Sentences with phrase «in the middle comes»

Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

Pour the mixture evenly between the two tins and bake for approx 30 minutes or until golden and a skewer poked in the middle comes out clean.

Bake in a buttered 9 ″ x 13 ″ baking pan for 35 — 45 minutes or until a toothpick inserted in the middle comes out clean.

Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes.

Pour in the loaf pan and bake until puffed and a knife inserted in the middle comes out clean, approximately 30 - 35 minutes.

Bake until a toothpick inserted in the middle comes out fudgy, about 30 - 35 minutes.

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.

Bake 20 - 25 minutes or until toothpick inserted in middle comes out clean.

or until a fork or toothpick inserted in the middle comes out clean.

Bake for 20 - 25 minutes or until a skewer inserted in the middle comes out clean.

Bake 12 to 14 minutes or until a toothpick inserted in the middle comes out clean.

Place them in the preheated oven and bake them for 20 to 15 minutes to until the toothpick inserted in the middle comes out clean.

Bake for 35 minutes until a toothpick inserted in the middle comes out clean.

Bake in preheated oven for 20 minutes, or until lightly browned on top and toothpick inserted in middle comes out clean.

Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean

Spread in loaf pan and bake for 50 - 55 minutes, or until toothpick inserted in the middle comes out with a few moist crumbs.

Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes.

Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Poured into a 2 lb loaf mould and baked for 45 minutes at 180C when a skewer inserted in the middle came out more or less clean.

Bake in the center of the oven for 45 minutes or until cake is golden and risen and a skewer inserted in the middle comes out clean — it is OK if the surface cracks a little while baking.

Bake for 30 to 35 minutes, or until a knife inserted in the middle comes out clean.

Bake in heated oven for 30 - 35 minutes, until a butter knife or toothpick inserted in the middle comes out clean.

Divide batter between prepared liners and bake for 16 - 18 minutes or until a toothpick inserted in the middle comes out clean.

Divide the mixture between the two pans and bake for 30 minutes or until a skewer inserted in the middle comes out clean.

Pour into the prepared pan and cook for 35 to 40 minutes, until the cake is pulling away from the sides and a toothpick inserted in the middle comes out clean.

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 batter into the prepared loaf pan, and bake for around 1 hour 10 minutes (or until a toothpick inserted in the middle comes out clean).

Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Spread the butter cake batter evenly over the brownie, return to oven and bake for another 25 - 30 minutes or until cake tester inserted in the middle comes out clean.

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!

Bake for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean.

Transfer the batter into the prepared loaf pan and bake for around 60 to 65 minutes, or until a toothpick inserted in the middle comes out clean.

Bake the cake for 30 - 40 minutes or until toothpick inserted in the middle comes out dry and clean.

Pour into a loaf pan, top with walnuts and cinnamon and bake for about 1 hour or until golden brown and until a toothpick inserted in the middle comes out clean.

Transfer the baking sheet to the oven and bake for 35 minutes or until a toothpick inserted in the middle comes clean.

Bake for 25 minutes in preheated oven, or until a toothpick inserted in the middle comes out clean.

Then lower temperature to 325 and continue to bake for an additional 30 - 40 minutes until toothpick inserted in middle comes out mostly clean.

Pour batter into cake pan (over apples) and bake for 20 - 25 minutes or until a fork inserted in the middle comes out clean.

Bake the cake for about 1 — 1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean.

Scrape batter into prepared pan and bake in the bottom of the oven for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.

Place in the oven and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean

Bake for about 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.

Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205 °F), 40 to 50 minutes.

Pour batter into prepared loaf pan, and bake in oven for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean

Bake for 25 - 30 minutes or until a tooth pick inserted in the middle comes out clean.

Bake for 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and a knife inserted in the middle comes out clean (with the exception of the melted chocolate chips).

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 portions.

I made it crustless and baked it at 350 for about 45 minutes in a glass pie pan until a knife tip inserted in the middle came out virtually clean.

Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Pour the batter into the loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean.