If you wander through the carnival you’ll end up with some pretty tasty treats, and today we continue Sideshow’s virtual book tour with some delicious stops:
My Fiction Nook: In which I discuss an old LiveJournal group and what makes a good story.
BFD Book Blog: In which we delve into how being an archivist impacts my writing.
And finish off with a carnival food recipe!
How to make a funnel cake!
- Gather the following ingredients: 4 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup brown sugar, 3 eggs, 2 1/4 cups milk, 1/2 teaspoon vanilla extract, oil (for frying -I use coconut, but pick your poison), frying pan, squeeze bottle, paper towels, powdered sugar
- Mix the dry ingredients in one bowl and the wet ingredients (except oil) in another. Combine slowly and whisk until the batter is smooth.
- Fill a clean squeeze bottle with batter and heat oil in a deep frying pan.
- When the oil is hot, squeeze batter into the pan. I’m a control freak, so I make an overlapping cross-hatch pattern, but really, go wild!
- Allow to fry for a few minutes, until golden brown (this will vary based on oil temperature, kind of oil, kind of stove, etc). Then carefully flip over. Treat this side the same, then remove with a slotted spoon or spatula.
- Place on a paper towel covered plate.
- Sprinkle powdered sugar on top before allowing it to cool, just a little.
- Eat as soon as you can. Funnel cakes taste best hot.
- If you have batter left over, cover candy bars, Oreo cookies, mushrooms, broccoli, cheese, whatever else you have on hand, in it and fry that up in the oil as well for a true carnival experience.