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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Funnel Cakes

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1 1/2 cups whole milk
hot oil (360 degrees) for frying
cinnamon for sprinkling
powdered sugar for sprinkling
funnel with 1/2" opening


Combine all the ingredients in a large (6 quart) bowl that has a pourable spout. Heat cooking oil until hot.

Put 1/2 cup of the batter into the funnel; be sure to cover spout with one finger. Using caution, hold your index finger over the hole in the 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 cinnamon and powdered sugar and serve while still warm.