gt4214a@prism.gatech.edu (GWINUP,PAUL DAVID) (08/17/90)
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 mixture 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 pancake 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. However, anything
that would go well on a waffle can be used.
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GWINUP,PAUL DAVID
Georgia Institute of Technology, Atlanta Georgia, 30332
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