And move the egg roll to
the right edge of the pan.
Not exact matches
It was perfectly done all around, came
right out
of the
pan, was deliciously moist, and the crispy
edges were so good I ate all the crust!
The
edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake
pans, but that's all
right.
Anybody who has ever baked a
pan of brownies from scratch knows that they can be tricky... under cook them and they are too gooey, over cook them and they are dry and crumbly and the
edges are hard as bricks... it takes practice to get them just
right.
Line the
pan with crackers, making sure they are as close together as possible, and break crackers in half so they fit
right up to the
edge of the
pan.