Spread
mixture in baking pan and bake until just set, 30 to 35 minutes (do not overbake).
Immediately spread
mixture in baking pan as thinly and evenly as possible.
Place
mixture in baking pan in a thin layer to allow a uniform cook.
Spread
the mixture in the baking pan and press gently to even it out.
Carefully spoon the batter over the pecan / brown - sugar
mixture in the baking pans.
Not exact matches
In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minute
In a medium bowl whisk together flour,
baking powder and salt, then alternating with the cream gently fold into egg
mixture with a spatula, keep folding until
mixture is combined, gently fold
in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minute
in lemon peel, vanilla and melted butter, pour into prepared
pan and
bake for approximately 40 - 45 minutes.
Mix well and pour the
mixture into a lined 20 cm
baking pan or a silicone cake
pan and place
in the freezer to set.
There might, of course, be some slight variations
in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no -
bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat
mixture before you press it into the
pan.
Transfer
mixture to your
pan, align it using a palate knife and
bake for 12 - 17 minutes or until the brownie is firm on the sides but still slightly soft
in the middle.
Pack the
mixture into the prepared
baking pan, and
bake in the preheated oven for 15 minutes.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round
pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Line muffin
pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa powder,
baking soda,
baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until
mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling cups no more than 2/3 full -
Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Stir
in the melted butter and press the
mixture evenly on the bottom of the prepared
baking pan.
Spread
mixture in prepared
baking pan.
Line an 8 × 8
baking dish with parchment paper and evenly distribute the
mixture in the
pan.
Mix
in a
mixture of flour,
baking powder, and salt before spreading the batter into a buttered springform
pan.
Press crumb
mixture into a 9» pie
pan, and
bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant and lightly toasted.
Blended together and
baked at 160 C (320 F)
in a small (silicone) brownie
pan until the
mixture has cooked through and your knife comes out clean (around 30 - 35 minutes)
Place
mixture in an ungreased 8 - inch square
pan and
bake until golden, 18 to 20 minutes.
Make,
bake and cool cake as directed on box for two 8 - inch or 9 - inch round
pans — except use 1 1/4 cups of orange juice
mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.
Now all the recipes I found instructed pouring the polenta
mixture (there are many recipes out there for polenta, just find one you like) out onto a working surface, allowing it to cool (30 minutes) and cutting out a shape with a small cookie cutter, layering the pieces
in a
pan, with sauce
in between and
baking for 10 minutes.
To prepare
in the oven, pour
mixture into a greased
baking pan and
bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.
Pour the
mixture into a 9 - inch
baking pan lined with parchment paper, and
bake at 350 degrees for 15 to 20 minutes, or until set
in the middle.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the
mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour,
baking powder,
baking soda, and salt — When 10 minutes are up, add flour
mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your
baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart —
Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)
I like the
baking idea also, wonder if you just spread the
mixture in the bottom of a
baking pan instead of doing individual patties?
* I needed to
bake mine for 35 minutes, the
mixture puffed while
in the oven then flattened
in the center after cooling Makes 4 dozen 5 cm (2
in) squares — I made 2/3 of the recipe above, used a 20 cm (8
in) square
pan and got 16 squares
Divide the cake
mixture between your
pans, the five tins and
bake in the oven for 17 - 20 minutes.
Divide the
mixture between the two
pans and
bake for 30 minutes or until a skewer inserted
in the middle comes out clean.
Form the
mixture into an 8 - by 4 - inch loaf
in a shallow
baking pan, spread the remaining tablespoon (or a little more) ketchup over it, and drape the bacon pieces across the loaf.
Pour the
mixture into the
pan and
bake for 20 minutes - 30 minutes, or until
baked through
in the center.
Press the
mixture into an even layer
in the bottom of the prepared
baking pan.
Simply place the
mixture in an even layer
in a parchment - lined 9 - inch by 13 - inch
baking sheet, lay another sheet of parchment paper on top, and then another quarter sheet
pan on top of that.
Pour the
mixture into the skillet and place it
in a larger
baking pan.
Pour the brownie
mixture into the prepared dish and place it
in a larger
baking pan.
Toss the potatoes with the onion
mixture until they're well coated and place them
in a
baking pan.
Preheat oven to 200 degrees celsius Grease
baking tray or ceramic roasting
pan Mix together spinach, eggs, and garlic
in a bowl Season with salt and pepper Spoon
mixture into prepared
pan and flatten, pressing down with fingers
Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from
pan Wrap slices
in freezer wrap and freeze until ready to use
Pour half of this
mixture (about 2 cups) over the melted butter
in the
baking pan.
Spread the
mixture evenly
in the prepared
pan and
bake until a knife inserted
in the center comes out clean, about 50 - 60 minutes.
Simply press the
mixture over sliced onions
in a
pan and
bake until the top is golden and crisp and the onions at the bottom are sweet and caramelized.
If both the squashes and rice
mixture are still warm, you can serve as is, but if need be, you can arrange
in a roasting
pan or on a
baking sheet, cover with foil, and warm
in a 350º F. oven until piping hot, just before serving.
Place
mixture in prepared
baking pan and place
in the oven.
Pour the potato
mixture onto the large sheet
pan spreading evenly and
bake in the oven for 30 minutes.
Bread each chicken piece by coating it
in the panko
mixture and place
in the
baking pan.
Put
baking dish
in a foil - lined shallow
baking pan (to catch drips) and
bake until fillings are bubbling and potato
mixture is browned around edge, about 40 minutes.
Finally, I
baked the
mixture in a glass dish because I hate washing muffin
pans.
Arrange tomatoes right - side - up
in baking pan then spoon
mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding.
Scrape the
mixture into the prepared
pan and
bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted
in the center comes out clean.
Press half of the
mixture in the bottom of a foil lined or greased 9 x 9
baking pan.
Press this
mixture firmly onto the bottom of the prepared
pan and
bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown.
The difference between the two is that we
bake Granola Bars
in a
pan instead of spreading the granola
mixture onto a
baking sheet.