Peaches and Cream Funnel Cake

• In a medium bowl mix diced peaches with sugar and cinnamon. Cover and place in refrigerator to chill.

Funnel Cake

• In a medium bowl mix together flour, sugar, baking powder,and salt. Mix with wire whisk until well blended. Set aside.
• In another medium sized bowl beat two eggs. Add milk, water, and vanilla. Mix well.
• Combine dry ingredients and wet ingredients. Mix until smooth.
• Place paper towels on a baking sheet to drain cooked funnel cakes on.
• In a medium sauce pan, the diameter of the size you want your funnel cakes, place 2-3 inches of oil. Heat oil over medium heat until hot enough to deep fry batter. Test with a tiny drop of water...if it skips across oil it's ready for frying. *Be sure handle of pan is turned inwards towards the stove top.
• Place your finger over the end of a funnel. Place a heaping scoop of batter into the funnel. Hold funnel about 5-6 inches above the hot oil. Remove finger holding the batter and begin drizzling into the hot oil, going around in circular motions and back and forth.
• Fry on one side until golden brown. Use a fork or chop stick to gently turn the funnel cake over and allow to cook on the other side until it is golden brown.
• Remove from oil. Drain on Paper towel.
• Place funnel cake on a serving plate.
• Sprinkle with cinnamon sugar, then with confectioners sugar.
• Place a large scoop of vanilla ice cream in center of funnel cake.
• Scoop diced peaches over the top of Ice cream and funnel cake.
• Top with a squirt of whipped cream.