Recipe: 9x13 Pan Recipes (9)

8-30-99 9x13 Baking Pan Recipes Part 1

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desserts,.MA 02:32:19

Magic Rainbow Bars

1/2 c butter
1 1/2 c graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 1/3 c flaked coconut
1 c chopped pecans
1 c plain M&M's

Preheat oven to 350. In 9x13 pan, melt butter in oven. Sprinkle crumbs over butter, pour condensed milk over crumbs. Top with remaining ingredients, press down firmly. Bake 25-30 minutes. Cool. Cut into bars. Makes approx. 30 bars. ENJOY!!!

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Kelly,WA 02:51:45 (I have not tried this recipe yet)

Baklava
Makes one 9-inch x 13-inch pan.

1. The filling
1 lb walnuts, chopped fine
1/2 cup sugar
2 tsp cinnamon
1/4 cup cloves

Mix these ingredients together and set aside.

2. Make the syrup
3 cups sugar
1.5 cup water
1/4 lemon (just throw in the whole piece)

Put these ingredients into a heavy saucepan and boil until the consistency of honey (Momma Rose says ~ 15 minutes, but the time has varied quite a bit for me. The key is the consistency).

Cool to room temperature - this is very important to the consistency of the final baklava.

3. Assembly
The Filling (above)
The Syrup (above)
1 lb butter, clarified
1 lb phyllo, thawed if previously frozen
9-inch x 13-inch pan

Turn on oven to 300 degrees F.

Place 4 layers of phyllo in the pan, brushing with butter between each layer.

Place 1 layer filling on top.
Repeat until filling is gone, ending with 4 layers phyllo on top.

Score top with a sharp knife into desired shapes before baking.

Bake at 300 degrees F for 1 hour.

When you remove this from the oven, pour the syrup immediately over all.

After it has cooled, stick a whole clove in each piece and slice, following the scoring you made before baking.

Hints:

1.A full sheet of phyllo is twice the size of a 9 x 13 pan. This makes
assembly relatively fast. I make the phyllo layers by placing the short end of the phyllo sheet across the long end of the 9 x 13 pan, allowing the remainder to hang out of the pan on the other side. Butter the half of the sheet that fits in the pan, fold the remainder over and butter that.

Voila! You have two layers of phyllo and you've only taken the damp towel off your big pile of phyllo once!

2. It is important to make sure your syrup is cool (room temp) and your baklava is hot when you pour one on the other. This ensures the consistency of your final baklava.

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Kelly,WA 03:01:06

Fabulous Chocolate Cake

This may take a little more time, but the results are sure worth it!

Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar

Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.

Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make

frosting.

Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.

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Gina, Fla 03:02:38

BBQ BEEF BRISKET
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 t. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 c. finely chopped onion
1 T. Worcestershire sauce
1 1/2 t. liquid smoke
1 bay leaf, crumbled
1/4 t. pepper

Serves 6-8

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. Shred meat with two forks, it will be fork tender. Serve over rolls.

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CHICKEN CHEESE LASAGNA
From: Gina, Fla

FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken

TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.

Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.

Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.

TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.

Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.

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Kelly,WA 03:08:04

Apple Cobbler (one way)

1/2 c Butter
2 c Sugar
2 c Water
1 1/2 c self-rising flour
1/2 c Shortening
1/3 c Milk
2 c Apples, finely chopped
1 tsp Cinnamon

Melt the butter and pour it into a square 9x13 inch baking dish.

Heat the sugar and water until the sugar liquefies with the
water.

Cut the shortening into the flour. Add the milk and form into
a soft ball. Roll out the dough evenly.

Sprinkle the apples with cinnamon; place on the dough and roll
it up like a jelly roll. Cut into slices and place into the pan with the melted butter.

Pour the sugar syrup around the rolls and bake at 350 degrees for 60 minutes.

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desserts,.MA 03:35:46

Mocha Almond Bars

Bars:
2 1/4 c flour
1 c sugar
1 c softened butter
1 egg
1 tsp instant coffee granules
1 c sliced almonds

Glaze:
3/4 c powdered sugar
1 to 2 T milk
1/4 tsp almond extract

Preheat oven to 350. For bars, in mixer, combine flour, sugar, butter, egg, and coffee. Beat at low speed. Stir in nuts. Press into bottom of 9x13 pan. Bake 25 minutes. For glaze, in small bowl, stir all glaze ingredients. Drizzle glaze over warm bars. Cool completely in pan. Cut into bars. Makes about 3 dozen bars.

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desserts,.MA (05:14:22) :

My Mom's Yummy Chicken and Rice

1 10 3/4 oz. can cream of mushroom soup
1 1/2 cans water
1 c dry rice
1 package dry onion soup mixMix all ingredients in 9x13 pan. Place 4 split chicken breasts
on top of mixture. Cook 350 for about 50 minutes.

YUMMY!!!

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Fran,.ME 08:34:13

My Mom's Layered Raspberry Dessert

Layer 1
1 c. butter, melted
1 1/2 c. flour

2 Tbsp sugar
Mix these together...spread in greased 9 x 13 pan...bake and
cool completely

Layer 2
6 oz. softened cream cheese
1/2 c. butter, melted
2 c. confectioner's sugar
Mix cream cheese and butter, then add sugar and mix
well...spread over Layer 1

Layer 3
1 c. chopped pecans or walnuts
Sprinkle nuts over Layer 2

Layer 4
1 3 oz. package raspberry gelatin
1 c. boiling water
2 10 oz. packages frozen raspberries in heavy syrup,
thawed...(strawberry gelatin and frozen strawberries may be
used if no raspberries available)
Whipped cream

Mix gelatin and water...add the raspberries and refrigerate
until gelatin has started to thicken...spoon over Layer
3...chill...
Serve, topped with whipped cream.