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Funnel Cake Ii

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      Title: FUNNEL CAKE II
 Categories: Desserts, Cakes, Breads, Penndutch
      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.
           INSTRUCTIONS
           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.
 
  Keywords: Jeanene Demel
  
  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. This is a
  Pennsylvania-Dutch recipe, and was printed in the food section of the
  September 25, 1986 Austin American-Statesman. This recipe was
  credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
  
  INGREDIENT LIST
  
  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.
 
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