Jimmy Dean Chocolate Chip Pancakes & Sausage on a Stick<br><br>Good Grief, why don't they sell it with whipped cream and a hammer so it's easier to pound the thing directly into your aorta.<br><br><br><br><br><br><br><br><br>
I've had the regular Jimmy Dean Sausage/Pancake on a stick and they are good. I'm surprised my kids haven't had me get the choc chip variety yet. Sounds interesting.<br><br>I've liked Jimmy Dean ever since I was kid and saw him on Daniel Boone. He was quite the TV/movie star in the 60s. Other than being a sausage king his most memorable performance was in 007's You Only Live Twice. Bambi and Thumper were his personal body guards...<br><br><br><br><br><br>
I haven't had a twinkie on a stick but that is only because I go to the wrong state fairs. Here it is the Topsfield Fair and although they do the gigantic vegetables in a big way, (broke the 1,000 pound pumpkin a couple years back and my brother's pumpkin was in the top twenty) they don't do junk on a stick the way the Indiana State Fair did. <br><br>I even worked two days in a fryalator wagon at the Indiana State Fair (all you can eat!) until I figured out I was making twenty cents an hour. But boy were the corn dogs good. (But if you ate two per shift you were 100% grease from your hair to your ... name any body part.)<br><br>Here in New England they don't sell enough batter dipped corn dogs so the fryalator isn't hot enough. No way a twinkie would come out right as it would just soak up the grease. I ate one corn dog and it was the worst.<br><br><br>
Sweet Batter drizzled from a funnel into deep fat and fried until golden brown.<br><h3>Funnel Cake</h3><br>Recipe courtesy Alton Brown<br>Show: Good Eats<br>Episode: Choux Shine<br>1 cup water<br>3/4 stick butter (6 tablespoons)<br>1 tablespoon sugar<br>1/8 teaspoon salt<br>1 cup flour<br>1 cup eggs, about 4 large eggs and 2 whites<br>Vegetable oil, for frying<br>Powdered sugar, for topping<br><br>Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.<br><br>~ or ~<br><h3>FAMOUS AMISH FUNNEL CAKES</h3> <br>3 eggs, beaten<br>2 c. milk<br>1/4 c. sugar<br>4 c. flour, sifted<br>2 tsp. baking powder<br>1/2 tsp. salt<br><br>To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees 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.<br><br>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.<br><br>
Just another way to fry dough. Sort of like the Jimmt Dean thing but without the stick and the sausage.<br><br>Topsfield make funnel cake (but they screew it up. New Englanders can't run a fryalator. Only south of the Mason Dixon line our midwest.<br><br><br><P ID="edit"><FONT SIZE=-1><EM>Edited by polymerase on 01/16/07 11:04 PM (server time).</EM></FONT></P>
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