Assorted Holiday Desserts on holiday table with snowglobe
Assorted Holiday Desserts on holiday table with snowglobe
RECIPES:
Holiday Desserts
Delicious sweet treats from Neighbor’s Club members
We love sharing our Neighbor’s Club members’ recipes all year round, but the holidays are an extra special time because they’re filled with memorable gatherings, family traditions, and, of course, delicious foods.
For a classic Christmas dessert, try making Margie’s figgy pudding, which she tops with a sweet, rich hard sauce. Connie’s pumpkin bars are a great way to use up any pumpkin puree you have leftover from Thanksgiving. And Charlotte’s gumdrop cookies will add festive colors to your table this year.
Gum Drop
Cookies
Pumpkin Bars with
Cream Cheese Frosting
Figgy Pudding with
Hard Sauce
Gum Drop Cookies
By Charlotte Huck in Davey, Nebraska
Gum Drop Cookies on table
Gum Drop Cookies on table
Level: Easy
Time:
10 Minutes Prep
12 to 15 Minutes Bake
10 Minutes Cool
Yield:
3 to 4 dozen cookies
INGREDIENTS:
  • Butter or cooking spray for greasing
  • 3 eggs, beaten
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 cups quick-cook oats
  • 2 cups all-purpose flour
  • 1 cup coconut flakes, unsweetened
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 48 gum drops (or one per cookie)
“This is a great recipe for cookie exchanges or Christmas tin gifts,” Charlotte writes.
Gum drop cookie ingredients
DIRECTIONS:
  1. Preheat oven to 375 F and grease 2 cookie sheets.
  2. In a large bowl, beat together the eggs and both types of sugar.
  3. In a separate large bowl, mix oats, flour, coconut flakes, baking soda, vanilla, and salt. Gradually mix into egg and sugar mixture.
  4. Mix 1/4 cup hot water into batter.
  5. Drop batter by the tablespoon onto cookie sheets. Press one gum drop into the top of each cookie. Bake 12 to 15 minutes, until cookies are golden brown.
  6. Cool at least 10 minutes before serving. Repeat with remaining batter.
Drop some batter.
Pumpkin Bars with Cream Cheese Frosting
By Connie Heisey in Goshen, Indiana
Pumpkin Bars with Cream Cheese Frosting on table
Pumpkin Bars with Cream Cheese Frosting on table
Level: Intermediate
Time:
20 Minutes Prep
30 to 35 Minutes Bake
25 Minutes Cool
Yield: 16 bars
INGREDIENTS:
Bars:
  • Butter or cooking spray for greasing
  • 1 15-ounce can pumpkin puree
  • 1/2 cup butter, soft
  • 2 cups light brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/2 cup quick oats
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup walnuts
Cream Cheese Frosting:
  • 1 stick (8 ounces) cream cheese, softened
  • 1/2 stick (1/4 cup) butter, softened
  • 2 teaspoons vanilla
  • 1 pound confectioners’ sugar
This recipe makes moist, dense bars topped with a rich, sweet frosting.
Pumpkin Bars with Cream Cheese Frosting made on wood board
DIRECTIONS:
  1. Preheat oven to 350 F. Lightly grease a 9-by-13-inch pan.
  2. Set aside 2 tablespoons of pumpkin puree for the frosting.
  3. In a large bowl, mix remaining pumpkin puree, butter, sugar, eggs, and vanilla.
  4. Gradually mix in remaining bar ingredients.
  5. Pour batter into prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  6. Remove bars from the oven, and let cool completed, at least 25 minutes.
  7. To make the frosting, in a medium bowl, whisk the cream cheese, butter, vanilla, and sugar.
  8. Once the bars have cooled, frost them.
  9. To create the swirled design, drop small dollops of the reserved 2 tablespoons pumpkin puree in a checkerboard across frosted bars. Draw a knife through the frosting in four lines horizontally, then vertically.
  10. Cut into 16 servings.
LETS GET BAKING!
Figgy Pudding with Hard Sauce
By Margie Haines from Benton, Tennessee
Figgy Pudding with Hard Sauce on table
Figgy Pudding with Hard Sauce on table
Level: Intermediate
Time:
20 Minutes Prep
30 Minutes Bake
25 Minutes Cool
Yield: 12 servings
INGREDIENTS:
Pudding:
  • Butter or cooking spray for greasing
  • 2 cups fresh unseasoned breadcrumbs
  • 2 cups dried figs, dates, raisins, or apricots, finely diced
  • 1 cup unbleached flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
Hard Sauce:
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/4 cup heavy cream, whipped
  • 1/2 teaspoon vanilla
You can also top this figgy pudding with a drizzle made from mixing cream cheese, sugar, vanilla, and milk.
Figgy pudding with hard sauce loaf on wooden board
DIRECTIONS:
  1. Preheat oven to 375 F and grease an 8-by-8-inch baking pan.
  2. In a large bowl, mix breadcrumbs, dried fruit, flour, sugar, baking powder, and salt.
  3. Stir in eggs and milk. Pour batter into prepared pan.
  4. Place 8-by-8-inch pan into a larger, deeper baking pan (at least 13-by-9-inch) and pour 1 inch of water around the smaller pan to create a water bath.
  5. Bake 30 minutes, until pudding edges are golden brown, and a toothpick inserted through the center comes out clean.
  6. Remove pudding from the oven and let cool completely, at least 25 minutes.
  7. To make the sauce, in a medium bowl, cream together butter and sugar. Fold in whipped cream and vanilla.
  8. If you’d like, use a round mold to cut the pudding into individual servings, then frost each serving. Otherwise, frost the pudding, then cut into 12 servings.
READY TO GET FIGGY WITH IT?
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