Sentences with phrase «inch circles in»

Punch two 3 / 4 - inch circles in the bottom of your large circle for your fingers.

Using a circle cookie cutter or rim of a bowl, cut out 3 - 4 inch circles in diameter.

Carefully cover Ginger Peach Filling with Biscuit Topping, leaving a 2 - inch circle in center of pie.

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2 - inch circle in your hand.

Leave the 1 - inch circle in tact, remove every other round, ending with the 9 - inch cookie on the outside.

Unroll can of crescent dough; separate into triangles Arrange triangles in ring so short sides of triangles form a 5 - inch circle in center.

Bake at 300 ° for 1 hour and 15 minutes or until a 3 - inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.

Fold each 3 - inch circle in half to create a semicircle; hot - glue at seam and let glue dry.

Not exact matches

Tara Russell, a life sabbatical and long - term travel coach based in San Francisco, says the concept goes by different names in different circles: gap years for young people; mini-retirements for those inching toward traditional retirement age; sabbaticals for academics and professionals.

The hole in the tuque was admittedly gaping — a two - inch circle ripped out of the side of the knitted hat.

Sporting an untrimmed beard, swept back hair, circles under his eyes and dressed in a light jacket, untucked shirt with two buttons undone, sneakers and jeans, the paunchy 6 foot, three - inch CEO looks the host of a wild party, the morning after.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into an 8 to 9 - inch circle shape.

Cut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles).

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Transfer the dough to a lightly floured surface and roll out into a 15 - inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick.

On a lightly floured surface, flatten gently and roll each ball into a circle - ish shape about 7 inches or larger in size.

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Place your first layer onto a cake stand or tray and pipe red frosting in a circle on top of the layer of cake, leaving 1 / 4 - inch of cake unfrosted around the edge.

Chilled dough spread into (0.5 cm or quarter of inch) thick circle in prepared pan.

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Spread meringue into 2 eight inch circles, making sure to create a small well in the centre.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

Using kitchen scissors, make cuts along outside of circle, in 2 - inch intervals, cutting 2/3 of the way through the dough.

Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6 - 8 inches in diameter.

Roll the dough out into about 6 - inch circle, it may not be perfect circle (as you can see in the photo).

Transfer to prepared baking sheet and pat into a circle, about 6 - 8 inches in diameter.

Beginning in the center and working your way to the edges, use your fingertips to gently press the dough into a circle approximately 1 / 4 - inch thick.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

Using a rolling pin, roll out into a circle about 8 inches in diameter.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Roll into a thin circle about 4 - 5 inches in diameter.

Roll out the dough again into a circle of approximately 6 or 7 inches in diameter, dusting a little flour.

Roll the dough in a circle 1/8 inch thick.

Press the dough into a circle about 3 -4-inches in diameter and about 1/4 to 1/3 of an inch thick.

Cut bananas diagonally into 1 / 4 - inch - thick slices; arrange in concentric circles over brown sugar mixture.

Next, cut the zucchini in thin 1/4 inch circles and add to the pot.

Pipe macarons in small circles, in 1 inch or 1 1/2 inches.

Gently shake the pan so that the batter is evenly distributed in a circle, about 5 inches in diameter, in the center of the pan.

Roll it out into a circle 12 inches in diameter.

Arrange apple slices in one layer to form a circle about 3 inches from edge of pie crust; fill in circle with more slices.

Roll dough into a circle about 10 inches in diameter and 1/8 inch thick.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

Divide dough in two, and roll out two 9 - inch circles.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

On a lightly floured work surface, roll out half the dough to 1 / 8 - inch - thick circle, about 13 inches in diameter.