On a 14 inch
square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.
Transfer the entire mixture to a large,
square piece of parchment paper.
For the parchment paper liners, cut five - inch
square pieces of parchment paper and place one square into one of the muffin cups, pressing along the folds to crease them as best you can.
Not exact matches
Roll one
piece of dough out between two sheets
of unbleached
parchment paper a
square that is about 8 - inches all around, and about 1 / 4 - inch thick.
(In case, like Anna, you are contemplating painstakingly cutting out 12 individual circles, fold up a
piece of parchment paper into a small, thick
square with 12 layers so you can measure once and cut once;)-RRB-
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.
Get some
parchment paper ready: Tear off two 10x10 - inch
pieces of parchment paper, plus sixteen 7x7 - inch
squares.
Grease an 8 - inch
square baking pan, line with criss - crossed
pieces of parchment paper that overhang the sides, and grease the
parchment paper.
Place the rice on a
piece of parchment paper, wet your hands and shape the rice into the shape
of a pizza or if you're feeling adventurous you can form it into a rectangle, or
square even, just make sure the crust isn't to thin and the edges a little thicker.
Line a 9 - inch
square cake pan with two
pieces of parchment paper, one going each way.
You could cook the
squares then lift them out
of the pan (in one big
piece, since you are using
parchment paper), press a raw nut - date crust into the pan, then place the
squares back into the pan (w / o
parchment) on top
of the crust, and then cut the
squares.
Grease an 8 × 8 inch
square pan, cut two
pieces of parchment paper to the width
of the pan and put them in so there are flaps to easily pull out the bars.
Preheat oven to 325 degrees F and line a 9 - inch
square pan with two
pieces of parchment paper, one going each way.
Lightly grease an 8 - inch
square baking tin, then line with a
piece of parchment paper with a 1 - inch overhang.
Wrap the individual caramels in small
pieces of wax or
parchment paper, about 4 - inch
squares.
Arrange the
pieces on top
of the
parchment paper in the shape
of a
square about 5 1/2 inches x 5 1/2 inches, cutting the butter, as necessary, to fit.
Lightly coat each
of 12 (5 - inch
square)
parchment paper pieces with cooking spray; press
paper squares into muffin cups to form a liner.
2 Butter an 8»
square baking pan; line with a
piece of parchment paper to extend up two sides and set aside.