Sentences with phrase «inch squares of parchment paper»

Cut out six 12 - inch squares of parchment paper.

Place dough onto a 12x12 - inch square of parchment paper.

Not exact matches

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Transfer the dough, still on the parchment paper, to an 8 - inch square pan, folding the sides of the parchment as necessary to allow the dough to lie flat in the pan.

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

-- Line bottom and sides of an 8 - inch square baking pan with parchment paper, then lightly oil parchment.

Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment paper.

Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Get some parchment paper ready: Tear off two 10x10 - inch pieces of parchment paper, plus sixteen 7x7 - inch squares.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

Once your oven baked tortilla is cooked, remove from the oven and let it rest until it reaches room temperature, then grab a cutting board, put it on top of the casserole dish and flip it, remove the casserole dish and the parchment paper and cut the tortilla into 1 inch by 1 inch squares

Coat the insides of an 8 - inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.

Line a 9 × 9 - inch square pan with parchment paper, letting the sides of the paper fold over the edge.

Preheat oven to 325 degrees F. Line an 8x8 - inch square baking pan with parchment paper, allowing it to hang over two of the sides.

Line the bottom and sides of a 9 - inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.

Grease an 8 - inch square baking pan, line with criss - crossed pieces of parchment paper that overhang the sides, and grease the parchment paper.

Top with a second sheet of parchment paper and roll them out until they form one slice that is slightly larger than 4 - inches square.

Preheat the oven to 350 degrees F. Line an 8 - inch square baking pan with 2 overlapping sheets of parchment paper.

Line the bottom of an 8 - inch square baking dish with parchment paper.

Line a 9 - inch square cake pan with two pieces of parchment paper, one going each way.

For the parchment paper liners, cut five - inch square pieces of parchment paper and place one square into one of the muffin cups, pressing along the folds to crease them as best you can.

Grease and line an 8 - inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.

Line bottom and sides of an 8 - inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.

Grease an 8 × 8 inch square pan, cut two pieces of parchment paper to the width of the pan and put them in so there are flaps to easily pull out the bars.

Preheat oven to 350 °F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

With a spatula press evenly into the bottom of a 8x8 - inch square baking pan previously lined with unbleached parchment paper.

Preheat oven to 325 degrees F and line a 9 - inch square pan with two pieces of parchment paper, one going each way.

Lightly grease an 8 - inch square baking tin, then line with a piece of parchment paper with a 1 - inch overhang.

On a separate cookie sheet, place 8 squares of parchment paper, approximately 4 inches square.

Wrap the individual caramels in small pieces of wax or parchment paper, about 4 - inch squares.

Arrange the pieces on top of the parchment paper in the shape of a square about 5 1/2 inches x 5 1/2 inches, cutting the butter, as necessary, to fit.

Lightly coat each of 12 (5 - inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner.

Butter an 8 - inch square cake pan and line with a square of parchment paper, then butter parchment.