MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: FUNNEL CAKE
  Categories: Breads, Penndutch
       Yield: 1 batch
   1 1/3 c  Flour
     1/4 ts Salt
     1/2 ts Soda
       2 T  Sugar
     3/4 ts Baking powder
       1    Egg; beaten
     2/3 c  Milk; or more as needed
            Oil; for frying
            Sugar, confectioners
   Into a large bowl, sift together the dry ingredients.  In another
   bowl, beat the egg and milk together.  Add to the dry ingredients,
   and 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. 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
   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.
                               per Mike Avery
 * Sam Waring
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