Food

White cake in a 9×13 pan uses 2 1/4 cups of cake flour, 1 1/2 cups of sugar, 3/4 cup of butter, 1 cup of milk and 5 egg whites, baked at 350°F for 30 to 35 minutes. Using only the whites keeps the crumb pale and soft, and the single sheet is the easiest […]

Apple cake in a 9×13 pan takes 3 cups of flour, 2 cups of sugar, 1 1/4 cups of vegetable oil, 3 eggs and about 4 cups of chopped apples (4 medium apples), baked at 350°F for 45 to 55 minutes. The batter is thick and the apples do most of the work, so the […]

Pecan pie bars in an 8×8 pan use a shortbread crust of 1 cup of flour, 1/4 cup of brown sugar and 1/2 cup of butter, and a filling of 2 eggs, 1/2 cup of corn syrup, 1/2 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of vanilla and 1 1/4 cups […]

Tamale pie in a 9×13 pan uses 2 pounds of ground beef cooked with onion, chili powder, cumin, one 15-ounce can each of tomato sauce, corn and black or pinto beans, and a cornbread topping made from 1 1/2 cups of cornmeal, 1 cup of flour, 2 eggs and 1 1/2 cups of milk, plus […]

A breakfast strata in a 9×13 pan uses about 8 cups of cubed day-old bread, 10 large eggs, 2 1/2 cups of milk, 2 cups of shredded cheese and 2 cups of cooked fillings such as ham, sausage or sautéed vegetables. Assemble it the night before, refrigerate, then bake at 350°F for 50 to 60 […]