Recipe: 9x13 Pan Recipes (11)

8-30-99 9x13 Baking Pan Recipes Part 2

(11)

Kelly,WA 08:59:01 Baked Cherry French Toast

1 loaf of white bread
1/2 loaf of French bread
4 cups of frozen Door County cherries (rinsed and
drained)
7 eggs

1 1/2 cups of milk
1 1/2 cups of half & half
2 teas. vanilla extract
1/2 teas. nutmeg
1/2 teas. cinnamon
1/2 cup of sugar

Topping:
1/2 cup butter, soft or melted
1 cup brown sugar
2 Tab. dark corn syrup
1 cup chopped walnuts

Cut the loaf of white bread into cubes. Place the cubes into a greased 9X13 pan. Spread the cherries over the
bread. Cut ten 1 inch slices of French bread, place the slices over the cherries. Beat the eggs well, add the
milk, cream, vanilla, nutmeg, cinnamon and beat again.
Pour the egg and milk mixture over the French bread slices. Melt the butter, then add the brown sugar, corn syrup, and walnuts. Spread this topping on the bread.
Cover and refrigerate overnight. Preheat the oven to 350 . Bake uncovered for 50-60 minutes. Can cover
with tinfoil for the last 15 minutes to keep it from getting too brown. Let set for about 10 minutes before slicing into 10 servings. Enjoy!!Debbie.D.,.AL 09:15:42 BLACKBERRY COBBLER

1 1/2 cups plain flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup milk
3 cups blackberries, washed thoroughly
2 cups sugar
2 cups hot water
1 stick butter

Combine flour, baking powder, and salt. Cut in shortening. Add milk and form dough. Roll out dough approximately 1/4-inch thick. Place 3 cups blackberries over dough and roll up like a jelly roll. Melt 1 stick butter in a 9X13-inch pan. Cut dough into 1 1/2 inch slices and place in pan. Dissolve the 2 cups sugar in the 2 cups water. Pour over dough slices in pan. Bake at 350 for 1-1/4 hours or until golden brown on top.Debbie.D.,.AL 09:24:54 BROWNIES

2 cups sugar
2 cups sifted plain flour
1 stick butter
1/2 cup Crisco oil
3 heaping T. cocoa
1 cup water
1/2 tsp. soda
1 tsp. vanilla extract
2 eggs
1/2 cup buttermilk

Mix together the sugar and flour and set aside. Bring the butter, Crisco, cocoa, and water to a boil; pour over sugar and flour mixture. Add the soda, vanilla, eggs, and buttermilk. Mix well and pour into a 9X13-inch greased and floured pan. Bake for 1 hour at 300 degrees.

ICING:

1 stick margarine or butter
3 heaping T. cocoa
6 T. buttermilk
1 tsp. vanilla extract
1/2 cup nuts
1 box confectioners' sugar

Bring butter, cocoa, and buttermilk to a boil. Put the box of confectioners' sugar in a bowl. Pour the cocoa/butter mixture over the confectioners' sugar. Add vanilla extract and the nuts. Mix well and pour over brownies while they're still hot.

Luscious and rich!Debbie.D.,.AL 09:34:23 PINEAPPLE-CHERRY DUMP CAKE

1 pkg. yellow cake mix (I use Duncan Hines)
1 (20 oz.) can crushed pineapple, undrained
1 (21 oz.) can cherry pie filling
1 cup chopped pecans
1 stick butter, cut in thin slices

Preheat oven to 350. Grease a 13X9-inch pan. Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread into an even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put butter over top. Bake at 350 for 50--55 minutes. Serve warm.Debbie.D.,.AL 09:41:19 PINA COLADA CAKE

1 box Duncan Hines yellow cake mix
1 can Eagle Brand milk
1 medium container Cool Whip
2 pkg. frozen coconut
1 large can cream of coconut

Bake cake in 13X9-inch pan according to package directions. Pour condensed milk over cake as soon as it is removed from the oven. Put it in the refrigerator and cool it completely. Pour cream of coconut over cake after it is cool. Add Cool Whip and then coconut. I refrigerate the cake overnight before I add the Cool Whip and coconut. Keep this cake refrigerated. Yummy!

Becky,.LA 09:41:46
SCALLOPED CORN
Recipe By : MOM

2 can cream style corn
3/4 cup milk
2 large egg -- beaten
1/2 teaspoon salt
pepper (to taste)
1 cup cracker crumbs
1 tablespoon margarine

In an 9x13 square casserole dish mix together the corn, milk, beaten egg, salt and pepper.
Add 1/2 cup cracker crumbs and mix.
Melt the margarine and mix in 1/4 cup cracker crumbs.
Sprinkle over the casserole.
Bake in 350 degree oven for 20 minutes or until brown.
NOTES : * BECKY ADDS A CUP OF GRATED PEPPER JACK CHEESE.Margie,.MD 09:48:39 Blueberry Custard Cake

1 box two layer yellow cake mix
2 cups fresh blueberries
1 cup sugar
1 cup heavy cream

Mix cake according to package directions and put it in a 9 x 13 inch pan. Sprinkle blueberries over top, sprinkle sugar over that, and pour the cream over top of everything. Bake at 325 degrees for 45 to 60 minutes, check with toothpick. The top needs to be golden brown. All the berries and cream sink to the bottom. Flip over when serving so goodies are on top. Adapted this from a rhubarb custard cake I found on this site earlier this year.Verla.Il 10:00:18 Tex-Mex Casserole

1 lb ground beef
1 medium onion, chopped
1 envelope of taco seasonings
1 16 0z jar of salsa
1/2 c. sour cream
2 c. tortilla or corn chips
1/2 c grated Monterey jack cheese

Brown beef and onion. Stir in taco seasonings and sour cream. Layer 1/2 of above. Layer all chips. Layer remaining meat mixture on top. Bake 325 to 350 to heat thoroughly-30 minutes. Sprinkle cheese on top last 5 minutes. Serve with any of the following toppings:
Chopped lettuce
Tomatoes
Avocado
More Chips and Sour CreamVerla.Il 10:10:46 5 Star Chicken Divan

3 pkgs frozen chopped broccoli
4 chicken breasts cooked and chopped
2 cans cream of chicken soup
1 c. cheddar cheese
1 c. mayonnaise
1 tsp lemon juice
3/4 tsp curry
1 box jiffy corn bread mix-baked

Cook and drain broccoli.
Place in a 9 x 13 pan or Pyrex dish
Layer chicken over broccoli.
Mix soup, lemon juice, mayonnaise, and curry and pour over chicken.
Sprinkle with cheese.
Top with 1 box of Jiffy cornbread mix baked and crumbled over the entire casserole.
Baked in a 350 oven 30 minutes.
Can be assembled ahead if time but hold corn bread crumbs until ready to bake.
Serves 8 to 10.
This is really good!sara,ga 10:19:18 KNOCK EM NAKED BROWNIES

1 pkg. (18 1/2 oz.) German chocolate cake mix
1 c. chopped pecans
1/3 c. plus 1/2 c. evaporated milk, divided
3/4 c. butter, melted
60 vanilla caramels, unwrapped (1, 14 oz. pkg.)
1 c. semi-sweet chocolate morsels

In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13 x 9 x 2 inch glass baking dish. Bake in a preheated 350 degree oven for 8 minutes. In the top of a double boiler over simmering water, melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350 degree oven and bake 18 minutes. Let cool before cutting into squares. Makes 16-20 bars.Kelly,WA 11:24:27 Breakfast casserole 2 cups hash brown potatoes
5 eggs, beaten
1/2 teaspoon salt
2 Tablespoons butter
One 10-ounce can diced tomato & green chilies, drained
1 can cream of mushroom Soup
Monterey jack Cheese, grated
1 medium onion, chopped
1/4 cup milk
Dash of pepper
Eight 6-inch flour tortillas

Spray non-stick fry pan and 9 x 13 -inch baking dish with cooking spray.
Brown potatoes and onion in fry pan. Remove from pan to cool.

Mix eggs, milk, salt and pepper. Heat butter in fry pan over medium heat until hot enough to sizzle a drop of water. Pour in egg mixture.

Scramble mixture forming large soft curds. Continue until eggs are thickened but still moist. It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking. Add eggs to potatoes and onions. Cool. Mix well.
Spread 1/3 cup egg and potato mix across each tortilla. Top with one Tablespoon Jack cheese. Roll each tortilla. Place seam side of each enchilada down in 9 x 13-inch pan.

May be prepared, covered with the foil, and placed in ice box overnight.