Funnel Cakes – More Carnival Food

A funnel cake covered in powdered sugar.

Image via Wikipedia

Funnel Cakes are those light, crispy, deep-fat fried masses of novelty type confections served at country and state fairs, usually served warm and sprinkled with powdered sugar. (They are served warm because there’s usually a crowd waiting in line for the next cake to come out of the fryer). They are made by pouring batter through a funnel into hot cooking oil in a circular pattern and deep frying until golden-brown. Usually associated with the Pennsylvania Dutch, they are now served widely and have become a fair-going favorite.

Here is a Funnel Cake recipe we made in our family and consumer sciences class one day when many of the students were gone on a field trip and only a few remained. We had been studying quick breads and I thought this was an easy recipe that fit loosely into this category, didn’t make a large batch, and was fun to make.

You can make these in the traditional round swirls, or make Funnel Cake Sticks, as does Café Renee, a new stand near the World of Disney store and the theme park entrances in Orlando, Florida.

Funnel Cakes

2 cups flour
2 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk

Oil for frying

Combine flour, baking powder and salt in a bowl with wire whisk. In another bowl, beat egg and milk. Add sugar, stir to dissolve. Add dry ingredients and (using egg beater or mixer) beat until smooth.

Heat at least 1 inch of oil to 375 degrees F. in either a deep fryer or a skillet. To form each funnel cake, place one finger over hole in bottom of funnel. Carefully fill funnel with batter. Over hot oil remove finger and make circular or other shapes with batter, making cake as large as you desire. Cook for 1 minute and using tongs or two spatulas turn funnel cake. Cook until golden brown, about another minute or so. Drain on paper towels. Sprinkle with powdered sugar or use other toppings. Serve warm.

Makes about 4 smaller funnel cakes or 2 large ones.

Check out other fun and special treats in Amy Houts new book for kids and grown-ups, Cooking Around the Country with Kids: USA Regional Recipes and Food Activities. Click here to look around.

Lee Jackson
Home and Family Living Coach
Books for kids, families, and parenting professionals

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Simple Rhubarb Recipe Kids Will Love to Make

Rhubarb stalks
Image by net_efekt via Flickr

Here is an easy dessert kids will love to make for their Mothers this week-end. The only difficult part is having the rhubarb. Hope you have a plant or two in your backyard. If not, stores should have it for sale. Then it is a quick job to put together, bake, and enjoy. It’s colorful, too.

Rhubarb Dessert

4 cups rhubarb, chopped in 1/2 to 1- inch pieces
1 cup sugar
1 package strawberry Jello
1 yellow Jiffy cake mix
3/4 cup water
1/2 stick butter, cut in small pieces

Grease a 9 x 9-inch pan (NOT 9 x 13-inch). Place chopped rhubarb in bottom of pan.

Sprinkle sugar over the top of rhubarb.

Sprinkle 1 package strawberry gelatin over top.

Sprinkle cake mix over top.

Dribble water over top.

Place dobs of butter on top.

Bake 30 – 40 minutes in 350 degree oven

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4th of July Dessert

New England.

Image via Wikipedia

As much of our country’s early history dates back to the New England states, I wanted to share a recipe from this area taken from Amy Houts’ new book, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. Her new book just came back from design and layout and it’s looking fabulous!

I think you will believe this recipe is fabulous, too!

Boston Creme Pie

1 yellow cake mix
1 (3 oz.) box instant vanilla pudding

Chocolate Glaze:
3 tablespoons butter
1 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon vanilla
2 tablespoons hot water,

Grease and flour two 9-inch round pans. Children can help measure, mix, and bake yellow cake according to package directions. Cool.
Mix vanilla pudding according to package directions. Children can spread pudding on one cake, then top with second cake.

For glaze:
Melt butter in a pan’ stir in sugar, cocoa, and vanilla. Add 1 tablespoon water, then one teaspoon at a time until the proper consistency. Spread glaze on top, letting it drip down the sides. Traditionally, the top is glazed, not the sides. Store in refrigerator.

Makes 1 two-layer cake

Enjoy the 4th!

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