These scones are best served warm
just after taking them out of the oven.
Not exact matches
Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle
of the loins comes
out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest
after taking it from the
oven; start checking at about 12 minutes
just to be safe; nothing worse than overcooked pork).
So, I realize I'm coming upon this years
after you posted it but I
just took this cake
out of the
oven and I think I'm in love.
Cook in preheated 325 degree F.
oven until the filling is
just about set in the middle (it will continue cooking a bit
after you
take it
out of the
oven).
Just a side note, this cake does deflate a little
after you
take it
out of the
oven.
I
took it
out of the
oven after 45 minutes and
just caught it before it was overdone.
I
just made these this afternoon and when I
took them
out of the
oven after the allotted time, and cooled them, I did find them slightly on the soft side and not quite sweet enough (this despite the fact that I'm not a huge sweet fan).
So I tried making these and (
just last night) the pumpkin chocolate chip cupcakes and both
of them looked great and plump in the
oven but moments
after taking them
out, they sunk into themselves.
I feel like I'm right there in your kitchen
just after you've
taken the cake
out of the
oven.