Sentences with phrase «evenly in the baking pan»

Fold in the pecans by hand and spread the batter evenly in the baking pan.

Stir again until combined and spread evenly in the baking pan.

Spread batter evenly in the baking pan.

Pour and spread the batter evenly in the baking pan.

Spread the mixture evenly in baking pan.

Spread batter evenly in baking pan.

Whisk in flour and chocolate chips until just combined and spread evenly in baking pan.

Not exact matches

Pour evenly into the prepared pans and bake about 10 - 12 minutes or until a toothpick inserted in the center comes out clean.

In a 13 by 17 - inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan.

Divide batter evenly between baking pans and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

Spread evenly in pan (I used my hand since batter is pretty thick) and bake for 10 minutes.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Using a kitchen scale divide the batter evenly between the three cake pans and bake for 25 - 30 minutes or until the cake starts to pull away from the sides and springs back when you press down in the center.

Stir in the melted butter and press the mixture evenly on the bottom of the prepared baking pan.

Pulse the cookies in a food processor until finely chopped, mix with the butter and press evenly on the bottom of a 13X9 ″ baking pan.

I do rotate the pans in the oven halfway through to bake them evenly.

Line an 8 × 8 baking dish with parchment paper and evenly distribute the mixture in the pan.

Spread the jam / jelly evenly over the dough, in the baking pan.

Spread it evenly in a 13 x 9 inch baking pan.

I microwaved the butter in a big bowl, then just added the chocolate as I chopped it, so by the time I added the last handful of chocolate, all I had to do was stir a few times to blend... it was all evenly melted.However, I couldn't find my regular baking pan, so substituted a fry - pan with sloping sides.

Spread evenly in a prepared pan and bake for 35 minutes or until a toothpick comes out clean.

To prepare in the oven, pour mixture into a greased baking pan and bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.

I make this crisp in my cast iron pan, which I like because the crisp bakes evenly and doesn't burn on the edges (I can't always say this about my casserole dish).

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Once everything is added and the batter is smooth and homogenous, divide evenly between your cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Portion out evenly into the 3 prepared pans and bake for 15 - 18 minutes in a 350 degree F oven, or until a tester comes out with a few moist crumbs.

3) Spread batter evenly in prepared baking pan.

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

Spread evenly on a baking pan and toast in a 300º oven for 10 minutes if you like a nuttier flavored bread crumb, or store without toasting.

Make the crust: In a 8x11 baking dish, drizzle the melted butter and sprinkle the light brown sugar evenly to cover the bottom of the pan.

Spread batter evenly in prepared baking pan.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50 - 60 minutes.

Spread evenly in the pan and bake for approximately 20 minutes or until they're firm to the touch and golden brown.

Arrange 6 in each prepared baking pan, evenly.

Pour the potato mixture onto the large sheet pan spreading evenly and bake in the oven for 30 minutes.

Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20 - 25 minutes or until the tip of a small knife inserted in the venter emerges clBake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20 - 25 minutes or until the tip of a small knife inserted in the venter emerges clbake 20 - 25 minutes or until the tip of a small knife inserted in the venter emerges clean.

Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheeIn a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheein a single layer on the baking sheet.

Remove from the heat and transfer to the prepared baking pan, using a spatula to evenly spread the polenta to the edges of the pan; the polenta should be about 1/2 in [12 mm] thick.

Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly.

You can bake it in either a traditional paella pan, which is best as it distributes the ingredients nicely and allows the heat to bake everything evenly, or you can use a large baking dish.

Spread batter evenly in a buttered and floured 8 - inch square baking pan.

Divide the batter evenly between the three greased round 7 inch cake pans, smooth out the top and bake in the pre-heated oven at 355 ºF (180 ºC) for about 18 minutes, or until golden on top and an inserted toothpick comes out clean.

Place rolls in buttered baking pan, spaced evenly apart.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Next slice roma tomatoes and zucchini into evenly thin slices and layer in a pan or baking dish.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Divide batter evenly between the cake pans and bake until cake springs back when gently pressed with your finger and a toothpick inserted in the middle comes out clean, about 30 - 40 minutes.

Divide batter evenly into pans and bake for 20 minutes or until tops spring back when lightly touched in the center.