Sentences with phrase «out of the dough with»

Then I rolled out the leftover dough, cut a star out of the dough with my largest star cookie cutter, placed a small dot of butter on top of each mini pie, topped with the cut out star, brushed with egg wash, then sprinkled with sugar.

Punch the air out of the dough with one swift punch, and turn the dough out on a floured counter again.

Not exact matches

They are big stretched out ovals of a lightly sweet dough, fried quickly and topped with a halo of a honey orange glaze.

I've been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

Eight Days of Hanukkah Cookies and Sweet Treats Marcy Goldman's BB's First Annual Hanukkah Cookie Book Classic Hanukkah Sugar Cut Out Cookies What's holiday baking without cookies and kids around, that is, if you provide those eager bakers with a big batch of their own cookie dough and cutters.

When you say that you «Slash the top of the bread a few times with a sharp knife... and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down...» what do you mean exactly?

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

I added a tablespoon of some cashew nut butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough.

But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth.

Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.

I found that sprinkling the counter and the dough with a bit of flour helped quite a bit, and I popped the dough in the freezer for 3 - 4 minutes between each rolling out

This is why I use a method of rolling out dough and transferring the dough with wax paper.

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

Then, line a baking sheet with parchment paper and take the dough out of the refrigerator.

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

To check if your dough is elastic, pinch a small bit of dough, lightly coat with flour, spread it out.

(L to R) Roll out dough between two pieces of wax paper with flour on top and bottom of crust.

Instead of mixing the cheese into the dough, the dough is rolled out, then scatter with the Cheddar cheese, and roll up, jelly - roll style.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

I made myself a mean sammich with some maple bacon and sour dough bread the day after I grilled this bad boy and it was out of this world great!

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

Line a baking tray with parchment paper, scoop out small balls of the dough and place with enough space on the baking tray.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Top with a piece of parchment, then roll out dough 1/4 inch thick.

Repeat with the remaining half of the dough, then gather up the scraps and reroll them and cut out additional cookies.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Spread out the coconut flour dough and fill with dried fruit of your choice.

I was supposed to make snack balls but when I pulled it out of the food processor it really looked like cookie dough so I went with it.

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

Using an ice cream scoop or measuring cup with a 1/4 - cup capacity, scoop out mounds of dough.

Using a 1.5 tbsp scooper scoop out a ball of dough, roll it in your hands and place a deep indent with your thumb in the center.

I personally had better luck with the food processor, and it is much easier to get the dough out of the food processor container than the the tapered Vitamix container and from around the blades.

The dough was greasy and sticky but, with a little elbow grease and a lot of flour, we managed to roll it out into two round circles.

This was way back before we ever heard the word «Paleo» and we used the frozen «discos» of refined white flour dough that you roll out and fill with meat then deep fry.

Take the blackberries out of the freezer, and with floured hands, gently work the blackberries into the dough.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Punch the dough and spread it out with your hands to form a rectangle of about 9» x 13».

Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling - pin with flour, roll the dough out to the desired thickness (2 - 4 mm).

Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2» (or about 1.5 cm) space between them.

If at all possible, I like to let my bread machine to the mixing, kneading, and first rise of the dough; I've written out this recipe with that in mind.

To line your pie plate, roll out dough on baking paper or a pastry cloth dusted with a tiny bit of spelt flour.

I dust a pastry cloth (or paper towels work in a pinch) with a little bit of flour and turn my biscuit dough out onto the floured cloth.

I've tried to recreate a gluten free version and ended up with a dried out, hard lump of cheesy and spicy biscuit dough.

Tip dough out onto a piece of baking paper and press together with your hands.

Make a savory filling of your choice (let your imagination run wild), roll out the dough, place the filling, score opposite ends of the dough (they will look like a millipede or something similar with a gazillion legs), braid, brush with egg wash and bake!