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Pennsylvania Dutch Funnel Cakes Recipe

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This recipe for Pennsylvania Dutch Funnel Cakes, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex and Mary Catherine Stofan
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. flour
2 T. sugar
1 t. baking powder
1/8 t. salt
1 egg
2/3 c. milk
cooking oil for deep-frying
powdered sugar

Directions:
Directions:
Stir together flour, sugar, baking powder and salt; set aside. In medium mixing bowl beat egg and milk with electric mixer on low speed just until mixed. Add dry ingredients and beat until smooth. Heat 1 1/2 to 2 inches oil in large saucepan to 375. Use funnel with a 3/8-inch opening. Hold finger under end of funnel to prevent batter from coming out. Pour batter into funnel. For each cake, hold funnel carefully about 1 inch above oil, remove finger, moving funnel in concentric circles to make cake about 3-inches in diameter. Fry funnel cakes 15-25 seconds per side or until golden. Fry one or two cakes at a time. Remove funnel cakes with slotted spoon and drain on paper towels. Sprinkle with powdered sugar. Serve hot. Yield: 15 funnel cakes.

 

 

 

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