Funnel Cake

Funnel Cake

2 eggs

1 c. milk

1 c. water

½ tsp. vanilla

3 c. flour

¼ c. sugar

1 TBS baking powder

¼ tsp. salt

Oil for deep-fat frying

Confectioners' sugar

In a mixing bowl, beat eggs. Add milk, water and vanilla; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.

In an electric skillet or deep-fat fryer, heat oil to 375*. Cover the bottom of a funnel spout* with your finger; ladle ½ c. of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm.

Yield: 8 cakes.

*The batter can be poured from a liquid measuring cup instead of a funnel.

Buttermilk Doughnuts

Buttermilk Doughnuts

4 eggs

2 c. sugar

1/3 c. melted butter/margarine

1 tsp. vanilla

5 ½ – 6 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

2 c. buttermilk

Oil for deep-fat frying.

Additional sugar, cinnamon-sugar, or confectioners' sugar, optional.

In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.

On a lightly floured surface, roll dough to ½-inch thickness. Cut with a 3-in. doughnut cutter.

In an electric skillet or deep fat fryer, heat oil to 375*. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired. Yield: 4 dozen.