WashU Thanksgiving Family Favorites Recipe Cookbook

Table of Contents Glossary ...............................................................................................

1

Dinner Rolls ........................................................................................

2

Gluten-free Chocolate Chip Pumpkin Bread ......................................

3

Salad ....................................................................................................

4

Apple & Onion Stuffin’ Muffins ..........................................................

5

Cheesy California Blend Casserole .....................................................

6

Corn Casserole ....................................................................................

7

Instant Pot Chinese Sticky Rice with Sausage ..................................... 8 Melting Sweet Potatoes ........................................................................ 9 Perfect Roast Broccoli .......................................................................... 10 Savory Vegetable Kugel ....................................................................... 11 Sweet Potato Pecan Casserole ............................................................. 12 Sue’s Famous Mashed Potatoes ........................................................... 13 Cinnamon Bundt Cake ....................................................................... 14 Cinnamon Marshmallow Rolls ............................................................ 15 Cinnamon Roll Apple Pie ................................................................... 16 Chess Pie .............................................................................................. 17 Cranberry Orange Muffins ................................................................. 18 Pumpkin Bars ...................................................................................... 19 Pumpkin Crisp ..................................................................................... 20 Pumpkin Gooey Butter Cake .............................................................. 21

Glossary Conversions 1 stick of butter = 8 tablespoons 3 Teaspoons = 1 Tablespoon 4 Tablespoons = 1/4 Cup 16 Cups = 1 Gallon

Abbreviations

1 Cup Equals...

Tsp = Teaspoon

48 Teaspoons

Tbsp = Tablespoon

16 Tablespoons

Oz = Ounce

8 Fluid Ounces 1/16 Gallon

Note: all recipes use US standard measurements

GLOSSARY | 1

Dinner Rolls Directions 1.

Peel and quarter the potato. Boil the potato in water until a knife can easily slide through it.

• 1 cup mashed potatoes (about 1 large russet potato)

2.

Remove the potato from the water and set aside the water for later use. Mashed the potato as smooth as you can so there are no lumps.

• 3/4 cup water (I recommend using the water from boiling the potato)

3.

Measure out 1 cup of the mashed potato and 3/4 cups of the water you used to boil the potato into your mixing bowl. Add all other ingredients.

4.

Mix and knead either by mixer or by hand until it is a soft and smooth dough. The dough can be sticky, so using a mixer is easiest.

5.

Lightly grease a bowl and put the dough in the bowl. Cover the bowl with plastic wrap and let the dough rise about 90 minutes until it doubles in size.

6.

Deflate the dough and divide it into 24 balls. Roll each ball of dough until smooth and place them in a lightly greased 9 x 13 pan 4 rolls by 6 rolls.

7.

Cover the pan with plastic wrap that has been sprayed with cooking spray (it needs to easily come off of the risen rolls). Let the rolls rise for 90-120 minutes until they are puffed up.

8.

Partway through the rising time preheat the oven to 350 degrees.

9.

Bake the rolls 20-25 minutes. They should be golden brown.

Ingredients

• 6 tbsp softened butter • 2 eggs • 1/3 cup sugar • 2 tsp salt • 2 1/2 tsp instant yeast (about 1 packet) • 4 1/4 cups all purpose flour • Set aside 3 tbsp butter for topping warm rolls

About This Recipe “Bread has always been my favorite part of the Thanksgiving meal and my family makes extra rolls every year so we never run out.”

- Recipe shared by Miranda Kroeger, First Year Center

2 | APPETIZER

10. After removing the rolls from the oven, take them

out of the pan and place them on a cooling rack.

Brush melted butter on the hot rolls. If you want them to be extra buttery, wait 5 minutes and brush them again with more butter.

Gluten-free Chocolate Chip Pumpkin Bread Directions Ingredients • 1 1/2 cup fine oats flour + 1/2 cup almond flour (or 2 cups fine oat flour) • 1/3-1/2 coconut sugar (or honey or maple syrup)

1.

Add all of the dry ingredients into a bowl and mix well. Take 2 tbsp of flour mixture and add into a bowl containing chocolate chips. Mix well.

Set aside.

2.

Add all wet ingredients and whisk just to combine.

3.

Add flour mixture into wet mixture and mix just until well combined. Finally, add in chocolate chip mixture and give everything one last mix to combine.

4.

Scoop batter evenly into a round cake pan with a hole in the middle (greased and dusted with flour). You may also use a muffin pan.

5.

Bake in a preheated oven at 400 degrees for 3540 minutes or until fully cooked (I like to leave it longer). Leave to cool off before transferring to a plate.

6.

Enjoy warm with coffee or your preferred fall beverage!

• 2 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp salt • 2 tsp cinnamon powder • 1 tsp allspice or pumpkin pie spice (or more to taste) • 1 can pumpkin puree • 35 ml coconut oil (or any vegetable oil) • 1 tsp vanilla extract • 2 eggs, room temperature • 1/2 teaspoon xanthan gum (optional) • 1/4 cup chocolate chips (or more to taste) • Some more chocolate chip to sprinkle on top (optional)

About This Recipe “I grew up eating pumpkin bread every year as soon as the mix became available in Trader Joe’s. However, when my family moved to Singapore, this mix was no longer accessible so my mother was able to develop our own family recipe with an added (health) bonus: it’s gluten-free!

- Recipe shared by Veronica Lee, LA ‘24

APPETIZER | 3

7 Layer Salad Directions Ingredients • 1 head of lettuce, pulled apart in pieces • 1/2 cup chopped onion

1.

Put together just as the ingredients are listed in a large bowl, making layers of each item.

2.

Leave in refrigerator overnight.

3.

Mix together when ready to serve.

• 1/2 cup chopped celery • 1/2 cup chopped green pepper • 1 pkg. frozen peas (cooked, cooled, and drained) • 1 pint mayonnaise (not salad dressing) • 1 tsp sugar • 1/2 pound shredded cheddar cheese • Sprinkle crumbled bacon on top

4 | APPETIZER

About This Recipe “A lighter dish to save room for the food to come!”

- Recipe shared by Dacoda Scarlett, First Year Center

Apple & Onion Stuffin’ Muffins Directions Ingredients • 1 tbsp olive oil • 2 tbsp butter, plus 2 tbsp more for pans • 1 bay leaf • 2 large celery sticks, chopped • 1 1/2 apples (Fuji) • salt and pepper • 1/2 tsp. sage • 2 tbsp parsley, chopped • 4 cups stuffing mix (blue bag pepperidge farms herb seasoned) • 1 3/4 cup chicken stock

1.

Preheat oven to 375 degrees.

2.

In a large skillet, heat olive oil and butter.

3.

When butter melts add bay leaf.

4.

Add the vegetables as you chop the celery, onions, and then apples.

5.

Sprinkle the vegetables and apples with salt, pepper, and Old Bay.

6.

Cook 5-6 minutes until the vegetables soften.

7.

Add parsley and stuffing to the pan and combine.

8.

Add chicken stock to moisten; until the bread is soft but not wet.

9.

Spray muffin pans with PAM, or use butter.

10. Use an ice cream scoop to fill and mound up the

stuffing into the muffin tins.

11. Remove the bay leaf when you scoop it out.

12. Bake until set and crisp on top, about 10-15

minutes.

* makes 12 muffins

13. Remove muffins to a warmed platter and serve

hot.

About This Recipe “We have been making this stuffing recipe for about 18 years or more for our family Thanksgiving. This allows everyone to get that crunchy part of the stuffing. Super easy to make. Excellent to have for a side dish on a regular dinner night too.”

- Recipe shared by Harrison Keyser, LA ‘24

SIDE DISH | 5

Cheesy California Blend Casserole Directions 1.

Preheat oven to 350 degrees.

2.

Cook vegetables according to bag instructions.

Add to a large casserole dish or 13 x 9 baking pan.

3.

While still hot, add Velveeta (use more or less to taste) and soup. Stir until well blended.

4.

Smooth out the top.

• 1 can cream of mushroom soup

5.

Dump croutons evenly on top.

6.

Pour the melted butter over croutons.

• 8 tbsp (1 stick) butter, melted

7.

Bake at 350 degrees for 25 minutes.

Ingredients • 32 to 36 oz California blend frozen vegetables (depending on bag size) • 12 oz Velveeta cheese, cubed

• 1 standard bag/box of croutons

About This Recipe “This is a simple but delicious recipe that even the most inexperienced cook can make to please everyone at the table. Don’t let all the vegetables fool you: It’s terrible for you...but so tasty.”

- Recipe shared by Scott Allen, Campus Life

6 | SIDE DISH

Corn Casserole Directions Ingredients

1.

Pre-heat the oven to 350 degrees.

2.

In a large mixing bowl, add the 4 cans of cream style corn, cup of sugar, and two cups of shredded cheddar cheese.

• 2 cups shredded cheddar cheese

3.

In the sleeve, smash the Saltine crackers and then add to the mixing bowl.

• 1 sleeve of Saltine crackers

4.

Melt the butter and stir into the bowl. Add salt and pepper to taste.

• 4 tbsp (1/2 stick) of butter

5.

Pour the mixture into an ungreased 9 x 13 pan.

• Salt & Pepper

6.

Bake for 45 minutes or until bubbling hot and slightly brown on top.

7.

Serve hot and enjoy!

• 4 cans of cream style corn • 1 cup sugar

About This Recipe “This cheese corn casserole is a family favorite. It’s not only tasty, but super easy to make. It feeds a lot of people, but the recipe can easily be cut in half to serve fewer guests.”

- Recipe shared by Scott McIntosh, Career Center

SIDE DISH | 7

Instant Pot Chinese Sticky Rice with Sausage Directions Ingredients • 1/2 cup dried shitake mushroom*

1.

Soak the dried mushrooms in hot water and let them sit while you get your other ingredients ready.

2.

In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.

3.

Cook on high pressure for 11 minutes and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.

4.

Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.

• 1 cup glutinous rice* • 3 links chinese sausage (lap xuong) chopped* • 2 1/4 cup water or chicken broth • 1 tbsp soysauce • 2 tsp oyster sauce • 1 tbsp sesame oil * ingredients can be purchased at United Provisions in the lower level of the Lofts

About This Recipe “Instead of stuffing, we would have Chinese sticky rice with sausage for Thanksgiving.”

- Recipe shared by Alex Shing, LA ‘24

8 | SIDE DISH

Melting Sweet Potatoes Directions Ingredients • 4 small sweet potatoes, peeled and sliced into 1/2 inch rounds • 2 tbsp unsalted butter, melted

1.

Preheat the oven to 425 degrees F.

2.

Add the potatoes, butter, cinnamon, and salt to a medium bowl and toss to coat. Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes.

3.

Flip the potatoes, then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 10 to 15 minutes.

4.

Arrange on a platter and sprinkle with the pecans and chives.

• 1/4 tsp kosher salt • 1/2 tbsp maple syrup • 1/2 cup chopped pecans • 2 tbsp chopped chives

About This Recipe “My family is Canadian so we incorporate maple syrup in any dish we can. The combination of the sweet potatoes with the maple syrup and cinnamon is warm, spicy, comforting, and perfect for fall. This side crosses the line between savory and sweet, creating a complex flavor profile that adds to any meal.”

- Recipe shared by Sophie Paradi, EN ‘24

SIDE DISH | 9

Perfect Roast Broccoli Directions Ingredients • 1 large head broccoli if frozen, use one bag and thaw it out before preparing

1.

If using fresh broccoli, break down florets and trim the thick peel from the stems if possible.

If using frozen, simply thaw the broccoli before approaching the next step.

2.

Preheat your oven/toaster oven to 500 degrees (or as high as your oven can go) and place your sheet pan/baking dish in the oven while it preheats.

3.

In a bowl, take the broccoli and add the oil, salt, and sugar. Mix well so that each floret is coated with oil and the salt/sugar mixture.

4.

Pull the sheet pan/baking dish out of the oven and carefully pour the broccoli in one even layer onto it. Place back into the oven and cook between 9-15 minutes (9-11 minutes if the oven is at 500 degrees, 13-15 if the oven is around 400-450 degrees).

5.

Once browned and caramelized, take out of oven, serve, and enjoy!

• 3 tbsp olive oil • 1/2 or 1 tsp salt (depending on taste) • 1/2 tsp sugar

About This Recipe “This was my go-to recipe for potlucks when I was in college and I still prepare it to this day. Super simple - only four ingredients, uses minimal tools, and takes 20 minutes to prepare.”

- Recipe shared by Hope Young, Campus Life

10 | SIDE DISH

Savory Vegetable Kugel Directions Ingredients • 5 small sweet potatoes (if large, use 2-3)

1.

Preheat oven to 400 degrees.

2.

Grate sweet potatoes, onions, garlic, and all veggies. Try to remove as much liquid from grated vegetables as you can by leaving them in a strainer and/or patting them in paper towels.

3.

Heat a small amount of oil in a 9 inch by 13 inch glass dish in the hot oven.

4.

Combine all ingredients gently by hand. You will need a huge bowl or divide the mixing ingredients into two big bowls. The volume of the sweet potato and veggie mixture will condense as the eggs and oil are incorporated.

5.

Put everything into the hot pan and bake about 1 hour until brown and crispy.

• 1 large onion • 3 cloves garlic • 3 carrots • 1 large parsnip • 1 zucchini • 1 yellow squash • 1 tbsp sea salt • 1 tbsp white pepper • Several twists of freshly ground black pepper • Scant 1/2 cup olive oil • 5 eggs

About This Recipe “This is a great hearty mix of winter root vegetables and sweet potatoes, which makes it perfect as a Thanksgiving side. And it can be made ahead and reheats beautifully, even in the microwave!”

- Recipe shared by Eli Nirenberg, LA ‘23

SIDE DISH | 11

Sweet Potato Pecan Casserole Directions Ingredients

1.

Cook yams whole or diced into 1” cubes in a pot of boiling water. The skin can be left on or peeled off depending on preference. If boiling yams whole, boil for 40-50 minutes. If boiling yams cubed, boil for 15-20 minutes. Remove yams from water.

2.

Combine sugar, milk, butter, eggs, and vanilla with yams for base.

3.

Place in casserole dish.

4.

Combine melted butter, flour, brown sugar, and pecans and spread on top of yams.

5.

Bake at 350 degrees for 30 minutes.

Yam base: • 5-6 yams/sweet potatoes

• 3/4 cup white sugar • 1/2 cup milk • 1/2 cup butter • 4 eggs • 1 1/2 tsp vanilla Pecan topping: • 1/4 cup butter (melted)

• 1/2 cup flour • 3/4 cup brown sugar • 1 cup chopped pecans

About This Recipe “This is a family recipe that has been served at Thanksgiving for many years. I recently have taken over the task of making it for my entire family, but since I won’t be home this year, I’m hoping to carry on it’s legacy on campus!”

- Recipe shared by Kaitlin Day, EN ‘23

12 | SIDE DISH

Sue’s Famous Mashed Potatoes Directions 1.

Mash potatoes until light and fluffy.

2.

Add seasonings, sour cream, and cream cheese and beat until blended.

3.

Turn into a buttered 9 x 13 pan.

• 1 tsp salt

4.

Dot with butter and sprinkle with paprika.

• 1/4 tsp pepper

5.

Bake for 20 minutes in a 350 degree oven.

• 3 oz cream cheese

6.

This dish can be prepared early and baked just before serving - although the cooking time may exceed 20 minutes if the dish has been refrigerated.

Ingredients • 6 medium red potatoes, quartered, cooked, and drained

• 1 tbsp butter • Paprika * Serves 5-6 (can be doubled, in which case I use a 5 lb. bag of red potatoes and all 8 oz of a standard package of cream cheese.)

About This Recipe “Sue’s Famous Mashed Potato casserole is a favorite that unites the family in even the most trying of times.

This comfort casserole is great way to kick off the holiday season.”

- Recipe shared by Otto Brown, LA ‘23

SIDE DISH | 13

Cinnamon Bundt Cake Directions Ingredients • 1 cup of sugar • 8 tbsp (1 stick) salted butter • 8 oz sour cream • 1 tbsp vanilla extract • 4 large eggs • 1 box of butter recipe yellow cake mix • 1/4 cup cinnamon sugar

1.

Preheat oven to 325 degrees.

2.

Cream the butter and the sugar together.

3.

Add the sour cream, vanilla, and eggs and mix again.

4.

Blend in the box of cake mix until combined.

5.

Grease the Bundt pan with baking non-stick spray.

6.

Pour half of the batter in the pan. Sprinkle half of the cinnamon sugar over it and slightly blend with a knife.

7.

Pour the other half of the batter in the pan and sprinkle with the remaining cinnamon sugar.

Blend the cinnamon sugar with a knife.

8.

Bake for 1 hour. Take it out of the pan while hot.

About This Recipe “A delicious and easy treat that works as a dessert or breakfast.”

- Recipe shared by Ana Nunez, LA ‘24

14 | DESSERT

Cinnamon Marshmallow Rolls About This Recipe Ingredients • 1 or 2 “tubes” of crescent rolls (Our family usually counts two rolls per person.)

• One bag of large marshmallows • Butter • Sugar

“This recipe is an inexplicable tradition in my family!

We’ve made these rolls -- exclusively at Thanksgiving -- for decades, but no one can remember why. They are a good assignment for guests who want to help out but who don’t actually know how to cook and/or aren’t to be trusted in the kitchen. :) They are ridiculously easy to make, very sweet, a little messy, and definitely delicious!

- Recipe shared by Jennifer Romney, College of Arts & Sciences

• Cinnamon

Directions 1.

Microwave butter in a small bowl until melted; mix sugar and cinnamon in a separate small bowl; separate the crescent roll dough into its segments.

2.

Roll a large marshmallow first in the melted butter and then in the cinnamon sugar mixture until coated. Wrap the coated marshmallow into a crescent roll segment.

IMPORTANT: pinch the dough around the marshmallow to seal it into the dough as well as you can! (It will probably still escape a little when you bake it, but don’t worry about it!)

3.

Once the cinnamon-sugar-coated marshmallow is wrapped inside, dip the top of the roll in the butter and then in the cinnamon sugar. Place on a sheet pan. (Space the rolls apart as well as you can so that they don’t get stuck together by their melting marshmallows when they bake!)

4.

Bake according to the instructions on the crescent roll package.

DESSERT | 15

Cinnamon Roll Apple Pie Directions Ingredients • 5 Granny Smith apples • 2 cans cinnamon rolls (found in refrigerator section) • 1/2 cup sugar • 1 tsp cinnamon • 1 tbsp cornstarch

1.

Preheat oven to 350 degrees.

2.

Spray pie dish with non-stick cooking spray.

3.

Core and peel apples. Cut into thin slices.

4.

Place apples in a bowl, add sugar, cinnamon, and cornstarch. Stir to combine.

5.

Cut each cinnamon roll in half lengthwise. (making two thin cinnamon rolls)

6.

Using rolling pin, roll cinnamon roll flat.

7.

Layer bottom and sides of the pie dish with cinnamon rolls.

8.

Pour apple mixture on top.

9.

Cover apple mixture with remaining cinnamon rolls, pinch edges together to seal.

10. Cover with foil and bake for 35 minutes.

11. Remove foil and bake an additional 10 minutes.

12. Let pie cool, drizzle top with icing from the

container.

About This Recipe “For Thanksgiving each family member makes an item. This has become my daughter’s contribution to our family meal. She often has to make two.”

- Recipe shared by Kaaren Quezada, Office for International Students and Scholars

16 | DESSERT

Chess Pie Directions Ingredients

1.

Lightly beat eggs in medium bowl, set aside.

2.

In medium saucepan, melt butter.

• 8 tbsp butter (1 stick)

3.

Add sugar and vinegar and bring to a boil, stirring most of the time.

4.

Pour butter/sugar/vinegar mixture into the bowl with the eggs. Add the mixture slowly and stir well with a spoon so the eggs don’t cook on contact.

• 1 tsp Vanilla

5.

Add salt and vanilla.

• Pinch of salt

6.

Beat well with spoon to ensure sugar is fully incorporated and does not separate when baking.

7.

Pour into pie shell.

* This makes a shallow pie, use

8.

Bake at 325 degrees for 40 minutes.

1.5 recipe if making a deep dish

9.

Top will brown as it bakes.

• 1 1/2 cups sugar • 1 tbsp white vinegar (not apple cider vinegar) • 3 eggs

• 1 pie shell, uncooked

pie.

About This Recipe “This chess pie recipe is a family recipe that is always a favorite at family gatherings. Be careful though, once you have a piece it is hard to stop yourself from getting another!”

- Recipe shared by Chris Kroeger, McKelvey School of Engineering

DESSERT | 17

Cranberry Orange Muffins Directions 1.

In a blender, chop 1 cup cranberries (roughly half a bag of cranberries) and ¼ cup sugar. Scrape into a small bowl and let stand 15 minutes.

2.

In same blender, grind rind without pith of one orange. Add orange segments to blender along with one stick softened butter, 1/3 cup orange juice, and one egg. Blend.

3.

In a large mixing bowl, sift 1 ½ cups flour, ½ cup sugar, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.

• 1 tsp baking soda

4.

• 8 tbsp (1 stick) softened butter

Mix all ingredients in bowl. Spoon into muffin tins (grease tins if not using paper liners).

5.

Bake at 400 degrees for 15 to 20 minutes.

Ingredients • 1 cup cranberries • ¼ cup sugar • 1 egg • 1 tsp salt • 1/3 cup orange juice • 1 ½ cups flour • 1 tsp baking powder

• Rind without pith of one orange • 1 orange, peeled and segmented

About This Recipe “Yummy holiday muffin perfect for a sweet breakfast or dessert.”

- Recipe shared by Adina Loomis, LA ‘21

18 | DESSERT

Pumpkin Bars Directions 1.

Mix eggs, oil, sugar, and pumpin in a large bowl.

2.

Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg and add to the above ingredients.

3.

Mix well and pour into a greased and floured pan: 12 inches by 18 inches by 1 inch deep.

• 1 15 oz can pumpkin

4.

Bake at 350 degrees for 25 to 30 minutes.

• 2 cups flour

5.

For the frosting, beat cream cheese, butter, vanilla, and milk together until soft.

6.

Add powdered sugar until correct consistency to spread.

Ingredients • 4 eggs • 1 cup salad oil or vegetable oil • 2 cups sugar

• 2 tsp baking powder • 1 tsp baking soda • 1/2 tsp salt • 2 tsp cinnamon • 1/2 tsp ginger • 1/2 tsp cloves • 1/2 tsp nutmeg • 5 eggs Frosting: • 6 oz cream cheese

About This Recipe “This recipe is special to me because my mom and I bake these pumpkin bars together every Thanksgiving.

The bars bring back memories of past Thanksgiving gatherings with my family. Since I will not be home for Thanksgiving, I hope to bake them over winter break!”

- Recipe shared by Lauren Bruhl, LA ‘24

• 6 tbsp butter • 1 tbsp milk or cream • 1 tsp vanilla • 4 cups powdered sugar * makes 36 bars, 2’ x 3’

DESSERT | 19

Pumpkin Crisp Directions Ingredients

1.

Mix together pumpkin, Milnot, eggs, sugar, pumpkin pie spice, and salt.

• 1 can pumpkin

2.

Pour into a lightly greased (on bottom) 9 x 13 pan.

• 1 can Milnot

3.

Sprinkle dry cake mix over pumpkin mixture.

• 3 eggs, slightly beaten

4.

Top with pecans and drizzle butter over all.

• 1 1/2 cup sugar

5.

Cook at 350 degrees for 1 hour.

• 4 tsp pumpkin pie spice • 1/4 tsp salt • 1 butter recipe cake mix • 8 tbsp (1 stick) butter, melted

About This Recipe “Easy to make and delicious. The ingredients are simple and you can get them at any grocery store.

Making this in a disposable aluminum pan is also convenient.”

- Recipe shared by Kathy Atnip, Office of the Vice Chancellor for Student Affairs

20 | DESSERT

Pumpkin Gooey Butter Cake Directions 1.

Preheat oven to 350 degrees.

2.

To make the cake: Combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13 × 9 baking pan.

3.

Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.

• 8 oz softened cream cheese

4.

Add the powdered sugar, cinnamon, nutmeg, and mix well.

• 3 eggs

5.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

6.

Serve with fresh whipped cream.

Ingredients • 1 package yellow cake mix • 1 egg • 16 tbsp (2 sticks) melted and divided butter • 15 oz can pumpkin

• 1 tsp vanilla • 16 oz powdered sugar • 1 tsp cinnamon • 1 tsp nutmeg • Whipped cream (for topping)

About This Recipe “If you like pumpkin pie and gooey butter cake (an STL classic!) then this recipe is perfect for you!”

- Recipe shared by Kim Mantia-Ochoa, Overseas Programs

DESSERT | 21

This book was created by THE FIRST YEAR CENTER WashU students, faculty, and staff were invited to submit recipes online.

Student graphic designers Brianna Kumar (BU ‘22) and Emily Xi (SF ‘22) designed and illustrated the book.