Funnel Cake |
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Page Contents:
-Funnel Cake Pitcher
-Funnel Cake Mix
-Funnel Cake Ring
-Funnel Cake Recipe
Related Pages:
-Funnels
-Measuring Pitchers
-Fantes.com Main Page
The Pennsylvania Dutch Treat
There are a few things a beginner at funnel cake making should know.
· Do not crowd cakes in the hot fat. Just do a few at a time so the heat of
the frying pan is not lessened.
· If you are using a regular funnel, be sure the tube opening is at least
5/8". You'll need to use your finger to keep the tube closed and to control
the flow, when using a regular funnel.
· Practice funneling the dough.
Directions:
· Partially fill funnel cake pitcher, hold it over the hot fat and pour to
make shapes like sticks, circles, spirals or whatever shape you like.
· Fry the cakes on one side, turn and fry on other side until golden brown.
· Drain on brown paper.
· Dust with confectioner's sugar and enjoy while still warm. |
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Funnel Cake Pitcher $6.99
#5850
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1 qt capacity,
8-1/2" high,
4-1/4" diameter base,
1/2" diameter pouring spout,
Filling side angled at approx. 45°,
Rounded handle angled for easier pouring,
Heavy gauge heat-resistant nylon
USA
Patent 4,230,238 |
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8" Funnel Cake Ring $9.99
#8022
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8" diameter,
2" high,
Heavy 18 gauge stainless steel,
Joint welded seamless design |
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Mrs. Wilson's Funnel Cake Mix $8.99
#5851
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Net wt 5 lbs,
Mix with 67 oz water to yield approx 35 cakes, 8" diameter.
Instructions included for making 1/2- and 1/3-batches.
Ingredients: Enriched wheat flour bleached (wheat flour, niacin, iron,
thiamin mononitrate, riboflavin, folic acid), sugar, non-fat milk,
leavening (baking soda, sodium acid pyrophosphate), egg yolk, salt, egg
white, dicalcium phosphate, artificial flavor, soy flour.
Approx. 12 months shelf life when stored in a dry area. |
Funnel Cakes Recipe
2 cups milk
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar, if desired
Mix together milk and eggs.
Sift together flour, baking powder, salt and sugar.
Combine with milk mixture.
Beat to make smooth.
Test dough for proper consistency.
If it runs out of funnel too quickly, it is too thin and needs a little more
flour.
If it flows too slowly, it is too thick and needs a little more milk. |
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