Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to
a piece of wax paper on the counter.
Using a pastry mat, shape the batter using a rolling pin (the wax paper will be on the pastry mat and
a piece of wax paper on top of the batter.
After that, you roll it out (and I HIGHLY recommend using
a piece of wax paper on the top, otherwise it rips super easy) and bake it, after which time it needs to sit out and cool for an hour.
Materials • Wax paper • Cutting board • Knife • One roll of Mentos (at least eight candies) • Two index cards • Tape • Two two - liter bottles of Diet Coke • An outdoor area at least two meters from buildings • Eye protection (safety goggles or glasses) • Video camera with either a tripod or a helper to take the images (optional) Preparation • Place
a piece of wax paper on top of the cutting board.
Lay
a piece of wax paper on a tray.
I like to tape my template to the counter, then tape
a piece of wax paper on top of that.
Place a second
piece of wax paper on top to press down evenly.
Place
a piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around.
Lay
a piece of wax paper on the counter (or a large baking sheet).
Shape plantain mixture into 24 (3 - x 2 - inch) rectangles on a large
piece of wax paper on a work surface.
Put
a piece of wax paper on surface and cool completely, then chill.
Place a large
piece of wax paper on counter and dust lightly with almond flour or arrowroot starch.
I put them on
a piece of wax paper on a cookie sheet and drop them on like making cookies.
Place another large
piece of wax paper on top of the dough and begin rolling.
Place a large
piece of wax paper on a board or your counter and dust it with gluten free flour.
Place a large
piece of wax paper on a large board and dust it well with flour.
Place another large
piece of wax paper on top of the dough and roll it out with a rolling pin.
I sometimes use
another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.
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.
Put
another piece of waxed paper on top, flatten slightly, and then, using a heavy pan or a tortilla press, press down so that the ball flattens into a disk about 3 to 4 inches around.
Place
a piece of waxed paper on top of the no - bake granola bars.
Lay a 3 - foot
piece of waxed paper on a cookie sheet.
Now line a pan with waxed paper and squish the goo down solid by putting
another piece of waxed paper on top — you can use a can to steam - roll it so its packed down hard if you want.
Spread pecans out on
a piece of waxed paper on a counter near the stove and caramel.
Place a large
piece of waxed paper on a flat surface or baking sheet.
Not exact matches
While the oil is heating I form all the patties and line them
on a
piece of wax paper, wetting my hands after every 2 - 3 patties to help them stick together and not to my hands.
Lift the bottom
piece of wax paper up
on one side and gently reveal the underside
of the dough and dust it with flour.
Put the
piece of wax paper back
on top and continue to roll the dough until it is 3 mm thick.
Lay two
pieces of wax paper, 10 inches in length,
on your counter, and sift the flours and xanthum gum three times: first putting the dry ingredients into the sifter
on one
piece of wax paper and sifting, then moving to the other
piece of wax paper and dumping the sifted flours from the
wax paper and sifting one more time.
(L to R) Roll out dough between two
pieces of wax paper with flour
on top and bottom
of crust.
Spread the kumquats in a single layer
on a
piece of wax paper or parchment
paper.
Jay — When I open a can
of tomato paste, I scoop out 1 tablespoon scoops
of the can and freeze it
on a
piece of waxed paper.
Then carefully, slowly peel the original bottom
piece of wax paper (that's now
on top) away from the rolled out dough.
Shape all the dough
pieces into 3 X 5 inch rectangles, set
on wax paper or parchment
paper and place another
piece of paper on the top for easy rolling
Put a
piece of waxed paper, parchment
paper (or whatever else you can think
of)
on the counter, flour the
waxed paper and roll the dough out
on that.
Put a cooling rack
on top
of a baking sheet, or a
piece of wax or parchment
paper.
Take a ball
of dough about 2 to 3 oz and lay
on a
piece of waxed paper.
Place a
piece of parchment
paper or
wax paper on a cookie sheet.
Lay a
piece of parchment or
wax paper down
on your work surface.
Flip your casserole dish over
on top
of a
piece of parchment or
wax paper.
One by one, put the ball
of dough between two
pieces of wax paper or in a freezer bag dusted with a little flour, place
on table and find a flat item such as a saucepan to flatten into a circle 1/8» thick.
Spread the streusel mixture
on a
pieces of wax paper, fold over the
paper and freeze for 20 minutes while you preheat the oven.
Remove a log
of dough from the refrigerator, unwrap it and place it
on a
piece of parchment or
wax paper.
Roll out your dough
on a board covered with two
pieces of overlapping
waxed paper.
Or you can set your chocolate covered walnuts
on a
piece of wax paper and firm up in the freezer to serve
on top
of your ice cream.
Place the dough
on a large
piece of waxed paper.
If rolling, place dough
on a
piece of wax paper at least 12 inches in length.
Place one strip
on a
piece of parchment or
wax paper.
I melted 6 oz semisweet chocolate chips in the microwave and spread it
on a buttered
piece of wax paper.
On a
piece of wax or parchment
paper, place dough.