COLLECTION: Christmas recipes
Stephanie da Silva
A little late, eh?
This is so amazing. I order lots of stuff mail order and I save boxes and
packing material and recycle them (in food swaps and such). I was putting
away some tissue from a Land's End box that I got a couple weeks ago and
noticed it had printing all over it. Specifically recipes. Lots of recipes.
It's like it was a Christmas thing and they're still packing boxes with it.
Anyhow, it appears the recipes were contributed by people who work there, so
if you have a question about any of the recipes, I suggest you call up Land's
End. :-) [1 800 356 4444] Credits given as listed. (Shameless plug: they
have great jackets for little kids).
Typos are most likely mine, tho there were a bunch of typos and omissions in
the recipes themselves, I had to extrapolate here and there. Also, the type
was blurred in a lot of places and I had trouble distinguishing between 2's
and 3's. So I don't guarantee that all the recipes will work.
Grandma Olsen's Sugar Cookies
1 1/2 cup powdered sugar
1 cup butter
1 teaspoon baking soda
1 egg
1/8 teaspoon cream of tarar
2 teaspoons vanilla
2 teaspoons lemon (doesn't specify lemon what? maybe juice)
2 1/2 cups flour
Cream sugar & butter, add other ingredients & chill. Roll out very thin,
cut & bake at 350F for 6 minutes, makes 4-6 dozen.
Frosting
1 cup powdered sugar
4 tablespoons hot milk
1 tablespoon butter
1/2 teaspoon vanilla
food coloring
Peanut Butter Balls
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups graham cracker crumbs
2 cups coconut
2 cups powdered sugar
1 teaspoon vanilla
1 cup nuts
Mix until creamy, make into small balls & refrigerate one hour.
1/3 cup chocolate chips
1/3 cup butterscotch chips
3 taboespoons paraffin
Melt until smooth. Dip balls into chocolate mix and place on waxed paper
and cool.
Kate -- Customer Service
Bishop's Pie Dessert
2 packages (3 5/8 oz) french vanilla instant pudding
2 packages (3 5/8 oz) chocolate instant pudding
1 package (3 5/8 oz) butter pecan instant pudding
5 cups vanilla ice cream
5 cups milk
Blend together 1 pkg vanilla & 2 pkgs chocolate pudding with 3 cups milk
and 3 cups ice cream, pour onto crust.
Mix remaining vanilla & butter pecan pudding with 2 cups milk & 2 cups ice
cream. Pour over chocolate layer. Garnish w/graham cracker crumbs.
Crust
18 graham crackers, crushed
1/4 cup powdered sugar
1/4 cup butter
Mix well and place in a 9 x 13 pan.
Diane M.
Stuffed Vienna Bread
1 lb loaf vienna bread
12 oz swiss or mozzerella, shredded
1 cup butter
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon lemon juice
1 tablespoon poppy seeds
2 tablespoons minced onion flakes
Cross cut bread into 1" cubes but don't cut all the way through. Insert
cheese, melt butter & spices and pour over cut bread. Wrap in heavy foil
and bake 350F for 25 minutes. Open & bake for an additional 15 minutes.
Pam
Spinach-Strawberry-Walnut Salad
1 (10 oz) pkg fresh spinach
1 qt fresh strawberries
walnut pieces, as many as you like
Wash & trim spinach, spread it over bottom of 9 x 13 dish. Cut strawberries
lengthwise & spread over spinach. Sprinkle walnuts over berries.
1/4 to 1/2 cup honey
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worcestershire auce
1/4 teaspoon paprika
Mix above ingredients until frothy. While blender is still running, add
1/2 cup vegetable oil
1/4 cup cider vinegar
Blend well.
Pour over berries & spinach, chill and serve.
Jean
Pecan Pie
3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 cup melted butter
1 cup light corn syrup
1 cup pecans
1 unbaked 9" pie shell
Preheat oven to 375F, beat eggs, sugar & salt. Add butter & syrup & mix
in pecans. Bake 40-45 minutes in pie shell.
Diane -- Customer Service
Fudge
6 cups sugar
1 1/2 cups butter
1 large can milk (evaporated?)
2 packages chocolate chps
1 jar marshmallow cream
1 cup nuts
Cook in heavy pan until boiling, boil 10 minutes, stirring all the time.
Take off burner & add chips, marshmallow cream and nuts, making sure to mix
well, pour into 9 x 13 buttered pan. Makes 6 pounds.
Diane -- Customer Service
Peanut Butter Fudge
12 oz butterscotch chips
12 oz chunky peanut butter
Melt in double boiler, take off heat and add 14 oz can sweetened condensed
milk. Spread in 11 x 7 pan.
Barb -- Merchandising
Cherry Torte
1 pkg crushed graham crackers
1/2 cup butter
1/4 cup sugar
1 (8 oz) pkg cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar
cherry pie filling
whipped cream
Mix cracker crumbs, butter & 1/4 cup sugar. Spread in a 9 x 13 pan. Beat
1/2 cup sugar, cream cheese, vanilla & eggs until smooth. Spread over crumb
mixture. Bake 325F for 20 minutes. Cool, spread pie filling over cooled
baked mixture & let stand in fridge for 24 hours. Spread whipped cream on
top just before serving.
Diane -- Customer Service
Norwegian Christmas Pudding
1 lb butter
2 cups water
6 tablespoons flour
1 1/4 cup flour
6 cups milk
1/2 teaspoon salt
1 beaten egg
2 teaspoons sugar
cinnamon
Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour,
stir in with a whisk. Wait a few minutes & remove the fat that comes out
(this is used later). Add 1 1/4 cups flour & stir again, add milk which has
been heated, use electric mixer to keep it from getting lumpy. while beating,
add salt, egg & sugar. Put in crock pot to keep warm with the skimmed fat
poured over pudding & add sugar & cinnamon.
Lois -- Customer Service
Coconut Circles
3/4 cup butter
1/2 cup sugar
1 egg yolk
2 cups cake flour
1/2 teaspoon vanilla
1 1/2 cups coconut
Mix & chill, roll out & cut into a simple shape, bake 375F for 6 minutes
until slightly brown on an ungreased cookie sheet. Frost when cool.
Frosting
1/4 cup butter
1/2 teaspoon grated lemon rind
1 3/4 cup powdered sugar
4 teaspoon fresh lemon jice
3/4 teaspoon vanilla
dash salt
Sue -- Customer Service
Hot Cranberry Punch
4 cups cranberry juice
4 cups apple juice
1 cup pear juice
Combine
1 cinnamon stick
4 whole cloves
1 lemon, thinly sliced
Add to juices, boil/simmer. Serve in mugs; garnish with apple wedges.
Sharon -- Merchandising
Grandma's Sugar Cookies
1 cup sugar
1/4 cup shortening
1/3 cup margarine
3/4 teaspoon salt
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
Mix all ingredients together; drop by spoonfuls on cookie sheet. Flatten
cookies with glass dipped in sugar. Bake at 350F for 11 minutes.
Sharon -- Merchandising
Seven Layer Bars
1 stick margarine
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup butterscotch chips
1 cup nuts
1 can sweetened condensed milk
Melt margarine in 9 x 13 pan. Add graham cracker crumbs, pat lightly to
make crust. Sprinkle with chips, nuts & coconut. Pour can of milk over
top. Bake 350F for 20 to 30 minutes.
Sharon
Strawberry Slush
20 oz pkg frozen unsweetened strawberries, thawed
2 (15 1/4 oz) cans crushed pineapple with juice
3 cups orange juice
1 liter lemon lime soda
Blend first 3 ingredients, pour into ice cube trays and freeze. Place
frozen cubes in glasses, add soda, stir.
Sharon -- Merchandising
Apricot Bars
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup apricot preserves
Stir dry ingredients together. Stir in oats 7 sugar, cut in butter until
crumbly. Pat 1/2 crumbs in 11 x 7 pan. Spread with preserves, top with
crumbs. Bake 375F for 35 minutes, cool. Makes 2 1/2 dozen.
Sharon -- Merchandising
Peppermint Snowballs
2 tablespoons cream cheese
1 tsp milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candies
1 drop red food coloring
1 cup butter
1/2 cup powdered sugar
2 1/3 cup flour
1 teaspoon vanilla
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candies
Combine room temp cheese & milk and add 1/2 cup powdered sugar slowly.
Stir in 2 tabelspoons candy & food coloring, set aside for filling. Cream
butter, 1/2 cup powdered sugar, mix in vanilla, then flour. Knead dough
into balls, make a deep well in center of each ball with handle of wooden
spoon. Fill with 1/4 tsp of filling, shape a scant 1/4 tsp of dough into
a flat round, lay on top of filling; press gently to seal. Place on
ungreased cookie sheet, bake 350F for 12 minutes. Roll warm cookies in
combined 1/4 cup powdered sugar & 6 tablespoons peppermint candy. Makes
4 dozen.
Mary
Raspberry Jello Salad
2 (3 oz) pkg raspberry jello
2 cups boiling water
2 cups apple sauce
2 (10 oz) pkg frozen raspberries
Dissolve jello in boiling water; stir in apple sauce, add rasberries.
Chill to set.
Lois -- Customer Service
Aunt Dody's Rum Cake
1/2 cup cold water
4 eggs
1/2 cup oil
1/2 cup rum
1 cup pecans
1 (18 oz) supermoist yellow cake mix
1 pkg (3 3/4 oz) instant vanilla pudding
Preheat oven to 325F, grease & flour 12 cup bundt pan. Sprinkle nuts over
bottom of pan, mix remaining ingredients & pour over nuts. Bake one hour
and cool. Prick holes in top of cake & pour 1/2 of glaze over. When cool
remove from pan & prick holes on balance of cake, pour balance of glaze.
Glaze
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Melt butter, stir in water & sugar. Boil 5 minutes, stirring, remove
from heat and add rum.
Lori
Caramel Marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine
Put in saucepan and melt. (I just love these directions, don't you?)
1 pkg marshmallows
1 cup Rice Crispies
Dip marshmallows in caramel mixture & roll in crispies, put on waxed
paper and cool. Put in covered container in fridge.
Charlene Z.
Chocolate Mint Cake
1 chocolate cake mix
White frosting -- your choice
Chocolate frosting -- your choice
mint flavoring
Bake cake in 8" round cake pans. Cool. Cut layers to make four layers. Add
mint flavoring to white frosting to your taste. Put white frosting between
each layer. Frost sides and top with chocolate frosting.
Di -- Customer Service
Pretzel Torte
1/4 cup melted margarine
2 cups crushed pretzels
3 tablespoons sugar
1 (8 oz) pkg soft cream cheese
1 large container whipped topping
Combine crushed pretzels, margarine and sugar. Reserve 1 tablespoon. Press
in a 9 x 13" pan and bake 10 minutes at 400F. Cool.
1 cup whipped topping
1 cup sugar
2 (10oz) pkg frozen strawberries
2 (3 oz) pkg strawberry gelatin
1 cup boiling water
Mix soft cream cheese with sugar. Blend in 1 cup topping, spread on crust
and let set. Combine gelatin & hot water. Add strawberries; stir well until
partiallly set. Pour over cream cheese. Spread remaining whipped topping on
top and sprinkle with reserved crushed pretzels. Refrigerate.
Di -- Customer Service
Bugs
12 oz chocolate chips
12 oz butterscotch chips
1 pkg peanuts
1 pkg chow mein noodles
Melt chips in double boiler & pour over noodles and nuts. Mix well and drop
by spoonfuls on ungreased cookie sheet. Chill until firm.
Diane -- Customer Service
Peanut Clusters
2 lbs almond bark
12 oz chocolate chipes
1 lb peanuts
Melt almond bark in double boiler; add chips. Mix until smooth and stir in
peanuts. Drop by teaspoonfuls onto waxed paper. Cool.
Di -- Customer Service
Bun Bars
4 cups chocolate chps
4 cups butterscotch chips
3 cups peanut butter
12 oz jar dry roasted peanuts
1 cup butter
1/2 cup milk
3 1/8 oz pkg vanilla pudding
2 lb powdered sugar
Melt chips & peanut butter ina double boiler, take off heat & add dry roasted
peanuts. Spread half of mixture on bottom of 12 x 18" pan. Chill. Combine
butter, milk, pudding and boil one minute. Remove from heat & add powdered
sugar. Spread over chilled base. Top with other half of chocolate mixture
and chill. Keep in fridge.
Kathy
Cocoa Kiss Cookies
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla til creamy. In separate bowl, stir together
flour & cocoa, blend into other mixture, mixing well. Refrigerate about 1
hour or until dough is easy to handle. Mold scant tablespoon dough around
each kiss, covering completely. Shape into balls, bake on cookie sheet 10
to 12 minutes or until set. Cool, then roll in powdered sugar. Makes 4 1/2
dozen.
Rae & Andrea -- Customer Sales
Nutmeg Logs
1 cup butter, softened
2 tsp vanilla
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/2 tsp nutmeg
1/4 tsp salt
Cream butter with vanilla, gradually beat in sugar, then blend in egg. Mix
together flour, nutmeg & salt. Add to butter mixture & mix well. Divide
into 14 equal portions. On sugared board shape each piece in roll 12 inches
long and 1/4" wide. Cut in 2" lengths & put on greased cookie sheet. Bake
in preheated 350F oven for 12 minutes. Cool on rack. Spread with frosting,
sprinkle with nutmeg.
Frosting
1/3 cup butter
1 tsp vanilla
2 tsp rum or rum extract
2 cups powdered sugar
2 tablespoons light cream
Cream butter with vanilla, add rum and blend in sugar and cream. Beat until
smooth.
Valerie -- Store 860
Christmas Punch
1 quart pineapple juice
1 pkg (2 qt) lime Kool-aid
1 qt lime sherbet
2 qts ginger ale
Mix Kool-aid in punch bowl. Add pineapple juice. Just before serving, add
sherbet by spoonfuls. Add ginger ale. For red punch, use raspberry Kool-aid
and sherbet.
Margaret -- Returns
Amish Sugar Cookies
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs
Mix well.
1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour
Mix well.
Blend all ingredients together, chill. With floured hands, shape into balls
and place on cookie sheet, flatten with bottom of chilled glass dipped in
sugar. Sprinkle with colored sugar. Bake 350F until edges are golden.
Dorothy
Chocolate Chip M&M Chewy Bars
1 1/4 cup butter
2 eggs
2 cups sugar
2 tsp vanilla
Cream above ingredients well. Add:
2 cups flour
1 tsp baking soda
1 cup chocolate chps
1 cup M&M's
1/4 cup cocoa
1/2 tsp salt
Spread 1/2 mixture in pan. Top with M&M's and then remaining dough. Bake
at 375F for 25-30 minutes.
Abby -- Returns
Never Fail Fudge
1/2 cup butter
1 can (14 oz) evaporated milk
4 1/2 cups sugar
1 (7 oz) jar marshmallow cream
1 (13 oz) grated sweet chocolate bar
1 (12 oz) pkg chocolate chips
2 tsp vanilla
2 cups chopped walnuts
4 1/2 cups sugar
Combine butter, sugar & milk. Boil 5 minutes; remove from heat & add
remaining ingredients except nuts. Mix well and add nuts. Spoon into
buttered 9" x 13" & 8" x 8" pans. Cool and cut; makes 5 pounds.
Nancy -- Customer Sales
Cracker Jack Caramel Corn
2 cups spanish peanuts
2 sticks margarine
2 cups brown sugar
1/2 cup dark corn syrup
1/2 tsp salt
1/2 tsp baking powder
Popcorn
Fill large pan 3/4 full of popcorn. Add peanuts. In a heavy saucepan,
make syrup out of margarine, sugar, syrup & salt. Boil 5 minutes;
remove from heat and add soda. Pour over popcorn and stir. Put in oven
at 250F for one hour, stirring occasionally. Cool and break up into
small chunks.
Dorothy -- Returns
White Christmas Candy
1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal
Melt candy in a double boiler. Add nuts and cereal. Mix well. Spoon
onto waxed paper. Refrigerate until firm. Break into pieces; store in
air tight container.
Margaret -- Returns
Creamy Peanut Butter Fudge
2 cups sugar
1 cup milk
2 tsp vanilla
1 (7 to 10 oz) jar marshmallow cream
10 oz peanut butter
Boil sugar and milk to soft ball stage (242F). Remove from heat; add
vanilla, marshmallow cream and peanut butter. Beat until well blended and
quickly pour into 9 x 9" pan. Cool and cut into squares.
Dorothy -- Returns Analyst
Ma Brunner Fudge
2 cups sugar
1 cup cream
1 tablespoon butter
1 square semi-sweet chocolate
1 tsp vanilla
Boil sugar, cream, butter and chocolate, stirring almost constantly to soft
ball stage. Cool, stirring constantly until hard enough to spoon out. Add
vanilla. Drop by spoonfuls on waxed paper.
Brenda -- Customer Sales
Kolacky
1 pint vanilla ice cream
1 lb margarine
4 1/2 cups flour
1 can fruit filing
Powdered sugar
Add flour to margarine and crumble, add ice cream and work into dough.
Refrigerate overnight. Roll out into 1/4" thick circles. Place filling
in center and bake 350F for 20 to 25 minutes. Sprinkle with sugar.
Cindy -- Retail Store
Mom's Cherry Nut Bread
2 eggs
1 cup sugar
4 tablespoons margarine
Beat until creamy.
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Add and mix well, then add
8-10 oz jar cherries
1 cup chopped walnuts
Bake in greased loaf pan for 45 minutes at 350F.
Rhubarb Cake
1 1/4 cup brown sugar
1/2 cup shortening
1 egg
2 cups flour
1/2 tsp salt
2 tsp vanilla
1 cup milk
5 cups rhubarb
Mix together, pour into pan.
1/2 cup sugar
1 tsp cinnamon
1/2 pkg coconut
Sprinkle on top. Bake 350F for one hour. Top will darken.
Jenny -- Merchandising
Petite Cheesecakes
24 cupcake liners
24 vanilla wafers
2 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 tsp vanilla
cherry pie filling
Plae liners in cupcake pan, put one wafer in each liner. Beat cream
cheese & vanilla until fluffy. Pour in liners, bake 375F for 15 to 20
minutes. Top with pie filling. Chill.
Sharon -- Merchandising
Wreath Cookies
1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
Melt butter, add marchmallows. When mixture is smooth, add extracts,
coloring and cereal. Make into wreath shapes, decorate with red cinnamon
candies and silver balls.
Maryann
Festive Fruitcake
1 pkg Betty Crocker date bar mix
2/3 cup hot water
3 eggs
1/4 cup flour
3/4 tsp baking powder
2 tablespoons light molasses
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup chopped nuts
1 cup raisins
1 cup red/green candied cherries
Heat oven to 325F. Grease & flour 9 x 5 x 3 loaf pan. Combine date bar
mix and water until crumbly. Add eggs, flour, baking powder, molasses &
spices. Fold in nuts & cherries; pour into pan. Bake 80 minutes or until
toothpick comes out clean. Cool.
Rose -- Customer Sales
Lemon Bars
Crust
2 cups flour
1 cup melted butter
1/2 cup powdered sugar
Mix & press in 9 x 13" pan. Bake 20 mintues at 350F.
Filling
2 cups sugar
1/2 cup lemon juice
5 tablespoons flour
4 beaten eggs
Mix sugar, juice and flour, add eggs. Pour over crust and bake for 25
minutes at 350F. Sprinkle with powdered sugar when done.
Diane -- Customer Relations