Sentences with phrase «golden at the edges»

Bake for 20 minutes, until the granola muffins begin to turn golden at the edges.

Bake cookies (one sheet at a time unless you have a convection oven) until golden at the edges but still a little underdone in the centre, 12 to 13 minutes.

Bake for 30 - 35 minutes, until the bars begin to turn golden at the edges.

Bake 8 - 10 minutes, until puffed and golden at the edges.

When you've cut out enough to fill the baking sheet, bake cookies until golden at edges.

Rotate pan back - to - front and bake an additional 3 - 4 minutes, until just turning golden at the edges.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges.

Lay the sliced cookies on parchment - lined pans and bake for 14 - 15 minutes, until golden at the edges.

Bake for 10 minutes, or until light golden at the edges.

Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).

Place about 1 / 2 - inch apart on the baking sheets and bake for about 8 - 10 minutes, until slightly golden at the edges.

bake them for 6 - 7 minutes, until they are dark golden at the edges.

Remove foil and bake an additional 5 - 10 minutes, until golden at the edges.

Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

bake it for about 15 minutes, until it starts to turn golden at the edges.

Bake until the tart is well - browned and golden at the edges, about 15 minutes.

remove the foil and bake for another 5 minutes, until the crust is lightly golden at the edges.

After about 45 seconds, they'll start turning golden at the edges.

Drizzle the second half of the Montmorency tart cherry - honey mixture over fillets and bake for an additional 2 - 3 minutes, until slightly golden at the edges.

Bake approx 30 min or until they start to become golden at the edges.

Bake for 15 minutes, until the dough is puffed and golden at the edges.

Not exact matches

Bake at 350 degrees for 10 - 12 minutes or until edges are golden brown.

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.

Bake the cookie dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 minutes, or until light golden brown at the edges.

Bake the scones at 425 degrees for about 15 minutes or until the edges have turned golden brown.

Cut out shapes with cookie cutters and bake at 350F for approximately 12 minutes or until the edges of the cookies start to get a light golden brown.

They have a delicious caramel undertone, crispy golden edges, and you can eat 4 at a time like you would a can of Pringles.

• Bake at 300 for 1 hour and 15 - 30 mins - until light golden on top and edges are set and middle moves slightly.

Bake the cookies, switching the cookie sheets in the oven halfway through cooking, until they begin to turn golden brown at the edges and the tops appear dry, about 12 to 15 minutes.

Bake on parchment - lined baking pans at 375 °F for 7 minutes or until edges are golden brown.

-- 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...)

Cook at the medium heat until the edges of crepe will be golden (about minute), flip it and cook for 20 - 30 seconds on the other side.

Bake the cookies one sheet at a time for 10 - 11 minutes, until the edges and tops of cookies are a light golden brown (don't worry if they look a little underdone they'll continue to bake on the cookie sheet).

Place the cookies, one baking sheet at a time, in the center of the preheated oven and bake until the cookies are golden brown on the edges and lightly golden brown all over (about 15 minutes).

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.

When oven is at temperature, bake cookies for 8 - 10 minutes, until the tops are barely set and the edges are golden brown.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely.

Bake for 20 to 22 minutes or until the crust has set and is golden brown at the edges.

Broil for another 1 - 2 minutes, until caramelized and golden brown at edges.

Bake them at 375º for 8 to 10 minutes, until the edges are set and golden.

Bake at 350 degrees for 15 - 18 minutes until the edges are golden brown.

bake the crackers in the oven for 7 - 9 minutes, until they are golden and just starting to get dark at the edges.

In batches, deep fry brussel sprouts for approximately 3 - 4 minutes or until leaves start turning a golden brown at edges.

Bake at 350 degrees for 20 - 25 minutes or the tops have crackled and edges have become golden.

If you want to use this for an 8 - 9 ″ pie that uses a filling that doesn't need to be baked, fill the crust with pie weights and bake at 375 ˚F for 10 - 15 minutes, or until the edges are slightly golden.

Bake 13 - 14 minutes at 400 degrees Fahrenheit, until the pastry puffs and edges are golden brown.

Bake the chickpeas and cauliflower for 25 — 30 minutes until the chickpeas are crisp and golden brown, and the cauliflower is starting to brown at the edges.

All your baked goods have this perfect golden cast, not a shade of variability, no dark bits at the edges or dusky outliers.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool