Holiday Dessert Recipes

Recipes from our segment with 1789

Pastry Chef Mallory Staley of 1789 provided recipes from our holiday dessert segment:

Eggnog Doughnuts

4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons ground nutmeg

2 eggs
1 egg yolk
1 cup granulated sugar
¼ cup butter, melted
1 cup buttermilk
1 tablespoon vanilla extract


Thoroughly combine first set of ingredients in one bowl and second set in a separate bowl. By hand, mix the contents of the two bowls together to form a dough. Once dough has formed, roll into a sheet that is just shy of ½ an inch thick (the doughnuts will puff significantly once cooked) and cut dough into desired shapes.

Fill a deep frying pan with 1 inch of cooking oil and heat to 325 degrees. Fry your doughnuts for about one minute on each side, and dip in glaze (recipe follows). enjoy!


2 cups powdered sugar
½ cup eggnog

Whisk together.

Chocolate Peppermint Trifles

Chocolate Pudding:

1/4 cups granulated sugar
1/2 cup cocoa powder
1/3 cup cornstarch
3 cups whole milk
1/4 teaspoon salt
3 tablespoons butter
1/2 tablespoon vanilla extract

Put the first three ingredients in a sauce pot. Add a little milk to create a paste like mixture. Gradually add in the rest of the milk and salt. Bring that to a boil whisking constantly. Remove from heat, whisk in butter and vanilla. Set aside to cool.

Peppermint Whipped Cream:

2 cups heavy cream
½ cup sugar
1 tablespoon mint extract

Whip all together until stiff peaks form.

To assemble:

Pudding, whipped cream, chocolate cookie crumbs and crushed peppermints

In a clear glass, spread a layer of chocolate pudding evenly. On top of the pudding, spread a layer of the whipped cream. Sprinkle the cookie crumbs and a few pieces of the crushed mints. Repeat all steps until the glass is filled. Top with the whipped cream and garnish with the mints or a candy cane.

Spiced Hot Chocolate with Marshmallow and Gingerbread Skewers

Spiced Hot Chocolate

¼ cup sugar
1 ½ cups Milk
2 cups water
2 cinnamon sticks
Zest of one orange
1 T chili flakes
12 oz. bittersweet chocolate

Bring first set of ingredients to a boil, pour over chocolate. Whisk together.

Ginger Snap Cookies:

1 ½ sticks unsalted butter
¾ cup molasses
1/3 cup granulated sugar
1 egg
3 cups all purpose flour
¾ tsp. baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ginger

Using an electric mixer, cream together the butter, molasses and sugar. Add the egg. Combine all the dry ingredients in a bowl and add to the butter/egg mix until all the flour is incorporated. Roll out on a floured surface, cut into desired shape. Bake on a cookie sheet, for 10 - 12 minutes, at 325 degrees.


4 tsp. gelatin powder
1/2 cup water
½ cup corn syrup
¾ cup water
1 ½ cups sugar

Sprinkle the gelatin over the first amount of water in the bowl of an electric mixer. Place over a double boiler and melt. Place on the machine with the whisk and turn on low speed. In a sauce pot bring the corn syrup, sugar and 2nd amount of water to 240 degrees. Pour the hot syrup into the gelatin mixture and whisk on high speed for 12 minutes. Place into a baking pan that has been heavily sprayed with non stick spray. Let sit at room temperature for 4 hours. Cut into desired shape.

Heat the hot chocolate. Alternate skewering the marshmallows and cookies. Dip in the hot chocolate and enjoy!

Orange, Cranberry and Pecan Upside Down Cake


2 sticks butter
2 ½ cups granulated sugar
5 whole eggs
Zest and juice of 2 oranges
3 cups A.P. flour
1 ½ tsp baking powder
1 tsp salt
1 ½ cups milk

Cream butter and sugar using an electric mixer. Add eggs and orange zest/juice. Combine dry ingredients into a bowl. Alternate adding the dry ingredients with the milk to the egg/butter mixture. Place batter into a bowl and place in the fridge for 4 to 6 hours.

Caramel Sauce:

1 cup granulated sugar
½ cup water
½ cup cream

In a sauce pot, bring the sugar and water to a light caramel color. Remove from heat and pour in the cream. Be careful, mixture will splatter!

To assemble and bake: Cranberries, pecans, cake batter, caramel sauce

In a cake pan that has been sprayed with non stick spray and lightly floured, pour a little of the caramel sauce in to coat the bottom. Spread the pecan’s and cranberries around on top the caramel sauce. Pour the cake batter over top and bake at 325 degrees until the top springs back and it is lightly golden brown. Let cool for 5 minutes, then invert on to serving dish.

Rustic Apple Pie

Sweet Pie Dough:

3 cups a.p. flour
½ cup sugar
1 tsp. salt
2 sticks cold butter, cut in small cubes
½ - 1 cup cold water

Place the sugar, flour and salt into a bowl. Using a fork, mix in the butter until it looks like small peas. Add enough water to where the dough will stick together.

Roll out on a flour surface and cut into rounds. Refrigerate while making the filling.

Apple Filling:

3 - 4 apples, cut into cubes
½ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla

To assemble and bake: 1 egg whisked with a little milk, dough, apples, sugar in the raw

Brush a little of the egg mixture around the edges of the dough. Place the apples in the middle. Fold edges around so it resembles rope. Sprinkle with sugar in the raw and bake at 350 degrees for 15 to 20, or until light golden brown.

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