*  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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