Funnel Cakes (4 servings) 1 and 1/3 cups flour 4 teaspoons non-fat dry milk powder 4 Tablespoons sugar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt optional: 1/2 teaspoon grated orange peel or lemon peel 1 large egg - beaten lightly 3/4 cup water enough canola or vegetable oil for deep frying confectioner's sugar for dusting on top warm syrup or fruit to serve alongside Mix flour, milk powder, sugar, baking powder and baking soda, salt and (if using) orange or lemon peel in bowl. Stir in eggs and water, and mix until smooth. Let batter stand 15 minutes. Get out a heavy, deep skillet. Heat enough oil in skillet to equal 1/2" deep, to a temp. of 370 deg. F. Get out a metal or plastic funnel. Put a finger over the opening and fill with batter. Move funnel over to oil in pan-- remove finger and drizzle the batter into the hot oil in a spiral shape, or "figure 8" (or your honey's initial), use only enough batter to have your shape go from edge to edge of the pan. (*If you don't have a funnel, just pour the batter from a cup into the hot oil, enough batter to make a figure 8 that fills the pan for each funnel cake). Fry til golden brown (about 1 minute), then carefully turn over, using two spoons or spatulas, and cook other side for 2 to 3 min. Remove with slotted spoon, and drain on paper towel. Dust with confectioner's sugar and serve with jam or warm syrup. A funnel cake (so called because you use a funnel to help prepare them) is a cross between a doughnut and a pancake. Very yummy, the kids love them, and fun to do. Enjoy! We like to make these for Christmas morning. Mr Breakfast would like to thank Sherbg for this recipe. Recipe number 1983. Submitted 2/6/2007.