, or more as needed
Oil for frying, and
Powdered sugar.
INSTRUCTIONS
Into a large bowl, sift
-together:
1 1/3 cupFlour
1/4 tspSalt
1/2 tspSoda
2 tbspSugar, and
3/4 tspBaking powder.
Next, in another bowl, blend
-together:
1 Egg, beaten, and
2/3 cupMilk, or more as needed.
Procedures:
1Keywords: 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.
2This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty.
3I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings.
4This is a pennsylvania-dutch recipe, and was printed in the food section of the september 25, 1986 austin american-statesman.
5This recipe was credited to laura worm, louise lightsey, and jeanene demel.
6Ingredient list add the liquid ingredients to the dry ones.
7Beat until smooth.
8Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375.
9Now cover the small hole of a clean funnel with a finger.
10Then fill the funnel with the batter.
11Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet.
12Move the funnel to form patterns with the batter.
13Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas.
14Remove to paper toweling to drain.
15Place on a plate and sprinkle with powdered sugar.
16Serve hot.
17Repeat the process until all of the batter is used up.
 
 
 
 

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