So, what if you printed it out, laid it on cardboard and used an x-acto knife to make a stencil to put
over the wax paper and just glommed on the puffy paint and then lifted the stencil straight up (wax paper taped down).
Once the cookies are cool, dip the tops into the icing, place on racks that are
over wax paper (to catch the drips), and sprinkle with the colored spinkles.
The dough is a little tricky to work with but if you put it on wax paper and fold them over by folding
over the wax paper, does that make sense?
Immediately before serving, place a cooling rack
over wax paper.
Move cooled scones to a rack set
over wax paper.
Spread the wet ginger slices out on a cooling rack set
over waxed paper.
Place the cake on a wire rack, then place the rack
over waxed paper.
Not exact matches
Then carefully turn
over the molds and gently tap the sugar skulls out and onto
waxed paper.
** Example: Place your left hand under the pie dough under the
wax paper and grab the left side of the
wax paper with your right hand and flip it
over onto the filling.
Remove weight, plate, and
wax paper and invert platter
over bowl, then invert bowl onto platter.
Using the rolling pin and the bottom piece of
wax paper to help you, roll pie dough around the rolling pin and gently lift the dough
over top of the pie plate.
I found that after cutting my shapes on top of the
waxed paper I could simply flip the
paper over on to my countertop and more easily peel away the «in between bits» and avoid stretching the cookies out of shape (this instead of popping in my small freezer due to lack of time).
If you are feeling adventurous you can put one hand under the pie dough still on the
wax paper, hold one edge of the
wax paper so that the top arm crosses
over your bottom arm and flip the pie dough
over top of the filling and bottom dough.
Transfer the cookies to a wire rack that is placed
over a sheet of parchment or
wax paper.
Flip cake
over onto a rack and remove parchment or
waxed paper.
Set rack with cake
over a piece of
wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.
Place a separate rack
over a sheet of
wax paper.
When dough is the desired thickness and circumference, place a fresh piece of
waxed paper on top of the rolled out dough and flip the works
over on the counter.
We used to do these
over 40 years ago...... if u would rather just put on cookie sheet or cooling rack on
waxed paper and wait a week for them to dry on their own.
I like to peel the
waxed paper off the top, then flip the dough
over and peel it off the bottom after every few rolls so that it doesn't stick.
I sliced off an edge for ones to wrap and give as a gift, but I'm making my family eat off the
wax paper on the left -
overs....
One tip — I found placing a piece of
wax paper over the top when cutting to be easier than oiling my knife.
Cover with the second
wax paper sheet and smooth it
over the chocolate with your hands.
Prepare a pan by placing a sheet of
waxed paper over the top.
After fooling around in the kitchen for a while, I spread a thin coat of melted chocolate,
paper thin, on a sheet of
wax paper, smoothed a second sheet of
wax paper over the chocolate, then rolled the whole thing up into a tight roll and slipped it into the fridge.
I will usually spread them out on the dining room table in small stacks of 3 - 4 and place a strip of
wax paper loosely
over the top.
Set a cooling rack
over a piece of
wax paper.
Turn each doughnut
over onto the palm of your hand, carefully remove the
wax paper and then drop it into the oil.
Flip your casserole dish
over on top of a piece of parchment or
wax paper.
Each doughnut will rise on its own square of
wax paper, and the rimmed baking sheet will allow you to wrap a large sheet of foil
over the doughnuts without the foil touching the doughnuts.
Place the baked cookies (about 18) on a wire rack
over a sheet of
wax paper and, using a fork, drizzle them with the white chocolate.
Place a circle of
waxed paper over the top of the spread to seal it (it should cover it exactly).
Alternatively, if you want ziti to remain totally soft (as my kids did when they were little), stretch some
wax paper over top of pan followed by a layer of aluminum foil.
Transfer almonds to a lined baking sheet (
wax paper works best) and make sure that they are distributed
over a single layer only to avoid sticking
Lift up your parchment or
wax paper and fold the cookie dough
over 1/3 of the way making sure to match up your colors, (You want your red folding down on the red, orange on orange...)
I peeled off the top sheet of
waxed paper, removed the unused dough, and flipped the
waxed paper over onto the silicone baking sheet that I use instead of parchment
paper.
Spread the streusel mixture on a pieces of
wax paper, fold
over the
paper and freeze for 20 minutes while you preheat the oven.
To loosely cover, place aluminum foil, plastic wrap or
waxed paper over the cake without sealing the edges so air can circulate.
Sprinkle some millet flour
over wax or parchment
paper, and roll out the dough
over the
paper until it's about 12 - 14 inches in diameter.
Lift the
waxed paper straight up with along with the dough and flip it
over into the pie plate.
I then laid a piece of
wax paper over top and flattened it with my mallet.
Carefully remove the top sheet of
wax paper and flip the dough
over on top of the blueberry filling.
Lay a piece of
waxed paper or parchment
paper over the homemade granola bar mixture.
I put them in the freezer for a little
over an hour, and they rolled out nicely on
waxed paper with my french rolling pin.
Put a cooling rack
over a baking sheet lined with
wax paper.
Follow the above instructions for the first 8 ingredients — mix until it makes a coarse meal Melt coconut oil
over low heat, add agave, stevia and vanilla — then add to first mixture and blend well Put into a 8 × 8 pan lined with
wax paper or plastic wrap and set in fridge
To transfer the crust to the pie pan, gently flip the parchment or
wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.
Melt
over a double boiler, spread out in a layer on parchment or
waxed paper and chill in the freezer.
Dip each cookie in melted chocolate and transfer to a wire rack set
over a piece of
wax paper to set up for at least 30 minutes — 1 hour.