Funnel Cakes

In 10-inch skillet over medium heat, heat about 3/4-inch salad oil to 325° on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 325°).

In medium bowl, with wire whisk or fork, mix flour, milk, baking powder, almond extract, salt and egg until well blended.

Holding narrow spouted funnel (1/2-inch spout), close spout with finger; pour 1/4 cup batter into funnel.

Over hot oil, carefully remove finger to let batter run out in a stream while making a spiral about 6 inches in diameter.

Fry 3 to 5 minutes until golden brown, turning once with tongs.

Drain well on paper towels; keep warm. Repeat with remaining batter, stirring well before pouring. Sprinkle funnel cakes lightly with confectioners sugar.

Serve warm.