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<blockquote data-quote="Irish" data-source="post: 31098">For french toast sticks, simply slice your slightly stale bread slices into thirds making long sticks.. then soak the sticks in a mixture of eggs with milk, salt, and cinnamon (optional) . Use about 1-2 tbl milk per egg. Use salt and cinnamon to taste. Soak each stick until they&#039;ve absorbed all the egg mixture they can but you can still pick them up. Then fry in butter in a saute pan or, be truly decadent,&nbsp; and deep fry the sticks.Funnel cake is so name because the batter is poured in a stream through a funnel into hot grease to fry. There are funnel cake mixes at most major grocery stores but here is a scratch recipe from the food network:Funnel Cake with Powdered Sugar Copyright 2007, Robert Irvine, All rights reserved. &nbsp;Show:&nbsp; Dinner: Impossible Episode:&nbsp; Major League Ballpark Challenge&nbsp; &nbsp;&nbsp; 1 liter canola oil 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 2 cups milk 1/2 cup powdered sugar, for sprinkling Heat canola oil in deep-fryer to 350 degrees F. Mix flour, sugar, baking powder, and salt. Whisk in eggs and milk. (Use 1/2 cup of batter for each funnel cake.) Pour 1/2 cup batter through funnel into hot oil, moving in a circular motion as you do so, to make each spiral-shaped funnel cake. Fry each spiral of batter until golden brown, about 2 or 3 minutes, remove with tongs and lay on paper toweling to absorb oil. Transfer to a plate and sprinkle powdered sugar through a sieve onto top of hot dough. Serve immediately. My favorite variation of this is the Bostom Creme Pie Funnel Cake where you dollop the completed funnel cake with vanilla pudding and chocolate sauce.You can also change the flavour of the base &quot;cake&quot; by adding different spices. Area state fairs also offer a pumpkin flavored one that&#039;s excellent. So don&#039;t be afraid to experiment.</blockquote>

[QUOTE="Irish, post: 31098"] For french toast sticks, simply slice your slightly stale bread slices into thirds making long sticks.. then soak the sticks in a mixture of eggs with milk, salt, and cinnamon (optional) . Use about 1-2 tbl milk per egg. Use salt and cinnamon to taste. Soak each stick until they've absorbed all the egg mixture they can but you can still pick them up. Then fry in butter in a saute pan or, be truly decadent, and deep fry the sticks. Funnel cake is so name because the batter is poured in a stream through a funnel into hot grease to fry. There are funnel cake mixes at most major grocery stores but here is a scratch recipe from the food network: Funnel Cake with Powdered Sugar Copyright 2007, Robert Irvine, All rights reserved. Show: Dinner: Impossible Episode: Major League Ballpark Challenge 1 liter canola oil 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 2 cups milk 1/2 cup powdered sugar, for sprinkling Heat canola oil in deep-fryer to 350 degrees F. Mix flour, sugar, baking powder, and salt. Whisk in eggs and milk. (Use 1/2 cup of batter for each funnel cake.) Pour 1/2 cup batter through funnel into hot oil, moving in a circular motion as you do so, to make each spiral-shaped funnel cake. Fry each spiral of batter until golden brown, about 2 or 3 minutes, remove with tongs and lay on paper toweling to absorb oil. Transfer to a plate and sprinkle powdered sugar through a sieve onto top of hot dough. Serve immediately. My favorite variation of this is the Bostom Creme Pie Funnel Cake where you dollop the completed funnel cake with vanilla pudding and chocolate sauce. You can also change the flavour of the base "cake" by adding different spices. Area state fairs also offer a pumpkin flavored one that's excellent. So don't be afraid to experiment. [/QUOTE]

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