Amish Funnel Cake Recipes

Steps:

• Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

Steps:

• Beat the eggs, then add the milk and sugar.
• sift 2 cups of flour to baking powder and salt.
• add to the milk, sugar, and egg mixture.
• mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
• The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
• put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
• gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
• Check it with a pair of tongs and turn it when the bottom becomes golden brown.
• it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
• you can top with powdered sugar, syrup,etc --
• enjoy. It will make about 6 cakes.
• If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat together 1 cup sugar, cocoa powder, hot water, and 1 teaspoon vanilla extract with an electric mixer on medium speed until the sugar dissolves, about 3 minutes. Pour this batter into the pie shells.
• Sift together the flour and baking powder; set aside. Cream together 1 cup sugar with the butter. Beat in the vanilla, then the eggs, one at a time. Slowly beat in half of the milk, then half of the flour until moistened. Mix in the remaining milk then flour. Carefully spoon this batter on top of the chocolate batter, making sure that the entire top of the cake is covered with no chocolate visible.
• Bake in preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Remove from the oven, and allow to cool for at least 1 hour before serving.

Steps:

• Preheat oven 350 degrees F.
• Grease a 9 x 13 cake pan.
• In mixer bowl cream butter and sugars well for three minutes.
• In a small bowl whisk the flour and salt.
• Add the flour and salt to the butter mixture, alternating with the buttermilk.
• Beginning and ending with the flour.
• Pour into pan and bake.
• Bake 35 minutes until top springs back when touched.
• Combine all topping ingredients together in a mixer bowl, then stir in the nuts.
• When cake is finished, turn temp. to broil.
• Pour topping all over the cake, and place under broiler at a distance of 8 inches below.
• Broil for three minutes, until brown and bubbling.
• Remove cool on rack.
• Cut and serve from cake pan.

Steps:

• In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
• In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
• In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
• Stir brown sugar into the sifted flour mixture until no streaks remain.
• Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
• Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
• You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
• When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
• Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
• Remove using a slotted spoon to paper towels to drain.
• Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
• Serve warm. Makes eight 8-in. cakes.

Steps:

• Beat together eggs and sugar. Add milk slowly and beat. Add all dry ingredients, beat until smooth. Pour batter in a funnel--hold the hole closed w/ your finger. Next, remove finger and create designs while pouring it into the hot oil. BE VERY CAREFUL! (2 inches of oil). Turn onto.
• other side until both sides are golden brown. Drain on paper towels and sprinkle w/ powdered sugar. We also like to add cinnamon as well.
• Yummy!
• PS -- I highly recommend you make a double batch!

Steps:

• You will also need a small kitchen funnel with about a 1/2" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.).
• Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.) Use a deep-fry thermometer for accuracy.
• While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.).
• When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.) Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake.
• Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!

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.