AMISH FUNNEL CAKES

AMISH FUNNEL CAKES

3 eggs, beaten 
2 C. milk 
1/4 C. sugar 
4 C. flour, sifted 
2 tsp. baking powder 
1/2 tsp. salt

To beaten eggs, add milk and sugar. In separate bowl 
sift dry ingredients. 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.

Funnel Cakes
 
2 Eggs Beaten
1-1/2 Cups Milk
2 Cups Flour
2 Cups Oil
1 teaspoon Baking Powder
Powdered Sugar
 
To make batter, mix eggs and milk. Stir together flour and baking
powder. Add to egg mixture, beat with rotary beater until smooth. In
small skillet, heat cooking oil to 360 degrees. Using a cup with a
spout or a small funnel, slowly pour 1/2 cup batter into hot oil moving
in a circular motion. Then pour batter horizontally into skillet. Cook
about 2 1/2 minutes until lightly browned. Turn funnel cakes using 2
spatulas, cook for about 1 1/2 minutes. Drain cakes by placing on a
paper towel. Sprinkle with powdered sugar. Best served hot.
 
Makes 4 to 5 cakes.

A handy list of 14 other funnel cake recipes

1
1 1/4c. flour - 2T sugar - 1 t. soda - 3/4t.Baking powder - 1/4 t. salt - 1 egg - 3/4 c. milk
Combine dry ingredients. Beat egg and add milk. Add liquid to flour mixture and beat until smooth. Have hot oil ready for deep frying. Put 1/4 c. batter in funnel, blocking open end with finger. Hold over oil and let batter drizzle in oil, moving around in circular pattern. Repeat, making as many as will comfortably fit in fryer. Cook, turning over once until they are lightly browned. Drain on paper toweling, then sprinkle with cinnamon sugar or powdered sugar.

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2
2 cups Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 Eggs
1 1/2 cups Milk
Combine all ingredients. Heat cooking oil in deep skillet until very hot. Put batter into funnel; be sure to cover spout with one finger. Using caution, hold funnel over hot oil, release some batter in circular motions, then crisscrossing motions, to form one funnel cake. The funnel cake will rise quickly and expand, so be careful how much batter you use until you get a feel for cooking it. Cook to light golden brown on both sides, then remove from oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.

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3
4 c milk
4 eggs
1/2 tsp soda dissolved in a little lukewarm water
2 Tbs sugar
4 c sifted flour approx (see below)
1/4 tsp salt
powdered sugar

"Flour enough to form a batter that will run slowly through a funel into hot lard. Form the cakes any size or shape" Sprinkle with powdered sugar.

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4
2 eggs -- beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil
In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat with electric mixer until smooth. (Check to see if mixture flows easily). In a large skillet heat oil to 360F. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape. Fry till golden (about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on paper bag covered with a paper towel. Sprinkle with cinnamon and powdered sugar or serve with maple syrup. Delicious.

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5
1 egg
1 1/3 c. flour
1 tsp. baking powder
1 1/2 c. milk
1/4 tsp. salt
3 Tbsp. sugar
few drops almond, orange or
lemon flavoring
Beat together egg and milk; add flour, salt, baking
powder and sugar. Mix well. Add flavoring (choice). Heat cooking oil in skillet or stainless skillet, 1 inch deep. Oil should be in a shallow vessel. Heat until a corner of bread will brown as soon as dropped in oil. Put some batter into funnel with a cup, holding your finger on the bottom. Place over hot oil and swirl in a circle, leaving batter out of funnel. Brown on one side, then flip with slotted spatula and brown on other side. Remove onto brown paper to drain. Sprinkle with powdered sugar. Serve hot..

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6
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.
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.
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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7

2 c Unsifted flour
1 T Sugar
1 ts Baking powder
1/4 ts Salt
2 Eggs, lightly beaten
1 to 1 1/4 cups milk
Preparation:
Pour oil into heavy skillet. Add 1 1/2 - 2" oil. Heat oil very hot, but not smoking. Combine flour, sugar, baking powder and salt, and sift them together into a deep bowl. Make a well in center and pour eggs and 1 cup milk. With a large spoon gradually include dry ingredients into liquid ones and stir till batter is smooth. To make
cakes, ladle 1/2 cup batter into a funnel with an opening of about 1/2". Pour and form the funnel cake into the oil. Fry til golden brown.

Recipe takes 1 or 1 1/4 cup milk, add 1 cup milk 1st, and if batter seems too thick to pour, add extra 1/4 cup.

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1 c Plus 2 tbls. all-purpose flour
3/4 c Milk
1 ts Baking powder
1 ts Almond extract
1/8 ts Salt
1 lg Egg
2 T Confectioners' sugar for sprinkling
Preparation:
l. In 10 inch skillet over medium heat, heat about 3/4 inch salad oil to 325F on deep fat thermometer. Or, heat oil according to manufacturer's directions in deep-fat fryer at 325F

2. Meanwhile, in medium bowl, with wire whisk or fork, mix flour, milk, baking powder, almond extract, salt, and egg until well blended.
3.Holding narrow spouted funnel (1/2 inch spout) close spout with finger; pour 1/4 cup batter into funnel. Over hot oil, carefully remove finger to let batter run out in a stream, while making a spiral about 6 inches in diameter.

4. Fry 3 to 5 minutes until golden brown, turning once with tongs. Drain well on paper towels; keep warm. Repeat with remaining batter, stirring well before pouring.

5. Sprinkle funnel cakes lightly with confectioner's sugar. Serve warm.

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1 Egg
3/4 c Milk
1 1/4 c Flour
2 T Sugar
1 ts Baking soda
3/4 ts Baking powder
1/4 ts Salt
Confectioners' Sugar
Maple syrup
Blueberries or Strawberries, etc.
Preparation:
Preheat the oil in the deep fryer.
Beat the egg with the milk, flour, baking soda, baking powder and salt.
Use a funnel with a moderate sized spout (3/8"-1/2" diameter) opening.
Hold your finger over the bottom of the spout. Pour 3 or 4 tablespoons of batter into the funnel. Hold the funnel over the deep fryer.

Allow the batter to flow out the spout, moving the funnel above the surface of the hot oil in a criss-cross pattern, until the funnel is empty.
Thin the batter with milk if it is too thick and flows out of the funnel too slowly.

Fry for about 1 minute. Turn the funnel cake over with a spatula. Fry for another 30 seconds. Remove. Drain. Sprinkle confectioners' sugar over. Serve hot with maple syrup or berries or both.

Yields 6 cakes.

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Ingredients:
2 1/2 c Self rising flour
1/4 c Sugar
1 1/3 c Milk
2 Eggs, slightly beaten
Vegetable oil
Sifted powdered sugar
Preparation:
Combine flour, sugar, milk and eggs in bowl, beating until smooth. Heat 1/4 inch oil to 375 degrees in a skillet. Cover bottom opening of a funnel with your finger. Pour 1/4 cup batter into funnel. Hold funnel over skillet. Remove finger from the funnel end to release batter into
hot oil. Move funnel in a slow circular motion to form a spiral. Fry each funnel cake 1 minute, or until edges are brown. Drain on paper towels. Sprinkle with powdered sugar. Makes about a dozen cakes.

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Ingredients:
2 c Flour
1 ts Baking powder
1 T Sugar
2 Eggs
1 1/4 c Milk
1 Pinch salt
Preparation:
Mix dry ingredients together in a large bowl, add eggs and milk, stir until batter is smooth. To fry cake, ladle about 1/2 cup batter into a funnel with the end closed with your finger, slowly let the batter flow into the hot fat,
moving the funnel in a circle like a coiled rope, of about 4 or 5 rings, deep fat fry them for about 2 minutes on each side. Sprinkle with powdered sugar and serve while still warm.

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12
Ingredients:
2 Eggs
1 1/2 c Milk
2 c Flour
1 ts Baking powder
1/2 ts Salt
Prepare batter by beating eggs and milk. Combine flour, baking powder and salt and add to egg mixture, beating until smooth. Heat oil in deep fat fryer or pour at least 3 inches deep into 6-8 inch diameter saucepan and heat to 375F. Cover the bottom opening of a funnel with a finger and fill the funnel with 1/4 cup batter. Holding the funnel over the hot oil, remove your finger and release the batter in a thin stream. Beginning at the center, move the funnel in a circular motion to form a spiral. Fry the cake until golden brown on the underside, then turn carefully
with a wide spatula and cook it until the second side is browned. Remove the funnel cake and drain on paper towels. Sprinkle with powdered sugar or may serve warm with maple syrup.

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13
Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)
Add to egg mixture and beat or process until smooth. Test to see if batter flows smoothly through a funnel or squeeze bottle with an opening of apprx. 1/2 inch. Add flour or milk to thicken or thin batter. Heat and approx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the center, out. Batter will expand, don't fill the entire surface. Cook about 30 seconds per side for small cakes and 2 minutes per side for large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

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14
Funnel Cake
The Amish call this fried dough cake 'drechter kuche'.
3 to 4 cups of flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for topping
vegetable oil for deep frying - heat to 375 degrees
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture. Mix while adding more flour until the batter is smooth 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 about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or cris-cross back and forth to make a cake about 7 or 8 inches round. We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown. When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.