Sentences with phrase «mixture in the baking pans»

Spread the mixture in the baking pan and press gently to even it out.

Place mixture in baking pan in a thin layer to allow a uniform cook.

Immediately spread mixture in baking pan as thinly and evenly as possible.

Carefully spoon the batter over the pecan / brown - sugar mixture in the baking pans.

Spread mixture in baking pan and bake until just set, 30 to 35 minutes (do not overbake).

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 minuteIn 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 minutein 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 completeIn 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 completeIn 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 completein 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 (2in) squares — I made 2/3 of the recipe above, used a 20 cm (8in) 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.