Funnel cakes were the request of Richard W. Schaefer of Darlington, who wrote that with his wife, "We've gone through some 100 of our cookbooks without success. I want a recipe like the funnel cakes they sell on the boardwalk in Ocean City."
Nancy Kos of Baltimore sent in chef Gilles Syglowski's choice. There were many responses, and most were identical.
Kos' funnel cakes
Makes 12 to 15 cakes
2 eggs, beaten
1 1/2 cups milk
1 teaspoon baking powder
2 cups sifted all-purpose flour
1 teaspoon salt
2 cups cooking oil
In a mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat smooth with mixer. The mixture should be thin enough to run through a small kitchen funnel. Test in funnel and if it is too thick, add a little more milk. If too thin, add flour.
In an 8-inch skillet, heat oil to 360 degrees. Cover bottom opening of the funnel with your finger and pour a generous 1/2 cup of batter into funnel. Hold end of funnel close to the surface of the oil and remove finger, releasing batter into hot oil and making a circular motion. Fry until golden brown.
Using a wide spatula and tongs, turn cake carefully. Cook one minute more. Drain on paper toweling and sprinkle with sifted confectioners' sugar. Can also be served with hot syrup.
Franziska Murphy of Randallstown says it took her two hours to )) find a funnel cake recipe in her 500 cookbooks. She makes a very similar recipe from memory using an iron frying pan and oil.
pTC Pearl M. Risser of Catonsville notes that a deep fryer seems to work best, but if you don't have one, a skillet is fine; "just be careful not to pour too much oil in it."
Dorothy Reasner of Frenchtown, N.J., notes that she pours the batter in circles into hot grease and fries for about 30 seconds on each side.
"My three daughters spend a week with my sister in New Jersey every year, and she always has to make up a hot batch of funnel cakes for my girls and her three children. They love them."
Peanut butter and noodles
How about a peanut butter and noodle casserole? E. M. Turner of Longview, Wash., wants a recipe like the one his mother made, as a protein replacement.
Terry Nesvold of Severn responded. "This was my grandmother's recipe from 'The Jean Rich Cookbook,' 1930."
Nesvold's macaroni Alabam'
Makes 4 generous servings
1/2 pound elbow macaroni
2 cups milk
1/2 cup peanut butter
1 teaspoon salt, optional
1/4 cup buttered crumbs
1/4 cup chopped salted peanuts
Heat oven to 325 degrees.
Cook macaroni until tender. Stir milk slowly into the peanut butter, making a creamy sauce. Add salt, if desired. Mix macaroni and sauce and bake in a buttered casserole for 1/2 hour. Sprinkle with buttered crumbs mixed with chopped peanuts. Brown under broiler.
Nesvold notes that she does not use salt: "The peanuts are salty enough. My kids love it, and it's better than you'd think."
Willis Stockdale of Kelso, Wash., wants a recipe for Spudnuts. "These were a deep-fried, very light, actually like air, doughnuts with a lemon glaze that were absolutely delicious, which were once served in a small, cozy breakfast nook [in Longview, Wash.]. It's been 20 years, but I'd like to know how to make them."
Jean Mazzan of Fayetteville, N.C., wants a recipe for a mint sauce that was served with lamb and venison at the Duquesne Club in Pittsburgh, Pa. She also wants a recipe for the clam chowder served at the Jailhouse Hotel in Ely, Nev.
Syglowski and chef Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.
Pub Date: 4/09/97