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shortening
2 c. milk
powdered sugar
2 1/2 c. all-purpose flour
1 c. sliced strawberries
1 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 eggs, for frying
Heat shortening in a large heavy skillet at a 1/4-inch depth to 375 degrees F.
In a small mixing bowl, sift flour together with Clabber Girl Baking Powder, salt and cinnamon; set aside.
In a large mixing bowl, beat eggs and milk together. Gradually add flour mixture to egg mixture, beating until smooth.
Pour 1/3 to 1/2 cup batter into a wide-spout funnel, holding your finger over the opening. Allow batter to flow through opening of funnel into the hot oil in a tight coil pattern. Fry 2 minutes on each side, or until cakes are golden brown. Drain on absorbent towels. Repeat procedure until all batter is used. Sprinkle cooling funnel cakes with powdered sugar. Serve warm.
shortening
2 c. milk
powdered sugar
2 1/2 c. all-purpose flour
1 c. sliced strawberries
1 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 eggs, for frying
Heat shortening in a large heavy skillet at a 1/4-inch depth to 375 degrees F.
In a small mixing bowl, sift flour together with Clabber Girl Baking Powder, salt and cinnamon; set aside.
In a large mixing bowl, beat eggs and milk together. Gradually add flour mixture to egg mixture, beating until smooth.
Pour 1/3 to 1/2 cup batter into a wide-spout funnel, holding your finger over the opening. Allow batter to flow through opening of funnel into the hot oil in a tight coil pattern. Fry 2 minutes on each side, or until cakes are golden brown. Drain on absorbent towels. Repeat procedure until all batter is used. Sprinkle cooling funnel cakes with powdered sugar. Serve warm.