I just got back from taking my High School choir to Silver Dollar City for a music festival. It was such a great trip!  The kids behaved really well, and the parents that went along were a huge support.   After singing in Silver Dollar City (and earning top honors…cough cough) we got to experience the ShowBoat Branson Belle dinner cruise. They had a magician comedian, tap dancers/cloggers, and a men’s vocal group that made the evening a delight.

I shared a hotel room with my accompanist, who also happens to be my husband’s cousin and a really great friend.  It was like a girl’s weekend plus 30 teenagers :).

Our hotel had a pool, and all year I’ve been thinking how we don’t have very many boys in our choir.  When they all got in the little pool at the same time while sparring over a huge beach ball, I changed my mind.  The water was boiling like a hatchery at feeding time.  It sure looked like a LOT of boys in that moment.

I have a ton of pictures from the weekend but feel a little strange sharing student faces on the blog.  Instead, let’s talk funnel cake, the common denominator of all fairs and theme parks :).

Funnel Cakes are ridiculously easy to make. You can top them with anything you like.  The p opular topping at Silver Dollar City was thick glaze and crushed Oreos.   I found myself sitting alone at the park on a bench for a few minutes and a total stranger came and sat beside me holding a huge funnel cake with a 1/4 inck thick layer of powdered sugar on top.  I teased him, “This would be a terrible time to sneeze.”  A few minutes later a student band walked close by dressed totally in black.  The stranger and I looked at each other and started to giggle.  Great minds think alike.

Homemade Funnel Cakes

Heat oil in a frying pan or electric skillet to 350 degrees.  I used a cast iron skillet on my gas stove.  It wasn’t as accurate as a thermostat, but worked fine.  You can use any kind of oil.  Coconut oil is especially nice for it’s low scortching point.

Then mix up your batter:

1 egg

1/2 cup milk

1/2 cup water

1 tsp vanilla extract

2 Tbs sugar

1 1/2 cups flour

dash salt

Mix until smooth, and then use a ladel or big spoon, to drizzle the batter in a circular pattern into the hot oil.  It’s easier to turn if the batter touches itself at the edges making one big swirl of dough.  After 2 minutes or so (when it’s golden brown) flip it over and cook for a couple of minutes on the other side.  Remove with a fork to a plate lined with paper towels to drain. Top with powdered sugar or whatever you like.