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The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. [5] [8] Cobblers most commonly come in single fruit varieties and are named as such, e.g. blackberry, blueberry, and peach cobbler. The tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. [3]
Stir the sugar and flour in a small bowl and fold into the berries, tossing to combine. Turn the dough out onto a lightly floured counter and divide in half. Roll each half into roughly a 10- to ...
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Using an ice cream scoop or a large spoon, scoop the dough into 8 loose mounds and place on a wax paper–lined baking sheet. Preheat the broiler and position a rack 6 inches from the heat.
The reason the word "fool" is used for this fruit dessert is unclear. Several authors believe it derives from the French verb fouler meaning "to crush" or "to press" (in the context of pressing grapes for wine), [1] and Alan Davidson argues that it is 'reasonable to suppose that the idea of mashed fruit was there from the start' but also points out that Norfolk fool, a type of bread pudding ...
The staples of the urban diet were bread, dairy and canned goods. Dinner might be tomato bisque from a can topped with cream or a salad made of canned string beans and mayonnaise. Many preferred to purchase food at delicatessens, rather than attempt to prepare meals in the cramped kitchenettes.
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Some non-gelatin pudding and pie-filling products are sold under the Jell-O brand. Ordinary Jell-O pudding is cooked on the stove top (with milk) then eaten warm or chilled, whereas Jell-O instant pudding is mixed with cold milk and chilled; it sets without cooking. To make pie fillings, the same pudding products are prepared with less liquid.