Sonker has spent too much time in the shadows. We wanted to give this Appalachian original its due.
Dorie Greenspan: "What I know for sure is that everyone who has these cookies smiles and smiles are pretty powerful."
Most recipes call for using a stand mixer, but we found this counterproductive to our goal of chewy, dense cookies because the mixer beats air into the dough. Instead we make our dough by hand, melting the butter for easier mixing.
Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them.
Baked in butter and then crowned with more of it, this puffy golden pancake is similar to a popover in texture with a moist eggy interior and crispy outside. And good for breakfast or dessert, depending how you top it.