How to make Funnel Cake

Have you ever wondered How to make funnel cake?

Funnel Cakes say it all don’t they? I mean break it down from the very start of the first word and you’ve got nothing but “Fun”! Alright enough of the cheese; now just add a few minutes of prep time, and a few minutes of fry time and your night is off to a good start! Let’s show you how to make funnel cake.

This is my how to make funnel cake recipe

1 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 egg
1 cup
1 tbls milk
2 tbls sugar

Add some powdered sugar and all of your favorite toppings and you’re good to go! Combine flour, baking powder and salt in a bowl and whip with a wire whisk. In another bowl, beat the egg and milk.  Add sugar, and be sure to stir it so it dissolves.  Then add the rest of the dry ingredients and beat until smooth(electric mixers are great if you’ve got one…I don’t, and it still comes out just fine!). Heat at least 1 inch of oil to 375 degrees f. in either a deep fryer or skillet.  I just use a deep skillet.  Now read carefully because this is how to make a funnel cake. Place one finger over the hole on the bottom of the funnel. Carefully fill the funnel with batter. If you don’t have a funnel, use a zip-lock bag you can fill up and snip the corner with scissors; I’ve done this before. Over hot oil remove finger and allow the funnel cake batter to go into the oil while making circular motions, scattering the batter with patterns in order to cook evenly. Cook for 1 minute before flipping it over with a fork or tongs and then cook for another minute until golden brown. Remove from the oil when the desired color on the funnel cake is reached and let it drain on paper towels. Throw down some powdered sugar with all your favorite toppings and serve it up because you just learned how to make funnel cake!

Lobster Ravioli Sauce

Lobster Ravioli SauceA very creamy Lobster Ravioli Sauce

Lobster Ravioli Sauce can be tricky. Good thing I’ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I’ve incorporated the idea into a few recipes of my own.

My Lobster Ravioli Sauce is….

The only difference between my Borsellini recipe and my Lobster Ravioli Sauce recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you’d like that have just cheese or maybe even vegetables. The reason I say that is because that’s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm….Second, price;”Low budget wonder” remember….Third, raviolis can be tedious to make from scratch and I wanted to save time….And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce! Here’s the video for the sauce and in the mean time, get boiling/ steaming those Lobster tails and claws cause you’re going to need the meat!

Lobster Ravioli Sauce Recipe

2 oz unsalted butter
1/2 tsp chopped or minced garlic
1 stock chopped shallots
1/2 tsp of minced anchovy paste, or 1 whole anchovy
1/2 cup clam juice
4 ounce chopped chunks of Lobster meat
2 ounces cognac (amaretto/cognac gives an extra almond flavor)
1 lemon juice squeeze (about 1 Tbsp)
10 ounces heavy cream
1 pinch of cayenne
2 tbsp of Parmesan Cheese

Make sure you babysit this recipe because you don’t want the bottom to burn. In order to keep that from happening you’re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it’s done. But if you do it right you’ll be enjoying one of life’s delicacies…choking down a few ravioli’s smothered in my Lobster Ravioli Sauce!

Baked Rollero Sandwich (Calzones Recipe)

Resembles a Calzones Recipe

The Baked Rollero Sandwich is something I created out of my favorite pizza dough recipe. All of the ingredients of your favorite sandwich can be laid out over the top of this rolled out pizza dough, then rolled up and baked to perfection much like a Calzones Recipe in just 8 to 10 minutes!

 

The Rollero Sandwich isn’t a Calzones Recipe

Let’s be absolutely clear about this, the Rollero isn’t a Calzones Recipe but is as unique as one as well as it’s competitor the Stromboli. To be honest it’s the closest thing I could think of relating to it in order for anyone to be able to find this recipe and know of it’s existance at all.  If you’ve never heard of a Rollero Sandwich you don’t know to go looking for a recipe, but since I make it from fresh pizza dough, I’m not exactly lying about the fact that it’s like a Calzones Recipe now am I.  The great thing is this can come from any of your favorite pizza dough recipes, but if you don’t have one or you would like to try mine the ingredients and the directions are listed below.

Combine the following and let it stand 10 min. to activate. You’ll know it’s activated if it doubles in size.

1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f

Separate bowl Combine in the following order

1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder

To make a New York style pizza dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll into a ball and thinly coat 2 tbls of olive on the outside to prevent dryness and cracking(Calzones Recipe do this). Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just make sure it get’s to room temperature and practically doubles in size before you roll it out to make a pie, or in this case my Rollero Sandwich. Separate the dough into four equal portions and roll it out thin; maybe an 1/8 to 1/4 of an inch TOPS, because it will double if not triple in size when it bakes.  Preheat oven to 450 degrees! Yes 450, that is NOT a typo. A wooden slate is best for baking but a pan works just fine. 8 to 10 minutes is all it’s gonna take for you to enjoy my Baked Rollero Sandwich (Calzones Recipe) after you follow all of the video instructions!