Okay, this recipe didn't make the cut for our baking book because we just had too many similar doughy type confections, but, I can attest to the fact that it is a good one. Funnel cakes have a long history in Amish communities.

To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375ºF and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.