www.sonkertrail.org

Craig Distl asked that I send you a recipe for the sonker we will be making on Tuesday, April 14.

Strawberry Sonker

Crust:

2 C Self Rising Flour

1/4 C Shortening

1 C Milk

Mix flour and shortening together just until it is mixed good. Add milk and mix until dough is tacky.

Roll out 1/2 of the dough and cut into 3 large strips

Grease sides of your dish and place the strips all the way around leaving enough dough at the top to drape over your top crust.

Save the other 1/2 of your dough for your top crust.

Put 1 cup sugar and 1/8 cup self rising flour in bottom of your pan, mix together

Pour your strawberries (4-6 cups, depending on your pan size) over your flour mixture. If berries do not have enough juice add about a cup of water of milk to them at this time. Filling will be very wet.

Add 2 T vanilla

Pour 1-2 Cups of sugar over berries, depending on how tart your berries are.

Adds pats of a 3/4 stick of butter on top of berries and sugar.

Roll out the remaining dough and lay on top of your sonker. Fold the sides over onto the top. Sprinkle sugar all over the top and take 1/4 stick of butter and place pats of butter all over the top.

Bake in a 350 degree preheated oven for about 30-40 minutes. Filling should be all bubbly when finished.