MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Funnel Cake
Categories: Breads, Snacks, Desserts
Yield: 1 Batch

1 1/3 c Flour
1/4 ts Salt
1/2 ts Soda
2 tb Sugar
3/4 ts Baking powder
1 lg Egg; beaten
2/3 c Milk; more as needed
Oil for frying
Confectioner's sugar

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" of cooking oil and heat to
a temperature of 375ºF/190ºC.

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.

SS Mein Kind - Sam Waring - per Mike Avery

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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)