Ultimate 9 X 13 Cookbook: 375 Recipes for your 13X9 Pan

586 Pages·2015·44.89 MB·English

by  coll.

A TASTE OF HOME/READER’S DIGEST BOOK
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Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh Test Kitchen & Food Styling Manager: Sarah
Thompson Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke Food Stylists: Kathryn
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International Standard Book Number (Epub): 978-1-61765421-3
Pictured on front cover:
Hawaiian Joy Bars; Creamy Cavatappi & Cheese; Patriotic Dessert; Make Once, Eat Twice Lasagna
Contents
Intro
Brunch
Appetizers & Snacks
Beef & Pork
Chicken & Turkey
Seafood & Meatless
Sides
Breads, Rolls & Coffee Cakes
Bars & Brownies
Cakes
Desserts
Indexes
General Index
Alphabetical Index
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Grab Your 9x13 Pan & Let’s Get
Cooking!
It’s no secret…we home cooks love our 9x13 baking pans! When it comes to
baking, storing, freezing and serving, nothing beats the versatility of a
9x13. It’s one of the first pans we purchase and the pan we turn to for
weeknight dinners and special celebrations alike.
In fact, this classic pan is ready to meet every need—from appetizers and
entrees to side dishes and desserts. Let these 315 home-cooked
specialties show you how. After all, each is made with the most popular
pan in the house!
At-a-glance icons highlight these convenient recipes: 5 INGREDIENTS
Dish uses 5 or fewer ingredients (may call for salt, pepper, water or cooking oil).
FREEZE IT
Keep these favorites on ice for a busy day.
IT’S THE PAN THAT CAN!
The versatile 9x13 comes in many materials. The recipes in this book call for
baking pans (made of metal) or baking dishes (from glass or other
materials). Here are some considerations as you choose the 9x13 for the job.
METAL BAKING PANS
These great conductors of heat create nice browning on rolls, coffee cakes and
other baked goods. Metal is a safe, smart choice for under the broiler. It may
react with acidic foods such as tomato sauce or cranberries and create a
metallic taste or discoloration.
GLASS BAKING DISHES
Glass provides slower, more even baking for egg dishes, custards and
casseroles. It takes longer to heat than metal but, once heated, the dish holds
casseroles. It takes longer to heat than metal but, once heated, the dish holds
the heat longer. This is undesirable for many desserts, because a sugary batter
may overbrown in glass. If you wish to bake in glass dish even though the recipe
calls for a metal pan, decrease the oven temperature by 25º.
OTHER BAKING DISHES
Ceramic or stoneware baking dishes generally perform like glass, but are more
attractive. They may also be safe for higher temperatures than glass; refer to
the manufacturer’s instructions.
GET MORE FROM YOUR 9x13!
■ Double any recipe that calls for an 8-in.-square (or 1 1/2-qt.) baking dish. Bake at the same
temperature, for longer, in a glass or ceramic 9x13 dish.
■ Bake three loaves of your favorite yeast bread side by side in a metal 9x13 pan.
■ Give a freezer-friendly gift of Make Once, Eat Twice Lasagna in a new ceramic 9x13. Include the
thawing and baking directions from the recipe. Or, attach these directions to the lasagna of your
choice.
■ Share the love with casseroles baked in disposable aluminum 9x13 pans. For best results, check
the food 10-15 minutes early, as it may cook faster. Bake with pan on a cookie sheet for added
support.
Brunch

Dutch Baby Tropicale
A Dutch baby is a cross between a pancake and a popover. It puffs up golden
brown, then collapses when taken out of the oven and filled.
—CINDY RAPPUHN STARTUP, WA
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
5 eggs
1 cup 2% milk
1 cup all-purpose flour
1/3 cup butter, cubed FILLING
3 tablespoons butter
2 large bananas, sliced
1 medium papaya, peeled and sliced Lime wedges, optional
1. In a blender, combine eggs, milk and flour; cover and process just until
smooth. Place cubed butter in an ungreased 9x13-in. baking dish. Place in a
425° oven for 5 minutes or until melted.
2. Pour batter into hot dish. Bake, uncovered, 20 minutes or until puffy and
golden brown.
3. For filling, melt butter in a large skillet. Add bananas and papaya. Cook
over medium heat until tender, stirring frequently. Spoon into Dutch baby.
Serve immediately with lime wedges.
TOP TIP
For a classic spin on the dish that’s also quite easy, squeeze some fresh lemon
juice over the plain Dutch baby and dust it generously with confectioners’
sugar.