Sentences with phrase «with back of spatula»

It should hold together when pressed with the back of a spatula.

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.

Press them down a little with the back of your spatula, until they are about 3/4 inch thick.

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.

Pour mixture into baking dish, spreading an even layer and pressing down firmly with the back of a spatula.

Working in batches, spoon 1/4 cup of the batter onto the skillet and spread it out with the back of a 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.

Remember to test if they are done by pressing on the burgers with the back of your spatula.

Pat the mixture down lightly with the back of a spatula, as it will be rather lumpy.

Add half the fritters, pressing down with the back of a spatula to flatten.

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.

- 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.)

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).

Pack down with the back of a spatula again, then let cool without stirring.

Press down with the back of a spatula until the surface is nice and flat.

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.

Mound the potatoes in two circular mounds and press them down with the back of a spatula to compact.

Gently press ingredients down with back of a spatula.

Spread out the potatoes into a 7 to 8 inch cake and flatten everything with the back of a spatula.

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.

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.