Sentences with phrase «well in a warm oven»

This recipe is perfect if you have a crowd to feed, as the pancakes keep well in a warm oven in between a couple of paper towels whilst you finish off rest of the batch.

Not exact matches

One question, can you take dough out the fridge in the morning and go straight into the oven or is there a good warm up period to do before baking?

These pancakes are best hot off the pan, but they can also be kept warm in a 200ºF / 90 °C oven as you cook the whole batch.

It is as good served chilled in wedges with warm white chocolate sauce as it is slightly warm out of the oven, with caramel sauce or whipped cream or even a scoop of softened vanilla ice - cream.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

The crisp fall air, bundled up with layers on and warm goodies baking in the oven, ahh the best time of the year.

I'm particularly fond of cutting them in half, warming them up in the toaster oven for a few minutes and spreading each half with a thin layer of nut butter — so good!

Oven does just as well, or warm it up and put it in a wide - mouth vacuum flask.

My guess is that they would be totally fine... and probably much better if you warm them up in the oven versus the microwave (where they would get soggy).

Just let it come to room temperature before serving, or warm it in a 200 °F oven if that sounds good.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option).

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These are best served warm and can easily be reheated on a baking sheet in a moderate oven for 10 minutes.

They're best enjoyed at room temperature so they're nice and soft; pop them in the oven (at a low heat) to warm them gently before eating.

These are best when served warm from the oven, but will keep fresh for about 3 days when stored in an air - tight container.

Pour the toasted nuts and brown butter in the well and serve immediately or keep warm in the oven, covered with foil.

And keeping them in a warm oven wrapped in foil is good, too, if you aren't going to just cook - and - eat them.

Combine all the ingredients in a bowl, mix well, and place in a warm oven until serving time.

Let it rest in a warm place (the top of an oven preheated to 200 °F and turned off works well) for about 40 minutes or until the dough has risen a bit.

Waffles are best when made to order, but baked waffles may be kept warm in a 200 °F oven.

SERVING: these are best served fresh, however, they may be frozen after baking and rewarmed in a 350 degree oven until the hot dogs are warm and the cookie crisps up, about 5 minutes.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

It is the best served warm out of the oven, with the dip / marinade and a large bowl of salad, but the leftover is also amazing in so many ways!

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve waIn another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the center comes out clean and muffins are golden on top 9) Serve warm

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

They're best served warm; they can be wrapped in foil and reheated in a hot oven for a few minutes.

This bread is crunchy on the outside and soft in the middle, and is best eaten warm, right out of the oven.

Bonus: because I'm working in the kitchen and have the stove and the oven on, it warms up and my dough rises better.

i have found that they also freeze well and are great for a quick breakfast — i just throw them in the toaster oven for about 10 minutes while i'm getting ready and i'm out the door with my warm yummy scone in no time.

For the best results, have your ingredients at room temperature (I usually store my maple syrup and almond butter in the fridge, so I pull them out and stick them on top of the warming oven for half an hour or so before mixing up the dough).

If you happen to have any leftover, it does warm up and crisp up well in the oven.

Place rolls in a warm corner (or if you have a warming / proofing feature on your oven, that's even better!)

Made this with coconut oil... it didn't rise well the first time, maybe because it wasn't warm enough for the oil to melt, but the second time in the oven with the light on and a plastic bag they got a bit bigger.

Today I took them out of the freezer and warmed them in the oven for 10 minutes, I have to tell you, they were as good as the day I made them.

So good that I had to go to your website and leave a comment as I'm stuffing it in my mouth still warm out of the oven.

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.

It refrigerates well, too, and can be warmed up very quickly in a toaster oven.

It was a bit soft out of the oven after letting it cool so it crumbled a little, but cold for the next few days it sliced up well (good as cold mains in warm weather)

Also, we think your idea of leaving the curd at room temperature is a good one; it will prevent the center of the breads from having to warm up slowly once in the oven.

They're best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn't have any in the freezer this time, so I guess I'll just have to make them again).

Consider throwing some pita in the oven to warm or, uh, opening a bag of pita chips, while Googling «how to get better at karaoke.»

In fact, this oatmeal is best when served warm, right out of the oven, sprinkled with pecans and coconut and drizzled with maple syrup... but the cold leftovers eaten straight out of the refrigerator aren't too shabby either.

It's especially good warm and you can re-warm it by throwing it in the oven or the BBQ for a couple minutes when you get to your hosts.

I thoroughly enjoy a good spoonful of chocolate chip cookie dough -LCB- especially in truffle form -RCB-, and cookies still warm from the oven are a definite weakness.

Use a heat pack (wheat packs that you heat in the microwave oven work well), well - covered hot water bottle, warm hand towel or a face washer wrung out in hot water.

This indulgent brunch loaf requires good bread and kneading skills - prepare the dough ahead then pop it in the oven to serve warm

Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Enjoy these pruffins best slightly warmed (you can zap in the microwave or gently warm in the oven).