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salad oil
1 c. plus 2 Tbsp. all-purpose
3/4 c. milk
1 tsp. baking powder
1 tsp. almond extract
1/8 tsp. salt
1 egg
2 Tbsp. confectioners sugar

About 30 minutes before serving, in a 12-inch skillet,
over medium heat, heat about 3/4-inch salad oil to 325 degrees on
deep-fat thermometer (or heat oil in electric skillet to 325 degrees).
Meanwhile, in medium bowl, with wire whisk or fork, mix flour
with milk, baking powder, almond extract, salt and egg.
Holding a narrow spouted funnel (1/2-inch spout), close spout
with finger. Pour 1/4 cup batter into funnel. Over hot oil,
carefully remove finger to let batter run out in a stream,
while making spiral about 6-inches in diameter. Fry 3 to 5
minutes until golden brown, turning once with tongs. Drain
well on paper towels. Keep warm. Repeat with remaining
batter, stirring well before pouring. Sprinkle Funnel Cakes
lightly with confectioners sugar. Serve warm. Makes 7 Funnel
Cakes or 7 servings, about 145 calories per serving.

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