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Recipes Remembered

From Our Family to Yours

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When it comes to family dinners, there’s nothing better than the aromas of the kitchen and sounds of laughter and chatter as friends and families convene together. Regardless of the miles we traverse to enjoy and celebrate our loved ones, or the time of the year we do it, the food that surrounds us always makes the occasion more memorable. This month we celebrate good food, friends and family with some of Style readers’ (and staff’s) favorite recipes and their most thankful thoughts for 2011.

PUMPKIN BUNDT CAKE WITH BROWNED BUTTER GLAZE

Submitted by DOROTHY KERN
(Recipe adapted from Betty Crocker)

For the cake:

• 1 box  yellow cake mix (I use Betty Crocker Supermoist Yellow Cake)
• 1 (15-ounce) can pumpkin purée
• 4 eggs
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. pumpkin pie spice

For the glaze:

• 1/3 cup butter
• 2 cups powdered sugar
• 4 tbsp. milk
• 1/4 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Using a hand mixer, blend all of the ingredients in a large bowl on medium speed. Pour into prepared bundt pan and bake 40-45 minutes until a toothpick inserted in the center comes out clean. Let cool completely before glazing.

To make the glaze:
Heat butter in a medium saucepan over medium heat. Stir constantly until butter has browned. Remove from heat and add powdered sugar, milk and vanilla. Stir until no lumps remain. Pour immediately over top of cooled cake, allowing it to drip down the sides. Yields 12-15 slices (or less if you’re like me and like big slices).

Thanksgiving Thought:

“This year, I am most thankful for my husband and my daughter. They are the best part of my life!”
—Dorothy Kern