Sentences with phrase «square pan lined»

Mix well, and spread evenly on the bottom of an 8» square pan lined with parchment paper.

Press the mixture into an 8 - inch square pan lined with parchment paper.

Spread into an 8x8 - inch square pan lined with parchment paper.

Transfer the cereal - nut mixture to an 8 - inch square pan lined with parchment paper.

Not exact matches

Line an 8 - inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.

spray a 9 inch square baking pan with non-stick cooking spray, line with foil, and then spray the foil

Line an 8x8 inch square baking pan with aluminium foil and grease with non-stick cooking spray or butter.

Spray an 8x8 square baking pan with cooking spray, and then line with parchment paper with overlapping ends.

Coat an 8 - inch square pan with cooking spray; line bottom with parchment paper.

Press into a parchment - lined 8 - inch - square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

Spray an 8 - inch square metal baking pan with nonstick spray and line with foil.

Transfer the batter to an 8 - inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.

Preheat the oven to 350 degrees and line a 9 - inch square pan with parchment paper.

Preheat the oven to 350 degrees F. Line the bottom of a 9 - by -9-inch square pan with parchment paper and spray with cooking spray.

Grease a 9 - inch square pan and line with parchment, leaving overhang for bar - removal.

Line 8x8 inch square baking pan with foil, spray lightly with cooking spray.

Line 8 - inch square pan with foil, extending foil over 2 opposite sides of pan.

Preheat your oven to 325 ° F. Grease a 9 inch square baking pan, line it with unbleached parchment paper, and set it aside.

Prep an 8x8 inch square pan by lining it with parchment paper, then place it to one side and preheat your oven to 160C / 325F / Gas mark 3.

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

(You can also line an 8 ″ square pan with parchment paper).

You'll need a silicone mold for these, or you can line a small pan with parchment paper and cut them into squares.

Form the brownies: Line a small square dish with wax paper and press into the desired thickness (don't worry if it does not fill the entire pan; the brownies are easy to shape).

Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease and line a 9 inch square pan with baking parchment and place to one side.

Preheat the oven to 350F and line an 8x8 - inch square baking pan with parchment paper so it hangs over two sides.

To bake the zucchini instead of grilling, place in a foil - lined 8 - inch - square baking pan and bake at 425 °F until tender, 25 to 30 minutes.

Cut two 16 - inch pieces of foil and line an 8 - inch square pan, allowing excess to hang over the sides.

Line an 8 - inch (20 cm) square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss - cross with the sides overhanging.

Line a 9 - inch (23 cm) square baking pan with aluminum foil, easing it up the insides of the pan.

Butter a 20 cm (8in) square pan, line the bottom with baking paper, butter the paper and dust everything with flour, taping out the excess.

Line the inside of an 8 - inch (23 cm) square pan with foil so that it goes up the sides to the rim.

Press the mixture into a plastic - lined square baking pan.

Line a 9 - inch square metal cake pan with foil, draping the foil over the edges.

Lightly grease and line an 8 inch square pan with enough parchment paper to overhang the edges.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges.

Butter an 8 inch square baking pan, then line with foil.

Line the bottom and sides of an 8 - inch straight - sided square metal baking pan with 2 long sheets of crisscrossed parchment.

Line an 8 or 9 - inch square pan with plastic wrap or parchment paper letting the edges hang over the side.

Preheat the oven to 350, and line a 8x8 - inch square pan with parchment paper on all sides (see photo for reference).

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Line an 8x8 - inch square pan with parchment paper on the bottom and all sides.

* Mix both ingredients and press into a (lightly grease and line the bottom with baking / parchment paper) 6 - inch loose - bottom square or round pan, ideal pan size should be 7 - inch and 8 - inch is nice but the filling is not so thick.

Line a square 8x8 pan with parchment paper and spray with coconut / your choice of oil so the fudge doesn't stick to the paper.

Line a 8 × 8 square pan with parchment paper and spray coconut oil (or your spray oil of choice).

Line an 8 - inch square baking pan with parchment paper.

In a 8 × 8 square pan — line with parchment paper having overhang so that you can easily remove once chilled.

Lightly spray 8 x 8 square baking pan with cooking spray or line with parchment paper.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Grease one 8 inch square pan, and line with greased foil.

Preheat your oven to 350 degrees and line an 8x8» square cake pan with parchment paper along the bottom and sides.