Bite Size Pumpkin Funnel Cake Crispies Recipe 455 Recipes

BITE SIZE PUMPKIN FUNNEL CAKE CRISPIES RECIPE - (4.5/5)

Steps:

• Beat eggs, sugar and vanilla together and then add the milk slowly-beat. Add the canned pumpkin, continue to beat until ingredients are well blended. Add the dry ingredients and beat until smooth and creamy. Pour batter into a squeeze bottle or funnel (I used one of these) When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be (I only do one at a time) Move the funnel around to make designs - if you are super creative you can write things, make special designs, etc. Brown on both sides...which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

PUMPKIN FUNNEL CAKES

Steps:

• Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
• Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
• Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
• Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.

FUNNEL CAKE BITES WITH STRAWBERRY SAUCE

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners' sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping.
• Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes.

FUNNEL CAKE FROM SLEEPY HOLLOW - MAGIC KINGDOM DISNEY RECIPE - (4.3/5)

Steps:

• Heat 1-inch of vegetable oil on medium-high in a deep pan. While vegetable oil is heating, mix eggs, sugar, vanilla and milk until well blended. Slowly add the flour, salt and baking powder, stirring well. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect. Using a funnel or even a ladle, drop mixture into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.) Using a pair of kitchen tongs, quickly turn the funnel cake over as soon as one side is golden brown. After the other side has cooked, remove it from the oil and place it on top of a paper towel-lined plate. Sprinkle with powdered sugar.