Funnel Cake Goodness!

PENNSYLVANIA DUTCH FUNNEL CAKES

3 eggs
2 cups milk
1/4 cup sugar
3 1/2 cups flour

1/2 tsp salt

2 tsp baking powder

Preheat oil in a cast iron skillet on medium high heat. Never fill more than 2/3 up the side of your skillet to minimize the risk of spills that can result in burns or fire. Beat eggs, add milk and sugar until well incorporated. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. 

For the funnel you can use an old ketchup bottle, a tall measuring cup with a spout, or anything that allows you to have a controlled pour. If needed, add a little more milk.

Drizzle batter in hot oil making criss crosses and swirls. Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

Place on a paper towel to drain and immediately dust with powdered sugar!

Mom's Egg Dish

10-12 large eggs
1 pt (2 cups) cottage cheese
1/2 cup flour
1 lb (2 2/3 cup) shredded cheese
1/2 tsp baking powder
1/2 cup butter, melted
1/2 tsp. salt

* You can add green chile, ham, sausage, or mushrooms etc....

Blend all ingredients, half recipe at a time. Pour into a well-greased 9x13 dish. Bake at 350 for 35 minutes or until a knife inserted in the center comes out clean.

Blueberry Buckle

This amazing recipe was given to us when we were putting together Kirsten's wedding cookbook and ever since, it has been a favorite of ours! 

Ingredients:

• 1 ½ cup sugar
• ½ cup shortening
• 2 eggs
• 1 cup milk
• 3 cup flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 cups blueberries (fold in carefully)

Crumb Topping Ingredients:
• 1 cup brown sugar
• 2/3 cup flour
• 1 teaspoon cinnamon
• ½ cup butter

Instructions: Combine ingredients making sure to fold in blueberries last. Put the batter into a greased baking pan (9x13). Distribute the crumb topping over the top of the batter. Bake in the oven at 350°-375° for 45-50 minutes. Take out and let sit for about 10 minutes before cutting and serving. This family favorite is wonderful served warm or at room temperature for a nice summer breakfast treat!