Londonderry Holiday Recipes

Easy Vanilla Panna Cotta with Raspberry Preserves

Serves four people

INGREDIENTS

• .5 Cup Whole Milk
• One Envelope of Unflavored Powdered Gelatin, use 1.5 TSP
• 1.5 Cup Heavy cream
• .25 Cup of Granulated Sugar
• 1 TSP London Derry Vanilla Extract
• Pinch of Kosher Salt
• One jar of high-quality Raspberry Preserves (I prefer Bonne Maman Brand)

DIRECTIONS

1. In a sauce pot, off the heat, combine 1.5 tsp of unflavored gelatin with the milk. Let stand for about 5 minutes to allow the gelatin to bloom.
2. Over medium heat, use a plastic spatula (NOT A WHISK) to stir the milk gelatin solution constantly for 5 minutes until the gelatin dissolves. Tip: DON’T LET THE MILK BOIL! Turn the heat down if necessary. A whisk will incorporate air bubbles which we don’t want.
3. Add the cream, sugar, vanilla extract and salt and stir for another 5 minutes until sugar is dissolved. Remove the sauce from the heat.
4. Evenly pour the mix into 4 Old Fashioned glasses. Let cool at room temperature for 15 minutes before wrapping with plastic wrap. Chill for 6 hours until panna cotta has set.
5. When it’s time to serve, unwrap the panna cotta. Top with a generous spoonful of the raspberry preserve and enjoy.

Vanilla Rice Pudding
with Cranberry, Pecan & Cinnamon

Serves four people

INGREDIENTS

• 1.5 Cup Cold Water
• .75 Cup Rice, Uncooked (I Prefer Basmati)
• 2 Cups of Milk, divided. 1.5 Cup and a .5 Cup
• .33 Cup Granulated White Sugar
• Pinch of Kosher Salt
• 1 Large Egg, Beaten
• .66 Cup Craisins
• 1 TBS butter, Cold
• 1 TSP London Derry’s Vanilla Extract
• .75 Cup of Chopped Pecans

DIRECTIONS

1. Gather all ingredients. (This is called your “mise en place”)
2. In a sauce pot, bring the water to a boil. Then add rice. Reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender and all of the liquid has been absorbed.
3. Add 1.5 cup of milk, sugar and salt to the cooked rice. Cook on medium heat, stirring often, until thick and creamy, about 10-15 minutes.
4. Whisk .5 cup of milk and the egg. Add the egg mix to the rice mixture with the craisins, stirring constantly to prevent burning, for about two minutes more.
5. Remove from the heat and stir in the cold butter and vanilla
6. Sprinkle with Chopped Pecans over the top of the pudding. Serve warm or chilled.

Shavonte’s Famous Zucchini Bread

INGREDIENTS

• 2 cups flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1 cup light brown sugar
• ½ cup granulated sugar
• ¾ cup vegetable oil
• 1 tsp Londonderry vanilla extract
• 2 egg, beaten
• 2 ½ cups grated zucchini
• 1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350° F.
2. Grease an 8 ½ x 4 ½ inch loaf pan, line the pan with parchment paper for easy removal.
3. Whisk together the dry ingredients – flour, baking powder, baking soda, cinnamon, salt.
4. In a separate bowl whisk sugars, oil, vanilla extract, and eggs.
5. Add zucchini and walnuts to the flour mixture, toss to coat.
6. Add wet ingredients to flour and zucchini mixture.
7. Pour batter into loaf pan and bake for 45 minutes to an hour. *Until a toothpick comes out clean.
8. Let the bread cool for 15 minutes before removing from the pan.

Vanilla Bean Scones

INGREDIENTS

Scones

• 2 ½ cups flour
• ½ cup granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• ½ cup heavy cream
• 1 egg
• ½ vanilla bean, scraped
• 2 tsp vanilla extract

Glaze

• 3 cups powdered sugar, sifted
• 7 Tbsp heavy cream
• ½ vanilla bean, scraped
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. Combine flour, sugar, baking powder, and salt. Whisk in a large bowl
3. Add butter and cut into the flour mixture until crumbly
4. In another small bowl, whisk cream, egg vanilla bean scrapings, and extract
5. Add liquids to the flour mixture and mix until dough forms a ball
6. Take your dough and place on a floured surface and knead briefly until it all comes together
7. Roll out dough to ½ inch thickness
8. Cut dough into what ever shapes you would like, we always do triangles
9. Place on prepared baking sheet and bake for 10-12 minutes, or until edges start to turn golden brown
10. Transfer scones to a rack and cool completely
11. Whisk together all glaze ingredients, adding heavy cream 1 Tbsp at a time to achieve desired consistency
12. Dip scones into glaze and place them back on the rack to harden
13. Enjoy!

Cut Out Sugar Cookie Dough

*Fun recipe to do with your kids*

INGREDIENTS

• 1 cup butter, unsalted and soft
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 egg, room temperature
• 2 tsp baking powder
• ½ tsp salt
• 3 cups flour

DIRECTIONS

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
2. Cream butter and sugar together until fluffy in a large bowl
3. Add both extracts, and egg, and beat until smooth
4. Sift all dry ingredients together in a medium bowl
5. Gradually add dry ingredient mixture to your butter mixture, and mix until fully combined
6. Take your dough and place on a floured surface, kneading if needed
7. Roll out cookie dough until ¼ inch thick and cut into your desired shapes
8. Place on baking sheet and bake for 10-12 minutes
9. Transfer cookies to cooling rack
10. Make your favorite royal icing to decorate, or eat them as is!

White Chocolate Peppermint Cheesecake (No Bake)

INGREDIENTS

For the Crust:

• 1 package of original oreos
• ½ cup butter, melted

For Cheesecake Filling:

• 8oz white chocolate bar
• 1 ½ cups heavy whipping cream, plus 4 Tbsp divided
• ½ cup powdered sugar
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• ½ tsp peppermint extract
• 1 tsp Londonderry vanilla extract
• 1 cup Andes mints, chopped

For the Topping:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp Londonderry vanilla extract

DIRECTIONS

1. Lightly grease a 9 inch springform pan, then add parchment paper to bottom of pan
2. Grind the Oreo cookies until a fine crumb in a food processor
3. Add the melted butter to the cookies and mix until well blended
4. Pour crumb mixture into your springform pan and press firmly on the bottom and up the sides to create your crust
5. Refrigerate crust while you prepare the filling
6. Melt white chocolate bar and 4 Tbsp of heavy whipping cream in the microwave in 30-second intervals, stirring after each time until the chocolate is melted and smooth
7. Pour 1 ½ cups of heavy cream into the mixing bowl of an electric mixer and beat until soft peaks form
8. Slowly add the powdered sugar until you have stiff peaks, set whipped cream aside in a large bowl
9. Beat the cream cheese in your mixing bowl until it is completely smooth, scrape down the sides as needed, then add the granulated sugar and both extracts
10. Add in melted chocolate mixture, beating until it is fully incorporated with cream cheese mixture
11. Finally, add whipped cream until completely smooth, then add chopped Andes mints
12. Pour filling into your Oreo crust and spread evenly
    Refrigerate for 3-4 hours
13. For the topping, prepare another batch of whipped cream and pipe onto the borders of your cheesecake
14. Slice and enjoy!

Optional: garnish with chocolate sauce