Funnel Cakes

I always thought you could only get funnel cakes at fairs. I remember one such place in Wisconsin where we attended a cranberry festival and the funnel cakes were served with an apple and cranberry sauce. Oh my were they ever good! I found this recipe in a magazine. The other day when our g'daughter was visiting I decided to make them for dessert. They are quite filling so make sure you eat a light lunch if you want to end the meal with this type of dessert.
Note: these yummy cakes are deep fried so they are not meant to be on the menu too often.

• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 3 1/2 cups flour, I found that 3 cups was enough
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• Canola oil for frying

1. Beat the eggs and sugar, add milk and blend well.
2. Add the dry ingredients and beat until very smooth, the dough should not be too thick.
3. Heat oil in a pot, make sure there is at least 2" of oil in the pot. I used a wok.
4. Pour batter, approx 1 cup into a funnel making sure you plug the hole at the same time with your finger, slowly release your finger so the batter can start running into the oil. Move the funnel around crisscrossing to make the design you like.
5. I didn't have the right size funnel, instead I poured dough into a measuring cup and used that. The shapes all turned out different which made it a fun dessert to make.
6. Brown on both sides. Using tongs remove from oil and place on a cookie sheet lined with paper towels.
7. Cool slightly and sprinkle with icing sugar or cinnamon sugar, or top with a fruit sauce of your choice.

Cranberry/Apple Topping:

• 1 apple
• 1/2 cup cranberries
• 1/2 cup water
• Sugar to taste

1. Cook together until apples are tender and cranberries 'pop'.
2. Spoon over the funnel cake and enjoy!
3. Yields 6 luncheon plate size.