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FUNNEL CAKE

Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1 tsp. salt
1 tsp. baking powder


Directions:

1. Beat egg and milk. Mix all other ingredients and slowly add to the egg mixture, beating until smooth.

2. Using a funnel, drop into hot oil working from center outwards. Turn when underside is golden brown and crispy (about 1 minute) Remove from the oil when golden brown and crispy.

3. Sprinkle with powdered sugar and serve.

4. For breakfast, skip the powdered sugar and top with syrup or jam

Makes approx. 2 Funnel Cakes
 
thanks for the recipe.. wanted to make Hermit Crab some. She tried it for the first time last weekend at the fair... yum!

When you make it, make sure the oil temp is correct and you use fresh oil.
 
Somebody mention RUM??? :D :D :D :D


Brrr... was planning on running tomorrow morning.. a nice long run, maybe will have to put it off till the afternoon with those temps!! Something about being snuggled up to lots of warmth will keep me from getting outa bed... I bet even the kitties and the puppy will be cold!!!

Oh crap, I thought that said diving tomorrow. :/ I need to l2read. I'm a nub :(
 
Hot chocolate with coconut rum tastes like a Mounds bar.

Just sayin'.

Ooooohhhhh......I know what I'm gonna snuggle up to tonight. You can tell I have a life, huh?
 
FUNNEL CAKE

Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1 tsp. salt
1 tsp. baking powder


Directions:

1. Beat egg and milk. Mix all other ingredients and slowly add to the egg mixture, beating until smooth.

2. Using a funnel, drop into hot oil working from center outwards. Turn when underside is golden brown and crispy (about 1 minute) Remove from the oil when golden brown and crispy.

3. Sprinkle with powdered sugar and serve.

4. For breakfast, skip the powdered sugar and top with syrup or jam

Makes approx. 2 Funnel Cakes


Cool......I always wondered why they called it a funnel cake. Now I know. You learn something new every day.
 
thanks for the recipe.. wanted to make Hermit Crab some. She tried it for the first time last weekend at the fair... yum!

When you make it, make sure the oil temp is correct and you use fresh oil.
Of course to get the truly authentic taste, you'll have to put it in old nasty oil (kidding on that one).

I made some this morning with syrup... mmm. I call it loose fried pancake...

The real secret is... If the batter looks thick, it's too thick. I often add a touch more mild to thin it just a bit
 
https://www.shearwater.com/products/perdix-ai/
https://xf2.scubaboard.com/community/forums/cave-diving.45/

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