Sweet Treat Tuesday: Funnel Cakes

It is Sweet Treat Tuesday, here on the Prairie!! I can't think of any treat I look forward to at the fair as much as a delicious funnel cake. If you are ever in Southern California, make sure to check out Knott's Berry Farm; they have the best funnel cakes on earth!

While I will not claim that these funnel cakes are better than Knott's Berry Farm funnel cakes... I will just put it this way: there is no complaining from the husband when I decide to fix them. ;)
I found the original recipe here.

Here are the ingredients that you will need:

3 Eggs
2 cups Milk
1/2 cup Sugar
3 cups Self-Rising Flour
1 tsp Vanilla

Vegetable Oil for Frying

1/4 cup Sugar and 1/2 tsp Cinnamon for sprinkling
Powdered Sugar for topping
Fruit Topping, if desired

Ready to funnel??

Gather ingredients... In a large bowl, cream together eggs, milk, sugar and vanilla.

Add flour, a little at a time. Pour into an empty squeezable bottle, such as a ketchup bottle. OR you can pour into a funnel while plugging up the hole with your finger.

Pour vegetable oil into an 8 inch skillet and prepare to fry. Make sure you have metal tongs or a metal spatula for flipping. Heat oil to approximately 375 degrees.

Pour approximately 1/2 cup of batter (you can eyeball it... depending on how big you desire your funnel cakes to be) in a circular motion into the skillet. Hubby helped me with the pictures for this part... I wasn't about to try to balance hot oil and picture taking at the same time. ;)

Flip the funnel cake with tongs or metal spatula... you will see the funnel cake browning and bubbling (much like a pancake), signaling that it is time to flip.

Remove from skillet and soak up excess oil with a paper towel. You will have enough batter for at least 8 funnel cakes. You can always choose to refrigerate your batter in your squeezable bottle if you do not want to make so many funnel cakes at once.

Once oil is dried, sprinkle on cinnamon sugar mixture and top with powdered sugar.

You can add a fruit topping, if desired.

Rest assured, these will be a hit! Not to mention they are super duper easy!

For more fabulous recipes, check out Balancing Beauty and Bedlam's Tasty Tuesday.

as well as Blessed with Grace's Tempt My Tummy Tuesday!




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Sweet Treat Tuesday: The Clone of a Cinnabon

Cinnamon Rolls
"The Clone of a Cinnabon"

I found a fabulous recipe on AllRecipes.com by Marsha Fernandez on how to clone a Cinnabon! I have no choice, I must share it. Those of you with little or no will power, this is probably not the recipe for you. haha BUT! I am going to show you how to make "mini" cinnamon rolls, too... so just think, half the guilt! ;)

Here is what you will need:

1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread yeast

1 cup brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup butter, softened

1 (3 oz) package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 tsp salt

Ready? Set? Cinnamon Roll!

Dissolve yeast in warm milk in a large mixing bowl.

Mix in sugar, margarine, salt and eggs.

Add flour and mix well.
Knead the dough into a large ball.

Put in bowl, cover and let rise in a warm place for 1 hour or until the dough doubles in size.

As for the "warm place"... you can be as creative as you want with that. ;) I used to work in a bakery and know that the best place for bread to rise is in a proofer (think warm, but not hot, and humid). The only warm place in my house is the garage...so I figured what better place then the back of my car, in the garage, to proof my dough? ;) haha Nevermind my messy car. Find a warm place that works for you. ;)

Meanwhile, make the cinnamon and sugar mixture.

When the dough is ready...

Roll dough into a 16 x 21 inch rectangle.

Spread dough with 1/3 cup of butter.

Sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls.

If you want to make "mini rolls", unravel a single big roll, cut in half and re-ravel. Easy peasy.

Place rolls in a lightly greased 9 x 13 inch baking pan.

Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 400 degrees. Once the rolls have raised a bit more... it is time to put them in the oven! Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.

Spread frosting on warm rolls before serving.

Also... if you don't want a whole batch of cinnamon rolls at one time, freeze the dough! Just put wax or parchment paper down in a dish to separate the layers of rolls and cover.

When you are ready for a roll, bake on a lightly greased cookie sheet at 400 for 10-15 minutes, until golden brown. It is a great idea to double up the recipe and freeze the dough for a special treat on Sunday mornings... or if you have unexpected company... you will always have a warm treat ready to heat and serve!

Great with icing... or plain!

Go to Blessed with Grace for Tempt my Tummy Tuesdays

and

Balancing Beauty and Bedlam for Tasty Tuesdays

for more wonderful recipe ideas!!

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Sweet Treat Tuesday: Peaches and Cream Pie

It is the sweetest day of the week!! Sweet Treat Tuesday!

This week's feature is Peaches and Cream Pie...

I discovered this recipe off of Allrecipes.com and this gal claims to have won 5 blue ribbons and a best in show for this pie. You can judge for yourself... here is what you need:

Ingredients:

3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tbsp butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches in heavy syrup, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tbsp white sugar
1 tsp cinnamon

Directions:

Preheat oven to 350 degrees and grease sides and bottom of a deep-dish pie pan (10 inch is recommended, but I used a 9 inch without any problems).

Mix together flour, salt, baking powder and pudding mix.

Mix in butter, egg and milk.

Beat for 2 minutes. Pour mixture into pie pan.

Arrange the peach slices on top of the pudding mixture. Set aside.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tbsp reserved peach syrup. Beat for 2 minutes.

Spoon mixture over peaches to within 1 inch of pan edge.

Mix together 1 tbsp sugar and 1 tsp cinnamon and sprinkle over top.


Bake in preheated oven for 30-35 minutes or until golden brown.


Chill before serving.

Hint: Vanilla ice cream is the perfect compliment for this pie!

I wasn't sure at first about the unconventional crust... it is more bread-like than traditional flaky pie crust... but it turned out to be delicious! A perfect dessert to serve in the summer...nice and chilly!

I am linking up with Balancing Beauty and Bedlam for Tasty Tuesday and Blessed with Grace for Tempt my Tummy Tuesday.


I just found these parties and am delighted with the variety of recipes! Make sure to stop by and get some cooking and baking inspiration from these gals!

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