Press mixture down
with the back of a spatula or spoon to ensure it is even and place in the freezer to set for approximately 15 minutes.
Spread out the potatoes into a 7 to 8 inch cake and flatten everything
with the back of a spatula.
Gently press ingredients down
with back of a spatula.
Mound the potatoes in two circular mounds and press them down
with the back of a spatula to compact.
Bake half way then flatten them with a spatula:) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened
with the back of a spatula.
Press down
with the back of a spatula until the surface is nice and flat.
Pack down
with the back of a spatula again, then let cool without stirring.
Spread evenly on a cookie sheet (non-stick, or on foil) and press down firmly
with the back of a spatula (this will create some nice chunky granola).
- Cook for about 3 minutes per side (you can gently press each ball down
with the back of a spatula to form a thick pancake if it makes things easier.)
Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly
with the back of your spatula, and place the sheet in the preheated oven to bake for 35 - 40 minutes, until just beginning to brown around the edges.
Add half the fritters, pressing down
with the back of a spatula to flatten.
Pat the mixture down lightly
with the back of a spatula, as it will be rather lumpy.
Remember to test if they are done by pressing on the burgers
with the back of your spatula.
Be sure to press the garlic butter down
with the back of a spatula or spoon so the small pieces of garlic are pushed into the air pockets of the bread.
Working in batches, spoon 1/4 cup of the batter onto the skillet and spread it out
with the back of a spatula.
Pour mixture into baking dish, spreading an even layer and pressing down firmly
with the back of a spatula.
Line an 8 × 8 baking pan with parchment paper and transfer the cake batter to the pan, gently smoothing out evenly
with the back of a spatula.
Press them down a little
with the back of your spatula, until they are about 3/4 inch thick.
If you prefer big clusters of granola, press the mixture down firmly
with the back of a spatula or wooden spoon after you have completed the halfway stir during baking.
It should hold together when pressed
with the back of a spatula.
Not exact matches
Next, place the bowl over a saucepan
of simmering water and, stirring constantly
with a wooden spoon or heatproof
spatula, cook until the custard thickens enough that it coats the
back of a spoon (170 degrees F)(77 degrees C).
With a cook spoon or
spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the
back of the stirring implement.
Sift into a large bowl (I use a mesh strainer and push the mixture through
with a
spatula), putting any bigger pieces
of almond
back into the food processor to re-grind.
Spoon the mixture evenly on top
of the wafers into the prepared liners and spread flat
with a
spatula or the
back or a spoon..
Divide the batter evenly between the two prepared pans and smooth the tops
with an offset
spatula or the
back of a spoon.
With the aid
of a
spatula, spread the meringue on top and feel free to shape it as you like, I use the
back of a spoon.
Carefully spoon the remaining batter into the pan, over the filling, again smoothing it
with the
back of your spoon or
spatula.
Pour the melted dark chocolate onto the sheet and spread into a rectangle
with a
spatula or
back of a spoon.
Spread the frosting over the top
of the brownies, making decorative swirls
with a metal
spatula or the
back of a knife.
Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle
with a
spatula or
back of a spoon.
Cook over low heat, stirring constantly and scraping the bottom
with a heatproof rubber
spatula, until the mixture thickens and coats the
back of the
spatula.
Smooth it out
with a
spatula or the
back of a spoon.
Spread
with your softened ice cream, smoothing the top
with an offset
spatula or
back of a spoon.
Sirring constantly,
with a heatproof
spatula or wooden spoon, cook until the custard thickens enough that it coats the
back of a spoon (170 degrees F)(77 degrees C).
Smooth the top
with the
back of a spoon or an off - set
spatula and then drop another small handful
of chips over the top
of the brownies.
Stir constantly and scrape the bottom
with a
spatula until the mixture thickens into custard which thinly coats the
back of the
spatula.
With the shortbread dough still in plastic wrap, shape the bottom point
of the heart by resting the log on a cutting board and using the
back of a
spatula perpendicularly against a cutting board to form a point.
Spread the batter onto the bottom
of the prepared pan, smoothing the top
with the
back of a spoon or an offset
spatula.
Spoon a few tablespoons
of fig butter / jam into the center
of the frosting dam and spread evenly
with the
back of a spoon or an offset
spatula.
I dropped the banana into the pot
of melted chocolate, flipped the banana
with a
spatula (so it was evenly covered), then used the
spatula to fish it
back out and slide it onto the paper.
Scoop the batter into mini loaf pans and smooth batter
with an offset
spatula or the
back of a spoon.
Pour the batter into your prepared pan, smoothing the top
with an offset
spatula or the
back of a spoon.
Pour the batter into the prepared pan, smoothing the top
with an offset
spatula or
back of a spoon.
Use a small
spatula or the
back of a spoon to spread half
of the quince paste evenly over the surface and then sprinkle
with half
of the sugar - nut mixture.
Pour half
of the mixture into each loaf pan then smooth it down
with a
spatula (or the
back of the spoon) to create the shape
of a loaf.
Pour the batter into the prepared pan and smooth the top
with the
back of a spoon or an offset
spatula.
If necessary, gently but quickly spread
with a
spatula or the
back of a spoon.
Transfer dough to loaf pan, smoothing
with the
back of a rubber
spatula.
Flip the rounds and press down slightly
with the
back of a metal
spatula to get rid
of some
of the air inside the dough.
Pour the batter into the prepared pan, evenly spreading the cake batter
with an offset
spatula or the
back of a spoon.