Funnel Cakes

• salad oil (for frying)
• 1 c. plus 2 Tbsp. all-purpose flour
• 3/4 c. milk
• 1 tsp. almond extract
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 large egg
• 2 Tbsp. confectioners sugar (for sprinkling)

1. In 10-inch skillet over medium heat, heat about 3/4-inch salad oil to 325u0b0 on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 325u0b0).
2. In medium bowl, with wire whisk or fork, mix flour, milk, baking powder, almond extract, salt and egg until well blended.
3. Holding narrow spouted funnel (1/2-inch spout), close spout with finger; pour 1/4 cup batter into funnel.
4. Over hot oil, carefully remove finger to let batter run out in a stream while making a spiral about 6 inches in diameter.
5. Fry 3 to 5 minutes until golden brown, turning once with tongs.
6. Drain well on paper towels; keep warm. Repeat with remaining batter, stirring well before pouring. Sprinkle funnel cakes lightly with confectioners sugar.
7. Serve warm.

salad oil, flour, milk, almond extract, baking powder, salt, egg, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001644 (may not work)