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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Funnelcakes Recipe

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This recipe for Funnelcakes is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
4 c. flour
3 c. milk
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Directions:
Directions:
Beat together all ingredients. Use a funnel to drizzle batter into hot oil (375-400F).
Turn when golden brown.
Number Of Servings:
Number Of Servings:
A lot!
Personal Notes:
Personal Notes:
This recipe came from the Reamstown Fire Department. I helped make funnelcakes in the booth at the Reamstown Fair one year.

 

 

 

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