On a 12 - by -17-inch sheet of parchment paper, roll out the larger portion of the dough to
the edges of the parchment paper.
When ready to serve, lift out of the pan with
the edges of the parchment paper and cut into 12 squares with a sharp knife, cleaning the knife between each cut to maintain the colors and layers of the squares.
Use
the edges of the parchment paper to lift the french toast bake out of the skillet.
Remove from the oven and cool 15 minutes before lifting
the edges of the parchment paper to remove the bars from the baking dish.
Remove dutch oven from oven, and lift the dough out using
the edges of the parchment paper and allow the bread to cool 30 minutes before slicing.
When cool, lift the brownies out of the pan by
the edges of the parchment paper.
Using
the edges of the parchment paper, remove bars from pan.
Lift up
the edges of the parchment paper and transfer the dessert from the pan to a cutting board.
Peel down
the edges of the parchment paper and then use a big knife to slice the bars in three rows and five columns
Don't worry if some of it escapes
the edges of the parchment paper.
Remove the pizza from the slow cooker by holding onto
the edges of the parchment paper.
If you find that the biscuits are difficult to pick up with the cookie cutter, just slide it to
the edge of the parchment paper and lift up the paper to release the biscuit.
Once the shortbread and the coconut layer have set, lift out the bar from the dish onto a cutting board, using the extended
edges of the parchment paper.
Just be sure that the foil isn't resting directly on the focaccia (i.e. we rest it over
the edges of the parchment paper).
When completely cool, lift
the edges of the parchment paper and lift the fudge out of the pan.
Remove cooled, uncut brownies from the pan by lifting up
the edges of the parchment paper and placing on a cutting board.
Fold and seal the middle
edges of the parchment paper, and then fold or roll the end edges of the parchment paper together until sealed tightly.