Cooking with Paula Deen 13x9 Baking 2021

Bake Your Hearts Out I have no doubt that every Southerner has a 13x9-inch baking dish (or two or three) in their kitchen, and if I had to guess, it gets used quite often. That’s why I wanted to bring y’all this special issue that is all about 13x9-inch baking. You really can make just about anything in them, from sweet to savory—and make enough for the whole crew at that. Desserts make the world go ’round, so I made sure to gather up all the best big-batch pies, cobblers, cakes, brownies, and more. I’ve got you covered with classics like Mixed Berry Cobbler (page 25) and Banana Pudding Poke Cake (page 44), as well as some yummy soon-to-be favorites like Snickerdoodle Blondies (page 61) and Green Tomato Crisp (page 29). And,…

BOUNTIFUL BREADS Cheesy Herb Rolls Makes 12 1 (16-ounce) package hot roll mix*1½ teaspoons ground black pepper1 cup plus 1 tablespoon whole milk, divided2 tablespoons unsalted butter, softened2 large eggs, room temperature and divided⅓ cup chopped fresh chives¼ cup olive oil3 tablespoons fresh thyme leaves2 tablespoons chopped fresh rosemary1 teaspoon garlic powder¾ teaspoon kosher salt⅛ teaspoon crushed red pepper1¼ cups shredded fontina cheese, dividedGarnish: flaked sea salt, ground black pepper 1. In a large bowl, whisk together roll mix and included yeast packet and black pepper. 2. In a small saucepan, heat 1 cup milk and butter over medium heat until butter is melted and mixture registers 120° to 130° on an instant-read thermometer. Stir warm milk mixture into flour mixture just until combined. Add 1 egg; stir just until a dough forms. (Dough will…

PIES, COBBLERS & CRISPS Mixed Berry Cobbler Makes 8 to 10 servings ½ cup unsalted butter, melted2 cups sliced fresh strawberries¼ cup warm strawberry jam2 cups all-purpose flour1½ cups sugar2 teaspoons baking powder½ teaspoon kosher salt¼ teaspoon ground cinnamon1⅓ cups whole milk2 cups fresh blueberries2 cups fresh blackberries2 teaspoons lemon zestVanilla ice cream, to serve 1. Preheat oven to 350°. 2. In a 13x9-inch baking dish, place melted butter. 3. In a small bowl, stir together strawberries and warm jam. Let stand until set, about 10 minutes; drain well. 4. In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Whisk in milk until smooth. Pour batter onto melted butter in pan. (Do not stir together.) Top with all berries; sprinkle with lemon zest. 5. Bake until golden brown, 50 to 55 minutes. Let cool…

CROWD-PLEASING CAKES Strawberry Cake Makes 1 (13x9-inch) cake 1 cup unsalted butter, softened1¾ cups sugar1 teaspoon strawberry extract5 large eggs3 cups all-purpose flour1 (3-ounce) box strawberry gelatin2 teaspoons baking powder¼ teaspoon salt¾ cup puréed thawed frozen sweetened strawberries¾ cup milk½ teaspoon red liquid food coloringStrawberry Cream Cheese Frosting (recipe follows)Garnish: sliced fresh strawberries 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat butter, sugar, and strawberry extract with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, gelatin, baking powder, and salt. In a small bowl, stir together strawberry purée, milk, and food coloring. With mixer on…

BROWNIES & BARS Snickerdoodle Blondies Makes about 18 1½ cups butter, cubed2 (4-ounce) bars white chocolate, chopped1¼ cups granulated sugar, divided1¼ cups firmly packed light brown sugar, divided6 large eggs1 teaspoon vanilla extract2¼ cups all-purpose flour2 tablespoons ground cinnamon 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. In a large microwave-safe bowl, heat butter and white chocolate on high in 30-second intervals, stirring between each, until melted and smooth (about 2½ minutes total). Let cool for 10 minutes. 3. In another large bowl, beat 1 cup granulated sugar, 1 cup brown sugar, eggs, and vanilla with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually beat in flour until combined.…

CASSEROLES Country Captain Casserole Makes 6 to 8 servings 3 cups chicken broth1 (14.5-ounce) can petite diced tomatoes, drained1½ cups basmati rice1 green bell pepper, diced1 cup chopped yellow onion½ cup diced celery1 tablespoon curry powder1½ teaspoons ground ginger2 cups shredded cooked chicken1 cup golden raisins1 cup toasted sliced almonds 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large bowl, stir together broth, tomatoes, rice, bell pepper, onion, celery, curry powder, and ginger. Pour mixture into prepared pan. Tightly cover with foil. 3. Bake until rice is tender and almost all liquid has been absorbed, about 40 minutes. Using a fork, stir in chicken and raisins. Bake until chicken is heated through, 5 to 10 minutes more. Top with almonds; serve immediately. CASSEROLES Pulled Pork Enchilada Casserole Makes 6 to 8…