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!
But here’s the #1 greatest thing about this pan: the raised lid! No more struggling with aluminum foil or plastic wrap, only to have the pan shift in the car on the way to wherever we’re going, and having messed-up icing when we get there! When I decorate someone’s birthday cake, I can keep it secret AND make sure the top is perfect when I lift the lid to unveil my meticulously drawn flowers, monkey, Dora the Explorer, robot, or whatever design my growing children sweetly request.
Here’s what some other cooks love about it:
“I wanted a pan I could bake a big meat pie or lasagna in, and then just cover the leftovers for reheating the next night.”
“The nice tall sides make it perfect for lasagna!”
” It heats evenly, feels strong and sturdy, and cleans up in a snap without the worry of non-stick coatings. This pan looks really nice, too. A few times my wife has used it for potlucks and everyone asks where she got it.”
We asked our staff for their favorite summertime recipes – all for that good old 9×13 pan! Enjoy.Print
For the topping
- 1 cup sugar
- 4 Tbsp. cornstarch
- pinch of salt
- 1 1/2 cups water
- 1– 3 oz package peach gelatin
For the crust
- 2 cups crushed graham crackers (about 12-13 whole crackers)
- 8 Tbsp butter, melted
- 2 Tbsp brown sugar
For the filling
- 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
- 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 shipped 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.
- Our holidays were never complete without Cherry Delight, with the guys taking servings with their main course to be sure they got their share. Now we have found Peach Delight, and love it just as much! For this recipe I mix the fresh cut peaches into the gelatin mixture, then put on top of filling.
- Prep Time: 35
- Cook Time: 5
- Serving Size: 16
- 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
- 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.
- Carefully pour mixture evenly over the top of cake.
- 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.
- I top this cake with either whipped topping or a whipped topping/cream cheese mixture, and add fresh berries on top if I have them. My husband likes it because it’s moist, the kids like it because it looks festive with all that color, and I like it because it’s so easy.
- 1 angel food cake
- 2 small boxes banana or vanilla instant pudding
- fresh strawberries (blueberries, bananas if desired)
- whipped topping
- 1 doz. dinner rolls, cut in 1/2 or mini buns
- 1 lb. ham, chipped
- 1 lb. shredded Cheddar cheese
- 1/4 c. butter
- 1 tsp mustard
- poppy seeds
- 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.
- This recipe is on page 3 of the Lehman’s Diamond Jubilee Cookbook.
- 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
- Preheat oven to 375 degrees.
- Grease a 9×13 inch pan pan. Layer in one half of the vegetables and basil.
- 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.