Hi Kim,

I thought you might enjoy seeing a few more variations of the recipe.

BetsyFrom: dpral
Newsgroups: rec.food.recipes

Funnel Cake

2 cups Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 Eggs
1 1/2 cups Milk

Combine all ingredients. Heat cooking oil in deep skillet until very
hot.
Put batter into funnel; be sure to cover spout with one finger. Using
caution, hold funnel over hot oil, release some batter in circular
motions, then crisscrossing motions, to form one funnel cake. The
funnel cake will rise quickly and expand, so be careful how much
batter you use until you get a feel for cooking it. Cook to light
golden brown on both sides, then remove from oil and place on paper
towels to drain. Sprinkle with powdered sugar and serve while still
warm.
- - - - - - - - - - - - - - - - - - From: Dave Duma
Newsgroups: rec.food.recipes

DRECHTERKUCHE (Funnel Cakes)
from "Cooking Dutch" with Caloric (R)
Original TItle: The New Pennsylvania Dutch Cookbook
by Ruth Hutchison

4 c milk
4 eggs
1/2 tsp soda dissolved in a little lukewarm water
2 Tbs sugar
4 c sifted flour approx (see below)
1/4 tsp salt
powdered sugar"Flour enough to form a batter that will run slowly through a funel into
hot lard. Form the cakes any size or shape" Sprinkle w powdered sugar.

(I don't think the unique flavor and aroma of used grease on a hot day at
the county fair can be duplicated at home, however.)From: "Sean Coate" (loginname@peganet.com)
Newsgroups: rec.food.cooking

Funnel Cake

Recipe By : "Ask Anne & Nan"

2 eggs -- beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil

In a bowl, combine eggs and milk. Sift together flour, baking powder and
salt. Add to egg misture and beat with electric mixer until smooth. (Check
to see if mixture flows easily).
In a large skillet heatoil to 360F. Covering the end of a small funnel
with your finger, pour batter into hot oil in a spiral shape. Fry till
golden(about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on
paper bag covered with a paper towel. Sprinkle with cinnamon and powdered sugar or serve with maple syrup. Delicious.Newsgroups: rec.food.cooking

FUNNEL CAKE

1 egg
1 1/3 c. flour
1 tsp. baking powder
1 1/2 c. milk
1/4 tsp. salt
3 Tbsp. sugar
few drops almond, orange or
lemon flavoring

Beat together egg and milk; add flour, salt, baking
powder and sugar. Mix well. Add flavoring (choice). Heat
cooking oil in skillet or stainless skillet, 1 inch deep. Oil
should be in a shallow vessel. Heat until a corner of bread
will brown as soon as dropped in oil. Put some batter into
funnel with a cup, holding your finger on the bottom. Place
over hot oil and swirl in a circle, leaving batter out of
funnel. Brown on one side, then flip with slotted spatula and
brown on other side. Remove onto brown paper to drain.
Sprinkle with powdered sugar. Serve hot.From: Ian
Newsgroups: rec.food.baking

Funnel Cake

Yield: 6 servings

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. 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.

From: bobbiee
Newsgroups: alt.creative-cooking

Funnel Cakes

Ingredients:
Oil for frying
2 c Unsifted flour
1 T Sugar
1 ts Baking powder
1/4 ts Salt
2 Eggs, lightly beaten
1 to 1 1/4 cups milk

Preparation:
Pour oil into heavy skillet. Add 1 1/2 - 2" oil. Heat oil very hot,
but not smoking. Combine flour, sugar, baking powder and salt, and
sift them together into a deep bowl. Make a well in center and pour
eggs and 1 cup milk. With a large spoon gradually include dry
ingredients into liquid ones and stir til batter is smooth. To make
cakes, ladle 1/2 cup batter into a funnel with an opening of about
1/2". Pour and form the funnel cake into the oil. Fry til golden
brown.

(NOTE: recipe takes 1 or 1 1/4 cup milk, add 1 cup milk 1st, and if
batter seems too thick to pour, add extra 1/4 cup).

Source: Deborah Hrabinski (hrabinski@AESOP.RUTGERS.EDU) alt.cook
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Funnel Cake I

Ingredients:
Vegetable oil for frying
1 c Plus 2 tbls. all-purpose flour
3/4 c Milk
1 ts Baking powder
1 ts Almond extract
1/8 ts Salt
1 lg Egg
2 T Confectioners' sugar for
-sprinkling

Preparation:
l. In 10 inch skillet over medium heat, heat about 3/4 inch salad oil to
325F on deep fat thermometer. Or, heat oil according to manufacturer's
directions in deep-fat fryer at 325F

2. Meanwhile, in medium bowl, with wire whisk or fork, mix flour, milk,
baking powder, almond extract, salt, and egg until well blended. 3.
Holding narrow spouted funnel (1/2 inch spout) close spout with finger;
pour 1/4 cup batter into funnel. Over hot oil, carefully remove finger
to let batter run out in a stream, while making a spiral about 6 inches
in diameter.
4. Fry 3 to 5 minutes until golden brown, turning once with tongs.
Drain well on paper towels; keep warm. Repeat with remaining batter,
stirring well before pouring.

5. Sprinkle funnel cakes lightly with confectioner's sugar. Serve warm.
Enjoy.

Source: Good Housekeeping Book of Desserts
Submitted by beck4@pipeline.com (Eileen & Bob Holze), rec.food.recipes
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Funnel Cake II

Ingredients:
1 Egg
3/4 c Milk
1 1/4 c Flour
2 T Sugar
1 ts Baking soda
3/4 ts Baking powder
1/4 ts Salt
Confectioners' Sugar
Maple syrup
Blueberries or Strawberries, etc.

Preparation:
Preheat the oil in the deep fryer.

Beat the egg with the milk, flour, baking soda, baking powder and salt.
Use a funnel with a moderate sized spout (3/8"-1/2" diameter) opening.
Hold your finger over the bottom of the spout. Pour 3 or 4 tablespoons
of batter into the funnel. Hold the funnel over the deep fryer.

Allow the batter to flow out the spout, moving the funnel above the
surface of the hot oil in a criss-cross pattern, until the funnel is
empty.
NOTE: Thin the batter with milk if it is too thick and flows out of the
funnel too slowly.

Fry for about 1 minute. Turn the funnel cake over with a spatula. Fry
for another 30 seconds. Remove. Drain. Sprinkle confectioners' sugar
over. Serve hot with maple syrup or berries or both.

Yields 6 cakes.

Source: rec.food.cooking, submitted by Joel Ehrlich
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Funnel Cake III

Ingredients:
2 1/2 c Self rising flour
1/4 c Sugar
1 1/3 c Milk
2 Eggs, slightly beaten
Vegetable oil
Sifted powdered sugar

Preparation:
Combine flour, sugar, milk and eggs in bowl, beating until smooth. Heat
1/4 inch oil to 375 degrees in a skillet. Cover bottom opening of a
funnel with your finger. Pour 1/4 cup batter into funnel. Hold funnel
over skillet. Remove finger from the funnel end to release batter into
hot oil. Move funnel in a slow circular motion to form a spiral. Fry
each funnel cake 1 minute, or until edges are brown. Drain on paper
towels. Sprinkle with powdered sugar. Makes about a dozen cakes.

Source: Randy Rigg, submitted by Ron Allard, FIDONet Cooking
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Funnel Cake IV

Ingredients:
2 c Flour
1 ts Baking powder
1 T Sugar
2 Eggs
1 1/4 c Milk
1 Pinch salt

Preparation:
Mix dry ingredients together in a large bowl, add eggs and milk, stir
until batter is smooth.

To fry cake, ladle about 1/2 cup batter into a funnel with the end
closed with your finger, slowly let the batter flow into the hot fat,
moving the funnel in a circle like a coiled rope, of about 4 or 5
rings, deep fat fry them for about 2 minutes on each side. Sprinkle
with powdered sugar and serve while still warm.

Source: The Heirloom Cookbook, Quakertown Historical Society,
Quakertown,Bucks County, Pennsylvania.
Submitted by Blanche Nonken, FIDONet Cooking
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Funnel Cake V

Ingredients:
2 Eggs
1 1/2 c Milk
2 c Flour
1 ts Baking powder
1/2 ts Salt

Preparation:

Prepare batter by beating eggs and milk. Combine flour, baking powder
and salt and add to egg mixture, beating until smooth.

Heat oil in deep fat fryer or pour at least 3 inches deep into 6-8 inch
diameter saucepan and heat to 375F.

Cover the bottom opening of a funnel with a finger and fill the funnel
with 1/4 cup batter. Holding the funnel over the hot oil, remove your
finger and release the batter in a thin stream. Beginning at the
center, move the funnel in a circular motion to form a spiral.

Fry the cake until golden brown on the underside, then turn carefully
with a wide spatula and cook it until the second side is browned.
Remove the funnel cake and drain on paper towels. Sprinkle with
powdered sugar or may serve warm with maple syrup.

Source: Omaha World Herlad
Submitted by Sheryl Wilbeck
rec.food.cooking
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From: Heather Timmons
Newsgroups: rec.food.cooking

: I'm looking for the recipe for a Pennsylvania Dutch funnel cake. Can anyone help?
: I've had it at the Colorado State fair 2 years in a row and it is delicious. I can't seem to find the recipe for it though.

: Thanks in advance,

: Brian.

Don't know if this is Penn. Dutch funnel cake, but it is a funnel
cake recipe given to me by a friend that works the local festivals:

Funnel Cakes (makes 5 large or 10 small)

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.

Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don't fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.