FUNNEL CAKES I
Steps:
- Sift together the flour, baking powder, and salt.
- In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
- In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
- Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 20 g, Cholesterol 33.4 mg, Fat 38.3 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 4 g
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
FUNNEL CAKE SUNDAE
I had something similar to this at an ice cream parlor and wanted to make it for my kids. They LOVED it!!!
Provided by Tiphane Fleming @cooker93
Categories Cakes
Number Of Ingredients 11
Steps:
- Put strawberries in blender just long enough to get a chunky purée.
- In small saucepan, over medium heat, heat strawberries, sugar, and water until sugar is dissolved. Remove from heat and set aside to cool.
- combine eggs and sugar together then add the milk slowly
- Add the dry ingredients and beat until smooth and creamy, add more milk if batter is too thick.
- You can use a funnel or if you don't have a funnel, like me, pour your batter into pourable container.
- In a deep fryer or large cast iron pot add 4 inches of oil.
- Drizzle the batter around in the deep fryer or cast-iron pot to desired thickness. Let cook for 5-8 minutes, turning halfway through the time. Cook until golden brown.
- Once funnel cake is done cooking, lift out of the oil and let as much oil drain out before transferring to paper towel.
- Put on saucer, top with vanilla ice cream, whipped topping, and puréed strawberries. Serve immediately.
CHURRO FUNNEL CAKE ICE CREAM SUNDAES
Mexican churros and funnel cakes mashed into one fabulous ice cream sundae.
Provided by Annalise
Categories Dessert
Time 35m
Number Of Ingredients 16
Steps:
- Combine the sugar and cinnamon in a wide shallow dish and set aside.
- In a medium saucepan set over medium heat melt the butter, then add in the milk, water, sugar and salt. Bring the mixture just to a boil and removed from heat. Mix in the flour and stir until it becomes a thick paste. Return the saucepan to medium heat and stir continuously for several minutes as the dough dries out. Look for a thin layer of film on the bottom of the pan.
- Remove from heat and put the dough into a bowl of a stand mixer fitted with a paddle attachment. Mix on low for about 5 minutes or cooled slightly. Add the eggs one at a time, beating well between each addition. Pour the dough into a piping bag fitted with a medium plain tip or star tip.
- Bring a heavy-bottomed pot filled with vegetable oil to 350°F. Pipe the dough directly into the hot oil, swirling the batter as it falls in. The funnel cakes will be a little unpredictable, but aim to make them about 6 inches in diameter.
- Cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined sheet pan to drain for about 1 minute, then dump in the cinnamon sugar and toss to coat. Serve immediately with ice cream and chocolate sauce.
- In a small saucepan over medium heat, warm the heavy cream, corn syrup and salt just until the mixture steams but doesn't quite come to a boil. Reduce heat to low and add the chocolate and cinnamon. Stir constantly until chocolate is melted and mixture is smooth. Stir in the vanilla extract.
- Serve the chocolate sauce warm. Store leftovers in the fridge for up to 1 week.
Nutrition Facts : Calories 744 kcal, Sugar 53 g, Sodium 646 mg, Fat 47 g, SaturatedFat 28 g, Carbohydrate 73 g, Fiber 4 g, Protein 8 g, Cholesterol 181 mg, ServingSize 1 serving
FUNNEL CAKE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
- Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined.
- Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
- Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles.
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- Prepare the funnel cakes. Combine dry ingredients in a medium bowl including 2 cups all-purpose flour, ¼ cup sugar, 1 tbsp cocoa powder, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Whisk together 1 ½ cups buttermilk with 1 tsp vanilla, 2 eggs and 1 ½ tbsp red food coloring in a separate bowl. Add wet ingredients to the dry, mixing until well combined. Transfer batter into a zip-lock bag. Cut the tip of the bag on one corner.
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