Sentences with phrase «inch baking trays»

What worked for me was to make two 9 x 13 - inch baking trays of sweet rolls.

Hi Peter, yes I used a 6 × 9 inches baking tray.

I've used a 8.5 x 7.5 inch baking tray, 2 inches deep.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

Line a 8 inch x 6 inch baking tray with greaseproof paper and firmly press the base mixture into the tin so it is completely flat and compressed.

Not exact matches

Line a baking tray (about 6 × 9 inches) with baking paper, or grease it with coconut oil.

Place them on a parchment paper - covered baking tray about 2 inches apart.

Just made do I put them in a baking tray about 11/2 inches thick and still cook 4 45 mins and what do I use to line it grease proof paper, that I don't have can I just put coconut oil to grease pan

Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick.

NOTE: In making these cookie bars, I have used a 8.5 x 7.5» baking tray 2 inches deep.

They're a standard size — 18 x 13 inches and are called half - sheet pans because they're half the size of the much larger commercial baking trays.

Form meat mixture into small balls (approx. 1 inch diameter) and place on the baking tray.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Start shaping each ball of dough into the shape of a long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt

1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Grease a 9 x 13 - inch glass or metal baking tray with cooking spray.

Pipe equal sized circles of batter onto the prepared baking tray, spacing them atleast an inch apart.

Using a spoon, drop 1 inch balls of batter onto the baking tray leaving space between each cookie.

Melt the dark chocolate over a double boiler, then spread it into a 10 inch by 6 inch rectangle on a flat baking tray lined with greaseproof paper.

The shape of the baking sheet or baking tray depends on what kind of pizza you want — the recipe above makes a 12 - inch (30 cm) round pizza, but you can also make a square or rectangular pizza.

Roughly dice the stale bread into 1/2 - inch pieces, place on a baking tray, coat in 1 - 2 tablespoons of olive oil and sprinkle with sea salt.

I also didn't use an 8 × 8 pan, had to wing it since I don't have any baking pans here in Switzerland yet but it worked just fine when I formed the mixture into a basic square about an inch thick and baked on my cookie tray.

Place the cookie dough balls onto the baking tray, leaving about 1/2 inch (about 1.5 cm) between them.

Cover two baking trays with baking paper and have a pastry bag with a plain tip (about 1 / 2 - inch, 2 cm) ready.

Add the cauliflower mixture onto a piece of parchment paper, using your hands combine the mixture together and start flattening it out into a circular shape, about a 1/4 inch of thickness, add to a baking tray and into a pre-heated oven 210 C - 410 F for 35 minutes

Drop heaped teaspoonfuls of the mixture onto the baking trays, leaving about a 5 cm (2 inch) space around each ball of dough and flatten slightly.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Place the balls of dough on the prepared baking tray around five inches apart and sprinkle the tops with oregano, then bake the dough for 15 to 20 minutes until the bottoms are golden brown.

As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets).

Place the balls about 2 inches apart on the tray and bake for 7 - 9 minutes until the tops look almost set.

Whole Wheat Caramel Oatmeal Bars Makes 9 × 13 inch tray 1 cup all - purpose flour 1 cup whole wheat flour 1/4 cup shredded coconut 2 cups rolled oats 1 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 1/4 cup butter, melted 1 1/4 cup caramel sundae topping / sauce OR 32 individually wrapped caramels melted with 6 tbsp heavy... Read more»

Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important).

On a baking tray covered with parchment or a silpat, use a small scoop or tablespoon to place cookies on the sheet, about 1 inch apart.

Transfer dough to a pizza stone, or baking tray lined with parchment paper, and roll out the dough until it's approx. 1 inch thick.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Place cookie dough balls on baking tray and flatten them halfway with your hand, leaving one to two inches in between each cookie disk.

Form small 2 - inch diameter cookies and place on a parchment paper lined baking tray.

For the choux pastry: Make the choux pastry éclairs using the method described on pages 80 — 83, piping a 5 - inch line of the mixture for each éclair either in an éclair tin or on a greased baking tray (see figure 1).