Please enjoy these out of this world holiday recipes from a few friends of the Cosmosphere.
These recipes were originally published in “Out of this World Recipes: The Official Cookbook of the Cosmosphere” in 1998.
Gumdrop Oatmeal Cookies
1 cup sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
2 tsp. milk
1 1/2 cups uncooked oats
3/4 cup gumdrops (finely chopped)
Sift flour with baking soda and salt. Beat in shortening, sugars, egg, vanilla and milk. Fold in oats mixed with the finely-chopped gumdrops. Drop from teaspoon onto greased baking sheet and bake for 12 minutes in 375 degree oven.
From Janet Fischer
White Chocolate Mousse Pastries
1 pkg. Pepperidge Farm frozen puff pastry sheels
1 pkg. (6 sq.) Baker’s Premium white chocolate
1 1/2 cup heavy whipping cream, divided
1 sq. Baker’s semi-sweet chocolate, melted
Strawberries, for garnish
Bake and cool pastry according to package directions. Microwave white chocolate and 1/4 cup cream on high for two minutes, or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted. Cool 20 minutes, or until room temperature, stirring occasionally. In chilled bowl, beat remaining cream until soft peaks form. Do not overbeat. Fold 1/2 of whipped cream into white chocolate mixture. Fold in remaining cream until just blended. Spoon into pastry sheels. Garnish with strawberries and melted chocolate. Refrigerate one hour.
How to drizzle chocolate: Place in heavy-duty plastic Ziploc sandich bag. Close bag tightly. Microwave on high for 45 seconds until melted. Fold top of bag tightly and snip a tiny piece off one corner. Drizzle chocolate over strawberries. Makes six pastries.
From Patty Carey, Cosmosphere’s founder
Caramel Corn
2 cup brown sugar
1/2 cup white Karo syrup
1 tsp. salt
2 sticks margarine
1/2 tsp. baking soda
8 qt. popped corn
Boil margarine, brown sugar, syrup and salt for five minutes. Use a heavy 3-quart pan. Add baking soda; stir well. Pour over popped corn and stir well. Put popped corn into large page (like a roaster). Be careful because this syrup is hot! Bake at 250 degrees for one hour. Pour onto waxed paper; let cool. Break apart. THE. BEST. Store in plastic bag.
From Dean Bookless
Glazed Spiced Pecans
3/4 cup sugar
1 egg white
2 1/2 tsp. water
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
8 cups pecans
Mix all ingredients in a large bowl. Spread onto a cookie sheet. Bake at 225 degrees for 30 minutes. Cool on waxed paper. Pack in airtight containers. Yield: 8 cups
From Billie Elliott
