You can either grease it with butter and white whole wheat flour, or another option would be to
line the bottom with parchment paper so it pops out easily.
Not exact matches
Line a 9 × 13 baking pan
with parchment paper so that the
paper covers the
bottom and all four sides of the pan.
* Mix both ingredients and press into a (lightly grease and
line the
bottom with baking /
parchment paper) 6 - inch loose -
bottom square or round pan, ideal pan size should be 7 - inch and 8 - inch is nice but the filling is not
so thick.
Because the red snapper did not have its skin, we
lined the baking dish
with parchment paper which worked out beautifully (thanks to my husband's idea)
so that the fish wouldn't stick to the
bottom of the baking dish.
In a 6» springform pan (I
lined mine
with parchment paper), press down crust evenly
so the entire
bottom of the pan is covered.
Directions Prepare an 8 - inch square baking pan by
lining with parchment paper (
line the
bottom and let it over hang the edges,
so you can lift the fudge out later) and buttering.
Grease 2 x 9 - inch round cake pans generously (I also recommend
lining the
bottom of each pan
with parchment paper - it only takes a sec and makes the cake
so much easier to remove).
I didn't have a removable
bottom pie tin,
so I used a normal one excessively
lined with parchment paper and then lifted it out afterward.
The first time I was nervous about the cake sticking and breaking in half
so I buttered the pan,
lined the
bottom of the cake pan
with wax
paper (or use
parchment), then buttered and floured the pan.