*  Exported from  MasterCook  *
 
                                FUNNEL CAKE
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
                         -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.
 
   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.
 
   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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