RECIPES FROM THE PAST: FUNNEL CAKES

A sweet treat for family fun.

                                               FUNNEL CAKES

Most us have encountered funnel cakes at fairs and other outdoor events. I don’t know the origin of these delectable ‘cakes’, but I know  they have long been a tasty morsel in the Pennsylvania Dutch community, and only recently, probably 50 years or so, been introduced to the public. They are a good size, usually filling a 9 in. paper plate so they are often shared by two or more people. To coin a phrase from the Dutch ‘they know what good is.”

 

FUNNEL CAKES

  • 1 1/4 cup unsifted  flour
  • 1/4tsp. salt
  • 2 Tbsp. sugar
  • 1 egg
  • 1 tsp.. baking soda
  • ¾ cup milk
  • ¼ tsp baking powder
  • About 1 quart oil
  • Confectioner Sugar
  • Metal Funnel

Stir together first 5 ingredients. Mix egg and milk and add to flour  ingredients. Stir until smooth. Pour into skillet no more than 1/3 full.

Heat to 375. Electric fry pan is good to use. Holding forefinger over end of funnel, pour ¼ cup batter into funnel.

Place over hot oil and remove finger to let batter flow, moving in a circle to  form a spiral. Turn once. Drain, sprinkle with sugar.

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