Sentences with phrase «side and bottom crusts»

Bread is nice and tall, has perfect small bubbles from yeast process, slices great (best with electric knife), has a soft top, soft side and bottom crusts, and bends without breaking, just like store bought bakery bread!

My one complaint is that it took over 90 minutes to bake at 325F resulting in tough side and bottom crusts.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.

Combine graham crackers crumbs and butter melted into buttered pie plate to form the crust on bottom and sides.

Press the crust into the bottom and slightly up the sides of the pan.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

Using your favorite pie crust, fill the bottom of each jar with pie crust by pressing the crust on the bottom and then up the sides (this is the part that would be much easier with the correct jars — the jars I used were cute and curvy = harder to press into all the little).

Trim the edges so that they are even with the bottom crust, and then pinch the sides of the crust.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Pour the cookie crumb mixture into a pie plate, and firmly press into the bottoms and sides to make a crust.

Working the dough along the bottom of the pan and up along the sides, form an even 1 / 4 - inch - thick crust with your hands.

To make the crust: Preheat oven to 325 degrees F. Double wrap the bottom and sides of a 9 - inch springform pan with heavy - duty aluminum foil.

Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Press all but 1 1/2 cups of potato mixture onto the sides and bottom of a 9 - inch pie pan to form a crust.

It's a baked cheesecake, high New York style, and it has a biscuits (or graham crackers) crust on the bottom and sides that make it rich and beautiful.

Press the chunks to the bottom and sides of the pie crust.

Combine ground graham crackers and melted butter In a 9 - inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.

And cut the pie crust slightly bigger than the pie pan and arrange it in the pan pressing the bottom and siAnd cut the pie crust slightly bigger than the pie pan and arrange it in the pan pressing the bottom and siand arrange it in the pan pressing the bottom and siand side.

Be sure to evenly cover the sides and bottom, like a mini pie crust.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 10 - inch springform pan.

Pour the crust mixture into a pie pan, and spread evenly across the bottom and up the sides of the pan.

Is the crust up the sides or just on the bottom and also, did you remove it from the tart pan before serving or cut pieces right in the pan?

Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.

Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides.

Press the crust firmly into the bottom and sides of an 8 to 9 - inch tart pan.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides.

Spread chocolate over bottom and up side of crust.

THis is very important step to ensure you don't have any gaps or air pockets between the bottom and the sides of the pie crust.

(Or, generously prick the crust, bottom, and sides, with a fork.)

Second, press the dough on the bottom and about a half inch up the sides so the filling doesn't seep down the sides and end up on the bottom of the crust resembling an inside - out pop - tart.

Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.

Remove from oven and promptly apply egg wash, all over the bottom of the crust, sides and edges.

Press the crust mixture into the bottom and up the sides of a 9 inch glass pie dish.

Remove the fully chilled dough from the freezer and prick the bottom and sides of the crust with a fork to prevent puffing during baking.

Press the potato mixture along the bottom and up the sides of each muffin hole, then bake for 10 minutes to form a crust.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Then he covered the bottom of our spring form pan with a piece of parchment paper, and pressed the crust evenly in the bottom and up the sides of the pan with his fingers.

To make the crust, mix graham cracker crumbs, butter and sugar; press over the bottom and up the side of the pan.

Distribute crust evenly on the bottom and sides of pie pan or mold and lightly compacted by hand.

If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

Stir in chocolate chips.Press crust mixture into bottom of pan and 1 inch up sides.

Cover the edges with the foil ring, return to the oven and bake until the crust dries out and the bottom and sides are golden brown, 10 minutes.

When you've worked your way all around the pie, the last thing to do is prick the crust all over the bottom and sides with a fork, and then chill it for at least an hour before baking, which helps the crust keep its shape in the oven.

Transfer crust to tart pan; press onto bottom and up sides of pan.

to spread the chocolate into a thin, even layer over the bottom and sides of the crust.

Remove the crust from the oven and, while it's still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool.

Let your frozen pie crust thaw slightly before brushing the bottom and sides of it with Dijon mustard.