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Holiday Treats & Desserts

Posted by Langevin Team on 12/18/15 3:00 AM
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It’s day five of delicious recipes from our family here at Langevin! This batch was submitted by our lovely colleagues in the Product Development department. We hope you enjoy these tried, tested, and true favorites! Stay tuned for the full menu on December 21!

Lemon Loaf


3 oz package of lemon jello
1 cup hot water
4 eggs
3/4 cup cooking oil
1 lemon cake mix
1/8 cup lemon juice
1/2 cup icing sugar

Dissolve 3 oz package of lemon jello in 1 cup of water. Place in fridge to cool.
Beat 4 eggs in a large bowl and add 3/4 cup cooking oil. Beat well.
Add 1 lemon cake mix. Beat well.
Add jello mixture and beat for 6 minutes.
Pour into 2 greased and floured loaf pans.
Bake at 350° for 30-40 minutes.
Glaze while hot: 1/8 cup lemon juice and 1/2 cup icing sugar.

from Shelley H. - "A family favorite!"



Peanut Butter Balls

2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners’ sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Melt peanut butter and butter in saucepan over low heat.
In large bowl, mix crispy rice cereal and confectioners' sugar well.
Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
Form into 1 inch or smaller balls spread on cookie sheets. Chill till firm in refrigerator (or overnight).
Melt chocolate in double boiler and keep melted while working with balls. Use two forks to hold each ball—this way you get full chocolate coverage!
Dip well and place on cookie sheet.
Chill till firm.

from Shelley H.
(courtesy of Nancy Puig on



Shortbread Cookies


1/2 cup corn starch
1/2 cup icing sugar
1 cup flour
3/4 cup softened butter

Sift corn starch, icing sugar, and flour.
With a spoon blend in butter until soft smooth dough forms.
Shape into balls and flatten with a floured fork.
Bake at 300° for 10-15 minutes.
Keep a close eye on them. They should be removed from the oven when they just start to turn golden around the edges.

from Shelley H. - "Melt-in-your-mouth goodness!"



Apple Pie


4 lbs mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tbsp fresh lemon juice
6 tbsp unsalted butter
2 tbsp all-purpose flour, plus more for dusting
1 tsp ground cinnamon or apple pie spice
1/4 tsp salt
2 disks pie dough
1 large egg, beaten
Coarse sugar, for sprinkling (optional)

Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
Put a baking sheet on the bottom oven rack and preheat to 425°F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375°F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.

(courtesy of Food Network Magazine)



Pecan Pie


1 3/4 cups white sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tbsp cold water
2 tsp cornstarch
3 eggs
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cups chopped pecans
1 (9 inch) unbaked pie shell

Preheat oven to 350°F (175°C).
In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
Bake in preheated oven for 45 to 50 minutes, or until filling is set.

(courtesy of Linda Seay on


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