Sentences with phrase «over the edge of the pan»

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

Line a 13 x 9 - inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

The aluminium foil will just fold over the edges of the pan into the inside.

The dough should come to about 1 inch over the edge of the pan.

Fold any excess dough over the pan and roll the rolling pin over the edge of the pan, cutting away the dough.

If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.

Line an 8 - inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.

Lime fudge with macadamia nuts slightly adapted from here 3 cups (465g) white chocolate, finely chopped 14 - ounce (395g) can sweetened condensed milk 3 teaspoons finely grated lime zest 3 tablespoons lime juice — freshly squeezed is better 1 cup chopped macadamia nuts (toasted if desired) Line a square 20 cm (8in) baking pan with foil, extending foil over the edges of pan.

Preheat your oven to 350 ° F and spray an 8 x 4 inch loaf pan with nonstick cooking spray and line with a parchment sling so the two longer sides have a little parchment over the edge of the pan to help pull the cake out.

Preheat oven to 350 degrees F. Line a 13x9 inch baking pan with foil, extending the sides over the edges of the pan.

Drape a clean kitchen towel lightly over the top, and let the dough rise in a warm place 20 minutes or so, until the dough just peeks over the edges of the pan.

When the dough is just barely over the edges of the pan, remove the towel (of course!)

As far as flops... ugh, I've certainly written a few posts about mine — one of the worst, though (before I started blogging) involved too - wet bread expanding in the oven, oozing over the edge of the pan and overflowing onto the bottom of the oven like some kind of floury blob monster.

(Leave enough parchment paper over the edges of the pan so later you can use these as handles to lift the dessert up and out of the pan when it's ready to cut and serve.)

Heat the oven to 350F, then grease an 8 ″ square pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).

Trim away any hanging crust (don't wrap the crust over the edge of the pan since this will make it harder to cut after it's baked).

It puffed a tiny bit over the edge of the pan but was baked enough nothing spilled out.

Line 10 × 14 inch jelly roll pan with foil so that some foil remains over the edges of pan (for easy lifting)

Place a piece of heavy - duty aluminum foil on the floor of your oven, just in case your cookie cake bakes over the edge of your pan (it shouldn't happen, but we're not going to take a chance).

(Try not to get it all over the edges of the pan like I did.)

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan.

Line an 8x8 inch square pan with aluminium foil so the foil folds over the edges of the pan.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

Top dough with a piece of crumpled parchment paper, letting ends extend over edges of pan.

I followed the directions exactly (except I only had a 9 inch pan, so i just didn't use all the batter) and it came out of the oven beautiful — just over the edge of the pan, no cracks, golden brown.

Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2 - inch baking pan with foil, extending the foil over edges of pan.

Transfer the dough to a 9» regular (not deep - dish) pie pan that's at least 1 1/4» deep; leave the edge hanging over the edge of the pan.

Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1» to 1 1/2» over the edge of the pan, about 1 to 1 1/2 hours.

square cake pan with foil, with some of the foil hanging over the edges of the pan.

Trim shaggy edges that hang over the edge of the pan, if you want to, but it looks kind of cool and rustic with the extra dough scraps, so you can leave it and it'll be totally fine.

Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan).

Tidbits: For easy removal of the cake, line the pan with a «sling» of parchment paper that hangs over the edge of the pan.

It has about 10 minutes to go, and while it hasn't crawled out over the edge of the pan, I'm keeping an eye on it.

Edges of fillo should hang over edges of the pan.

Cream will «grow» and thicken, and rise up over the edge of the pan.