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Funnel Cake 2

Anonymous Fri Oct 07 16:41:25 2005

1-1/3 c Flour,

1/4 ts Salt,

1/2 ts 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 ts Salt,

1/2 ts 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 f

unnel 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.

Johnna Hartz