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Like so many couples, one of our wedding gifts was a glass 9″x13″ baking pan. Just like the old standby ones our mothers had as we were growing up. Back then, it seemed huge for just my husband and me (although we do love leftovers).Today, with the addition of three children to our family, that size seems just about right, whether I’m cooking a casserole, roasting vegetables, making brownies or baking some other dessert. I use this pan almost daily, which is why I’m seriously considering buying another one.
Well, here’s that same good old 9×13 pan, updated in gleaming stainless steel. Glass is good, but stainless steel is even better – easier cleanup and much more attractive, in my opinion. Plus, my clumsy self can’t break it if dropped. All in all, a super-sturdy, elegant solution!
That Good Old 9×13 Pan. Only Better.
Lehman's
Like so many couples, one of our wedding gifts was a glass 9″x13″ baking pan. Just like the old standby ones our mothers had as we were growing up. Back then, it seemed huge for just my husband and me (although we do love leftovers).Today, with th...
Ingredients
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- 1 cup sugar
- 4 Tbsp. cornstarch
- pinch of salt
- 1 1/2 cups water
- 1– 3 oz package peach gelatin
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- 2 cups crushed graham crackers (about 12-13 whole crackers)
- 8 Tbsp butter, melted
- 2 Tbsp brown sugar
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- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 8 oz tub whipped topping, thawed
- 5–6 peaches, peeled and sliced
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1 box white cake mix
eggs, oil and water called for according to package
1 3 oz. box strawberry gelatin (or your favorite flavor)
1 cup boiling water
1 8 oz. container whipped topping, thawed
sliced fresh fruit
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1 angel food cake
2 small boxes banana or vanilla instant pudding
fresh strawberries (blueberries, bananas if desired)
whipped topping
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- 1 doz. dinner rolls, cut in 1/2 or mini buns
- 1 lb. ham, chipped
- 1 lb. shredded Cheddar cheese
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- 1/4 c. butter
- 1 tsp mustard
- poppy seeds
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2 tablespoons olive oil
1–1/2 lb zucchini, sliced lengthwise, like lasagna noodles
3 large Roma tomatoes, sliced lengthwise
2 large onions, thinly sliced
5 garlic cloves, minced
3/4 cup chopped fresh basil
Salt / pepper to taste
1/2 cup grated fresh Parmesan cheese
Instructions
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In a medium saucepan, stir together the sugar, cornstarch and salt.
Add the water, then bring the mixture to a gentle boil, whisking often, until it forms a thick, gel-like consistency.
Stir in the gelatin and continue to cook until completely dissolved.
Remove from heat and allow to cool while you prepare the remaining ingredients.
- Combine the graham crumbs, butter and brown sugar in a bowl and then press into the bottom of a 9×13 inch pan.
Beat the cream cheese and powdered sugar until smooth. Beat in the whipped topping.
Spread the mixture over the graham cracker crust. Top with sliced peaches.
Once the gelatin mixture has cooled to room temperature or is just barely warm, pour over the peaches.
Cover and refrigerate at least 2 hours or overnight.
Serve cold.
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- Prepare and bake the cake in a 9×13 inch pan, according to package directions.
Remove cake from oven and allow to cool 30 minutes.
- Using the back of a wooden spoon, poke holes all over the cake, about 1″ apart.
Mix gelatin and boiling water until fully dissolved.
Cover and place in fridge to chill for a few hours.
When ready to serve, spread whipped topping evenly over the top of cake.
Top with fresh fruit.
Cut in pieces and serve.
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- Tear angel food cake into small pieces and cover the bottom of a 9×13 inch pan.
Slice strawberries (and other fruit if desired).
Top with whipped topping and sliced fresh fruit.
Chill at least 1 hour and enjoy!
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- In a 9×13 inch pan, place the bottoms of dinner rolls.
Top with ham and cheese, then cover with the tops of the dinner rolls.
Melt butter and stir in mustard.
Brush this mixture onto the top of rolls and sprinkle with poppy seeds.
Cover and bake at 350 for 20 minutes.
Uncover and bake for 10 minutes more.
Serve immediately.
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Preheat oven to 375 degrees.
Season with salt and pepper.
- Add second half of vegetables and basil, and season with salt and pepper.
Drizzle olive oil over the top.
Cover tightly and bake 60 minutes at 375 degrees.
Uncover, sprinkle with Parmesan cheese and bake for 10 minutes.
Let stand 20 minutes before serving.
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