PENNSYLVANIA DUTCH FUNNEL CAKES RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 7
Steps:
- Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.
BEST FUNNEL CAKE RECIPE 2022 ❤️
After hundreds of Funnel Cake recipes tested by our expert team, we chose the best Funnel Cake recipe of 2022! Learn how to make in 4 easy steps! This easy homemade funnel cake recipe tastes just like the classic fair favorite. Top these with some powdered sugar or your favorite topping for a simple treat that everyone will love! Funnel cakes are so easy. Once you have the ingredients gathered, making the funnel cakes are fairly simple. Just do the following:
Categories Breakfast Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, baking powder, and half the flour in a bowl. Set aside.
- Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency.Batter will be thin enough to run through a funnel.
- Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet. If using a funnel, cover the bottom of the spout with your finger as you pour the batter in.Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.
- Position funnel over the hot oil and slowly move your finger so batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake.Move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
- Just fry for a minute or so on each side, then you're done. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully.Fry the second side one minute. Remove to a paper towel to drain. Enjoy with desired toppings like powdered sugar, fruit, whipped cream, chocolate, caramel or all of the above!If you happen to find that you have left over funnel cakes you can store them in an airtight container the fridge for later. For a soft funnel cake you can microwave them. For a crispier cake you can put them in the over or the toaster.To freeze funnel cakes, just let your cakes come to room temp, then wrap and store in the freezer for up to 3 months. It definitely want taste as great as it did fresh but can be made a little crispy and warm if reheated in the microwave. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_6',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};
Nutrition Facts : Per Serving 263 calories; 10g fat; 2g saturated fat; 50mg cholesterol; 213mg sodium; 36g carbohydrate; 18g sugars; 1g fiber; 7g protein. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
DUTCH FUNNEL CAKE
Our youth group used to make these at fund raising yard sales. I am posting this recipe for family groups and one for large groups. Just like you get at the fair!
Provided by Dawnab
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, add milk and beat again.
- Sift dry ingredients into a large bowl.
- add egg mixture and beat until smooth.
- Heat oil to 400 degrees.
- Pour 1/2 cup of batter into a funnel.
- let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
- brown on both sides.
- drain on paper towels.
- sprinkle with powdered sugar.
Nutrition Facts : Calories 220.3, Fat 3.1, SaturatedFat 1.4, Cholesterol 52.2, Sodium 202, Carbohydrate 40.3, Fiber 1.1, Sugar 6.4, Protein 7.2
PENNSYLVANIA DUTCH FUNNY CAKE
I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. -Diane Ganssle, Bethlehem, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.
Nutrition Facts : Calories 314 calories, Fat 10g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 203mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
PENNSYLVANIA DUTCH FUNNY CAKES
These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
- In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g
PENNSYLVANIA DUTCH FUNNEL CAKE
Provided by CookEatShare Cookbook
Number Of Ingredients 6
Steps:
- Beat lowfat milk and egg together. Blend dry ingredients and gradually add in lowfat milk mix. Beat constantly till batter is smooth. Holding your finger over the bottom of the funnel with a 3/8 or possibly 1/2 inch hole, fill funnel with batter. Hold the funnel as near the surface of veg. oil as possible remove finger and let batter fall into deep fat heated to 375 degrees. Use a circular motion form a spiral cake about 3 to 4 inches in diameter. Immediately replace finger on bottom of funnel. Repeat to create other cakes. Fry to puffy and golden. Turn once. Remove with slotted spoon, drain on paper towels. Sprinkle with powdered sugar or possibly cinnamon and sugar. Serve at once. Makes 2 to 2 1/2 dozen.
Nutrition Facts : ServingSize 237 g, Calories 229, Fat 5.95 g, TransFat 0.0 g, SaturatedFat 2.39 g, Cholesterol 194 g, Sodium 1973 g, Carbohydrate 33.65 g, Fiber 0.0 g, Sugar 33.97 g, Protein 11.02 g
FUNNEL CAKES II
These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried, then sprinkled with confectioners' sugar.
Provided by Sally
Categories Bread Quick Bread Recipes
Yield 10
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.
- Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C).
- Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 22.8 g, Cholesterol 20.6 mg, Fat 10 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 170.1 mg, Sugar 6.8 g
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4.6/5 (5)Total Time 1 hrCategory DessertCalories 151 per serving
- Slowly heat 1 ½ inches of lard or vegetable oil in a sauté pan or deep fryer to 375 degrees F. While the lard or oil is warming, beat the egg yolks until lemon color and frothy.
- Sift together 3 cups of the flour, the baking powder and the salt. Sift this into the milk and egg mixture and beat to form a batter. The batter should be similar in texture to a thick pancake batter. If the batter seems too thin, add some of the remaining flour until thick. I ended up adding about 4 cups of flour total.
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PENNSYLVANIA DUTCH FUNNY CAKE – A COALCRACKER IN THE KITCHEN
From acoalcrackerinthekitchen.com
Cuisine Coal Region, Pa. DutchEstimated Reading Time 3 minsCategory Esserts
- In a bowl, blend flour, salt and shortening together with fingers until mealy, about the size of peas. Add enough ice water to form dough. Mix just enough to moisten. Over-mixing will result in a tough dough. Press into disks, cover with plastic and keep chilled in the fridge till you're ready. Chill at least 1 hour. When ready, roll out on lightly floured surface and fit into pie pans. Flute edges as desired.
- Combine flour, salt, baking powder in a bowl and set aside. In another bowl, combine eggs, shortening or butter, sugar, milk and vanilla; mix well. Slowly add in the dry ingredients until well incorporated. Pour cake batter into pie crust.
- Bake at 350 F degrees until cake is done 45 to 55 minutes, checking at 45 minutes. If center jiggles, bake a few more minutes until center is set. You can cover the edges with foil for the first 40 minutes to keep the crusts from getting too brown if desired.
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Cuisine Coal Region, Pa. DutchEstimated Reading Time 7 minsCategory Snacks, Dessert
- Meanwhile, in a mixing bowl, whisk the eggs yolks vigorously until light and lemon colored. Whisk in the milk. Set aside.
- In another bowl, sift together 1 3/4 cups of the flour, the baking powder. and the salt. Then sift this mixture again into the milk and egg mixture and beat to make a batter. The texture should resemble a thick pancake batter. If the batter seems too thin, add some or all of the remaining flour.
- In a separate clean bowl, beat the egg whites until they form stiff peaks but are not dry. Gently fold into the batter until no streaks remain.
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