Bisquick Funnel Cake Recipes

• In a frying pan, add vegetable oil or shortening at least 3 inches deep. Heat the oil over medium-high heat. You will need the oil to reach a temperature of 375°F for frying the funnel cake bites. Use a thermometer to maintain the temperature.
• While the oil is heating, sift together two and one-half cups of Bisquick, two tablespoons of granulated sugar, and one-quarter teaspoon of ground nutmeg.
• In a separate mixing bowl, beat two eggs until foamy using an electric mixer.
• Add in one-half cup of heavy cream, one and one-half cups of milk, one teaspoon of vanilla extract, four tablespoons of melted butter, and two tablespoons of vegetable oil.
• Add the dry ingredients to the wet ingredients and stir together until well combined.
• Scoop a tablespoon or two of batter into the heated oil. The batter will puff up and brown on the bottom. Flip it over and brown on the other side.
• Place cooked funnel cake bites on paper towels to absorb excess oil.
• Sprinkle cooled funnel cake bites with cinnamon sugar and serve immediately.

• Heat oil to 375°F in a deep-fryer or a large skillet.
• In a large bowl, using an electric mixer, beat two eggs until frothy. Add one cup of milk, one cup of water, and one teaspoon of vanilla extract. Mix until well blended.
• Add three cups of Bisquick, and one-quarter cup of sugar. Whisk until smooth.
• Carefully scoop one-half cup of batter into a funnel. Move the funnel in a spiral motion until all the batter has flowed out. (If you don’t own a funnel, you can also use a plastic bag. Just pour the batter into the bag and cut the end of where the batter will pour out).
• Fry for three to five minutes on each side or until golden brown, using a slotted spoon to flip once.
• Drain on paper towels and dust with powdered sugar and a sprinkling of rainbow sprinkles.
• Repeat steps four to six with the remaining batter.
• Serve warm and enjoy.

Funnel Cake

• Sift together two cups of Bisquick, and one teaspoon of cinnamon in a medium-size mixing bowl until combined
• In a separate bowl with a mixer, combine three-quarters of a cup of coconut milk, two eggs, one teaspoon of vanilla extract, one-half cup of applesauce, and one-quarter of a cup of granulated sugar. Mix until fully combined.
• Add the dry ingredients to the wet ingredients and mix until well blended.
• Scoop batter into a squeeze bottle or a ziplock bag with a corner cut off.
• Heat 2 inches of oil in a large skillet until it reaches 375°F.
• Pipe batter into the oil, making a funnel cake shape.
• Fry cake for 30 seconds on each side, or until golden brown. Flip, so both sides fry evenly.
• Remove cakes from the oil and transfer them to a paper towel-lined plate to drain.

Caramel Sauce

• Place one cup of granulated sugar, one-quarter cup of water, and one teaspoon of corn syrup into a large non-stick saucepan. Stir until combined.
• Heat the mixture over medium heat until the sugar dissolves and bubbles, stirring constantly for approximately four minutes.
• Once the sugar boils, it will turn a deep amber color, usually, after ten minutes. Keep stirring as the sugar can easily burn and you would have to start over again.
• Add six cubes of butter and stir constantly using a wooden spoon until melted and combined.
• Remove the pot from the heat and slowly add one-half cup of heavy cream while stirring vigorously. Stir in one teaspoon of vanilla.
• Let the caramel cool before storing.
• Top the funnel cakes with powdered sugar, vanilla ice cream, apple pie filling, and caramel sauce.
• Serve and enjoy!