Sentences with phrase «battered oven pans»

Virtually anything can find its way into a Nari Ward sculpture - tires, baby strollers, shopping carts, parachute parts, neon signs, burned wooden baseball bats, battered oven pans, shoelaces, megaphones.

Not exact matches

That batter goes in the doughnut pan and only takes about 10 minutes in the oven.

Pour batter into prepared Bundt cake pan and bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into cake comes out clean.

Pour the batter into the prepared pan and place in the oven.

I've applied the tip you gave once before about getting quick breads that use baking soda into the pan and into the oven as soon as the batter is mixed so that you get the most from the leavening power.

I put the pan in the oven to heat, tossed in the butter, waited for it to melt, added the peppers and let it heat while I mixed the batter.

We did the oven method and then cooked them on the grill at the park, pouring the batter into a cast iron pan and then flipping the crepe onto a pizza stone to brown the other side.

Transfer batter to prepared pan and place in preheated oven.

Preheat the oven to 450 °F while the batter rests, and then about five minutes before cooking slide a cast iron pan under the broiler and heat the broiler to high.

The key to the dish's dramatic puff comes from oven spring — the jolt of steam and heat the batter gets when it's poured into the sizzling - hot pan and then goes straight into a cranked - up oven.

If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three - quarters full to prevent the batter from overflowing in the oven.

Spoon the batter into the prepared pan and bake in preheated oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

I'd double the batter and spoon it into your first pan and pop them in the oven.

Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

You cook the batter in a skillet or oven - safe frying pan for about 10 minutes until nicely golden.

it was definitely batter, not dough, but during rising it was very thin and wobbly; i could see the air bubbles in the top and when i picked up the pan to put it in the oven, it deflated and didn't rise again in the oven.

Transfer batter to a 12 - cup muffin tin or 8 - inch x 8 - inch baking pan and place in the preheated 400 °F oven.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Pour the batter into the buttered - bundt pan and bake in the preheated 350 degree F oven until the edges are golden brown, the top has risen, and it's beginning to crack, about 45 minutes.

Quickly scatter a third of the onion, olives and sage leaves over the batter and carefully return pan to the oven on the pizza stone.

Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20 - 25 minutes until a light golden top.

When the pan is removed from the oven add wet ingredients to dry and whisk to create a smooth batter.

When I make them the batter is so stiff it would scarcely shake in the pan even before I put them in the oven.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

Remove pan from oven and overlap persimmon slices atop the batter, lightly pressing down so as not to squish the persimmons.

Remove the hot pan from the oven and pour the batter onto the hot butter (pour slowly to avoid splatters of hot butter).

From what I've done before, when I put the batter into 2 pans, while one is in the oven the other is resting and I have the feeling that the second cake doesn't bake so well because of the resting... How do you do it?

Turn the batter into the prepared pan and bake in the preheated oven for 1 hour, or until the cake tests done with a toothpick.

Pour the batter into the prepared pan and bake on the middle rack of the oven for 25 - 30 minutes or until set in the middle and lightly golden on the edges.

In an oven, pour batter into your donut pan 2/3 full and cook 8 minutes.

In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was set.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Pour batter into prepared 9 × 5 loaf pan and bake in preheated oven for 35 - 45 minutes, or until toothpick inserted in center comes out clean.

Pour batter into the prepared loaf pan and place on the center rack of oven.

Pour this cake batter into the cake pan with the pineapples and cherries, and place it in the oven for 55 - 60 minutes.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

I don't know why but even after following all of the directions exactly (except subbing rum for the milk), the batter overflowed from the pan in the oven and left me with a sunken, not appetising bread (not to mention, a very dirty oven).

Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.

Pour and spread batter into the greased loaf pan, sprinkle with turbinado sugar, and bake in oven for 50 mins or until tester tooth pick inserted in center comes out clean.

Pour batter into baking pan and put in oven.

Remove pan from oven and spread half of purple color batter in the pan (about 5 tablespoons).

Pour the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 - 50 minutes.

«We mix up the batter and drop them on a pan several times a day and brush them with honey butter out of the oven.

Pour the chocolate batter into the greased springform pan and bake in the center of a warm oven for 11 minutes.

Pour batter in prepared cake pan and transfer to oven.

5) Pour batter into the prepared loaf pan, and bake for 50 — 60 min or until a toothpick poked in the middle comes out clean (the baking time will depend on the type of oven, so don't worry if you find you need to bake the bread for more time before it's done!

After I put the brownies in the oven, I tasted the remaining batter in the pan.

If you want to make the recipe as is and only get 6 muffins, put the batter around the perimeter of the pan (so the outside) and then just fill the empty tins with a little water (especially if your oven runs hot).

Once done place batter into a greased loaf pan and put in the oven.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly.