Sonker is a popular snack in the Philippines that has been around for decades. It’s made of milk and sugar with a hint of butter, and it can be eaten on its own or dipped into milk.
Sonker is a popular Indian drink made with milk, sugar and spices. It is usually served chilled in summer time. This recipe uses milk dip to make the drink more refreshing.
- 3 cups all-purpose flour, sifted
- a quarter teaspoon of salt
- 1 cup cold lard or veggie shortening, tightly packed
- 2 tablespoons cider vinegar, 1 big egg, gently beaten
- 2 teaspoons melted butter
- 3 teaspoons of sugar
- 1 pound of sugar
- 1/3 cup all-purpose flour, unsifted
- 1 teaspoon apple pie spice or 1 teaspoon cinnamon powder combined with 14 teaspoon nutmeg powder
- 1 quart of water
- 12 cup (1 stick) melted butter
- a quarter teaspoon of almond extract
- 8 cups (2 quarts) blueberries, blackberries, strawberries, pitted dark red cherries, or thinly sliced peaches (about 412 pounds)
- 12 cup of sugar
- 1 teaspoon cornstarch plus 2 teaspoons
- 3 quarts of milk
- 12 teaspoon extract de vanille
- a quarter teaspoon of salt
Sonkers are a kind of cobbler found only in Surry County, North Carolina, which borders Virginia just as the foothills begin their ascent into the Blue Ridge.
- To make the pastry, whisk together the flour and salt in a large mixing bowl, then cut in the lard with a pastry blender until it is as fine as possible. To make a soft but workable dough, add the egg-vinegar combination and fork quickly. Form a ball, split in half, and then form each half into a 1 inch thick circle. Refrigerate for several hours after wrapping in plastic food wrap.
- Preheat the oven to 350° F when ready to begin. Set aside a 13 x 9 2-inch baking sheet that has been lightly greased.
- In a large mixing basin, combine the sugar, flour, and spices for the filling. Combine the water, melted butter, and almond essence in a mixing bowl. Toss in the fruit and stir well.
- To make the sonker, roll each half of the pastry dough into a 13 9-inch rectangle on a lightly floured board. Cut one pastry rectangle across into 1-inch strips and the other rectangle lengthwise into 1-inch strips using a sharp knife or pastry wheel. Five beautiful 13-inch strips and seven lovely 9-inch strips are set aside.
- Press the remaining strips into the baking pan’s bottom to fully cover it. Bake for 12 minutes on the middle oven shelf, without browning. Remove the pan from the oven and increase the temperature to 375 degrees F.
- Scoop the fruit mixture over the partly cooked dough and smooth it out to the edges. Using the saved pastry strips, create a lattice pattern on top. Brush the pastry strips liberally with 2 teaspoons melted butter and 3 tablespoons sugar.
- Return the sonker to the middle rack of the oven and bake for 45 to 50 minutes, or until bubbling and beautifully browned.
- Prepare the milk dip towards the end of the baking process: In a medium-sized heavy pot, combine the sugar and cornstarch, then whisk in the milk. Cook, whisking continuously, for approximately 3 minutes or until the mixture thickens over medium heat. Remove the pan from the heat and add the vanilla and salt, whisking constantly.
- Cool the sonker for approximately 10 minutes before cutting it into big squares (this is particularly essential if it’s prepared with berries or peaches). Arrange on warmed dessert plates, then distribute the milk dip for everyone to serve themselves.
The sweet potato sonker cook’s country is a recipe that is made with the use of milk dip. It is a dish that has been popular in Ireland for many years.
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- sonker origin
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- surry county sonker recipe
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