Sentences with phrase «then line bottom with parchment paper»

Butter cake pan, then line bottom with parchment paper.

Prepare your cake pans, I used 2 6» rounds for this and there was enough batter to make third round but I made a few cupcakes instead or you can do 2 8» rounds, grease the pans with butter and then line the bottom with parchment paper and set aside.

Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds.

Spray the pans with baking spray, then line the bottoms with parchment paper and spray the paper.

Not exact matches

Butter a 9 - inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.

Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

Line the bottom with parchment paper and then grease that as well.

Preheat your oven to 325 degrees and line the bottom with a sheet of parchment (I do this by tracing the bottom of the cake pan onto the parchment paper and then cutting it down to size).

However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of parchment or wax paper.

I like to line the bottom of whatever I'm using (bowls or cake pan) with parchment paper, then I just spoon it in and put it in the fridge to set while I make the filling.

Spray a 9x13 - inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1 - inch of the paper hang over the sides.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Then line the bottom of each pan with a round of parchment paper.

Line the spring form pan with parchment paper then spread butter the bottom and side.

Line your spring form (8 inch pan) pan with parchment paper on the bottom and then spray the entire interior with baking spray.

Then line the bottoms of the pans with parchment paper.

Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment or wax paper.

Spray a 8 - inch square baking pan with baking spray then line the bottom and sides with parchment paper or aluminum foil, leaving a overhang on all sides.

-- Line bottom and sides of an 8 - inch square baking pan with parchment paper, then lightly oil parchment.

Prepare three 6 - inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour.

Line the bottom of three six - inch cake pans with parchment paper, then butter and flour the pans.

Grease two 10 - inch cake pans, line the bottoms with parchment paper, then grease and flour the parchment.

Butter two 9 - inch cake pans and line the bottom with parchment paper, then butter the parchment paper.

Butter the bottom and sides of a 9 - inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).

Line cake pan bottoms with parchment paper, then spray paper.

Line the bottom of an 8 - inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan.

Line the bottom of the pan with a circle of parchment paper, then spray the paper with non-stick spray also.

Working quickly, dip the bottom of each cookie into the reserved caramel mixture, then remove to a baking sheet lined with parchment or waxed paper.

Preheat the oven to 350 degrees F. Cover the bottom of a 13x9 inch pan with cooking spray, then line with parchment paper and extend the paper over the sides of the pan.

If you use raisins, it's a MUST to line pan with parchment paper, spray first bottom and sides, then spray parchment once again, floured one of the pans and didn't make much of a difference in the other two.

I didn't have a removable bottom pie tin, so I used a normal one excessively lined with parchment paper and then lifted it out afterward.

The first time I was nervous about the cake sticking and breaking in half so I buttered the pan, lined the bottom of the cake pan with wax paper (or use parchment), then buttered and floured the pan.

Roll each ball in the lime coating sugar, then place on a parchment paper lined baking sheet and use the bottom of a glass to press the ball into a little disk with a 1/3» thickness, keep atleast 1.5» between cookies to allow for spreading.

Spray a 9 - inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper.