isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,) (11/15/90)
Here's a funnel cake recipe I took off the net some time ago.
HOCOTT'S PENNSYLVANIE DUTCH FUNNEL CAKES
1)RECIPE - makes eight 6 inch or four 8 inch funnel cake
Sift together and hold;
2 cups all purpose flour (if self rising flour is used, halve
baking powder)
1/4 cup powdered sugar
4 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon or nutmeg
Beat 1 egg in a measuring cup and add milk to make total liquid
of one cup. Pour into a 2 quart bowl and blend in the flour mix-
ture until smooth. Let stand about 10 minutes and stir.
Resulting batter may be slightly stiff and may be thinned by
adding water by the tablespoonful.
2)MOLD - Funnel cakes must be molded. A large egg ring makes a
very good mold. A number 10 can alwo works. In all cases, the
grease must be no more than 1 inch deep or the cake will
scatter.
3)GREASE - An animal-vegetable shortening works best. The grease
must be very hot (375-400). If the grease is not hot enough the
cakes will be greasy.
4)POURING - Batter is poured from an ordinary household funnel.
Pour a stream around the outside of the mold twice, then work
toward the center. Move the funnel fast enough to keep the
stream smaller than a pencil. Try to tangle the batter as it
falls into the grease.
5)CONSISTENCY - The batter should be slightly thinner than pan
cake batter. Adjust consistency by adding spoonfulls of flour
or water.
6)COOKING - Turn the cakes when the edges are lightly browned,
then cook until just before the steaming stops. If cooked until
steam completely stops the cake will become greasy. You should
be able to lift the cake with a fork.
7)TOPPING - A cinnamon/powdered sugar mix is commonly used. How
ever, anything that would go well on a waffle can be used.