State Fair Funnel Cake Recipe

State Fair Funnel Cake Recipe

*this recipe makes 6 funnel cakes

2 eggs, lightly beaten
1 1/2 cups whole milk
1/4 cup packed brown sugar
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
funnel or liquid measuring cup
powdered sugar for dusting

In a large bowl, combine the eggs, milk and brown sugar.
In another bowl; combine flour, baking powder and salt.
stir well.
Add flour mixture into egg mixture,
beat until smooth.

Heat oil to 375 degrees - make sure grease is HOT before starting to funnel batter.

Cover the bottom of your funnel spout with your finger,
pour 1/2 cup cake batter into the funnel.
Holding the funnel several inches above the deep fryer, release your finger and move the
funnel in a spiral motion until all of the batter is emptied
Be careful not to get burned, the batter may splatter the grease a little.

Fry for 2 minutes on each side until cakes are golden brown.
Place on plate or cookie sheet lined with paper towels to drain.
Repeat with remaining batter, place towels between cakes when stacking.
best when served right away or still warm.

variations and tips;
-right before serving;
-Dust with confectioners / powdered sugar
and or
-your favorite toppings; fruit, preserves, jam.

-Use an electric skillet
or a deep fryer
-Use a funnel or liquid measuring cup with a lip for pouring batter into hot grease.


**Do not let children attempt to make their own funnel cakes

Diary of a Kentucky Cook

Dixie Tea Cake Recipe pre civil war recipe

Dixie Tea Cake Recipe
pre-civil war recipe

Tea cakes, also known as plain cakes, were meant to be served with custards, whipped frostings, creams, sugared pie fillings or fresh fruits. I don't have an exact date for this recipe, the only thing I know for sure is that it pre-dates 1860.
I found the original recipe in a regional cookbook, when I first started collecting recipes -as a child, I did not always write the contributors name on the recipe.
~ky cook



Cake layer

1 cup sugar
1/2 cup butter, softened
2 cups flour
1/2 cup milk
3 eggs, well beaten
1 tsp vanilla
2 tsp baking powder

~

optional topping layer
1 Tbls cinnamon
1/4 cup sugar
1/4 cup chopped almonds or pecans


To make cake layer;
Measure out 2 exact cups of flour before sifting.
Sift once, and again and a third time after adding baking powder.
Cream sugar and butter.{You can use an electric mixer}
Add to this the sifted flour mixture and milk,
alternating flour, milk, flour, milk - until all is added
Lastly fold in the eggs and vanilla.
Pour into a long, well greased, rectangular biscuit pan
{make sure the pans sides are at least 1 and 1/2 inches}
Sprinkle on topping right before baking.

Bake in moderate oven {375 degrees} for 15 to 20 minutes
after cake cools, cut into 1 1/2 inch squares.
Especially good with a cup of hot tea, coffee or hot chocolate.











Diary of a Kentucky Cook

The Original Sugar Plum Recipe -Sugar Plums

The Original Sugar Plum Recipe

You will need several clean and dry packing (mason) jars with lids.
Wash your red or wild goose plums.
Prick each plum with a fork.
Sprinkle with sugar.
Lay out on counter or on brown paper to dry for a while.
When dry enough to keep well,
pack sugared plums in jars.
Be sure and sprinkle the sugar plums with in a little more sugar when packing.
The sugar in the jar adds to the beauty and the taste of this home made confection.

You can also tie a jute or rag-tie bow around the top with a personalized
label and give this old fashioned favorite as a gift.

~~Merry Christmas
from Kentucky Cook~~


Diary of a Kentucky Cook