It’s that time of year! When all the yummy things are baking and feasts are being prepared, when we all gain a few extra pounds we swear we’ll lose for our New Year’s Resolution! To celebrate the holidays, Giddy Goat’s have shared their favorite or traditional holiday treats with you! Again, if you don’t want to scroll through everything here, you can view the recipes in PDF here: Giddy Goat Holiday Treats.
Air’s Oliebollen (oil balls):
(For 100 / For 20)
10 cups flour / 2 cups flour
7 cups milk / 1 ¼ cup milk
2 tablespoons yeast / 2 teaspoons yeast
24 ounces raisin (or apple) / 1 cup raisin (or apple)
5 eggs / 1 egg
½ tablespoon salt / ⅓ teaspoon salt
2 tablespoons sugar / 2 teaspoons sugar
1 cup warm water / ¼ cup warm water
Mix yeast with sugar and warm water, let stand for 10 minutes
In a separate bowl mix flour, milk, eggs, salt
Add yeast mixture and mix well
Let stand for 3 hours
Deep fry spoonfuls of batter (about 2 tablespoons), oil should be at about 350
When they flip over they are ready or if they are golden brown
Ali’s Multi-Layer Fruit Jell-O Cups:
Makes: 20-25 Smaller Wine Cups (depends on cup size and how much fruit you like to add)
Time: 14 Hours Total (takes 3.5 hours per jello layer to set)
Note: You can use any flavor jell-o that you would like/prefer.
Strawberry Jell-O Mix
Orange Jell-O Mix
Blue Raspberry Jell-O Mix
Canned Mixed Fruit (30oz)
Cool Whip/Whipped Cream
Maraschino Cherries (20-25 are needed – one for each cup)
- Set up the amount of Jell-O cups that you want to use.
- Pour strawberry Jell-O mix into a bowl that can hold up to 5 cups. Make the Jell-O mix with 2 cups of boiling water and 1 cup of cold water. Set to side.
- Open canned mixed fruit. Put 3-4 pieces of mixed fruit into each cup. Place remaining canned mix fruit into another bowl with seal and place into fridge for later.
- Fill cups a little less than ⅓ full with Jell-O liquid.
- Place cups into the fridge until Jell-O is firm (3.5-4 hrs).
- Once Jell-O is firm, repeat #2 with the blue raspberry Jell-O mix. Set to side until it has cooled off to ensure it doesn’t melt the bottom layer of jello.
- Take out the cups from the fridge and from the canned mixed fruit, add 3-4 pieces into each cup. Replace remaining canned fruit into the fridge.
- When the Jell-O mixture is cooled, pour into the cups until they are a little less than ⅔ full. Replace back into the fridge for until firm (3.5-4 hrs)
- Repeat step 6-7 with the orange Jell-O. Fill cups nearly to the top, but leave a little space for the whipped cream! Any extra mixed fruit and Jell-O liquid can be placed in another container for spare Jell-O.
- Replace the cups into the fridge until firm (3.5-4 hrs).
- Take out Jell-O cups. Stir the whipped cream to make it smooth using a spoon. Scoop some out and place on top of each cup.
- Drain the liquid from the maraschino cherries. Pat dry with a paper towel. Place on top of whipped cream.
- Place in fridge until ready to serve.
Brogums’ Sugar Cookies:
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
2 3⁄4 cups flour
- Cream butter and sugar.
- Add egg and vanilla.
- Mix all dry ingredients and add slowly to butter cream mixture until incorporated.
- Roll out on lightly floured board to desired thickness.
- Cut out 2-1/2″ hearts and bake at 400 degrees for 7- 10 minutes.
- Should be light in color with light browning on the edges.
Emador’s Pumpkin Muffins:
Mix dry ingredients:
3-1/3 cups flour
2 teaspoons baking soda
3 cups sugar
1-1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Add & beat:
1 cup oil
2/3 cups water
2 cups pumpkin
Preheat oven to 350 degrees; bake for 20-20 minutes (best = 25 minutes) – stick a toothpick in to see if done.
2-1/3 cups of powdered sugar
2 T orange juice
1/4 cup granulated sugar
1/2 cup shortening
1 T orange rind
Beat until creamy
Tara’s Hershey Balls:
**Vegan alternative provided
2 King Size bars Hershey Chocolate of your choice (with almonds is my preferred)
1 tub Cool Whip
1 sleeve graham crackers*
Break or cut the chocolate into smaller pieces and melt in the microwave in a medium bowl. Use short time increments (15-20 seconds), stirring between each time, until the chocolate is smooth and completely melted. Stir whipped cream into the chocolate and refrigerate until it’s thick enough to dollop and hold its shape.
In another bowl, crush the graham crackers into a fine powder. Dollop roughly a rounded tablespoon amount of the chocolate mixture into the graham cracker and roll or sprinkle until the outside is covered. You should be able to roll the final product into a nice little sphere. Repeat until all of the chocolate mixture is gone. You can eat them right away but I prefer them after they’ve been refrigerated at least 1 hour. Enjoy!
*The variations for this recipe are limited only to your imagination. Crushed biscoff cookie, crushed oreo, or crushed candy cane are just a few options of other coatings you could try in place of graham cracker.
**Vegan disclaimer: This was a holiday treat I enjoyed for many years growing up when I didn’t follow a vegan diet, so I’ve shared it in its original form. Thankfully there are many great vegan alternatives for things that make substitution easy and just as delicious. To make vegan: use any non-dairy chocolate, vegan whipped cream, and vegan graham crackers (many typical graham cracker brands are “accidentally” vegan—just check the ingredients).
Gypsy’s No Bake Bumpy Cookies:
1 Pkg. Almond Bark
1 C. peanut butter
2 C. dry roasted peanuts
3 C. crisp rice cereal
2 C. miniature marshmallows
In the microwave, melt Almond Bark, stirring frequently until smooth. Remove from heat, stir in peanut butter, until well blended. Fold in the rest. Drop by heaping spoonfuls onto waxed paper. Chill until set. (It’s also great to freeze for future use 😀 !)
Something extra: Kerstkans (almond wreath)
** Vegan alternative provided
One package of dough can make 4 rings. Almond filling recipe makes 4-5.
150 grams of ground almonds
150 grams of sugar
1 tbsp water
Grated lemon peel from half the lemon
*Mix all together and put into a container with a lid. Let sit for a week.
Use puff pastry (we always use Tenderflake) dough. Unfreeze for 1 hour.
Roll out and cut into a strip at least 4-5 inches across.
Place filling in the center – small spoonfuls, spaced apart.
Fold one edge over, brush with water and fold the other edge on top.
Bring two ends together, placing water on one end and laying the other end on top. Place a little filling and then fold dough over as before.
Place on floured baking sheet.
Bake 15-20 minutes at 400F
When done brush strawberry jam on top.
Place maraschino cherries on top.
Dust with icing sugar.
**Veganize: According to the internet, Tenderflake puff pastry is vegan but there are other brands of vegan puff pastry available too! Other than that, substitute the egg (plenty of vegan brands available!) and use something other than maraschino cherries (I never eat the cherries anyways it’s good without it!)
Let us know if you try any or what your favorite holiday treat is this time of year!
~ The Giddy Goats ~
(Photo cred in order of photos: koopmans.com, Giddy Goat Ali, allrecipes.com, mykusinamasterrecipes.com, cdn.averiecooks.com,Giddy Goat Air)