Sentences with phrase «all over the edges of the pan»

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

Preheat oven to 350 degrees F. Line a 13 × 9 inch pan with foil, extending the sides of the foil over the edges of the pan.

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan.

When the dough is just barely over the edges of the pan, remove the towel (of course!)

As far as flops... ugh, I've certainly written a few posts about mine — one of the worst, though (before I started blogging) involved too - wet bread expanding in the oven, oozing over the edge of the pan and overflowing onto the bottom of the oven like some kind of floury blob monster.

Line a 13 x 9 - inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.

The aluminium foil will just fold over the edges of the pan into the inside.

square cake pan with foil, with some of the foil hanging over the edges of the pan.

Line an 8 - inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

Top dough with a piece of crumpled parchment paper, letting ends extend over edges of pan.

Trim away any hanging crust (don't wrap the crust over the edge of the pan since this will make it harder to cut after it's baked).

The dough should come to about 1 inch over the edge of the pan.

Trim shaggy edges that hang over the edge of the pan, if you want to, but it looks kind of cool and rustic with the extra dough scraps, so you can leave it and it'll be totally fine.

Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan).

Line 10 × 14 inch jelly roll pan with foil so that some foil remains over the edges of pan (for easy lifting)

Place a piece of heavy - duty aluminum foil on the floor of your oven, just in case your cookie cake bakes over the edge of your pan (it shouldn't happen, but we're not going to take a chance).

Tidbits: For easy removal of the cake, line the pan with a «sling» of parchment paper that hangs over the edge of the pan.

Preheat your oven to 350 ° F and spray an 8 x 4 inch loaf pan with nonstick cooking spray and line with a parchment sling so the two longer sides have a little parchment over the edge of the pan to help pull the cake out.

(Try not to get it all over the edges of the pan like I did.)

Edges of fillo should hang over edges of the pan.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

Add a very thin layer of sauce over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge.

Spoon the blueberry filling into 1/4 of the pie (unfold the edges so they hang over the pan), and the cherry into the other 3/4.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

Spoon Cream Cheese Filling over apple mixture, leaving a 1 - inch border around edges of pan.

The edges will be pulling away from the pan, there will be a cm thick band of brownie around the edge that is slightly more raised than the whole brownie (if that makes sense... just look at it in the pan and you'll see)... just don't over bake.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

Run a knife around the edge of the cake, place a plate over the pan and invert immediately.

Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Roll out the dough large enough to hang over the edges of your pie pan.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Pour the hot caramel over the sugar cookie base and spread gently and evenly to the edges of the pan.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan.

Place over medium heat just until little bubbles form around the edges of the pan.

Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

Place the cured, rinsed salmon in a medium oven - safe saucepan or casserole (the salmon shouldn't touch the edges of the pan) and pour enough olive oil over the salmon to barely submerge it.

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

Take second shell out of pan, invert over pie filling, press edges together to seal.

Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges.

Alternatively, if working with a larger griddle stationed over two burners, make sure the muffins are directly located over the two heat sources and not in the cooler edges of the pan.

Lay the pie crust over the peaches and tuck the edges into the sides of the pan.

Add the sugar to a medium saucepan in an even layer, and warm over medium heat until the sugar at the edges of the pan begins to melt.