Easy Christmas Dinner Menu for 30-40 People, No Stress

There’s something special about an easy vintage Christmas dinner menu that feels like home and evokes a cherished holiday tradition. Real mashed potatoes, golden roasted turkey, and old-fashioned pies remind us of grandparents’ tables, not restaurant trays or takeout boxes. Planning a Christmas dinner for 30 to 40 guests, though, can start to look expensive fast if you are not careful. Are you ready for Easy Christmas Dinner Menu for 30-40 People, No Stress?

With the right plan, you can serve a beautiful, old-time Christmas feast without draining your bank account or your energy.

This guide walks you through a full vintage-style Christmas menu for a large group, with dishes that taste like holiday memories and still use low-cost, easy-to-find ingredients. You’ll see ideas for mains, sides, salads, desserts, and drinks that fit together into one cozy, old-fashioned spread—a true feast for a large group. Most recipes use common items like potatoes, carrots, onions, broth, flour, and eggs, so you can shop smart and avoid waste.

You’ll also get a simple prep timeline that shows what to do a week before, a few days before, and on the big day. That way, you’re not stuck in the kitchen while everyone else is laughing in the living room. For key vintage favorites, you’ll find exact ingredients, step-by-step directions, and amounts already scaled for 30 to 40 people.

If you want your house to smell like Christmas and still stick to a frugal budget, you’re in the right place. Let’s plan a dinner your guests will remember, without overspending or overcomplicating a thing.

How to Plan a Vintage Christmas Dinner for 30 to 40 People Without Overspending

Before you start picking pies and glazing hams for your holiday hosting, you need a simple plan. Feeding 30 to 40 people feels big, but it gets much easier when you pin down your budget, theme, and basic portions. Once those are set, the recipes later in this post slide into place without surprise costs.

Set a Realistic Budget and Choose a Main Theme

Start by setting a total food budget for your Christmas menu, then break it into a budget per person. For example, if you know what you can spend for the whole event, divide that number by 30 or 40 and see what you have to work with for each plate. This keeps your menu ideas grounded in real numbers instead of wishful thinking.

When you know your per-person limit, you can decide where to spend and where to save:

Spend a bit more on the main protein and one special dessert.
Save money with simple sides like potatoes, carrots, cabbage, and dinner rolls.
Use basic pantry items for sauces, gravies, and puddings.

Next, choose a vintage theme that fits your budget and your kitchen:

1950s ham dinner with glazed ham, scalloped potatoes, green beans, and molded salad.
Turkey dinner in the classic British roast style with roast beef or turkey, gravy, roasted root vegetables, and bread pudding.
Scandinavian touches with meatballs, braised red cabbage, boiled potatoes, and spice cookies.

The menu in this post blends several old-fashioned classics, so you can mix and match. If your budget is tight, lean on ham, meatballs, potatoes, and simple puddings. If you have more room, add a second roast, a cheese board, or an extra dessert. Your theme guides what ends up on the table, but your budget decides how grand each part will be.

Portion Planning for 30 to 40 Guests So You Do Not Run Out

Once you have a theme, you need to know how much food to cook. A few simple rules keep you from running short or spending on way too much.

For mains, use this rule of thumb:

Bone-in meat: 1 to 1.5 pounds per person total, across all main dishes.
Boneless meat: about 6 to 8 ounces per person total.

So if you serve a ham and a turkey for 35 people, you might plan about 35 to 50 pounds of bone-in meat in total, split between the two. Big crowds like variety, but they do not take full portions of every protein.

For sides, think in half-cup servings:

Starchy sides like mashed potatoes or stuffing and dressing: 1 cup per person total.
Other sides like carrots, cabbage, or green beans: about 1/2 cup per side, per person.

Dessert can stay simple:

Pies and cakes: cut into 12 to 16 small slices.
Cookies or bars: plan 2 small pieces per person.

Many of the vintage-style recipes later in this post can be doubled or tripled easily. Pick your favorites, then multiply ingredients to match these portion guides so your serving dishes look full without wrecking your budget.

Make-Ahead Dishes Strategy to Save Money, Time, and Stress

A smart make-ahead plan saves your budget and your sanity. When you prep early, you can shop sales, avoid last-minute takeout, and keep your oven from running nonstop on Christmas Day.

For a vintage menu, many items hold well:

Freezer-friendly mains: meatballs, gravy bases, and some casseroles can be cooked or par-cooked, then frozen.
Doughs and breads: mix roll or cookie dough a week ahead, chill or freeze, then bake fresh.
Molded salads and puddings: classic gelatin salads, rice puddings, and bread puddings can be made a day or two before and kept chilled.
Sauces and condiments: cranberry sauce, mustard sauces, and herb butters keep well in the fridge.

Spreading the work across several days with smart cooking time planning reduces waste too. You see what you already have, use up pantry items, and skip emergency trips to the store where extras fall into the cart. A calm, make-ahead plan turns a big vintage Christmas dinner into a smooth, budget-friendly project instead of a last-minute scramble.

Vintage Christmas Main Dishes for a Crowd

These main course recipes form the heart of your vintage Christmas dinner. A shiny glazed ham, a slow-roasted prime rib, a crown roast, a big pan of Swedish meatballs, and a pot of old-fashioned oyster stew create that classic holiday spread people remember from childhood photos. Roast meat options like these bring warmth and tradition to the table.

You do not need huge portions of each. When you serve a mix of mains on a buffet, guests take smaller slices and spoonfuls, which keeps costs in check while the table still looks generous and festive.

Christmas Ham: Brown Sugar & Pineapple Baked Ham Recipe

Nothing says old-fashioned Christmas like a big Christmas ham covered in pineapple rings and cloves. This baked ham recipe uses 2 large bone-in hams and feeds about 30 to 40 people when served with other meats and sides.

Ingredients

2 whole bone-in hams, 8 to 10 pounds each, shank or butt portion
2 cups brown sugar, packed
1 cup pineapple juice (from the canned pineapple)
1 cup reserved juice or water, as needed, for thinning glaze
2 cans pineapple rings, 20 ounces each, juice reserved
1 cup maraschino cherries, drained
4 tablespoons Dijon or brown mustard
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon black pepper
Whole cloves, about 1 to 2 tablespoons, for studding
Foil for tenting and lining pans

Directions

Preheat the oven to 325°F. Line 2 large roasting pans with foil for easier cleanup.
Place each ham flat-side down in a roasting pan. Score the fat in a diamond pattern about 1/4 inch deep.
In a bowl, mix brown sugar, pineapple juice, mustard, ground cloves, cinnamon, ginger, and pepper. Add a little reserved juice or water if the glaze is very thick.
Brush a generous layer of glaze over the hams, making sure it gets into the scored cuts.
Stud the ham with whole cloves at some of the diamond points. Press pineapple rings over the surface, securing with toothpicks if needed. Place a cherry in the center of each ring.
Cover the hams loosely with foil. Bake for 1 1/2 to 2 hours, basting with more glaze every 30 minutes.
Remove the foil for the last 30 to 45 minutes, then continue baking until the edges are caramelized and the internal temperature reaches at least 140°F for a fully cooked ham (check the package to confirm if it was pre-cooked).
If the top starts to brown too quickly, tent loosely with foil again.
Transfer the hams to a cutting board, cover loosely with foil, and let rest 20 to 30 minutes before carving.
Slice thinly and arrange on large platters with some of the pineapple and cherries on top for a vintage buffet look.

The Perfect Prime Rib Roast

Prime rib feels like a splurge, but when you serve this roast meat alongside ham and other mains, you can use one large Prime Rib Roast and still feed a crowd. This recipe serves about 30 people on a mixed-meat buffet.

Ingredients

1 standing rib roast, 12 to 14 pounds, bone-in
1/3 cup kosher salt
3 tablespoons freshly ground black pepper
3 tablespoons garlic powder
8 cloves garlic, minced
3 tablespoons fresh rosemary, finely chopped (or 3 teaspoons dried)
3 tablespoons fresh thyme, finely chopped (or 3 teaspoons dried)
1/3 cup olive oil or softened butter
2 cups beef broth or stock, for the pan

Directions

Take the roast out of the fridge 1 1/2 to 2 hours before cooking so it comes closer to room temperature. Pat it dry with paper towels.
In a small bowl, combine salt, pepper, garlic powder, minced garlic, rosemary, thyme, and olive oil or butter to form a paste.
Rub the paste all over the roast, pressing it into the meat and fat cap. Place the roast, bone-side down, on a rack set in a large roasting pan.
Preheat the oven to 450°F. Add the beef broth to the bottom of the pan to catch drippings and keep the pan from smoking.
Roast at 450°F for 20 to 25 minutes to form a crust.
Lower the oven temperature to 325°F and continue roasting for about 2 to 2 1/2 hours, depending on thickness.
Use a meat thermometer to check the internal temperature in the thickest part, not touching bone. For a mix of doneness levels, pull the roast at 120°F to 125°F for medium-rare or 130°F for medium, since it will rise as it rests.
Transfer the roast to a large board, tent loosely with foil, and let rest for at least 30 minutes. This rest is key for tender, juicy slices.
To serve a crowd, slice the roast across the grain into thin slices. The ends will be more done and the center more pink, which keeps most guests happy. Arrange slices on a warm platter and spoon a bit of pan jus over the top.

Crown Roast of Pork for a Show-Stopping Centerpiece

A crown roast of pork looks fancy but uses simple ingredients, much like a Beef Wellington or other show-stopping main course. For a lighter, faster roasting alternative, consider pork tenderloin. This pork roast fits beautifully on a buffet with ham, potatoes, and winter vegetables, and it instantly gives a vintage holiday feel.

Ingredients

1 crown roast of pork, 16 to 20 ribs, about 8 to 10 pounds total
1/4 cup olive oil
2 tablespoons kosher salt
2 tablespoons black pepper
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried thyme
2 tablespoons dried rosemary, crushed
2 teaspoons smoked or sweet paprika
1 tablespoon brown sugar (optional, for light caramelization)
2 cups chicken broth, for the roasting pan
Optional: 4 to 6 cups prepared stuffing to bake in the center, or stuff after roasting for safer handling
Optional for serving: parsley, rosemary sprigs, and paper frills for the rib tips

Directions

Preheat the oven to 350°F. Place the crown roast in a large roasting pan, bones pointing up in a ring. If needed, tie with kitchen twine to hold the shape.
In a small bowl, mix olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and brown sugar.
Rub the herb mixture all over the outside of the roast, including the ends of the ribs.
Pour the chicken broth into the bottom of the pan. If using stuffing and your butcher says it is safe to do so, you can loosely fill the center just before cooking, or you can bake stuffing in a separate dish and spoon it into the center for serving.
Cover the tips of the ribs with small pieces of foil to prevent burning.
Roast at 350°F for about 2 to 2 1/2 hours. Start checking the internal temperature at 1 hour 45 minutes.
Use a meat thermometer and check in the thickest part, avoiding bone. Pork should reach 145°F for safe eating.
When it hits temperature, remove the roast from the oven. Tent loosely with foil and let rest for 20 to 25 minutes.
For a vintage presentation, remove the foil from the rib tips, add paper frills if you like, tuck parsley or rosemary around the base, and fill the center with stuffing or roasted apples.
To serve, slice between the ribs to give each guest a neat chop, or carve in the kitchen and platter the chops for the buffet.

Old-Fashioned Swedish Meatballs for Buffet Style Serving

Swedish meatballs are a classic frugal dish that stretches meat across many plates. This version makes about 80 to 100 meatballs, perfect for a chafing dish or several slow cookers as slow cooked meat that stays warm for a crowd.

Ingredients for Meatballs

3 pounds ground beef, 80 to 85 percent lean
3 pounds ground pork
3 cups fresh breadcrumbs (from soft bread)
1 1/2 cups whole milk
4 large eggs
2 medium onions, very finely minced or grated
4 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/4 cup chopped fresh parsley (optional)
3 tablespoons butter or oil for pan frying, plus more as needed

Ingredients for Creamy Gravy

8 tablespoons butter (1 stick)
3/4 cup all-purpose flour
8 cups beef broth
2 cups heavy cream or half-and-half
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard (optional)
2 teaspoons salt, to taste
1 1/2 teaspoons black pepper
1 teaspoon paprika (optional)

Directions

In a large bowl, combine breadcrumbs and milk. Let sit 5 minutes so the crumbs soften.
Add ground beef, ground pork, eggs, onions, salt, pepper, garlic powder, onion powder, allspice, nutmeg, and parsley.
Mix gently with clean hands or a large spoon until just combined. Do not overwork the mixture.
Shape into small meatballs, about 1 to 1 1/4 inches across. You should get about 80 to 100 pieces.
To brown, either bake on rimmed sheet pans at 400°F for 15 to 18 minutes, turning once, or pan fry in batches in butter or oil over medium heat until browned on all sides and just cooked through. Transfer cooked meatballs to a large baking dish or slow cooker.
For the gravy, melt butter in a large pot over medium heat. Whisk in flour and cook for 2 to 3 minutes, stirring, until light golden.
Slowly whisk in the beef broth, a little at a time, until smooth. Bring to a gentle simmer.
Stir in cream or half-and-half, Worcestershire, mustard if using, salt, pepper, and paprika. Simmer for 5 to 7 minutes until slightly thickened, stirring often.
Taste and adjust seasoning. The sauce should be well seasoned since it coats a lot of meatballs.
Pour the hot gravy over the meatballs and gently stir to coat. Keep warm in a chafing dish or slow cooker on low.
Serve with toothpicks, mashed potatoes, or buttered noodles. This is a budget-friendly protein that fills plates without needing large chunks of meat.

Oyster Stew for a Traditional Touch

Oyster stew feels very old-fashioned and rich, which makes it perfect as a small starter among seafood dishes. This batch makes about 20 to 24 small cup servings, just right for a tasting portion alongside heavier mains.

Ingredients

3 quarts whole milk or half-and-half (or a mix)
1 quart heavy cream, optional for extra richness
2 pints fresh oysters with their liquor, or 4 (10-ounce) cans oysters, drained with liquor reserved
1 cup butter (2 sticks)
2 medium onions, very finely minced
3 celery stalks, very finely minced
3 cloves garlic, minced
2 teaspoons salt, or to taste
1 1/2 teaspoons black or white pepper
1 teaspoon paprika (optional, for color)
1/2 teaspoon dried thyme (optional)
Fresh parsley, chopped, for garnish

Directions

In a large heavy pot, melt the butter over medium-low heat. Add the onions and celery. Cook slowly for 8 to 10 minutes, stirring often, until very soft but not browned.
Add the garlic and cook 1 more minute.
Pour in the oyster liquor and any juices, then add the oysters. Cook gently over medium heat just until the edges of the oysters start to curl. This takes only a few minutes.
Reduce the heat to low. Slowly add the milk and cream while stirring. Keep the heat low so the mixture heats gently.
Add salt, pepper, paprika, and thyme if using. Do not let the stew boil. Gentle steam around the edges is what you want.
Continue heating on low for 10 to 15 minutes, stirring often, until steaming hot and slightly thickened from the oysters and dairy.
Taste and adjust seasoning. Remember this is rich, so small cups are enough for most guests.
Serve in small cups or mugs, topped with a sprinkle of parsley and extra pepper. Keep the pot on the lowest heat setting or transfer to a slow cooker on warm to avoid curdling.

With these mains in place, your vintage Christmas buffet will feel full, warm, and generous without blowing your budget.

Classic Vintage Christmas Side Dishes That Stretch to Feed 30 to 40

These side dish recipes make a vintage Christmas dinner feel cozy and generous, including familiar favorites like mashed potatoes or roasted Brussels sprouts. They are filling and built from simple ingredients that do not wreck your grocery budget. Each side dish recipe below is scaled for about 30 to 40 guests when served as part of a full buffet, with amounts sized for big pans and baking dishes you probably already own.

Classic Creamy Green Bean Casserole (From Scratch)

Skip the cans and make a from-scratch green bean casserole that tastes fresher, costs less, and still gives that nostalgic holiday flavor. This recipe fills two 9×13 pans.

Ingredients

5 pounds fresh or frozen green beans, trimmed and cut into 1 1/2 inch pieces
4 tablespoons salt, for blanching water
1 cup butter (2 sticks), divided
2 pounds mushrooms, sliced
2 large onions, finely chopped
6 cloves garlic, minced
1 cup all-purpose flour
8 cups whole milk
2 cups chicken or vegetable broth
2 teaspoons salt, plus more to taste
2 teaspoons black pepper
2 teaspoons dried thyme or poultry seasoning
1 teaspoon paprika (optional)
4 cups crispy fried onions (store-bought or homemade), divided

Directions

Heat a large pot of water to a boil and add 4 tablespoons salt. Blanch the green beans for 4 to 5 minutes (fresh) or 3 to 4 minutes (frozen) until bright and just tender. Drain, rinse with cold water, and set aside.
In a big skillet or Dutch oven, melt 1/2 cup butter over medium heat. Add mushrooms and onions. Cook 10 to 12 minutes, stirring often, until the liquid cooks off and the vegetables start to brown.
Stir in the garlic and cook 1 minute. Add the remaining 1/2 cup butter. When melted, sprinkle the flour over the vegetables and stir to coat. Cook 2 to 3 minutes to remove the raw flour taste.
Slowly whisk in the milk, a cup at a time, stirring well after each addition to keep it smooth. Add the broth, salt, pepper, thyme or poultry seasoning, and paprika. Simmer 5 to 8 minutes, stirring often, until thick and creamy.
Taste and adjust seasoning. Remember this sauce will coat a lot of beans, so it should be well seasoned.
In a very large bowl, combine the blanched green beans, the mushroom sauce, and 2 cups of crispy onions. Stir gently to coat.
Grease two 9×13 pans. Divide the mixture between them and spread into an even layer. Top each pan with 1 cup of crispy onions.
Bake at 350°F for 30 to 40 minutes until bubbling around the edges and golden on top.
For a make-ahead option, assemble without the topping, cover, and chill up to 1 day. Add crispy onions right before baking.

Making the sauce yourself uses basic pantry items and avoids pricey canned soup, which keeps this classic side both budget friendly and a bit lighter.

Potato Casserole (Scalloped Au Gratin) for a Crowd

Scalloped potatoes feel fancy but rely on cheap, filling staples. This potato casserole fills two 9×13 pans and gives everyone a cheesy scoop.

Ingredients

10 pounds russet potatoes, peeled
1 cup butter (2 sticks)
8 cloves garlic, minced
1 cup all-purpose flour
6 cups whole milk
2 cups heavy cream or half-and-half
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons dried thyme or Italian seasoning
6 cups shredded sharp cheddar cheese
2 cups shredded Swiss or Gruyère cheese (optional but classic)
Extra butter or cooking spray for greasing pans

Directions

Grease two 9×13 pans and set aside. Slice the potatoes very thin, about 1/8 inch thick. A mandoline or food processor makes this faster and keeps slices even.
In a large pot, melt the butter over medium heat. Add the garlic and cook 1 minute, stirring. Whisk in the flour and cook 2 to 3 minutes until lightly golden.
Gradually whisk in the milk and cream. Keep whisking until smooth, then add salt, pepper, and dried herbs. Simmer 5 to 7 minutes, stirring often, until thick enough to coat a spoon.
Stir in 4 cups of cheddar and 1 cup of Swiss or Gruyère until melted. Taste and adjust seasoning if needed.
Arrange a layer of potatoes in the bottom of each pan, overlapping slightly. Pour some of the sauce over the layer, just enough to coat. Repeat layers of potatoes and sauce until everything is used, ending with sauce on top.
Sprinkle the remaining 2 cups cheddar and 1 cup Swiss or Gruyère evenly over both pans.
Cover each pan tightly with foil and bake at 375°F for 45 to 55 minutes. Remove the foil and bake another 20 to 30 minutes until the potatoes are very tender and the top is browned and bubbling.
Let the pans rest 15 to 20 minutes before serving so the layers set a bit.

Thin slices and patient baking are the secrets to tender, creamy potatoes that stretch across a big crowd.

Sausage and Sage Stuffing and Dressing

This old-school stuffing and dressing tastes like every good Christmas memory and uses day-old bread, which keeps costs low. It fills two large baking dishes and serves 30 to 40 as a side.

Ingredients

3 pounds day-old bread, cut in 1/2 to 3/4 inch cubes (about 24 to 26 cups)
2 1/2 pounds bulk pork sausage
1 1/2 cups butter (3 sticks)
4 cups chopped onion (about 4 large)
4 cups chopped celery (about 10 stalks)
6 cloves garlic, minced
3 tablespoons dried rubbed sage
2 tablespoons dried parsley
2 teaspoons dried thyme
1 tablespoon salt, plus more to taste
2 teaspoons black pepper
6 to 8 cups chicken or turkey broth, warmed
4 large eggs, lightly beaten

Directions

Spread the bread cubes on large sheet pans and toast at 300°F for 20 to 30 minutes, stirring once or twice, until dry and lightly golden. Cool and transfer to a huge mixing bowl or roasting pan.
In a large skillet or Dutch oven, cook the sausage over medium heat, breaking it up, until browned and cooked through. Use a slotted spoon to transfer sausage to the bread. Leave about 1/4 cup of drippings in the pan.
Add the butter to the drippings and melt over medium heat. Stir in the onions and celery. Cook 8 to 10 minutes until soft and fragrant. Add the garlic and cook 1 more minute.
Stir in sage, parsley, thyme, salt, and pepper. Pour this mixture over the bread and sausage. Toss gently to combine.
In a bowl or large measuring cup, mix the warm broth and eggs. Pour over the stuffing mixture a bit at a time, tossing gently, until the bread is evenly moistened but not soupy. You may not need all the broth.
Taste for seasoning and add a bit more salt or pepper if needed.
Grease two large baking dishes (9×13 or similar). Divide the stuffing between them, pressing lightly into an even layer.
Cover with foil and bake at 350°F for 35 to 45 minutes. Remove foil and bake another 15 to 20 minutes until the top is browned and crisp.
For make-ahead prep, assemble up to the point of baking, cover, and chill up to 24 hours. Add 5 to 10 minutes to the bake time if going straight from the fridge.

Using day-old bread from the discount rack or homemade loaves keeps this hearty dish very budget friendly.

Candied Sweet Potatoes (Yams)

These candied yams bring old-fashioned sweetness to the plate and use cheap pantry staples. The recipe fills two large baking dishes.

Ingredients

8 to 10 pounds sweet potatoes or yams, peeled
1 1/2 cups butter (3 sticks)
4 cups brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger (optional)
1 teaspoon salt
1 tablespoon vanilla extract
1 cup water or orange juice
2 cups chopped pecans (optional)
4 to 6 cups mini marshmallows (optional topping)

Directions

Cut the peeled sweet potatoes into thick rounds, about 3/4 inch. Place them in a large pot, cover with water, and bring to a boil. Cook 8 to 10 minutes until just starting to soften but not fully tender. Drain carefully.
Preheat the oven to 350°F. Grease two large baking dishes. Arrange the parboiled sweet potatoes in overlapping layers in each dish.
In a saucepan, melt the butter over medium heat. Add brown sugar, cinnamon, nutmeg, ginger, salt, vanilla, and water or orange juice. Stir and simmer for 3 to 5 minutes until the sugar dissolves and the mixture is glossy.
Pour the hot syrup evenly over the sweet potatoes. Sprinkle pecans over the top if using.
Cover the dishes with foil and bake for 25 to 30 minutes. Remove foil and bake another 15 to 20 minutes, basting once or twice with the syrup from the pan, until the sweet potatoes are very tender and the sauce is thick and shiny.
If you want a marshmallow topping, sprinkle mini marshmallows over the hot sweet potatoes during the last 5 to 10 minutes of baking and return to the oven until melted and lightly browned.
Let the dishes rest 10 minutes before serving so the syrup thickens a bit more.

This vintage side acts as both a vegetable and a dessert-style treat, which makes kids and adults happy.

Yorkshire Pudding and Parker House Rolls

Bread sides help stretch the main dishes and keep plates full even if you are watching the meat budget. Yorkshire pudding pairs perfectly with prime rib, and Parker House rolls feel like old-fashioned holiday comfort.

Yorkshire Pudding for 24 to 30

Ingredients

8 large eggs
4 cups whole milk
4 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 to 3/4 cup beef drippings or neutral oil

Directions

In a large bowl or blender, mix eggs and milk until smooth. Whisk in flour, salt, and pepper until no lumps remain. The batter should be thin. Let it rest at room temperature for at least 30 minutes.
Place about 1 teaspoon of drippings or oil in each cup of 2 standard muffin tins, or pour all into a large roasting pan. Put the tins in a 425°F oven for 5 to 7 minutes until the fat is very hot and just starting to smoke.
Carefully pull out the hot pan. Quickly pour the batter into the muffin cups, filling each about halfway, or pour into the roasting pan.
Return to the oven and bake for 18 to 22 minutes (muffins) or 25 to 30 minutes (large pan) without opening the door. The puddings should puff up and turn deep golden.
Serve right away with roast meat and pan juices.

You can mix the batter a few hours ahead and keep it in the fridge, then bring it to room temperature before baking.

Parker House Rolls (36 to 48 Rolls)

These soft dinner rolls start with Ingredients

2 cups warm milk, about 110°F
1/2 cup sugar
2 packets active dry yeast (4 1/2 teaspoons)
1 cup butter, melted and divided
2 large eggs
2 teaspoons salt
7 to 8 cups all-purpose flour

Directions

In a large bowl, combine warm milk, sugar, and yeast. Let stand 5 to 10 minutes until foamy.
Stir in 1/2 cup melted butter, eggs, and salt. Add 4 cups of flour and mix until smooth. Gradually add more flour, 1 cup at a time, until a soft dough forms that is slightly tacky but not sticky.
Knead on a lightly floured surface for 6 to 8 minutes, or use a mixer with a dough hook, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
Punch down the dough and divide into 36 to 48 equal pieces. Shape into balls, then flatten each slightly, brush with some of the remaining melted butter, and fold almost in half so the top edge overhangs a bit, classic Parker House style.
Arrange close together in greased baking pans. Cover and let rise 30 to 45 minutes until puffy.
Bake at 375°F for 15 to 20 minutes until golden. Brush hot rolls with the last of the melted butter.

Rolls freeze well. Bake, cool, then freeze in bags. Reheat, covered with foil, at 300°F until warm for an easy, frugal bread basket on Christmas Day.

Vintage Appetizers and Starters: Salads, Snacks to Keep Guests Happy

Cold salads, simple appetizers and starters, and easy snacks help you feed a big group without blowing the budget. These are the dishes people remember from church basements, grandma’s holiday table, and 1960s cookbooks.

Most of them can be made a day ahead, which means less work on the big day and more time to enjoy your guests.

Five-Cup Salad (Ambrosia) and Waldorf Salad

These two salads taste like old holiday potlucks in the best way. They are inexpensive, sweet, and perfect for small scoops on a full plate.

Five-Cup Salad for a Crowd (Ambrosia)

This batch gives about 35 to 40 small scoops.

Ingredients

4 cups canned pineapple tidbits, well drained
4 cups canned mandarin orange segments, well drained
4 cups mini marshmallows
4 cups sweetened shredded coconut
4 cups sour cream or plain Greek yogurt (or half and half of each)
2 teaspoons vanilla extract (optional)

Directions

Pat the pineapple and oranges dry with paper towels so the salad does not get watery.
In a large mixing bowl, combine pineapple, mandarin oranges, mini marshmallows, and shredded coconut.
In a separate bowl, stir together sour cream or yogurt and vanilla.
Gently fold the creamy mixture into the fruit and marshmallows until everything is coated.
Cover and chill for at least 4 hours, or overnight, so the flavors blend and the marshmallows soften.
Serve in small scoops in a chilled bowl. Stir gently before serving if it has been in the fridge for a while.

Waldorf Salad for a Large Group

Crunchy, fresh, and slightly sweet, this salad balances out the heavier dishes on the table. This makes about 30 to 40 side servings.

Ingredients

10 medium apples (Gala, Honeycrisp, or similar), cored and chopped
4 cups celery, thinly sliced
3 cups red seedless grapes, halved
2 cups walnuts, roughly chopped
1/2 cup golden raisins (optional)

For the dressing:

2 cups mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup lemon juice, freshly squeezed if possible
1/4 cup sugar or honey
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

In a small bowl, whisk together mayonnaise, sour cream or yogurt, lemon juice, sugar or honey, salt, and pepper until smooth.
Place the chopped apples in a very large bowl. Toss with 1 to 2 tablespoons of the dressing to keep them from browning.
Add celery, grapes, walnuts, and raisins if using.
Pour the rest of the dressing over the mixture and toss gently until everything is well coated.
Cover and chill for at least 2 hours. The flavor gets even better after a night in the fridge.
Stir before serving and taste for seasoning. Add a pinch of extra salt or lemon juice if it needs a little lift.

Classic Deviled Eggs with Paprika

Deviled eggs are one of the most frugal appetizers you can serve. Eggs are cheap, full of protein, and feel special on a holiday buffet.

This recipe uses 3 dozen eggs and makes 72 deviled egg halves, enough for 30 to 40 people when served with other starters.

Ingredients

36 large eggs
1 1/2 cups mayonnaise
3 tablespoons yellow or Dijon mustard
3 tablespoons white vinegar or apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Paprika, for garnish
Chopped chives or parsley (optional)

Directions

Place the eggs in large pots in a single layer. Cover with cold water by about 1 inch.
Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
Drain and run cold water over the eggs. Add ice if you can. Let them cool for at least 10 minutes.
Gently crack and peel each egg. Rinse to remove any shell bits.
Slice eggs in half lengthwise. Pop the yolks into a mixing bowl and place the whites on large trays or platters.
Mash the yolks with a fork until no big lumps remain.
Add mayonnaise, mustard, vinegar, salt, pepper, and garlic powder if using. Mix until smooth and creamy. Adjust seasoning to taste.
Spoon or pipe the filling into the egg white halves, mounding it slightly.
Sprinkle lightly with paprika. Add chopped chives or parsley if you like.
Cover and chill for at least 1 hour before serving. Keep cold until guests arrive.

Homemade Cranberry Sauce (Molded)

A molded cranberry ring looks very vintage and dresses up the table without much cost. Use a Bundt pan or ring mold for a pretty shape.

This recipe makes about 30 to 40 small servings.

Ingredients

2 bags fresh cranberries, 12 ounces each, rinsed
2 cups sugar
1 1/2 cups water
1 1/2 cups orange juice
2 envelopes unflavored gelatin (about 2 tablespoons total)
1 (20-ounce) can crushed pineapple, well drained
1 cup chopped walnuts or pecans (optional)
Cooking spray or a light coating of neutral oil for the mold

Directions

Lightly coat a Bundt pan or ring mold with cooking spray or oil. Wipe out any excess.
In a large saucepan, combine cranberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes, stirring often, until the berries burst and the mixture thickens.
In a small bowl, sprinkle gelatin over the orange juice and let it sit for 5 minutes to soften.
Remove the hot cranberry mixture from the heat. Stir in the softened gelatin and orange juice until the gelatin fully dissolves.
Let the mixture cool for about 15 to 20 minutes, stirring now and then so it thickens slightly but does not set.
Fold in the drained crushed pineapple and chopped nuts if using.
Pour the mixture into the prepared mold. Tap the mold gently on the counter to remove air bubbles.
Cover and refrigerate for at least 6 hours, or overnight, until firm.
To unmold, fill a sink or large pan with a few inches of warm water. Dip the mold in the water for 5 to 10 seconds, being careful not to let water get into the sauce.
Place a chilled serving plate on top of the mold, invert, and gently lift off the mold.
If it does not release, repeat the warm water dip for a few seconds and try again.

Cheese Ball with Pecans and Simple Snack Tray Ideas

A big cheese ball feels straight out of a 1970s Christmas party in the best way. It is rich, simple, stretches across a crowd with cheap dippers, and complements the main course roast meat beautifully.

This recipe serves 30 to 40 people as part of a snack table.

Ingredients

3 (8-ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
1/2 cup finely minced green onions
1/4 cup finely minced red bell pepper (optional for color)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 cups finely chopped pecans, divided

Directions

In a large bowl, mix cream cheese until smooth. A hand mixer makes this easier.
Add cheddar, Monterey Jack, green onions, bell pepper, Worcestershire, garlic powder, onion powder, paprika, pepper, and salt.
Stir until everything is fully combined and evenly mixed. Taste and adjust seasoning.
Stir in 1 cup of the chopped pecans.
Shape the mixture into a large ball or two smaller balls. Wrap tightly in plastic wrap.
Chill for at least 3 hours, or up to 2 days. The flavor improves as it rests.
When ready to serve, spread the remaining 1 cup chopped pecans on a plate. Unwrap the cheese ball and roll it in the nuts until coated.
Place on a platter and surround with simple, frugal dippers such as:
- Plain or butter crackers
- Celery sticks
- Carrot sticks
- Sliced cucumbers
- Toasted baguette slices
- For a vintage appeal, a small chilled seafood dishes appetizer like shrimp cocktail

Keep the tray simple. The cheese ball is rich enough that you do not need fancy extras.

Wassail and Classic Eggnog (Cooked Custard Style)

A warm drink station feels very old-fashioned and cozy. These two big-batch holiday drinks are perfect for serving a crowd.

Slow Cooker Wassail (Hot Mulled Cider)

This recipe makes about 24 to 30 mugs, depending on size.

Ingredients

1 1/2 gallons apple cider (192 ounces, about 24 cups)
8 cups orange juice
1 cup lemon juice
1/2 to 1 cup brown sugar or honey, to taste
8 whole cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole allspice berries (or 2 teaspoons ground allspice)
2 oranges, sliced
1 apple, sliced

Directions

Pour apple cider, orange juice, and lemon juice into a large slow cooker.
Stir in brown sugar or honey to taste. Start with 1/2 cup, then adjust later if needed.
Add cinnamon sticks, cloves, allspice, orange slices, and apple slices.
Cover and cook on high for 2 to 3 hours, or on low for 4 hours, until steaming and fragrant.
Taste and adjust sweetness.
Switch the slow cooker to warm for serving and ladle into heatproof mugs, avoiding the whole spices.

Classic Cooked Eggnog (Custard Style, Alcohol-Free)

This eggnog is rich and safe because the eggs are fully cooked. Serve it chilled in small cups, about 12 to 16 servings.

Ingredients

8 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon ground nutmeg, plus more for serving
1/2 teaspoon ground cinnamon

Optional for adults:

1 to 2 cups rum or bourbon, stirred in after chilling

Directions

In a large saucepan off the heat, whisk eggs, sugar, and salt until well blended and slightly thick.
Slowly whisk in 4 cups of the milk until smooth.
Place the pan over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon.
Use a food thermometer if you have one. The custard should reach at least 160°F for safety. Do not let it boil.
Remove from heat right away. Stir in the remaining 4 cups milk, heavy cream, vanilla, nutmeg, and cinnamon.
Pour through a fine mesh strainer into a large pitcher or container to catch any tiny cooked egg bits.
Cool at room temperature for about 20 minutes, then cover and chill for at least 4 hours, or overnight.
Stir well before serving. Sprinkle each cup with a little extra nutmeg.
If you want an adult version, stir rum or bourbon into a separate pitcher of chilled eggnog just before serving, and clearly label it for guests.

These make-ahead drinks round out the snack table and help your vintage menu feel warm, welcoming, and complete.

Show-Stopping Vintage Christmas Desserts and Pies

A big vintage Christmas spread, especially the Christmas dessert spread after a hearty Christmas dinner, is never complete without a serious dessert table. For 30 to 40 guests, think in small slices, bite-size pieces, and recipes that hold well in the fridge. That way you get variety without wasting food or blowing the budget.

The dessert recipes below are simple, familiar, and scaled so a couple of pans or batches will easily serve a crowd as part of a buffet.

Grandma’s Classic Cakes: Christmas Cake, Holiday Snowflake Cake, and Grandma’s Christmas Cake

All three of these cakes can be baked in a 9×13 pan or two 8- or 9-inch rounds. Cut into small squares or wedges so everyone can sample more than one flavor.

Rich Fruit Christmas Cake (Grandma’s Christmas Fruitcake)

A dense, moist fruitcake with gentle spice that keeps for weeks.

Ingredients

2 cups mixed dried fruit, chopped
1 cup raisins
1 cup candied cherries, halved
1 cup orange juice or apple juice
1 cup butter, softened
1 1/2 cups brown sugar, packed
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chopped nuts (walnuts or pecans)

Directions

Soak dried fruit, raisins, and cherries in juice at least 1 hour.
Heat oven to 300°F. Grease and line a 9×13 pan or two rounds.
Cream butter and sugar, beat in eggs one at a time.
Whisk flour, baking powder, spices, and salt. Stir into batter.
Fold in soaked fruit with any juice and nuts.
Spread in pan and bake 1 1/4 to 1 1/2 hours, until a tester comes out clean.
Cool fully, then wrap tightly. Slice thin for serving.

Holiday Snowflake Cake (Light White or Yellow Cake)

Soft, tender cake that looks snowy with coconut or powdered sugar.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup butter, softened
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups buttermilk or milk

For topping:

2 cups whipped cream or frosting
1 1/2 cups shredded coconut or powdered sugar

Directions

Heat oven to 350°F. Grease a 9×13 pan or two rounds.
Whisk flour, baking powder, baking soda, and salt.
Beat butter and sugar until light. Add eggs one at a time, then vanilla.
Add dry ingredients and buttermilk in turns, starting and ending with flour.
Pour into pan and bake 25 to 35 minutes, until golden and set.
Cool completely. Top with whipped cream or frosting and coconut, or dust with powdered sugar.
Cut into small squares and chill until serving.

Grandma’s Spiced Christmas Cake

Moist, simple spice cake that uses pantry ingredients and feeds a crowd.

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
1 cup oil
1 cup strong brewed coffee or water
1 cup applesauce
1 teaspoon vanilla
1 cup raisins or chopped nuts (optional)

Directions

Heat oven to 350°F. Grease a 9×13 pan or two rounds.
In a large bowl, whisk flour, sugar, baking soda, baking powder, spices, and salt.
Add eggs, oil, coffee or water, applesauce, and vanilla. Stir until smooth.
Fold in raisins or nuts if using.
Pour into pan and bake 30 to 35 minutes, until a tester comes out clean.
Cool and dust with powdered sugar or drizzle with a simple glaze. Cut into bite-size squares.

European Inspired Holiday Breads and Treats: Stollen, Dundee Fruitcake, Torcetti, and Struffoli

These old-world treats are rich, so small slices or pieces are enough. They all keep well and can be made several days before Christmas.

Almond-Filled Stollen

Soft sweet bread with a marzipan center.

Ingredients

1 cup warm milk
1/3 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup butter, melted and cooled
2 large eggs
1 teaspoon vanilla
4 to 4 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup mixed dried fruit, chopped
1/2 cup chopped almonds
7-ounce log marzipan or almond paste
1/4 cup melted butter, for brushing
1 cup powdered sugar, for dusting

Directions

Mix warm milk, sugar, and yeast. Let stand until foamy.
Stir in melted butter, eggs, and vanilla. Add 3 1/2 cups flour, salt, and cinnamon.
Add more flour as needed to form a soft dough. Knead 5 to 7 minutes.
Knead in dried fruit and almonds. Place in a greased bowl, cover, and rise until doubled.
Heat oven to 350°F. Roll dough into a large oval. Place marzipan log off-center and fold dough over, pressing edges.
Move to a lined baking sheet and rise 30 minutes.
Bake 30 to 35 minutes until golden. Brush hot loaf with melted butter and coat with powdered sugar. Cool and slice thin.

Dundee Fruitcake

A lighter Scottish-style fruitcake with almonds on top.

Ingredients

1 cup butter, softened
1 cup sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon orange zest
1 teaspoon lemon zest
1 1/2 cups mixed dried fruit, chopped
1/2 cup golden raisins
1/4 cup orange marmalade
1 cup whole blanched almonds

Directions

Heat oven to 325°F. Grease a 9-inch round pan and line the bottom.
Cream butter and sugar. Beat in eggs one at a time.
Stir in zests and marmalade.
Whisk flour, baking powder, and salt. Fold into batter, then stir in dried fruit and raisins.
Spread in pan and smooth. Arrange almonds on top in circles.
Bake 1 to 1 1/4 hours, until a tester comes out clean. Cool completely before slicing.

Torcetti (Sugar-Crusted Italian Cookies)

Simple crisp twists that stay fresh for days.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, cold and cubed
1/2 cup sugar
1/4 cup warm milk
1 teaspoon dry yeast
1 teaspoon vanilla
Extra sugar for rolling

Directions

Stir yeast into warm milk and set aside.
In a bowl, mix flour, salt, and sugar. Cut in butter until crumbly.
Add milk mixture and vanilla, then knead into a smooth dough. Chill 30 minutes.
Heat oven to 350°F. Roll small ropes of dough, about 4 inches long, and twist into rings.
Roll each in sugar and place on lined sheets.
Bake 15 to 18 minutes until golden at the edges.

Struffoli (Honey Balls)

Little fried dough balls coated in honey, perfect in tiny scoops.

Ingredients

3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 large eggs
1/4 cup butter, melted
1 teaspoon vanilla
Oil for frying
1 cup honey
1/4 cup sugar
2 tablespoons water
Sprinkles, optional

Directions

Mix flour, sugar, salt, and baking powder.
Add eggs, melted butter, and vanilla. Knead to a smooth, firm dough. Rest 30 minutes.
Roll ropes of dough and cut into small pieces, about marble size.
Fry in hot oil (350°F) until golden. Drain on paper towels.
Heat honey, sugar, and water until bubbly. Toss warm struffoli in syrup.
Pile on a platter and add sprinkles if you like.

Vintage Cookie Plate: Russian Tea Cakes, Spritz Cookies, Oatmeal Coconut Cookies, Grandma’s Star Cookies

Bake these ahead, freeze if needed, then fill big platters on Christmas Day. Each recipe makes 3 to 4 dozen cookies.

Russian Tea Cakes (Snowballs)

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts
Extra powdered sugar for rolling

Directions

Heat oven to 375°F.
Beat butter, powdered sugar, and vanilla.
Stir in flour, salt, and nuts.
Roll small balls and place on ungreased sheets.
Bake 10 to 12 minutes, just until set.
Roll warm cookies in powdered sugar, cool, then roll again.

Spritz Cookies

Use a cookie press or pipe small rosettes.

Ingredients

1 cup butter, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla or almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Directions

Heat oven to 375°F.
Cream butter and sugar. Beat in egg and extract.
Mix in flour and salt.
Press or pipe onto ungreased sheets.
Bake 8 to 10 minutes until edges just color.

Oatmeal Coconut Cookies

Chewy, simple, and not too sweet.

Ingredients

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 1/2 cups shredded coconut

Directions

Heat oven to 350°F.
Cream butter and sugars, beat in eggs and vanilla.
Whisk flour, baking soda, and salt. Stir into batter.
Fold in oats and coconut.
Drop spoonfuls on lined sheets and bake 10 to 12 minutes.

Grandma’s Star Cookies

Use your favorite star cutters and a simple glaze.

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Glaze:

2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla

Directions

Beat butter and sugar until fluffy. Add eggs and vanilla.
Whisk flour, baking powder, and salt, then mix into dough. Chill 1 hour.
Heat oven to 350°F. Roll dough and cut stars.
Bake 8 to 10 minutes, just until edges are pale golden.
Mix glaze ingredients, dip or drizzle over cooled cookies.

Elegant Holiday Desserts: Black Forest Cake, Black Forest Panettone Pudding, Bûche de Noël, Gingerbread Roll Cake, Creme de Menthe Cream Puff Tree

Pick one or two of these for your menu to keep costs and time in check.

Black Forest Cake

Ingredients

Cake:

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil
1 cup hot coffee

Filling and topping:

2 cups cherry pie filling or canned sour cherries, drained
3 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
Chocolate shavings

Directions

Heat oven to 350°F. Grease two 9-inch rounds.
Whisk dry cake ingredients. Add eggs, buttermilk, and oil, then stir in hot coffee.
Divide into pans and bake 30 to 35 minutes. Cool.
Whip cream with powdered sugar and vanilla.
Layer cake with cherries and whipped cream, then cover the outside with cream and chocolate shavings.

Black Forest Panettone Pudding

Ingredients

1 large panettone, cubed (about 10 cups)
3 cups milk
1 cup cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup cherries, fresh, frozen, or jarred

Directions

Heat oven to 350°F. Grease a 9×13 pan.
Place panettone cubes and cherries in the pan.
Whisk milk, cream, eggs, sugar, vanilla, and cinnamon.
Pour over bread and let soak 10 minutes.
Bake 35 to 40 minutes, until set and golden.

Bûche de Noël (Yule Log)

Ingredients

Cake:

4 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/4 cup cocoa
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling and frosting:

2 cups whipped cream or chocolate buttercream
Powdered sugar and cocoa for dusting

Directions

Heat oven to 375°F. Line a jelly roll pan with parchment.
Beat eggs and sugar until thick and pale, then add vanilla.
Sift cocoa, flour, baking powder, and salt over and fold in.
Spread in pan and bake 10 to 12 minutes.
Turn hot cake onto a sugared towel, peel paper, and roll up with the towel. Cool.
Unroll, spread with filling, reroll, and frost the outside. Dust with cocoa and powdered sugar.

Gingerbread Roll Cake

This gingerbread dessert uses the same method as the Yule log but with spice.

Ingredients

4 large eggs
3/4 cup brown sugar
1/4 cup molasses
1 teaspoon vanilla
3/4 cup flour
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

2 cups whipped cream or cream cheese frosting

Directions

Bake and roll just like the Bûche de Noël.
Fill with whipped cream or cream cheese frosting and dust with powdered sugar.

Creme de Menthe Cream Puff Tree

Make cream puffs, stack into a cone, and drizzle with glaze.

Ingredients

Puffs:

1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Filling:

2 cups heavy cream
1/4 cup sugar
2 tablespoons creme de menthe or mint syrup

Glaze:

1 1/2 cups powdered sugar
2 to 3 tablespoons milk

Directions

Heat oven to 400°F.
Boil water and butter, stir in flour, cook until mixture forms a ball. Cool slightly.
Beat in eggs one at a time. Drop small mounds on sheets and bake 20 to 25 minutes. Cool.
Whip cream with sugar and creme de menthe. Fill puffs.
Stack into a tree shape on a platter and drizzle with glaze.

Bars and Small Bites: Grandma’s Pecan Rum Bars and Pecan Tassies

These rich bites go a long way and help stretch the dessert table.

Grandma’s Pecan Rum Bars

Ingredients

Crust:

2 cups flour
1/2 cup powdered sugar
1 cup cold butter, cubed

Topping:

3 large eggs
1 1/2 cups brown sugar
1/3 cup flour
1/4 teaspoon salt
2 tablespoons rum or 1 teaspoon rum extract
1 1/2 cups chopped pecans

Directions

Heat oven to 350°F. Line a 9×13 pan.
Mix flour and powdered sugar, cut in butter, press into pan, and bake 15 minutes.
Whisk eggs, brown sugar, flour, salt, and rum. Stir in pecans.
Pour over hot crust and bake 20 to 25 minutes. Cool and cut small.

Pecan Tassies

Ingredients

Crust:

1 cup butter, softened
6 ounces cream cheese, softened
2 cups flour

Filling:

1 1/2 cups brown sugar
3 large eggs
3 tablespoons melted butter
1 teaspoon vanilla
1 1/2 cups chopped pecans

Directions

Heat oven to 350°F. Grease mini muffin tins.
Beat butter and cream cheese, add flour, and chill 30 minutes.
Press small balls of dough into cups to form shells.
Whisk filling ingredients and spoon into shells.
Bake 20 to 25 minutes until set and golden.

Cheesecake, Ricotta Cheesecake, and No-Bake Cranberry Pie

These slice beautifully into small wedges and are even better made a day ahead.

Classic New York Cheesecake

Ingredients

Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Filling:

4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla

Directions

Heat oven to 325°F. Press crust ingredients into a 9-inch springform.
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in sour cream and vanilla.
Pour into crust and bake 55 to 65 minutes, until set but slightly jiggly in the center.
Cool and chill overnight.

Lighter Ricotta Cheesecake

Ingredients

Crust:

2 cups crushed vanilla wafers
1/3 cup butter, melted

Filling:

2 cups ricotta cheese
2 (8-ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1 teaspoon vanilla

Directions

Heat oven to 325°F. Press crust into a springform pan.
Blend ricotta, cream cheese, and sugar until smooth.
Add eggs, zest, and vanilla.
Bake 55 to 65 minutes, cool, and chill.

No-Bake Cranberry Pie

Ingredients

Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Filling:

1 1/2 cups cranberry sauce (homemade or canned)
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon orange zest
1 teaspoon vanilla
1 1/2 cups whipped cream or whipped topping

Directions

Press crust into a 9-inch pie plate and chill.
Beat cream cheese, sugar, zest, and vanilla until smooth.
Blend in cranberry sauce, then fold in whipped cream.
Spread in crust and chill at least 4 hours.

Vintage Pie Buffet: From Apple and Cherry to Chocolate and Cream Pies

For 30 to 40 guests, plan on 5 to 7 pies if you cut small slices and offer plenty of cookies and bars too. Use standard 9-inch pie plates for all of these.

To save space, use this basic butter crust for any baked pie:

2 1/2 cups flour
1 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water

Mix flour and salt, cut in butter, add water until dough holds. Chill, roll, and fit into pans.

Below are fillings and short methods.

Dreamy Apple Pie

Filling

6 cups sliced apples
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter

Directions

Fill crust with apple mixture, dot with butter, top with crust.
Bake at 400°F for 45 to 55 minutes.

Cherry Pie

Filling

4 cups pitted cherries
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon almond extract

Directions

Stir filling, pour into crust, top with lattice.
Bake at 400°F for 40 to 50 minutes.

Cranberry Apple Crumb Pie

Filling

3 cups apples, sliced
2 cups cranberries
3/4 cup sugar
2 tablespoons flour

Crumb

3/4 cup flour
1/2 cup brown sugar
1/2 cup oats
1/2 cup butter

Directions

Add filling to crust.
Mix crumb and sprinkle on top.
Bake at 375°F for 45 to 50 minutes.

Pecan Pie

Filling

1 cup corn syrup
1 cup brown sugar
3 large eggs
1/3 cup melted butter
1 teaspoon vanilla
1 1/2 cups pecan halves

Directions

Whisk filling and pour into unbaked crust.
Bake at 350°F for 50 to 60 minutes.

French Silk Pie

Crust

1 baked pie shell or graham crust

Filling

3/4 cup butter, softened
1 cup sugar
2 ounces melted chocolate
3 large eggs
1 teaspoon vanilla

Directions

Beat butter and sugar 5 minutes.
Add chocolate and eggs one at a time, beating 3 minutes after each.
Pour into shell and chill. Top with whipped cream.

Chocolate Meringue Pie

Filling

3 cups milk
3/4 cup sugar
1/3 cup cocoa
1/4 cup cornstarch
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla

Meringue

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

Cook filling to thicken, pour into baked shell.
Beat meringue, spread on hot filling, bake at 350°F for 10 to 12 minutes.

S’mores Pie

Crust

Graham crust

Filling

2 cups milk
1 package chocolate pudding mix (cook and serve)
1 cup chocolate chips
3 cups mini marshmallows

Directions

Cook pudding with milk and chips, pour into crust.
Top with marshmallows and broil briefly until toasted.

Coconut Cream Pie

Filling

3 cups milk
3/4 cup sugar
1/3 cup cornstarch
4 egg yolks
1 1/2 cups coconut
2 tablespoons butter
1 teaspoon vanilla

Directions

Cook milk, sugar, cornstarch, and yolks until thick.
Stir in coconut, butter, and vanilla.
Pour into baked shell and chill. Top with whipped cream.

Oreo Pie

Crust

24 crushed Oreos
1/3 cup melted butter

Filling

8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla
2 cups whipped topping
8 crushed Oreos

Directions

Press crust into pan and chill.
Beat filling, fold in cookies, spread in crust, chill.

Mississippi Mud Pie

Crust

Chocolate cookie crust

Filling

1/2 cup butter
1 cup sugar
1/3 cup cocoa
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup chopped nuts
2 cups mini marshmallows

Topping:

2 cups whipped cream

Directions

Mix filling, spread in crust, bake at 350°F for 25 minutes.
Top hot pie with marshmallows, cool, then top with whipped cream.

Chocolate Mousse Pie

Crust

Chocolate cookie crust

Filling

8 ounces chocolate
1/4 cup butter
3 eggs, separated
1/4 cup sugar
1 1/2 cups whipped cream

Directions

Melt chocolate and butter, cool slightly.
Beat in yolks.
Whip whites with sugar to stiff peaks, fold in, then fold in whipped cream.
Fill crust and chill.

Caramel-Chocolate-Pecan Ice Cream Pie

Crust

Chocolate cookie crust

Filling

1 quart vanilla ice cream, softened
1/2 cup caramel sauce
1/2 cup chocolate sauce
1 cup chopped pecans

Directions

Fold sauces and pecans into ice cream.
Spread in crust and freeze.

Set out a few knives and small plates, slice pies thin, and let your guests build their own vintage dessert flight without you baking for a bakery-sized crowd.

Enjoy!

A cozy vintage Christmas dinner for 30 to 40 people does not have to be expensive, stressful, or fancy to feel special. You do not need to cook every recipe here. Pick a few that fit your budget, your kitchen, and your energy, then let the rest go.

For most families, a simple plan works best. Choose one or two main course recipes, 3 to 5 side dish recipes, one or two salads or starters, and a small dessert buffet with tiny slices and bite-size treats. That keeps costs down and still feels generous.

Here is one sample Christmas menu that stays affordable and uses plenty of make-ahead recipes:

Mains: Brown Sugar & Pineapple Glazed Ham, Old-Fashioned Swedish Meatballs
Sides: Scalloped Potatoes, Green Bean Casserole, Sausage & Sage Stuffing, Candied Sweet Potatoes
Salads & Starters: Waldorf Salad, Deviled Eggs, Molded Cranberry Sauce, Cheese Ball with crackers and veggies
Drinks: Slow Cooker Wassail, Classic Eggnog (one basic batch, no need for extras)
Desserts: One cake, two pies, and a big mixed cookie plate

You can prep most of this over several days with smart cooking time planning, freeze or chill what holds well using make-ahead dishes, and reheat gently so you are not stuck in the kitchen while everyone else enjoys the evening.

For more vintage Christmas dinner menu ideas for 30 to 40 people, start with what you already have at home, then watch sales for meat, butter, and baking supplies. Swap in cheaper cuts like roasted lamb (a budget-friendly roast meat option) or slow cooked meat; roasted lamb also stretches further when paired with fillers. Use day-old bread, prepare a potato casserole, and stretch meals with potatoes, dinner rolls, salads, and vegetable sides like Brussels sprouts.

The best memories come from full tables, shared stories, and relaxed hosts, not perfect menus. Keep it simple to uphold your holiday tradition, stay frugal, and let your home feel warm and welcoming just as it is.

Easy Christmas Dinner Menu for 10-20 People, No Stress

Easy Christmas Dinner Menu For 20-30 People, No Stress

Easy Christmas Dinner Menu For 40-50 People, No Stress

The Best Keto No Bake Christmas Desserts (Sugar Free)

The Best Keto Christmas Pies (Sugar Free & Budget-Friendly)

The Best Keto Christmas Candy Recipes (Sugar Free & Budget-Friendly)

The Best Keto Christmas Recipes (Low Carb, Sugar Free)

The Best Keto Snacks, Finger Foods & Appetizers Recipes | Easy Picks

Fun & Festive Keto Appetizers Everyone Will Love This Holiday

The Best Keto/Sugar Free Desserts My Family Still Craves

Keto Old Fashioned Grandma Desserts, Sugar Free and Nostalgic

Best Easy Keto Recipes for Potluck Breakfast (Diabetes Friendly)