Sentences with phrase «spring back»

The fibres spring back into position after you lift your head.

Also, consider if there is a locking mechanism so it does not spring back open while in the trunk or closet.

Put the spring back in her step with the gift of firmer, smoother, more elastic skin.

By not over-relying on their men for all their needs, the men are able to spring back to their women to discover the source of their contentment and peace — this sense of confidence is irresistible to men.

I find it intriguing that you say, «men are able to spring back to their women to discover the source of their contentment and peace.»

Chelsea will now look to spring back into action after the loss and re-enforce their defense.

Waiting for the first win against a terrible side to spring back to Arsene's defense.

The ball clearly rebounded off aluminum more quickly, and traveled farther; a subsequent examination into why pointed to the bat's hollow construction, which caused the bat to compress, then spring back, «trampolining» the batted ball upon contact.

So yes, the right player [s] in the right areas could spring us back into action, could get us back to the way we were when we beat Chelea and had that nice little unbeaten run.

At some point something happens in Arsene's head and we just spring back from the bottom of the ocean to sea level.

Bailey, somewhat exhausted by his afternoon's labors with the statue, relaxed in his spring back chair for the game.

They'll be ready when you touch them and they spring back.

Or pour batter into desired cake pans and bake at 35o until domes on top of cake slightly spring back.

If you poke it, it should spring back immediately.

Evenly portion batter into the prepared pans and bake for 20 - 24 minutes, until the tops of the cakes spring back when touched and a tester comes out with a few moist crumbs.

When pressed with your finger dough will spring back.

Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center.

Bake 20 - 22 minutes or until tops spring back when lightly touched.

Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes.

Pour 1/4 cupfuls of batter into lined tins and bake for 25 - 30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.

The dough will spring back when you roll it out; that is natural.

Bake around 20 - 22 minutes, until tops spring back when lightly touched (or a toothpick inserted in the middle comes out clean).

When pressed gently in the middle, the cake should spring back.

It's ready when it's more than double in size and will not spring back when poked with a finger.

You should be able to press your thumb lightly into the top of the dough ball and it will spring back after you release it.

Bake 30 — 35 minutes or until tops spring back when lightly pressed.

The dough should spring back slowly but still hold a slight indentation.

Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5 — 10 minutes.

Bake until a cake tester comes out clean and the tops spring back when touched, about 20 - 25 minutes for regular cupcakes and 15 - 20 for minis.

Scoop batter into 8 lined muffin cups and bake in a pre-heated 190 C (375 F) oven for 20 - 25 minutes or until the tops of the muffins spring back when lightly touched.

Bake cupcakes until tops spring back when touched lightly, 20 minutes.

Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly.

Bake for 8 - 10 minutes when using a full - sized madeleine pan (around 5 minutes if using a mini-madeleine pan), until edges are browned slightly and spring back when pressed lightly.

Bake 15 to 20 minutes, or until muffins are golden and spring back when touched.

Muffins will spring back when lightly tapped.

Divide mixture between prepared liners and bake for 15 - 20 minutes or until cakes spring back to touch.

Bake cakes until centers spring back when lightly pressed, 55 — 60 minutes.

Bake the cakes about 15 - 18 minutes, until the tops spring back when touched.

When done, top of kugel will spring back when lightly touched with fingertips.

Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.

Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned - off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours.

I haven't tried baking these into cupcakes but I'm sure they would work just fine Just make sure to reduce the baking time slightly, they should be done when the tops of the cupcakes spring back when tapped.

When done, the muffins should spring back when gently touched.

Flip and cook the patties until medium (160 degrees F), or slightly pink in the middles (about 2 minutes, when the centers spring back when lightly pressed).

I'm sure your son would love to smash up an adorable little 6 ″ cake Since the recipe makes 18 cupcakes, I'm thinking this recipe might actually fill three 6 ″ cake pans... I would say bake at 350 degrees Fahrenheit for around 30 minutes, or until the centers of the cakes spring back when tapped.

The cake should be set and spring back when gently pressed.

Bake the cakes for 14 to 16 minutes, until the tops lightly spring back when pressed.

Bake at 350F for 12 - 15 minutes, or until tops are golden and spring back when touched, and a toothpick inserted comes out clean.

Bake cakes until tops are deep golden and centers spring back when pressed lightly, 25 — 30 minutes.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.