Sentences with phrase «up side of crust»

Spread chocolate over bottom and up side of crust.

Not exact matches

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

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

First problem was the crust, I couldn't get it to go up the sides evenly — after about 20 minutes of pressing and redistributing, etc., I finally just gave up and baked it as is.

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).

In the instructions it says to press the crust in the bottom, but in your photos the crust is up the sides of the cake.

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.

Arrange bread in skillet in single layer, with majority of crusted pieces near center, crust side up.

Prepare Raw Salted Caramel Macadamia Pie Crust or any other crust you prefer and press at least 1.5 inches [4 cm] up side of a lined 8 inch [20 cm] removable - base tin.

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.

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.

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.

I found it was very easy to get the cookie crumbs up the side of the pan with the generous amount of cookie 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.

The simple crust is sweet and buttery and holds together without baking; it stretches up the sides of the whole cheesecake so you don't have to line your pan (holla!).

Using a flat - bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan.

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

Bring the crust about 1 inch up the sides of the pan, and set aside.

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.

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.

13 / Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.

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.

It is easy to check the crusts on these to make sure they aren't burnt... just gently shimmy a fork down the side of the muffin tin, lift up, and your tart should pop right out.

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

Press into a pie pan (I didn't end up using all of the crust mixture because I think my pie pan is on the small side).

When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust.

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

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.

Then I slather one side of the toast with a good unsalted butter, making sure that the butter comes right up to the edges of the crust.

Gently slide your hand underneath of the parchment paper and flip the crust and pie plate right side up.

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

To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides.

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

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

Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Grind crust ingredients in food processor and press into bottom of a 9 inch pie plate, building up the sides slightly.

Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.

Pour mixture into 9 - inch pie pan; press crumbs over bottom and up sides of pan to form even crust.

Lay pie crust into the bottom and up sides of pie plate; set aside.

The crust may be made from scratch but, once you have the ingredients on hand, it's nearly as easy to mix up as a cookie crust: just toss all the ingredients into the bowl of a stand mixer, and paddle until it comes together in moist clumps, then press into the sides and bottom of the pan.

Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book).

Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides.

Press crust into the bottom and 3/4» up the sides of prepared pan using a straight - sided measuring cup.

Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Stir to combine; firmly press on bottom and up sides of a 10 - inch pie plate (I used a measuring cup to help compact the crumbs & create an even thickness for the crust.)

SIDE TIP: For the 1st cake I made — my trial run — I did not put the crust up on the sides of the pan, though I did for the cake I served.