November 30, 2015

#SOTM - TCM's Star of the Month Dec. 2015 - Frank Sinatra



Frank Sinatra Fast Facts

Full name: Francis Albert "Frank" Sinatra

Born: December 12, 1915 in Hoboken, New Jersey

Died: May 14, 1998 in Los Angeles, California (heart disease, kidney disease, bladder cancer)

Resting place: Desert Memorial Park, Cathedral City, California

Father: Anthony Martin Sinatra, born Saverio Antonino Martino Sinatra on May 4, 1892 in Lercara Friddi, province of Palermo, Sicily, Italy. Died January 24, 1969 in Houston, Texas

Mother: Natalie Catherine "Dolly" (Garavente) Sinatra, born Natalina Maria Vittoria Garaventa on November 25, 1894 (per FindAGrave.com) in Genoa, Italy. Died January 6, 1977 in the San Gorgonio Wilderness, San Bernardino / Riverside counties, California (plane crash)

Spouses: Nancy Barbato (February 4, 1939 - October 29, 1951) (divorced) (3 children)
Ava Gardner (November 7, 1951 - July 5, 1957) (divorced)
Mia Farrow (July 19, 1966 - August 16, 1968) (divorced)
Barbara Marx (July 11, 1976 - May 14, 1998) (his death)

Children: Nancy Sandra Sinatra (born June 8, 1940 in Jersey City, New Jersey)
Francis Wayne "Frank, Jr." Sinatra (born January 10, 1944 in Jersey City, New Jersey)
Christina "Tina" Sinatra (born June 20, 1948 in Los Angeles, California)

Granddaughters: (via Nancy Sinatra Lambert)
Angela Jennifer "A.J." Lambert Paparozzi and Amanda Kate Lambert Erlinger

Great-granddaughter: (via A.J. Lambert Paparozzi) Miranda Vega Paparozzi


Did You Know?

Sinatra was born a century ago in a small apartment in Hoboken, New Jersey. Because he weighed 13 1/2 pounds and labor had stalled, a traumatic forceps delivery was used. The forceps tore the left side of his face and neck, as well as his left ear. The doctor cut the cord and lay Frank – huge and blue and bleeding from his wounds, and apparently dead – by the kitchen sink, quickly shifting his efforts to saving the nearly unconscious Dolly’s life. Frank's grandmother picked him up, ran some ice-cold water from the sink over him, and slapped his back. He snuffled and began to howl.

His traumatic birth left him with a scar that ran from the corner of his mouth to his jaw line, a cauliflower ear, and a ruptured eardrum. As a child, he was nicknamed "Scarface." He also suffered a bad case of adolescent acne, which left his cheeks pitted. Self-conscious about his looks as an adult, Sinatra applied makeup to hide the scars. Even with the makeup, he hated to be photographed on his left side. The physical insecurities didn't end there. Sinatra also wore elevator shoes to boost his 5' 7" height.

He was exempted from service during World War II because of the ruptured left eardrum.


Nicknames: The Voice, Chairman of the Board, Ol' Blue Eyes, Swoonatra, The Sultan of Swoon, La Voz

Owned an extensive collection of electric toy trains. He had coveted electric trains as a boy and set up a track that wove through the path of his career. The train started at a replica of the Hoboken train station.

His signature drink was a mix of four ice cubes, two fingers of Jack Daniel's whiskey, and a splash of water. Frank cupped it in his hand, insulated by a cocktail napkin.

When Bela Lugosi died virtually penniless, Sinatra quietly paid for his funeral.

On May 10, 1964, Brad Dexter saved Sinatra from drowning during the production of None but the Brave in Kauai. Dexter was later awarded a Red Cross medal for his bravery. Sinatra never forgot it and the two stayed close friends for the rest of their lives.

Sinatra and Paul Newman are the only people to win an Honorary Oscar, a Jean Hersholt Humanitarian Award and a competitive Oscar.

Sinatra has three stars on the Hollywood Walk of Fame: One for music (1637 Vine Street), one for film (1600 Vine Street), and one for television (6538 Hollywood Blvd).

At his funeral, friends and family members placed items in his coffin that had personal references. These are reported to include ten dimes, several Tootsie Roll candies, a pack of Black Jack chewing gum, a roll of wild cherry Life Savers candy, a ring engraved with the word "Dream," a miniature bottle of Jack Daniel's whiskey, a pack of Camel cigarettes, and a Zippo cigarette lighter.

TCM's Star of the Month


8:00 p.m. - Color - 52 mins. - TV-G
Frank Sinatra: A Man and His Music (1965)
was a one-hour television special, first broadcast by NBC on November 24, 1965, to mark the occasion of Frank Sinatra's 50th birthday. The special won an Emmy Award for Outstanding Music Program, and a Peabody Award. It was also nominated for two other Emmy Awards, as well as a Golden Globe.
Song list:
1. "I've Got You Under My Skin" 2. "Without a Song" 3. "Don't Worry 'bout Me" 4. "I Get a Kick Out of You" 5. "Nancy (With the Laughing Face)" 6. "My Kind of Town"
7. Medley: "It Was a Very Good Year"/"Young at Heart"/"The Girl Next Door"/"Last Night When We Were Young"
8. "This Is All I Ask" 9. "Come Fly with Me" 10. "The Lady Is a Tramp" 11. "I've Got the World on a String" 12. "Witchcraft" 13. "You Make Me Feel So Young" 14. "Put Your Dreams Away (For Another Day)"

9:00 p.m. - Color - 149 mins. - TV-G
Guys and Dolls (1955)
D: Joseph L. Mankiewicz. Marlon Brando, Jean Simmons, Frank Sinatra, Vivian Blaine, Stubby Kaye, B. S. Pully, Veda Ann Borg, Sheldon Leonard, Regis Toomey. Lavish Hollywoodization of classic Broadway musical based on Damon Runyon's colorful characters with Blaine, Kaye, Pully, and Johnny Silver reprising their stage performances and Brando making a not-bad musical debut as gambler Sky Masterson. Tuneful Frank Loesser score includes "Fugue for Tinhorns," "If I Were a Bell," "Luck Be a Lady," Blaine's memorable "Adelaide's Lament," and Stubby's showstopping "Sit Down, You're Rockin' the Boat."

11:45 p.m. - Color - 109 mins. - TV-14
Pal Joey (1957)
D: George Sidney. Cast: Rita Hayworth, Frank Sinatra, Kim Novak, Barbara Nichols, Hank Henry, Bobby Sherwood.
Sinatra is in peak form as a cocky nightclub singer who makes a move on every "dame'' he meets--including innocent showgirl Novak--but meets his Waterloo when wealthy, demanding Hayworth agrees to bankroll his dream of running his own club. Almost complete rewrite of the 1940 Broadway show based on John O'Hara's short stories, but entertaining just the same, with a great Rodgers and Hart score including "Bewitched, Bothered, and Bewildered" (with sanitized lyrics), "The Lady Is a Tramp." Look fast for Robert Reed.

1:45 a.m. - Color - 131 mins. - TV-PG
Can-Can (1960)
D: Walter Lang. Cast: Frank Sinatra, Shirley MacLaine, Maurice Chevalier, Louis Jourdan, Juliet Prowse.
Lackluster version of Cole Porter musical of 1890s Paris involving lawyer Sinatra defending MacLaine's right to perform "daring" dance in her nightclub. Chevalier and Jourdan try to inject charm, but Sinatra is blase and MacLaine shrill. Songs: "C'est Magnifique," "I Love Paris," "Let's Do It," "Just One of Those Things."

4:15 a.m. - Color - 109 mins. - TV-PG
Marriage on the Rocks (1965)
D: Jack Donohue. Cast: Frank Sinatra, Deborah Kerr, Dean Martin, Cesar Romero, Hermione Baddeley, Tony Bill.
A couple divorces by mistake during a madcap Mexican vacation.

6:15 a.m. - B/W - 81 mins. - TV-G
Double Dynamite (1951)
D: Irving Cummings. Cast: Frank Sinatra, Jane Russell, Groucho Marx, Don McGuire.
Sinatra plays a bank clerk falsely accused of robbery. Flat comedy marked a career low point for all three of its stars. Filmed in 1948.

7:45 a.m. - Color - 120 mins. - TV-PG
Hole in the Head, A (1959)
D: Frank Capra. Cast: Frank Sinatra, Edward G. Robinson, Eleanor Parker, Carolyn Jones, Thelma Ritter, Eddie Hodges, Keenan Wynn, Joi Lansing.
Sticky story of a ne'er-do-well (Sinatra) and his son (Hodges) doesn't seem sincere. Only distinction is Oscar-winning song, "High Hopes."

10:00 a.m. - Color - 106 mins. - TV-PG
Assault on a Queen (1966)
D: Jack Donohue. Cast: Frank Sinatra, Virna Lisi, Anthony Franciosa, Richard Conte, Alf Kjellin, Errol John.
Complex caper film about an attempted robbery of the Queen Mary. Sinatra stars as an American who is hired by a rich Italian, Lisi, and her German partner, Kjellin, to help renovate a sunken German U-boat and use it to threaten to sink the luxury liner if the thieves are not allowed to board and plunder the ship. The producers tried to generate the same magic that made Sinatra's Ocean's 11 so popular. They didn't succeed but the results aren't too bad.

12:00 p.m. - Color - 91 mins. - TV-14
Dirty Dingus Magee (1970)
D: Burt Kennedy. Cast: Frank Sinatra, George Kennedy, Anne Jackson, Lois Nettleton, Jack Elam, Michele Carey.
Reviews ranged from ecstatic to putrid for this western comedy with Sinatra and George Kennedy top-billed. I'm in the middle. The film has plenty of action and a few funny lines, but it is an essentially empty exercise. Director Burt Kennedy lets Sinatra and the picture go too far with tawdry double entendres and many groaners. The script was by Tom Waldman, Frank Waldman, and Joseph Heller, author of Catch-22.


8:00 p.m. - Color - 75 mins. - TV-G
Sinatra Sings (2011)
Frank Sinatra performances culled from his TV specials and concerts. Narrated by Tina Sinatra.

9:15 p.m. - B/W - 118 mins. - TV-PG
From Here to Eternity (1953)
D: Fred Zinnemann. Cast: Burt Lancaster, Montgomery Clift, Deborah Kerr, Donna Reed, Frank Sinatra, Philip Ober, Ernest Borgnine, Mickey Shaughnessy, Jack Warden, Claude Akins, George Reeves.
Toned-down but still powerful adaptation of James Jones' novel of Army life in Hawaii just before Pearl Harbor. Depiction of Japanese sneak attack combines unforgettable action scenes with actual combat footage. Brilliantly acted by entire cast, including Sinatra in his "comeback'' role as the ill-fated soldier Maggio. Eight Oscars include Best Picture, Director, Screenplay (Daniel Taradash), Cinematography (Burnett Guffey), and Supporting Actors Sinatra and Reed. Remade in 1979 as a TV miniseries, which in turn spun off a brief series.

11:30 p.m. - Color - 126 mins. - TV-PG
Devil at 4 O'Clock, The (1961)
D: Mervyn LeRoy. Cast: Spencer Tracy, Frank Sinatra, Kerwin Mathews, Jean-Pierre Aumont, Gregoire Aslan, Bernie Hamilton, Alexander Scourby, Barbara Luna, Cathy Lewis.
Prisoners Harry (Frank Sinatra), Marcel (Gregoire Aslan) and Charlie (Bernie Hamilton) are flown to a small tropical island to serve the elderly Father Doonan (Spencer Tracy), who makes them work high in the mountains at a health clinic for local children. When a volcano erupts, the young patients are stranded, while the rest of the island's population flees. When Doonan offers to free the convicts if they help save the children, Harry leads his fellow convicts on a daring rescue mission.

1:45 a.m. - Color - 114 mins. - TV-PG
Detective, The (1968)
D: Gordon Douglas. Cast: Frank Sinatra, Lee Remick, Jacqueline Bisset, Jack Klugman, William Windom, Robert Duvall.
When a gay man is viciously slain, Detective Joe Leland (Frank Sinatra) is put on the case. Joe eventually tracks down the victim's roommate, who confesses to the crime and is sentenced to death; however, the outcome of the case doesn't sit well with the detective. Norma (Jacqueline Bisset), a distraught widow, visits Joe. She believes her husband's death was no accident, but the cops don't seem to care. Joe begins to investigate, and stumbles on a cover-up related to his previous case.

4:00 a.m. - Color - 112 mins. - TV-14
First Deadly Sin, The (1980)
D: Brian G. Hutton. Cast: Frank Sinatra, Faye Dunaway, David Dukes, Martin Gabel, James Whitmore, George Coe, Brenda Vaccaro, Anthony Zerbe.
Edward Delaney (Frank Sinatra) is nearing the end of his career as a New York City homicide detective. But, before he can retire, he picks up a case involving multiple brutal murders, the victims of which have nothing in common. With help from a museum curator (Martin Gabel), Edward starts to piece together the few clues the vicious killer has left behind. As he starts to close in on the killer, his wife, Barbara (Faye Dunaway), is diagnosed with a serious disease.

6:00 a.m. - B/W - 77 mins. - TV-PG
Suddenly (1954)
D: Lewis Allen. Cast: Frank Sinatra, Sterling Hayden, James Gleason, Nancy Gates, Willis Bouchey, Kim Charney, Paul Frees, Christopher Dark, Charles Smith.
Sinatra leads trio of paid assassins who take over house in small town where the President will pass on his way to a fishing trip. White-knuckle thriller, written by Richard Sale, with Sinatra excellent in thoroughly detestable role; rest of cast equally fine. "Suddenly," incidentally, is the name of the town.

7:30 a.m. - Color - 106 mins. - TV-PG
None but the Brave (1965)
D: Frank Sinatra. Cast: Frank Sinatra, Clint Walker, Tatsuya Mihashi, Brad Dexter, Tommy Sands, Tony Bill, Takeshi Kato, Kenji Sahara, Takashi Inagaki, Christopher Dark.
Crash-landed Marines (Frank Sinatra, Clint Walker, Tommy Sands) form an uneasy truce with forgotten Japanese soldiers on a South Pacific island.

9:30 a.m. - Color - 132 mins. - TV-PG
Pride and the Passion, The (1957)
D: Stanley Kramer. Cast: Cary Grant, Frank Sinatra, Sophia Loren, Theodore Bikel, John Wengraf.
Miscast actioner involving capture of huge cannon by British naval officer (Grant) in 19th-century Spain. Spectacle scenes--filmed on location--are impressive; but most of the film is ridiculous. From the C. S. Forester novel.

11:45 a.m. - Color - 125 mins. - TV-PG
Never So Few (1959)
D: John Sturges. Cast: Frank Sinatra, Gina Lollobrigida, Peter Lawford, Steve McQueen, Richard Johnson, Paul Henreid, Brian Donlevy, Dean Jones, Charles Bronson.
WW2 action/romance tale; salty performances which make one forget the cliches and improbabilities.


8:00 p.m. - Color - 51 mins. TV-G
Frank Sinatra: Ol' Blue Eyes Is Back (1973)
Magnavox Presents Frank Sinatra (or Ol' Blue Eyes Is Back) was an NBC musical television special starring Frank Sinatra broadcast on November 18, 1973.  The special was written by Fred Ebb, directed by Marty Pasetta, and produced by Howard W. Koch. The announcer for the special was Ed McMahon. Gene Kelly, the guest star on the special, had last worked with Sinatra on the 1949 film On the Town.
Song list:
1. "My Way" (Instrumental) 2. "You Will Be My Music" 3. "I Get a Kick Out of You" 4. "Street of Dreams" 5. "I've Got You Under My Skin" 6. "I've Got the World on a String"
7. Saloon trilogy: "Last Night When We Were Young"/"Violets for Your Furs"/"Here's That Rainy Day"
8. "Take Me Out to the Ball Game" (Instrumental) 9. "I Begged Her" (Instrumental)
10. Medley with Gene Kelly: "Can't Do That Anymore"/"Take Me Out to the Ball Game"/"For Me and My Gal"/"New York, New York"
11. "Nice 'n' Easy" 12. "Let Me Try Again" 13. "Send in the Clowns" 14. "You Will Be My Music" (Reprise)

9:00 p.m. - Color - 98 mins. - TV-G
On the Town (1949)
D: Gene Kelly, Stanley Donen. Cast: Gene Kelly, Frank Sinatra, Vera-Ellen, Betty Garrett, Ann Miller, Jules Munshin, Alice Pearce, Florence Bates.
Three sailors have 24 hours to take in the sights and sounds of N.Y.C. Exuberant MGM musical, innovatively shot on location all over the City, isn't much in terms of plot and discards some of the best songs from the Betty Comden/Adolph Green/Leonard Bernstein show on which it's based . . . but it's still terrific entertainment. Highlight: "New York, New York.'' Oscar winner for Roger Edens and Lennie Hayton's musical scoring. An impressive directing debut for Kelly and Donen.

11:00 p.m. - Color - 93 mins. - TV-G
Take Me Out to the Ball Game (1949)
D: Busby Berkeley. Cast: Frank Sinatra, Esther Williams, Gene Kelly, Betty Garrett, Edward Arnold, Jules Munshin, Richard Lane, Tom Dugan.
Contrived but colorful turn-of-the-century musical, with Williams taking over Sinatra and Kelly's baseball team. "O'Brien to Ryan to Goldberg" and Kelly's "The Hat My Father Wore on St. Patrick's Day" are musical highlights.

12:45 a.m. - Color - 139 mins. - TV-G
Anchors Aweigh (1945)
D: George Sidney. Cast: Frank Sinatra, Kathryn Grayson, Gene Kelly, Jose Iturbi, Dean Stockwell, Pamela Britton.
Popular '40s musical of sailors on leave doesn't hold up story-wise, but musical numbers still good: Sinatra's "I Fall in Love Too Easily," Kelly's irresistible dance with Jerry the cartoon mouse.

3:15 a.m. - B/W - 103 mins. - TV-G
It Happened In Brooklyn (1947)
D: Richard Whorf. Cast: Frank Sinatra, Kathryn Grayson, Jimmy Durante, Peter Lawford, Gloria Grahame.
Hokey musical with Brooklynite Sinatra returning to his beloved borough after WW2; complications follow as he falls for music teacher Grayson. Some good songs, including "Time After Time'' and wonderful Sinatra-Durante duet, "The Song's Gotta Come From the Heart.''

5:15 a.m. - Color - 100 mins. - TV-G
Kissing Bandit, The (1948)
D: Laslo Benedek. Cast: Frank Sinatra, Kathryn Grayson, Ann Miller, J. Carrol Naish, Ricardo Montalban, Mildred Natwick, Cyd Charisse, Billy Gilbert.
Frail Sinatra vehicle about son of Western kissing bandit who picks up where Dad left off; song "Siesta'' sums it up.

7:00 a.m. - B/W - 88 mins. - TV-G
Step Lively (1944)
D: Tim Whelan. Cast: Frank Sinatra, George Murphy, Adolphe Menjou, Gloria DeHaven, Eugene Pallette, Anne Jeffreys, Walter Slezak.
Brisk musical remake of Room Service with producer Murphy wheeling and dealing to get his show produced. Engagingly frantic, with sharp dialogue, funny contribution by Slezak as the hotel manager. If you blink you'll miss (brunette) Dorothy Malone as switchboard operator in lobby.

8:30 a.m. - B/W - 90 mins. - TV-G
Higher and Higher (1943)
D: Tim Whelan. Cast: Michèle Morgan, Jack Haley, Frank Sinatra (film debut), Leon Errol, Barbara Hale, Mary Wickes, Elisabeth Risdon, Marcy McGuire, Mel Tormé, Victor Borge.
On the verge of losing his home, former millionaire Cyrus (Leon Errol) and his driver, Mike (Jack Haley), recruit Millie (Michele Morgan), a beautiful maid, to pose as the fictitious heiress to Cyrus' now-spent fortune. With Mike's guidance, Millie courts the debonair Sir Victor Fitzroy (Victor Borge) in hopes of marrying him to obtain a dowry. But Victor may not be what he seems, neighborhood kid Frank (Frank Sinatra) wants Millie for himself -- and poor Millie doesn't love either of them.


8:00 p.m. - Color - 30 mins. - TV-G
"Happy Holidays with Bing and Frank" (1957)
was the tenth episode of The Frank Sinatra Show television series. The series aired on ABC from October 18, 1957 to June 27, 1958.
Aired December 20, 1957:  Guests: Bing Crosby, The Ralph Brewster Singers
Note: In this Christmas show, Frank sings "Mistletoe and Holly" (which he co-wrote), "It Came Upon a Midnight Clear," and "Santa Claus Is Comin' to Town." Bing croons "Away in a Manger" and "Rudolph the Red-Nosed Reindeer." The two team up for "Jingle Bells," "Deck the Halls," "God Rest Ye Merry Gentlemen," "Hark, the Herald Angels Sing," "O Come, All Ye Faithful," "O Little Town of Bethlehem," "The Christmas Song," and "White Christmas." The Ralph Brewster singers perform "Here We Come a-Caroling" and "The First Noel." This episode was directed by Frank and written by Bill Morrow. Produced at the Samuel Goldwyn Studios using the drama episodes crew, it was shot in color but originally broadcast in black and white. At a 2001 Museum of Television and Radio seminar, producer William Self explained the rather unusual production method: "Crosby liked to pre-record and lip synch, and he preferred doing it in the morning. Frank liked to record live and do it in the evening. So these duets were sung about ten hours apart, and we put it all together. There was no orchestra there. Bill Miller, who was a wonderful pianist, played low so the mike would not pick it up - or very much. And then Frank would sing to the low piano. And then Nelson Riddle came in later and overrode the piano with the orchestra."

8:45 p.m. - B/W - 120 mins. - TV-G
Miracle of the Bells, The (1948)
D: Irving Pichel. Cast: Fred MacMurray, Valli, Frank Sinatra, Lee J. Cobb, Charles Meredith.
Contrived story of miracle occurring when movie star is laid to rest in coal-mining home town; often ludicrous, despite sincere cast. Screenplay by Ben Hecht and Quentin Reynolds.

11:00 p.m. - Color - 112 mins. - TV-PG
High Society (1956)
D: Charles Walters. Cast: Bing Crosby, Grace Kelly, Frank Sinatra, Celeste Holm, John Lund, Louis Calhern, Louis Armstrong, Sidney Blackmer.
Fluffy remake of The Philadelphia Story is enjoyable, but has lost all the bite of the original. Kelly is about to marry Lund when ex-hubby Crosby arrives, along with reporters Sinatra and Holm. Cole Porter songs include "True Love,'' "Did You Evah?,'' "You're Sensational,'' plus Bing and Satchmo's "Now You Has Jazz.'' Grace Kelly's last acting role.

1:00 a.m. - Color - 123 mins. - TV-PG
Robin And The 7 Hoods (1964)
D: Gordon Douglas. Cast: Frank Sinatra, Dean Martin, Sammy Davis, Jr., Bing Crosby, Peter Falk, Barbara Rush, Edward G. Robinson, Victor Buono, Tony Randall, Allen Jenkins.
Set in Chicago during Prohibition, the Rat Pack's take on the Robin Hood legend finds bootlegger Robbo (Frank Sinatra) and his cronies refusing to pay the greedy Guy Gisborne (Peter Falk) a cut of their profits after Guy shoots mob boss Big Jim (Edward G. Robinson) and takes over. When Big Jim's daughter, Marian (Barbara Rush), gives Robbo a large sum of money, believing he has avenged her father's death, the gangster donates it to an orphanage, cementing his reputation as a softhearted hood.

3:15 a.m. - Color - 111 mins. - TV-PG
Tender Trap, The (1955)
D: Charles Walters. Cast: Frank Sinatra, Debbie Reynolds, Celeste Holm, David Wayne, Carolyn Jones, Lola Albright, Tom Helmore, James Drury.
Silly romp of swinging, set-in-his-ways N.Y.C. bachelor Sinatra, who meets his match in determined, marriage-minded Reynolds. A real time capsule of 1950s attitudes toward men, women, and sex. Impeccable support from Holm and Wayne; memorable Cahn/Van Heusen title tune. Julius J. Epstein adapted the Max Shulman and Robert Paul Smith play.


8:00 p.m. - Color - 50 mins. - TV-G
Sinatra (1969)
Sinatra: Featuring Don Costa and His Orchestra was a 1969 Emmy nominated television special starring Frank Sinatra, broadcast Wednesday, November 5, 1969, on CBS. It was directed by Tim Kiley.
Set list:
1. "For Once in My Life" 2. "Please Be Kind" 3. "My Way"
4. Film clip medley with song highlights of: "I Couldn't Sleep a Wink Last Night"/"You're Sensational"/"All the Way"/"(Love Is) The Tender Trap"
5. "Little Green Apples" 6. "Out Beyond the Window" 7. "A Man Alone" 8. "Didn't We?" 9. "Forget to Remember" 10. "Fly Me to the Moon" 11. "Street of Dreams" 12. "Love's Been Good to Me" 13. "Goin' Out of My Head" 14. "My Kind of Town"

9:15 p.m. - B/W - 119 mins. - TV-14
Man with the Golden Arm, The (1956)
D: Otto Preminger. Cast: Frank Sinatra, Eleanor Parker, Kim Novak, Darren McGavin, Arnold Stang, Doro Merande.
Then-daring film of drug addiction is now dated, but still powerful; Sinatra is the junkie, Parker the crippled wife. Memorable Elmer Bernstein jazz score.

11:30 p.m. - B/W - 126 mins. - TV-PG
Joker Is Wild, The (1957)
D: Charles Vidor. Cast: Frank Sinatra, Mitzi Gaynor, Jeanne Crain, Eddie Albert, Beverly Garland, Jackie Coogan, Sophie Tucker.
Sinatra is fine in biography of nightclub performer Joe E. Lewis, with Crain and Gaynor diverting as his two loves. Cahn and Van Heusen song "All the Way'' won an Oscar; in fact, the film was reissued as All the Way.

1:45 a.m. - Color - 136 mins. - TV-PG
Some Came Running (1958)
D: Vincente Minnelli. Cast: Frank Sinatra, Dean Martin, Shirley MacLaine, Martha Hyer, Arthur Kennedy, Nancy Gates.
Slick adaptation of James Jones' novel about disillusionment in a small midwestern town in the late 1940s; more character study than narrative. MacLaine is especially good as luckless floozie who's stuck on Sinatra; Elmer Bernstein's music score also a standout.

4:15 a.m. - Color - 113 mins. - TV-PG
Sergeants 3 (1962)
D: John Sturges. Cast: Frank Sinatra, Dean Martin, Sammy Davis, Jr., Peter Lawford, Joey Bishop, Henry Silva, Ruta Lee, Buddy Lester, Michael Pate.
Mike (Frank Sinatra), Chip (Dean Martin) and Larry (Peter Lawford) are three rowdy American sergeants stationed in Indian territory. Along with Jonah (Sammy Davis Jr.), a former slave who aspires to be a trooper, the trio attempt to fight back against an Indian chief (Henry Silva) who has conspired to unite all of the local tribes and kill any Americans in sight. But when the sergeants are taken prisoner, they must find a way to warn their regiment of an impending ambush.

6:15 a.m. - Color - 115 mins. - TV-PG
4 For Texas (1963)
D: Robert Aldrich. Cast: Frank Sinatra, Dean Martin, Anita Ekberg, Ursula Andress, Charles Bronson, Victor Buono, Edric Connor, Nick Dennis, Richard Jaeckel, Mike Mazurki, Wesley Addy, Marjorie Bennett, Virginia Christine, Ellen Corby, Jack Elam, Joe DeRita, Larry Fine, Moe Howard.
In the 1870s, two rival businessmen, Zack Thomas (Frank Sinatra) and Joe Jarrett (Dean Martin), on a stagecoach heading to Galveston, Texas, must pull together to protect $100,000 from an outlaw named Matson (Charles Bronson). Once in Galveston, however, their rivalry continues, as Thomas joins up with Elya Carlson (Anita Ekberg) and Jarret with Maxine Richter (Ursula Andress). But Matson is still on the loose, and a scheming banker threatens both Thomas and Jarrett.


Frank Sinatra on Lux Radio Theatre

"Wake Up and Live" - February 21, 1944 - Frank Sinatra, Marilyn Maxwell, James Gleason, Bob Crosby, James Dunn, Cathy Lewis



"Magnificent Obsession" - November 13, 1944 - Claudette Colbert, Don Ameche. Frank Sinatra appears to promote his program.



"Anchors Aweigh" - December 29, 1947 - Frank Sinatra, Gene Kelly, Kathryn Grayson



"Miracle of the Bells" - May 31, 1948 - Fred MacMurray, Frank Sinatra, Valli





Frank Sinatra Christmas Music

The Sinatra Family Wish You a Merry Christmas is a 1968 Christmas album by Frank Sinatra and featuring his children, Nancy, Frank, Jr. and Tina.

"I Wouldn't Trade Christmas" (with Nancy, Frank, Jr. and Tina)



"The Bells of Christmas (Greensleeves)" (with Nancy, Frank, Jr. and Tina)



"The Christmas Waltz"



"The Twelve Days of Christmas" (with Nancy, Frank, Jr. and Tina)



"Whatever Happened to Christmas?"



Frank Sinatra - Christmas Dreaming

"White Christmas"



"Santa Claus Is Comin' to Town"



"Christmas Dreaming"



"Let It Snow! Let It Snow! Let It Snow!"



"Have Yourself a Merry Little Christmas"



"Jingle Bells"



"It Came Upon a Midnight Clear"



"O Little Town of Bethlehem"



"Adeste Fideles (O Come, All Ye Faithful)"



"Silent Night"





Frank Sinatra on Television

The Frank Sinatra Timex Show (October 15, 1959)

The first of four specials hosted by Frank Sinatra and sponsored by Timex. His guests are Bing Crosby, Dean Martin, Mitzi Gaynor, and Jimmy Durante. Also known as Bing Crosby and Dean Martin Present High Hopes.



The Frank Sinatra Timex Show: An Afternoon with Frank Sinatra (December 13, 1959)

The second of four specials hosted by Sinatra and sponsored by Timex. His guests are Peter Lawford, Hermione Gingold, Juliet Prowse, The Hi-Los, and Ella Fitzgerald.



The Frank Sinatra Timex Show: To the Ladies (February 15, 1960)

The third of four specials hosted by Frank Sinatra and sponsored by Timex. His guests are Lena Horne, Mary Costa, Juliet Prowse, Barbara Heller, and Eleanor Roosevelt.



The Frank Sinatra Timex Show: Welcome Home, Elvis! (May 12, 1960)

The fourth of four specials hosted by Frank Sinatra and sponsored by Timex. His guests are Elvis Presley, Nancy Sinatra, Joey Bishop, Sammy Davis, Jr., Peter Lawford, Tom Hansen Dancers, and Leona Irwin.



Recipes by Frank Sinatra

Sinatra's Chicken Vesuvius

One 3 1/2-pound chicken, cut into pieces
4 or 5 small red potatoes (about 3 ounces each)
1 small red bell pepper
1 small red onion
1 small white onion
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
Minced fresh parsley for garnish

Preheat oven to 425 degrees F. Place the chicken in a 13-by-9-inch baking dish.

Quarter the potatoes. Seed the bell pepper and cut it into 8 pieces. Quarter the onions through the root ends.

Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat. Smooth out the vegetables, and make sure the chicken pieces are skin side up. Bake until the chicken is browned and the skin is crisp, about 40 minutes. Poke holes in the chicken skin so the juices flow. Stir so the vegetables are glazed. Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.

Arrange on a serving platter and spoon the juices on top. Sprinkle with parsley. Makes 4 servings.

Frank Sinatra's Eggplant Parmigiana

Tomato Sauce:
1/2 cup chopped onion
1/4 cup chopped celery
1 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf

Eggplant:
1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounce) grated Parmesan cheese
6 ounces mozzarella cheese

Prepare "Tomato Sauce" and set aside.

Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, at 400 degrees F. for 15 to 20 minutes or until hot. Serves 6.


Frank Sinatra's Sausage and Peppers

3 green peppers
3 tablespoons olive oil
Salt and pepper (optional)
1 lb. hot Italian sausages
3/4 cup red wine

Remove stems and seeds from peppers and cut into large chunks. In an ovenproof baking dish that can be used on the top of the stove, saute green peppers in oil until they begin to soften. Sprinkle with a little salt. Lift the green peppers out of the dish and set aside. Brown the sausages in the same baking dish. When browned, add 3/4 cup red wine. Cover the pan with foil and bake the sausages in wine in a 350 degrees F. oven for 40 minutes. (Ovens vary, so cook until the sausage is no longer pink.) Uncover and add the sauteed green peppers. Bake for an additional 30 minutes and serve in same baking dish. Serves 4.

Sinatra's Spinach

Sinatra loved this dish because it isn't fattening and he believed the olive oil was good for his voice.

1 (1-pound) can whole-leaf spinach
3 tablespoons extra-virgin olive oil
1/4 cup finely chopped sweet onion

Drain the spinach and place in a serving dish. Drizzle with the oil and toss to coat. Sprinkle with the onion. Makes 4 servings.

Recipes by Dolly Sinatra


Dolly Sinatra's Marinara Sauce

This amount is for 1 pound of pasta.

1/2 cup olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 (28-ounce) can crushed tomatoes with puree
1 sprig fresh oregano, finely chopped
1 teaspoon dried basil, crumbled
1 teaspoon Italian seasoning, crumbled
Salt and pepper to taste

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until the oil is fragrant and is seasoned, about 2 minutes. Stir in the tomatoes and puree. Heat to simmering. Cook on low heat until the sauce thickens, about 20 minutes.

Add the oregano, basil, and Italian seasoning. Mix well. Season with salt and pepper to taste. Cook on low heat for another 15 minutes or so as it thickens. Makes 4 servings.

Serve with a green salad topped with sliced tomatoes and dressed with Italian dressing, and sliced Italian bread.

Dolly Sinatra's Meatballs

1 lb. ground beef
2/3 lb. ground veal (or pork)
2 cloves garlic, minced
2 eggs
1/4 lb. freshly grated Romano cheese
1/3 cup chopped Italian flat leaf parsley
salt and ground black pepper to taste
1 cup stale Italian bread, crumbed
6 tablespoons plus 2 teaspoons lukewarm water
olive oil

(Makes approx. 18-20 meatballs depending on size.)

Combine the ground beef and veal in a large bowl. Add the garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water. The mixture should be moist but firm enough to make meatballs. Shape into meatballs. Heat olive oil in a large frying pan. Fry 5-6 meatballs at a time until browned and cooked. Place on a paper towel to drain off excess oil.

November 29, 2015

Recipes of Old or Dead Famous People


I asked a friend's seven-year-old daughter to come up with a title for my recipe posts. She said, "You like dead famous people a lot. Can you use that in the title?" I replied, "They're not all dead. Some are just old." She said, "Old or dead famous people. Use that." So that's what I did:

Here's a collection of recipes from celebrities who were also handy in the kitchen. (List of recipes is in alphabetical order by celebrity last name.)

(This is a work in progress and I need your help. Please leave a comment to add recipes.)


Alan Alda's Che-Cha

14 good-size Italian plum tomatoes or 2 (14 ounce) cans plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle

Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.

Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated.

Cook fusilli. Drain. Add sauce to hot pasta. Mix well and serve warm.


Ed Asner's Balsamic-Roasted New Potatoes

2 tablespoons olive oil
2 pounds small new potatoes, washed, patted dry and quartered; or, if using larger potatoes, cut into 1-inch pieces
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon dried thyme
1 teaspoon minced rosemary
1/8 teaspoon freshly ground nutmeg
1/4 cup balsamic vinegar
Salt and pepper

Heat oven to 400 degrees F. Place baking rack in lower third of oven.

Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic and shallots. Toss in skillet until well mixed. Add thyme, rosemary and nutmeg. Toss well. When potatoes are hot, transfer to baking pan and spread in single layer. (This part of the recipe can be made several hours ahead of time.)

Place pan in preheated oven on lower rack. Roast potatoes until golden and just tender, about 25 minutes, turning once midway.

Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, about 7 minutes. Serve immediately. Makes 6 servings.


Barbara Bush's Barbecued Chicken

2 1/2 to 3 pound broiler-fryer chicken, quartered or 5-6 pieces of chicken
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 1/2 cups water
1 cup coarsely chopped onion
1/2 to 3/4 cup granulated sugar
1/2 cup butter or margarine
1/3 cup prepared yellow mustard
1/4 cup cider vinegar
1/2 teaspoon ground black pepper
2 1/2 cups catsup
1/2 cup Worcestershire sauce
6 to 8 tablespoons lemon juice
1/2 teaspoon ground red pepper (or less, to taste)

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken. Makes 4 servings.

Barbara Bush's Mushroom Quiche

1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half

Prebake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.

Position rack in lower 1/3 of oven and preheat to 375 degrees F.

Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or half-and-half and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown, about 35 to 45 minutes. Yield: 6 servings.


Sebastian Cabot's Truita a la Marguery (Trout a la Marguery)

For fumet (fish stock):
1 pound chopped raw fish (bones and trimmings)
1 small yellow onion, chopped
bouquet garni (2 sprigs parsley, small bay leaf, pinch thyme tied in cheesecloth bag)
2-inch piece peeled carrot, chopped
1 1/2 cups dry white wine
1 1/2 cups water
6 peppercorns
good pinch salt

Break up bones and put in stock pot with other ingredients. Bring to boil, simmer uncovered about 45 minutes or until reduced in volume one-third. Strain to use.

Preparation of mussels and shrimp:
1 1/2 dozen mussels
1 1/2 dozen small green shrimp
2 cups dry white wine
4 sprigs parsley, chopped
2 small pinches thyme
1 small yellow onion, chopped
8 crushed peppercorns

Wash and beard mussels scrubbing well under running water; drain well on paper towels. In a saucepan put 1 cup wine, pinch thyme, half chopped onion and 4 peppercorns. Bring to boil; add mussels, cover, cook only until shells start to open. Drain well an discard any shells that fail to open.

Wash, drain shrimp on paper towels. Using remaining ingredients, simmer stock, add shrimp, cover, cook about 4 minutes (or until shrimp turns pink). Drain, cool, remove shells and devein.

To assemble:
4 cleaned rainbow trout, each weighing 3/4 to 1 pound
4 pats sweet butter
salt
cayenne
2/3 stick sweet butter
1/4 cup fumet
3 tablespoons dry white wine
3 egg yolks

Clean fish well, leaving heads and tails intact. Dry well with paper towel. Rub inside cavity and outside of each trout well with pat of softened butter. Salt inside and outside skin of each trout, sprinkle with few grains cayenne. Place trout in shallow, ovenproof platter (or copper baking dish). Cover loosely with a piece of buttered aluminum foil (or buttered paper). Bake in preheated 300 degrees F. oven for about 20 minutes.

Meanwhile prepare sauce as follows:
Combine fumet, wine and remaining butter in top of double boiler. Cook over hot, but not boiling water until butter melts. Add egg yolks one at a time, beat into wine mixture after each addition. Cook, stirring constantly, until sauce is consistency of thick cream. Arrange cooked mussels and shrimp around baked trout, spoon sauce over all. Return to oven to glaze lightly. Serves 4.


Abby Dalton's Lamb Stew with Parsley Dumplings

Lamb Stew:
1 1/2 to 2 pounds lean boneless lamb from leg or breast, cut into cubes
well-seasoned flour
vegetable oil
lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled and chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
salt and pepper to taste
water
1 (10 3/4 ounce) can chicken broth, optional
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled and cut in large pieces
1 cup frozen or fresh peas

Parsley Dumplings:
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
chopped parsley, optional

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt and pepper to taste and water to cover. Cover and simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover and simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings:
Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley. Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking! Serve hot. Dust with additional parsley if desired.


Barbara Eden's Chicken and Rice Supreme

Chicken and Rice:
3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups mushrooms, sliced
1 1/2 pounds boneless chicken, cubed
1/4 cup dry white wine
1 (10.5 - 10.75 ounce) can cream of mushroom soup
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon curry powder
4 cups cooked rice
1 cup frozen peas
1/2 cup green onions, chopped
salt and pepper to taste

Topping:
1 cup Cheddar cheese, grated
1/4 cup dry bread or cracker crumbs

In a large skillet, heat 2 tablespoons oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degrees F. oven for 30 to 40 minutes or until mixture bubbles and topping is golden brown. Makes 6 to 8 servings.

Barbara Eden's Company Green Beans

1 1/2 pounds green beans, ends trimmed
2 tablespoons butter
1 clove garlic, minced
1 sweet red pepper, thinly sliced
salt and pepper to taste
1/4 cup toasted slivered almonds

Cook the beans in a large pot of boiling salted water until tender crisp, about 4 to 5 minutes. Drain the beans and set aside. Dry the pot: add butter and melt over medium heat. Add garlic and red pepper strips; cook, stirring often, until softened, about 1 minute. Return the reserved beans to the pot and toss until vegetables are well mixed and beans are reheated. Season with salt and pepper and garnish with almonds. Makes 6 to 8 servings.

Barbara Eden's Crab-Stuffed Mushrooms

24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crab meat, rinsed and tossed with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons Cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Heat broiler.

Place mushrooms under broiler until cheese melts and is golden. Yields 24 servings.


Betty Ford's Buttermilk Pancakes

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
3 large eggs, separated
3 cups buttermilk


Mix together all ingredients except egg whites. Beat egg whites until stiff. Fold beaten egg whites into pancake mixture. Cook pancakes as usual.

Betty Ford's Chinese Pepper Steak

2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper

Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.

Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.

Stir in the meat and green pepper and simmer for 30 minutes.

Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice. Serves 4.

Betty Ford’s Curried Tuna Casserole

6 tablespoons butter
2 tablespoons minced shallots
2 garlic cloves, minced
2 medium red peppers, julienned
4 tablespoons flour
2 tablespoons curry powder
3 cups hot chicken stock
1 cup hot milk
2 teaspoons freshly ground pepper
1 tablespoon Worcestershire sauce
pinch of salt
10 ounces small pasta shells
2 cups drained tuna
1/4 cup dry sherry
6 saltine crackers, crushed
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Butter a 3-quart casserole dish.

Melt butter in a 2-quart saucepan; add shallots and garlic, and sauté lightly for 1 minute. Do not brown. Stir in red pepper strips and sauté for 2 minutes. Stir in flour and curry powder; cook, stirring constantly, until flour is well absorbed.

Add hot stock and bring to a boil; stir until smooth. Add hot milk, pepper, Worcestershire sauce, and salt. Bring to a boil and simmer for 5 minutes; keep warm.

In a large pot of boiling salted water, cook pasta for 7 minutes. Drain well and transfer into the prepared casserole dish.

Flake tuna into small pieces and spread evenly over the shells. Slowly pour the sherry over tuna, then top with the warm sauce. Sprinkle with cracker crumbs and grated cheese.

Bake on middle shelf of preheated oven for 30 minutes or until heated through and lightly browned on top.


A.J. Foyt's 500-Mile Chili

3 pounds stewing beef, cubed
1 pound chorizo
2 large onions, diced
5 cloves garlic, minced
3 jalapeno peppers, peeled and diced
3 tablespoon olive oil
1/2 teaspoon cayenne
3 tablespoons chili powder
3 (15 ounce) cans tomato sauce
1 teaspoon salt
1 1/2 cups water
1 can Mexican beer

Brown meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6 to 8.


Aretha Franklin's Queen of Soul Ham

1 (12 to 14 pound) fully cooked, bone-in ham
cloves
1 (16 ounce) box light brown sugar
3 tablespoons French's mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger ale (preferably Vernor's)
1 (20 ounce) can pineapple rings
baker's coconut for garnish, optional

Heat oven to 350 degrees F.

Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil and bake until ham appears juicy, about 30 minutes.

Place brown sugar and mustard in a medium bowl. Stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes. Serves 12.


Annette Funicello's Steak in a Bag

2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.

Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F. oven for 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.

For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F. just before serving. The steak is out of this world." Yields 6 servings.


Cary Grant's Oven-Barbecued Chicken

1 (4 1/2 pound) whole chicken (cut into pieces)
1/2 cup oil (vegetable oil, for frying)
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup water
1/2 cup A-1 sauce
1/4 cup granulated sugar
1/4 cup cider vinegar
1 (8 ounce) yellow onion, peeled and diced
1 clove garlic, minced
2 tablespoons cornstarch (or more if needed)

Preheat oven to 325 degrees F.

Heat vegetable oil in a large skillet over medium till hot. Season chicken with salt and pepper. Fry the chicken pieces in the hot oil in batches until browned. Place browned chicken pieces in a 9 x 13 baking dish.

In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat until warm.

In a small bowl, whisk together 2 tbsps. cornstarch with 2 tbsps. cold water until smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking until incorporated. Continue to whisk over medium heat until the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces.

Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven.

If you'd like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce.

To thicken the leftover sauce, pour it into a saucepan and heat over medium heat.

Mix together equal amounts of cornstarch and water, a half tablespoon at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, until desired consistency is reached.

Serve chicken warm with the thickened barbecue sauce on the side.


Andy Griffith's Favorite Blue Bird Diner Ground Steak Sandwich

2 pounds beef chuck, ground (80/20 is crucial to the success)
1 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup water
1/2 teaspoon salt
6 tablespoons mayonnaise
Coleslaw (prepared, 1 cup)
(2 tomatoes, sliced)

Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance. Drain ground meat. Pepper meat liberally! This is supposed to be redolent in the taste of ground black pepper.

Whisk together flour, water, and salt. Add to skillet, and allow to come to a boil. Lower heat and simmer until mixture has thickened.

Serve on buns with mayo, your favorite coleslaw, and a slice of tomato.


George Harrison's Lentil Soup

1 red chili
1 tsp. cumin seeds
2 large onions, chopped
2 cloves garlic
1 cup lentils
2 large tomatoes, chopped
2 green peppers, chopped
1 bay leaf
Salt and pepper to taste

Heat a small amount of oil in frying pan. When oil is hot, add chili and cumin seeds. When seeds stop sputtering, brown onions and garlic in heated oil.

Wash lentils well and cover with water. Add browned onions and garlic to pan of lentils. Add tomatoes, peppers, bay leaf, plus salt and pepper. Bring to boil, cover, lower heat. Soup's on for 4 in an hour.


Alfred Hitchcock's Quiche Lorraine

Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
salt
1/4 cup cold water

Filling:
2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
dash of cayenne pepper
light grating of nutmeg
2 cups hot milk

Tart Pastry:
Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour or until needed. Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.

Filling:
Scatter diced ham on the crust. Sauté sliced onions in butter until they are soft, but not brown; spread over ham. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F. for 30 minutes or until custard is set and the top is golden. Serve hot.


Bob Hope's Favorite Chicken Hash

2 chicken breasts, broiled
2 slices bacon, crisply fried and crumbled
1/2 small onion, chopped
salt and pepper to taste
1/2 teaspoon lemon juice
2 tablespoons butter
1 teaspoon dry sherry
2 tablespoons sour cream

Cut chicken into thin strips. Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet. Cook until onion is tender. Stir in sherry and sour cream. Cook just until heated. Serve immediately.


Ann Landers' Bootlegger Beans
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

3 ounces bacon (3 strips)
1/4 cup yellow onion, chopped
1 can (28 ounce) pork and beans
1 tablespoon brown sugar
2 tablespoons vinegar
2 tablespoons ketchup


Dice the bacon and fry in pan. When about 1/2 way done, add the onion. Pour off most of the grease. Add the rest of the ingredients, stir well and cover. Let this simmer for at least 30 minutes. It is better when simmered for 2 hours, even better when baked.

Ann Landers' Meatloaf
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon Accent flavor enhancer
1/2 cup warm water
1 package dry onion soup mix

Mix all thoroughly and put into a loaf pan. Cover mixture with 2 bacon strips. Pour an 8 ounce can of tomato sauce over meatloaf and bake for one hour at 350 degrees F. Serves 6.

Ann Landers' Noodle and Spinach Ring
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

8 ounces dry egg noodles
1 package (10 ounce) chopped frozen spinach
1/3 cup bread crumbs
1 cup American cheese, grated
2 1/2 cups milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Cook noodles in salted water. Drain.

Cook spinach in 1/2 cup salted water only until thawed. Drain.

In a buttered 2-quart ring mold, alternate layers of noodles, spinach, crumbs and cheese.

Combine other ingredients; pour over casserole.

Set in a pan of hot water and bake in a 350 degrees F. oven for about 45 minutes.


Angela Lansbury's Power Loaf

2 cups boiling water
1 1/2 cups cracked wheat
3 tablespoons shortening
2 tablespoons honey
1 tablespoon salt
2 packets active dry yeast
2/3 cup warm water
4 cups stone-ground wheat flour
1 cup bran flakes
3/4 cup quick cooking oats
1/2 cup wheat germ

In large bowl, pour boiling water over cracked wheat and stir. Stir in shortening, honey and salt; let cool to lukewarm.

Sprinkle yeast into warm water; let stand until frothy; add to wheat mixture. Gradually stir in 3 cups flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover bowl with damp cloth. Let rise, about 1 hour, until doubled in bulk.

Punch dough down. On floured surface, knead dough until smooth and elastic, blending in as much of remaining flour as needed if dough is sticky. Divide dough in half and place in 2 greased loaf pans. Cover and let rise in warm place until doubled.

Bake in 350 degrees F. oven for 45 minutes or until loaves are well browned and sound hollow when tapped. Makes 2 loaves.


Anne Meara's Fettuccine

1 pound fettuccine, cooked and drained
8 ounces grated Parmesan cheese
1/2 pound bacon
1/2 cup heavy cream
1 pound finely shredded cheddar cheese

Fry bacon and drain. Add to cooked, drained noodles along with cheeses and cream. Heat for 5 minutes, or until cheese melts.


Leonard Nimoy's Cold Soup

1 can (10.75 ounce) condensed cream of celery soup
2 cups water
1 whole cucumber, diced
3 green onions, minced
1 green bell pepper, minced
1 tablespoon lemon juice
1/2 cup sour cream

Mix all together and chill overnight before serving.


Dolly Parton's Corn Pone

2 cups cornmeal
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons bacon grease
About 1 cup milk (enough to make stiff batter)

Mix all ingredients together. Form pones by hand and put on greased baking sheet. Bake 12 to 15 minutes at 425 degrees F. Makes about 1 1/2 dozen, depending on size.

Dolly Parton's Cowboy Beans

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Heat oven to 350 degrees F.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Serves 8 to 10.

Dolly Parton's Five Layer Dinner

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
Salt and pepper
1 green bell pepper, sliced

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours at 350 degrees F. Serves 8.


Burt Reynolds' Beef Stew

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon. Serves 4.


Dinah Shore's Zucchini Stuffed Chicken

8 to 10 chicken pieces (with skin on)
2 zucchini, washed and shredded
4 cups bread, shredded
2 eggs, beaten
2 tablespoons chicken seasonings (salt, pepper, garlic powder, onion powder)*
(* 2 tablespoons combined spices)
1 large onion
1 to 2 cup water

Wash and clean chicken.

Mix all stuffing ingredients except water. Add water, a little at a time, until mixture is soft but of a fairly firm consistency. Place 2 to 3 tablespoons of mixture under the skin of each chicken piece and place on baking tray. Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.


Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (21⁄2-pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1⁄4 cup butter

Sauce:
3 finely chopped shallots
3 tablespoons cognac
1⁄3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degrees F. oven for 15 minutes, while preparing sauce.

Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, saute mushrooms in 3 T. butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Serves 6-8.

Elizabeth Taylor's Salad

1 cup mixed salad greens
1/4 cup watercress, chopped
1 slice deli turkey, julienned
1 slice deli Swiss cheese, julienned
1 slice deli salami, julienned
2 tablespoons red wine vinegar
1 tablespoon oil

Mix the greens with the watercress. Layer the deli items on top. Mix vinegar and oil. Pour dressing over top.


Alex Trebek's Tourtiere Trebek

1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
Pastry for double-crust pie (9 inch)
Milk or lightly beaten egg

In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.

Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.

Roll out pastry and line a 9-inch pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees F. oven for 1 hour or until pastry is golden brown.
Makes 4 to 6 servings.


Leslie Uggams' Baked Stuffed Bluefish

3 tablespoons soft sweet butter
1 tablespoon minced Bermuda onion
2 tablespoons minced celery
2 cups unseasoned bread cubes
1 1/2 teaspoons minced parsley
pinch poultry seasoning
pinch ground sage
1/2 teaspoon salt
few gratings freshly ground pepper
1/3 cup dried apricots
3/4 cup water
2 1/2 pounds cleaned bluefish
1/2 lemon

Melt one tablespoon butter over low heat. Saute onion and celery in butter until limp. Place in bowl with bread cubes, parsley, poultry seasoning, sage, salt and pepper.

Simmer apricots in water 5 minutes; drain, retaining cooking juice. Chop apricots slightly and add to seasoned bread cubes. Heat 1/2 cup apricot juice to boiling, pour over stuffing in bowl. Toss lightly to blend well.

Line shallow baking dish with aluminum foil. Rub fish inside and out with butter. Stuff cavity of fists, press top and bottom together to close (or secure with skewers). Bake in preheated 350 degrees F. oven 15 minutes or until fish starts to flake. Pour lemon juice over fish during baking. Run under broiler to brown skin. Serve at once with parslied potatoes and cooked string beans. Serves 2.

Leslie Uggams' Summer Potato Salad

1 pound small white new potatoes
water

2 tablespoons wine vinegar
1 tablespoon melted hydrogenated fat (or salad oil)
1 teaspoon salt
2 sweet gherkins, chopped
1/4 cup minced celery
1 hard-cooked egg, chopped
1 tablespoon minced white onion
3 tablespoons mayonnaise
few gratings freshly ground pepper

Cook potatoes in jacket in boiling water until tender; drain, peel, dice, place in bowl. Mix together vinegar, melted fat (or salad oil), salt and pepper; stir to dissolve salt; pour over potatoes in bowl, mix well. Cover, refrigerate several hours.

Add gherkins, celery, egg, onion and mayonnaise to potatoes. Mix well. Serve chilled on lettuce cups with chicken salad, sliced garden-ripe tomatoes, crackers and tall glasses of iced tea. Serves 2-3.

Leslie suggests: "Make chicken salad from left-over chicken. Prepare sauce by using mustard thinned with a little milk, boil to reduce. Add vinegar (white), seasonings to taste, put over chicken pieces with diced pickles, celery and mayonnaise. Chill well before serving."

November 15, 2015

Dessert Recipes of Old or Dead Famous People

I asked a friend's seven-year-old daughter to come up with a title for my recipe posts. She said, "You like dead famous people a lot. Can you use that in the title?" I replied, "They're not all dead. Some are just old." She said, "Old or dead famous people. Use that." So that's what I did:

Here's a collection of recipes from celebrities who were also handy in the kitchen. (List of recipes is in alphabetical order by celebrity last name.)

(This is a work in progress and I need your help. Please leave a comment to add recipes.)


Abby's Pecan Apple Cake
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

2 tablespoons butter, melted
5 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly-grated nutmeg
1 1/2 cups all-purpose flour
3 tart apples such as Granny Smith, peeled, halved, and sliced (3 cups)
1/2 cup butter
2 large eggs
1/3 cup milk
2 tablespoons rum
2 teaspoons vanilla extract
2 tablespoons finely chopped pecans
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Heat the oven to 350 degrees F. Brush the sides of an 8 x 3 1/4-inch springform pan with the melted butter.

Mix together 1/2 cup sugar, cinnamon, nutmeg and 1/4 cup flour and sprinkle the mixture evenly over the bottom of the pan.

Wrap foil around the pan to prevent leakage. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center. (It will feel backwards.) Fill in the center with another circle of apples, with some overlap occurring. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.

With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar. Add the eggs, milk, rum, and vanilla extract. The batter will look curdled. Add 1 1/4 cups flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated. Pour the batter over the apples and spread evenly.

Place the pan on a baking sheet and bake in the middle of the oven until a wooden pick inserted in the cake comes out clean, about 70 minutes. Cover with a piece of foil if the top begins to brown too quickly.

Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.

Abby's Penuche Fudge
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup walnut pieces

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage (238 degrees F. on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees F.) Do not stir.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm. Makes 3 dozen 1 1/2-inch squares.


Edie Adams' World War I Spice Cake and Quick Caramel Icing

1 pound seedless raisins
2 cups sugar
2 cups water
1 cup shortening
1 tsp. salt
1 tsp. cloves
2 tsps. cinnamon
1/16 tsp. nutmeg
4 and 1/4 cups cake flour
2 tsps. baking soda dissolved in 2 tsps. water

Combine raisins, sugar, 1 cup water, shortening, salt and spices in a saucepan. Bring to a boil. Simmer 3 minutes, stirring occasionally. Cool until lukewarm; add additional cup of lukewarm water.

Stir in sifted, measured flour. Beat until batter is smooth. Lastly, add soda dissolved in water and blend well. Pour into greased, floured 13" x 9" x 2" cake pan (or 2 nine-inch cake pans). Bake in preheated 350 degrees F. oven 50-55 minutes or until cake tests done. (For nine-inch layers, bake 30-35 minutes.)

Cool slightly and turn out on wire rack. Cool to room temperature. Serve alone with whipped cream or ice with caramel frosting. Serves 10-12.

Quick Caramel Icing:
3/4 cup light brown sugar
1/2 cup water
1/4 tsp. salt
3 tbsps. butter
2 and 1/4 cups confectioners sugar
1 tsp. vanilla extract

Combine brown sugar, water, salt and butter in a saucepan. Bring to a boil and cook 6 minutes, stirring often. Remove from heat and cool until lukewarm. Gradually stir in confectioners sugar, beating until smooth. Stir in vanilla extract. Spread on cake. Makes sufficient amount for loaf or layer cake.


Maya Angelou's Banana Meringue Pudding

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Heat oven to 350 degrees F.

In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving.


Ann-Margret's Flambe Ice Cream Mount Fuji

2 egg whites
1 1/2 quarts French vanilla (or almond) ice cream
1/2 cup freshly grated coconut
1/4 cup sugar
2 tablespoons 160-proof dark rum (or brandy)

Beat egg whites until peaks begin to form. Add sugar gradually, beating until mixture stands in stiff peaks, but is not dry. Spoon ice cream into large bowl. Garnish with coconut; top with meringue to form the "clouds." Just before serving heat rum (or brandy) slightly, spoon over meringue. Decorate with a small Japanese flag. Serves 6-8.


Lucie Arnaz's Grand Diplome Mousse Au Chocolate

6 oz. semi-sweet chocolate
1 tbsp. butter
3 eggs
2-3 tbsps. water or black coffee
1 tbsp. rum or 1/2 tsp. vanilla
1/2 cup heavy cream, optional

1. Break chocolate into pieces and put into a small saucepan with water or black coffee; stir continuously over gentle heat to a thick cream. (The chocolate should be quite hot, but the sides of pan must not become so hot you cannot touch). Remove from heat; stir in butter and flavoring.

2. Separate eggs, putting whites into small bowl and dropping yolks, one at a time, into the chocolate pan; stir well after each addition (the chocolate should be hot enough so when yolks are added, they cook slightly).

3. Beat whites until they form a soft peak and fold very carefully into chocolate. When thoroughly mixed, fill custard pots and chill overnight in refrigerator. For easy pouring, turn mixture first into a pitcher, scraping pan with rubber spatula. These mousses may be served plain or topped with whipped cream. Serves 4-6.


Lucille Ball's Christmas Persimmon Cake

3 tbsps. butter
2 cups sugar
2 cups persimmon pulp
2 cups chopped walnuts
1 cup seedless raisins
1 cup chopped dates
1 tbsp. grated orange peel
4 cups sifted cake flour
4 tsps. baking soda
3 tsps. baking powder
2 tsps. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 cup milk
2 tsps. pure vanilla extract

In a large mixing bowl cream butter with sugar. Add persimmon pulp, nuts, raisins, dates and orange peel; mix well. Sift flour with baking soda, baking powder and spices. Add flour mixture alternately with milk beginning and ending with flour. Stir in vanilla extract. Turn batter into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake in a preheated 300° degrees F. oven 1 3/4 hrs. (or until a cake tester inserted into center comes out clean.) Turn out onto wire rack and cool. Garnish, if desired, with glace fruits and nuts arranged in a row down the center of the cake. Yield: 2 loaf cakes.


Pat Boone's Cowboy Cookies

1 cup shortening
1 cup sugar
1 cup light brown sugar, tightly packed
2 eggs
1 1/2 tsps. vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal
1 cup chopped pecans
1 package (6 ounces) semi-sweet chocolate bits

Cream together shortening, sugar and light brown sugar until mixture is light. Add eggs, one at a time, vanilla extract; beat until well blended. Sift together flour, baking soda and salt; gradually add to the creamed mixture. Stir in oatmeal, pecans and chocolate bits, blending well. Drop by spoonfuls on well greased cookie sheets. Bake in preheated 350 degrees F. oven for 10 minutes or until cookies are golden brown. Makes 6 dozen.


Carol Burnett's Raspberry Riches

Batter:
1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries

Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

Batter:
Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.

Sugar Crumb Topping:
With metal blade in place, add all ingredients to food processor. Process to a fine consistency.


Diahann Carroll's Sweet Potato Pie

Sweet potatoes, peeled (4 or 5 medium-sized potatoes to make 1 1/2 cups mashed)
boiling salted water to cover potatoes
1 1/2 cups milk
1/2 stick sweet butter
1/2 cup granulated sugar
2 eggs
1/4 cup dark rum (or 1 tsp. rum extract)
1 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg
one 8-inch pie shell (unbaked)

1. Put peeled sweet potatoes into saucepan with enough boiling salted water to cover them. Cook until potatoes are tender and water has almost cooked away. Partially cool in pan.

2. Put sweet potatoes in mixing bowl. Beat until soft and fluffy. Add about 1 cup milk and beat until fluffy. Add butter, sugar and eggs; blend well. Add rum (or rum extract), vanilla extract and nutmeg. Add remaining milk to make a fluffy mixture. Taste to correct seasonings. 3. Pile lightly into pie shell. Bake in preheated 350 degrees F. oven until lightly browned (about 1 hour or until a knife inserted in center of filling comes out clean). Serve warm with strong coffee. Serves 6-8.


Claudette Colbert's Caramel Custard

Scald 3 cups rich milk. Melt 1/2 cup of sugar in iron frying pan and stir constantly until light brown. Add 1/4 cup boiling water and stir until dissolved. Now add milk. Pour the hot mixture over 3 slightly beaten eggs and place in double boiler. Cook over hot (not boiling) water until mixture coats the spoon, stirring constantly. Add 1/4 teaspoon of salt and 1/2 teaspoon vanilla. Chill and serve ice cold in small glass dishes.


Dolores del Rio's Pecan Fudge

2 cups granulated sugar
1/4 lb. bitter chocolate
1 cup cream
1/2 teaspoon salt
2 tablespoons butter
1/2 lb. pecans
1 teaspoon vanilla

Mix together the sugar, chocolate, cream and salt. Cook over a moderate flame until mixture forms a soft ball in water, or 236 degrees F. Stir only to prevent burning. Remove from fire, add the butter, letting it melt without stirring. Let stand in a pan of cool (not cold) water until lukewarm. If it is allowed to cool too suddenly it will become sugary. Then beat until thick. Add chopped nuts and vanilla and pour out into a layer 1/2 inch thick. If preferred, it may be poured first and the nut halves pressed into the surface at regular intervals to permit cutting. Makes about twenty-four squares.


Dom DeLuise's Blueberry Cheese Cake

1 baked 10-inch pie crust

Or prepare crust as follows:
1 small jar Macadamia nuts, crushed
1 cup flour
1/4 cup brown sugar, firmly packed
1/4 pound sweet butter, softened

Filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract

Topping:
1 (8 ounce) package sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 (15 ounce) can blueberries

Crust:
Crush nuts in blender or with rolling pin between sheets of wax paper. Combine all ingredients; mix well. Press into a 10-inch springform pan. Bake in preheated 400 degrees F. oven for 10 to 15 minutes.

Filling:
Crumble cheese in large mixing bowl. Add remaining ingredients. Beat at high speed with portable mixer until well blended and smooth, about 5 minutes. Pour over crust. Bake at 350 degrees F. for 40 minutes or until set. Cool 10 minutes.

Topping:
Combine sour cream, sugar and vanilla extract. Spread over cheese cake and bake 5 minutes at 350 degrees F. Cool. Top with blueberries. Refrigerate.

Dom DeLuise's Sugarless Apple Pie

1/4 teaspoon cinnamon
1 tablespoon raisins
1 tablespoon nuts
1/2 cup Grape-Nuts
1 cup apple juice
3 medium apples, peeled, cored and sliced into crescents

Place sliced apples in an 8-inch pie dish. Add cinnamon, raisins and nuts. Cover top with Grape-Nuts. Moisten with apple juice and bake at 350 degrees F. for 1 1/2 hours.

Serve with low-fat ice cream or frozen yogurt. Serves 6.


Colleen Dewhurst's Chocolate Pots de Crème

6 oz pkg. semi-sweet chocolate bits
1 egg
1 tsp. sugar
1 tsp. vanilla
3/4 cup light cream, scalded

Put chocolate bits, egg, sugar and vanilla into electric blender. Mix until smooth and gummy in texture. Add scalded cream and beat again until smooth.

Pour into bowl. Refrigerate until thoroughly chilled. Should you be in a great hurry, put mixture in freezer compartment. It will be ready to serve in about 20 mins.

Serve with whipped cream and/or shaved sweetened dark chocolate. Serves 4.


Mike Douglas' Buttermilk Chocolate Cake with Chocolate Butter Cream Icing

1 cup butter
2 cups white sugar
5 eggs, beaten separately
4 squares unsweetened chocolate (melted and cooled)
2 1/2 cups sifted cake flour
1 tsp. soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla

Cream together butter and sugar. Add beaten yolks and melted chocolate. Beat well.

Sift together flour, soda and salt. Add alternately to creamed mixture with the buttermilk. Add vanilla. Fold in stiffly beaten egg whites; pour into a large oblong baking pan that has been greased and floured.

Bake in preheated 350 degrees F. oven until done (about 25 minutes). Test with toothpick. When it comes out clean, cake is done.

Chocolate Butter Cream Icing:
1/2 stick butter, melted
3 squares unsweetened chocolate, melted and cooled
4 tbsps. half-and-half
1 tsp. vanilla
1 beaten egg yolk
1 lb. confectioners sugar

Combine melted butter and chocolate. Add remaining ingredients blending until smooth and of spreading consistency. Spread on cake while still warm. Cut cake in squares to serve.


Patty Duke's Super Apple Pie 

For the crust:
2 cups all-purpose flour
pinch salt
10 tbsps. lard (or shortening)
1/4 cup ice cold water

Sift together flour and salt. Cut in lard until the size of a pea. Gradually add water until dough forms a ball. Wrap in aluminum foil; chill 30 mins.

Roll out half the dough. Line a 10-inch plate. Set aside.

For the filling:
Tart green cooking apples (enough to make about 7 1/2 cups peeled, sliced apples)
1/3 cup white sugar
1/3 cup light brown sugar
2 tbsps. flour
pinch salt
1 tsp. cinnamon (or 1/2 tsp. mace)
3 tbsps. sweet butter, cut in small pieces
juice and grated rind of 1/2 lemon
1/2 cup sour cream (or heavy cream)
egg yolk mixed with 1 tbsp. water

Peel and slice apples. Combine white sugar, brown sugar, flour, salt and cinnamon (or mace). Coat apples with sugar-flour mixture. Add butter, lemon juice and rind.

Fill lower crust with apple mixture. Sprinkle sour cream (or heavy cream) over apples.

Roll out top crust. Cut steam vents. Attach top crust to lower crust and seal edges.

Brush top with egg yolk mixed with water. Bake in preheated 375 degrees F. oven for 50 minutes. Serve warm with whipped cream, ice cream or a slice of aged Cheddar cheese. Serves 6.


Dame Edith Evans' Red Raspberry Tart

For Rough Puff Paste:
2 2/3 cups flour
1/2 tsp. salt
1/2 cup each, chilled sweet butter and lard
1 tsp. lemon juice
About 1/2 cup ice water

Mix flour and salt in bowl. Cut fat (about size of walnut) in the flour, mix lightly with fork, keeping shortening intact. Combine lemon juice and ice water, add enough liquid to flour-fat mixture to form stiff paste. Knead lightly in bowl, forming ball. Roll in waxed paper, chill 10 minutes. Roll dough into long oblong on lightly floured board; fold it equally in thirds; half turn it so you have folded edges to the right and left. Roll out again; repeat twice. Chill 1/2 hour.

Cut off 2/3 of the dough, roll out 1/4 inch thick, cut circle (for bottom crust of a deep 8-inch, 2-quart casserole). Line casserole with lower crust. Roll out the rest of dough for upper crust allowing 2/3 inch for crust edge, cut a vent hole in center for the pie funnel. Chill crust while preparing fruit filling.

For the Filling:
6 cups red raspberries (or blueberries)
About 3/4 cup sugar (depending on acidity of fruit)
Scant 1/4 cup flour
1/2 pinch salt
2 tablespoons sweet butter
Egg yolk beaten with 1/2 tablespoon water

Wash fruit, drain on paper towel, pick over carefully. Place fruit in mixing bowl and sprinkle lightly with sugar, flour and salt. Mix well. Pour fruit mixture in casserole, dot with butter. Bury pie funnel (or a ceramic bird) in center filling. Put on upper crust allowing funnel to extend through vent hole. Seal lower and upper crust. Bake 30 minutes in preheated 450 degrees F. oven. Reduce to 350 degrees F. and continue baking about 30 minutes longer or until done. Brush top crust with egg to brown during last 1/2 hour. Serve warm with sweetened whipped cream, chilled sour cream or stirred custard. Serves 8.

For flavor accent, sweeten raspberries with vanilla sugar (made by putting slit vanilla beans in sugar bowl). If blueberries are used, sweeten with brown sugar, flavor with lemon juice and a hint of ground nutmeg or cinnamon.


Sally Field's Summer Cobbler

1 stick (1/2 cup) butter
3/4 cup flour
1 cup sugar
2 teaspoons baking powder
Pinch of kosher or sea salt
3/4 cup milk
2 cups fruit

Place stick of butter in 6 x 10-inch baking dish. Put in 350 degrees F. oven to melt. Mix remaining ingredients except fruit. Pour into dish with melted butter. Place fruit on top, but do not stir. Bake until crusty, about 30-35 minutes.


Totie Fields' Heavenly Frozen Salad

1 large can (1 pound 14 ounces) fruit cocktail
1 pint sour cream
1/2 of a 10.5 oz. bag of miniature marshmallows

Drain fruit well (reserve juice for other uses). Mix fruit with sour cream and marshmallows. Pour into deep metal (or glass) pan. Rub bottom of pan with water to speed freezing. Cover top with aluminum foil. Freeze until solid (about two hours). Remove from freezer and allow it to stand about 10 minutes before attempting to slice. Cut, serve on lettuce leaves for salad or spoon into sherbet glasses for dessert. Serves 8-10.

Totie's dessert is a delightful ending for any meal and a wonderful beginning for cooks who like to ad lib their own recipes. For fruitier and/or sweeter variations add: green seedless grapes, crushed pineapple, chopped pecans or slivered almonds.

Totie Fields' Two-Minute Cake

"Take a store-bought angel food cake (about 17 ounces size) and saw it in half, cross-wise forming two layers."

"Get a quart of ice cream, any flavor you enjoy (butter pecan or butter almond, coffee, fudge, ripple, cherry vanilla, pistachio, etc.) and when it gets soft, get a large milk chocolate bar, and I mean the large size (9 ounces). Crush it into pieces with a hammer and sprinkle the bits into the softened ice cream. Spread it on between the layers and over the top and sides of the cake. Put it in the freezer until ready to serve. Serves 8-10 generously."


Peggy Fleming's Banana Bread

2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 egg, beaten
2 large ripe bananas, mashed
3 tbsp. sour cream
1 cup chopped pecans (or walnuts), optional

Sift together flour, baking powder, baking soda and salt; set aside.

Cream butter, gradually add sugar; work mixture until light and fluffy. Add egg and mashed bananas; stir well. Add flour mixture alternately with sour cream; add nuts mixing well.

Pour batter into greased 4 inch by 8 inch loaf pan. Bake in preheated 350 degrees F. oven about 40 minutes (or until a toothpick inserted in center of cake comes out dry.) Remove bread from pan; cool on rack. To serve cut in thin slices lightly spread with sweet butter. To give the loaf the treatment, spread outside with butter cream icing. Serve with chilled mixed fresh fruit.


Joan Fontaine's Oven Poached Peach Marzipan

2 large ripe clingstone peaches
3 tablespoons marzipan
1 tablespoon sweet butter
1/3 cup fresh orange juice, strained
1 1/2 tablespoons fresh lemon juice, strained
1/2 teaspoon finely grated orange rind
1/4 teaspoon finely grated lemon rind
2 tablespoons sugar

Peel peaches carefully by plunging a few seconds in boiling water. Work out stone keeping peach intact. Mix together marzipan and butter, replace peach stones with marzipan filling. Place fruit, filled side down, in buttered casserole.

Combine orange, lemon juice, grated orange and lemon rind with sugar, stir to dissolve. Spoon over peaches in casserole. Cook uncovered in preheated 425 degrees F. oven 25-30 mins. (or until done). Baste peaches often with fruit syrup.

Remove from oven; cool 10 mins. Place peach in champagne glass (or brandy snifter). To serve, spoon orange syrup over peaches. Serves 2.

Joan Fontaine's Peach Plum Mousse

6 ripe peaches
3 ripe purple plums
1 tablespoon lemon juice
1 tablespoon gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup sugar
1 tablespoon plum brandy
1 tablespoon peach cordial (or brandy)
1/8 teaspoon almond extract
2 egg whites
few grains salt
1 cup heavy cream, whipped

Peel peaches and plums by plunging into boiling water a few minutes. Stone, puree fruit enough to make about 2 cups liquid. Add lemon juice at once to prevent discoloration.

Soften gelatin in cold water. Pour boiling water over gelatin, stirring to dissolve.

Combine puree, gelatin-water mixture, sugar, plum brandy, peach cordial, almond extract and mix well. Beat egg whites until stiff, add salt, fold into fruit mixture. Beat heavy cream until stiff, fold into gelatin mixture. Place bowl over some cracked ice, beat until mixture starts to thicken. Pour into 1 qt. mold, cover; chill about 3 or 4 hrs. (or until mousse sets).

Unmold on grape leaves on glass dessert plate. Garnish with washed, chilled fruit (blueberries, raspberries or seedless grapes). Serve with fruit syrup (made from peach puree flavored with peach cordial, sweetened to taste). Serves 4.


Paul Ford's English Toffee

1/4 cup dark brown sugar
1/4 cup white sugar
1/4 cup light corn syrup
1/4 teaspoon salt
6 tablespoons heavy cream
1 tablespoon butter
1/2 teaspoon vanilla extract
few drops oil of orange (available at drugstores)
1/4 cup finely chopped English walnuts

Combine brown and white sugar, corn syrup, salt and cream in deep saucepan. Stir over quick fire until temperature registers 240 degrees F. on candy thermometer (or until medium soft ball forms when small amount of hot syrup is dropped into cup of cold water). Add butter, stir, continue cooking to 250 degrees F. for hard ball (or until a spoonful can just be molded when dropped into cold water) for chewy toffee, or to 260 degrees F. for extra hard toffee. Stir occasionally to avoid burning. Remove from fire.

Flavorings and nuts may be added at this time. Pour into buttered dish. When toffee has cooled, cut into squares.

If you're making the candy during humid summer weather; cook the syrup to 265 degrees F. for very hard toffee; or 258 degrees F. for chewy candy.

For making chocolate coated toffee: Do not add nuts with flavorings. Pour cooked toffee into well-greased cookie sheet; cool. Melt 6-ounce bag semi-sweet chocolate bits. Pour half the melted chocolate onto top of toffee; sprinkle with few tablespoons finely chopped walnuts; cool. Turn, repeat, using remaining chocolate and walnuts; cool. Break toffee into pieces with wooden mallet.

Paul Ford's Maple Fondant

1 cup white sugar
1 cup maple sugar (or 1/2 cup each maple and light brown sugar)
3/4 cup water
1/2 teaspoon glycerine (available at drugstores)

Cook in deep saucepan; stir over low heat until sugar dissolves. Continue cooking over low heat; bring to boil. Cover so steam will wash down any crystals that may form on sides of saucepan. Cook syrup 3 minutes. Uncover, continue cooking, without stirring to 240 degrees F. (soft ball stage). Wipe sugar crystals from sides of saucepan during cooking with fork wrapped with several thicknesses of damp cloth. Remove from fire; pour onto wet platter (or marble slab.) Allow to cool until it is lukewarm. Work with spatula until creamy and stiff, then knead with buttered hands until smooth and free from lumps. Wrap in waxed paper and store in tightly covered container at least 24 hours to ripen. Use ripened fondant for making mints, bonbon coating or cream kisses.

You can make Southern pralines by melting fondant in top of double boiler. Pour melted syrup in circles on waxed paper; top with pecan halves.


Tennessee Ernie Ford's Pea-Picking Cake

1 (18.25 oz.) box yellow or white cake mix
1/2 cup (1 stick) butter or margarine
4 eggs
1 small can mandarin oranges, undrained (use juice in cake)

Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees F. for 35 to 40 minutes. Test cake doneness with wooden toothpick. Cool cake before frosting.

Frosting:
1 (12 or 13 ounce) container Cool Whip, thawed
1 small or medium can crushed pineapple, save juice to pour over cooled cake
1 (3 ounce) package instant vanilla or coconut pudding (do not make pudding according to package directions)

Combine dry pudding, Cool Whip and crushed pineapple. Before frosting cake, pour pineapple juice over cooled cake.


David Frost's Creme Brulee

2 cups heavy cream
4 egg yolks
2 1/2 tbsps. sugar
1 tsp. vanilla
1/4 cup sifted light brown sugar

Heat cream in double boiler. Beat egg yolks, adding granulated sugar gradually. Remove cream from heat and pour over egg mixture very slowly. Add vanilla; mix well. Pour into greased 1 1/2 qt. casserole. Place casserole in pan of hot water. Bake uncovered in preheated 325 degrees F. oven about 45 mins. (or until custard is set). Sprinkle with brown sugar. Run under broiler for a minute (or until sugar melts but does not burn). Chill well. Serves 6.

David Frost's Lemon Meringue Pie

9-inch prepared pastry
2 lemons
1 cup finely granulated sugar
1/3 cup cornstarch
2 cups water
2 eggs
2 tbsps. margarine
pinch of salt

Line pie plate with pastry; bake in preheated 425 degrees F. oven until golden brown (about 12 minutes). Cool crust. Wipe lemons. Grate rind very finely. Put juice and rind in saucepan with 3/4 cup sugar. Mix cornstarch with about 1/2 cup water, add remaining water to sugar and lemon. Heat lemon-water mixture, stirring. Stir small amount hot lemon syrup into cornstarch mixture, mix well; return to pan. Cook, stirring, until it reaches boiling point. Continue cooking about 3 mins., stirring constantly. Remove from fire. Separate eggs, beat yolks, stir into lemon mixture, cooking about 2-3 mins. (over very low flame) without letting it boil. Remove from heat, add margarine, stirring until melted. Cool; pour into baked pastry. Prepare meringue by adding salt to egg whites, whisk to form stiff froth. Gradually add remaining sugar; pile lightly on top of filling. Bake in preheated 325 degrees F. oven until meringue is golden. Chill. Serves 6.


Annette Funicello's Peanut Banana Pudding

1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
Whipped cream, sweetened

In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. 6 servings.

Annette Funicello's Peanut Butter Chocolate Chip Cookies

2 cups unsifted flour
1 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1 tablespoon water
1/2 cup corn oil margarine, softened
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1/2 cup creamy or chunky peanut butter

Heat oven to 375 degrees F.

In small bowl stir together flour, sugar, baking soda and salt.

In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water and vanilla extract just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Stir chocolate pieces into batter. Drop by rounded tablespoonsful 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2 to 3 dozen.


Janet Gaynor's Ice Box Cookies

450g / 1 1b. butter
300g / 1 and 1/2 cups sugar
3 eggs
650g / 5 cups plain flour, sifted
100g / 1 cup dates, finely chopped
100g / 1 cup walnuts, finely chopped
1 tsp. vanilla extract

Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add flour gradually while beating the mixture. Add dates and nuts. Add vanilla. Shape dough into rolls and put in refrigerator or freezer overnight wrapped in foil. You may need to let the dough soften a bit if you've had it in the freezer.

In the morning, preheat oven to 180 degrees C / 350 degrees F. Remove cookie mixture from foil and slice into thin layers. Lightly grease baking tray with butter and bake cookies for 8-10 minutes or until slightly golden. Leave for a few minutes on tray then transfer to cooling rack.


Elizabeth Hartman's Apple Strudel

The Strudel Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons melted lard
One egg yolk
About 2/3 cup lukewarm milk
Melted butter
Sugar

Sift together flour and salt in mixing bowl. Make hole in center of flour, add lard, egg yolk, gradually stir in enough milk to form soft dough. Turn out dough on lightly floured board. Knead until dough is elastic and no longer sticks to the board (about 10 minutes of vigorous kneading). Place dough on floured board. Cover with warmed bowl; let rest about 20 minutes. Place dough on lightly floured sheet on large kitchen table. Pull dough from all directions being certain dough does not break. Dough should be paper-thin. Spread with apple mixture as directed below (or use cherry, poppy seed or cheese filling). Lift table cloth rolling up strudel jelly-roll fashion. Brush outside lightly with melted butter. Bake in preheated 350 degrees F. oven 35 minutes (or until brown and crisp). Slice to serve hot. Top with granulated sugar. Pass whipped or sour cream. Serves 6-8.

Apple Filling:
1/2 cup bread crumbs lightly browned in 4 tablespoons butter
8 or 10 tart cooking apples, peeled, cut in thin slices
1/2 cup raisins
1/2 cup currants (optional)
1/2 cup ground almonds
About 2/3 cup sugar mixed with 1/2 teaspoon cinnamon

Sprinkle dough with bread crumbs, apples, raisins, currants, almonds and cinnamon sugar. Roll up as directed. To speed process purchase stretched strudel dough from Hungarian bakeries and spread with your favorite filling. Bake as directed above.


Katharine Hepburn's Brownies

2 (1-ounce) squares unsweetened baker's chocolate
1 stick unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon salt
1 cup chopped walnuts

Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat and stir in sugar. Add eggs and vanilla and beat well. Stir in flour, salt and walnuts. Mix well. Pour into a buttered 8-inch square baking pan. Bake at 325 degrees F. for 40 minutes. Cool and cut into squares.


Bob Hope's Lemon Pie

1 cup plus 2 tablespoons granulated sugar
3 tablespoons cornstarch
1 cup boiling water
4 tablespoons lemon juice
2 tablespoons butter
4 egg yolks
Pinch of salt
Grated rind of 1 lemon
3 egg whites
2 tablespoons granulated sugar
1 baked pie shell

Combine cornstarch and sugar. Add water slowly, stirring constantly until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind, juice and salt. Cook for 2 to 3 minutes. Pour into baked pie shell. Cover with meringue made with egg whites and sugar stiffly beaten. Bake at 325 degrees F. for 15 minutes or until meringue is light brown. Cool to room temperature before refrigerating to keep meringue from weeping.


Harry Houdini's Bread and Butter Custard

Three large slices buttered white bread, cut in quarters
2 eggs
1 cup granulated sugar
1 qt. milk

Line a pie dish with buttered bread quarters. Prepare custard by mixing eggs, sugar, and milk; beat well. Pour custard over bread and butter. Bake in preheated 350 degrees F. oven for 45 minutes.


Rock Hudson's Cannoli

3 pounds ricotta
1-3/4 cups confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate chips
4 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup Italian red wine

Using an electric mixer, beat the ricotta in a large bowl for 1 minute. Add confectioners sugar and beat until light and creamy, about 5 minutes. Add cinnamon, chopped citron, and chocolate chips and mix until well blended. Refrigerate until ready to use.

To make cannoli shells, sift flour, sugar, and cinnamon together into a large bowl. Make a well and pour wine into it and mix until incorporated. On a floured cutting board, knead dough until smooth and stiff, about 15 minutes. If dough is too moist or sticky, add some flour. If it's too dry, add more wine. Cover dough and let it rest two hours in a cool place.

Then roll paper-thin on a lightly floured board. Cut into 5-inch circles. Wrap each circle around a cannoli tube loosely, overlapping 1/4 inch of dough. Seal dough by brushing with slightly beaten egg yolk. With the tube in place, deep fry 2 cannoli at a time in hot oil for 1 minute until light brown. Lift gently with slotted spoon or tongs, drain on paper towel and cool. Remove tubes gently and fill.


Jennifer Jones' Sour Cream Molasses Cake

1/2 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg, beaten
1 cup sifted flour
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sour cream

Cream shortening and sugar. Add molasses; mix well. Add egg; mix well. Mix and sift flour, allspice, salt and baking soda; add alternately with sour cream to molasses mixture. Bake in two greased and floured 8-inch layer cake pans at 350 degrees F. for 25-30 mins.

Sugarless Frosting:
2 egg whites
1/2 cup light corn syrup
1/2 cup light molasses

Put egg whites, corn syrup and molasses in top of double boiler. Set over boiling water. Cook, beating constantly with rotary egg beater for 7-9 minutes, or until frosting will stand in soft peaks. Makes enough frosting to fill and frost two 8-inch cake layers.


B. B. King's German Chocolate Cake

Cake:
1/2 cup semisweet chocolate
1 1/4 cups butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Frosting:
1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
4 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla extract
2 cups coconut
2 cups chopped pecans

Cake:
Melt chocolate and 1/4 cup of the butter in heavy bottom pan. Let cool.

Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla extract and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.

Beat egg whites until stiff in large bowl. Fold in chocolate mixture. Pour cake batter evenly into the three prepared pans. Bake 30 minutes or until cake springs back. Let cool on racks.

Frosting:
Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.

Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve.


Shirley Knight's Two-Layer Blueberry Pie

For the pastry:
2 cups flour
pinch salt
3 tbsps. sugar
2-3 cups butter (well chilled)
about 3 tbsps. cold water

Combine flour, salt and sugar in a bowl. Cut in butter with pastry blender (or two knives) until mixture looks like meal. Sprinkle with enough cold water until the flour-butter mixture can form a ball.

Gather dough together with fingers to clean the bowl. Press into ball. Wrap with aluminum foil; chill 15 mins. Roll out half the ball forming bottom crust.

Press lower crust lightly into bottom and sides of a 9-inch pie plate. Bake in preheated 400 degrees F. oven 5 mins. (or until crust just begins to brown). Remove from oven; cool. Add Filling.

For the filling:
1 qt. blueberries (cleaned, picked over carefully)
about 1 cup sugar (amount depends upon sweetness of the fruit)
pinch salt
3 tbsps. flour (optional)
pinch cinnamon
1 tbsp. fresh lemon juice
2 tbsps. butter

Combine blueberries, sugar, salt, flour, cinnamon and lemon juice. Fill partially cooked pie crust; dot with butter. Roll out top crust (either in lattice work or top crust cut with slits). Place over pie, sealing with lower crust by pressing around the edge of the pie plate. Bake in preheated 425 degrees F. oven about 35 mins. (or until crust is nicely browned and juice begins to bubble through slits in the upper crust). Serve slightly warm with whipped, lightly sweetened cream (or soft vanilla or peach ice cream). Serves 6.


Ann Landers' Lemon Pie and Meringue
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

Pie:
1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Pie:
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue:
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla extract. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F. for 10 minutes or until top is lightly browned.


Abbe Lane's Zabaione

8 egg yolks
1/4 cup raw sugar (or granulated white sugar)
1 cup Marsala wine
1 tbsp. brandy
1 tbsp. cold water

Combine egg yolks and sugar in top of double boiler. Please double boiler over heat, beating well. Increase the heat until mixture is slightly thickened. Remove from the heat. Add brandy, beating well, heat in double boiler; remove from heat. Add water slowly; return double boiler to low heat; beat and cook until thick and frothy. Do not boil. Serve hot or cold. Pour into wine glasses to serve 8.


Angela Lansbury's Walnut Date Bread

2 tablespoons unsalted butter
1 teaspoon baking soda
1 scant cup boiling water
1 cup chopped pitted dates
2/3 cup walnut pieces
1 cup granulated sugar
1 egg yolk
1 3/4 cups unbleached all-purpose flour
2 teaspoons vanilla extract
Strawberry cream cheese, optional

Heat oven to 325 degrees F. Generously oil a 9 x 5-inch loaf pan and dust with flour.

Place butter, baking soda, boiling water and dates into a heatproof mixing bowl. Let cool. Mix in walnuts, sugar, egg yolk, flour and vanilla extract. Pour batter into prepared pan. Bake for 1 hour.

Cool for 10 minutes and remove from pan onto rack to cool. Slice and serve with strawberry cream cheese and freshly brewed tea.


Art Linkletter's Strawberry Cheese Pie

1 1/3 cups finely crumbled honey graham crackers
1 1/4 cups sugar
1/4 cup softened butter
2 - 8 ounce packages softened cream cheese
5 egg yolks
5 tablespoons lemon juice
1 teaspoon lemon rind
1/16 teaspoon salt
4 egg whites
1 cup commercial sour cream
1 teaspoon vanilla extract
Fresh strawberries in season or whole frozen, drained strawberries

Mix together graham cracker crumbs, 1/4 cup sugar and butter. Press into a deep 10-inch pie plate. Chill one hour.

To cream cheese add 7/8 cup sugar, well-beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile yolk mixture into pie shell. Bake at 350 degrees F. for 50 minutes or until lightly brown. Remove from oven and cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread lightly over top of pie. Return pie to oven, bake 10 minutes longer. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day). Stud top generously with washed, hulled strawberries or frozen berries. Serves 12.


Guy Lombardo's Key Lime Pie

1 cup graham cracker crumbs
11 tbsps. sugar
3 tbsps. softened butter
4 eggs, separated
1 can condensed milk
2/3 cup fresh lime juice
1 tsp. grated lime rind (green part only)
dash salt

Mix graham cracker crumbs with 3 tbsps. sugar and butter. Press into a 9-inch pie plate. Bake in 375 degrees F. oven for 8 minutes. Cool.

Beat egg yolks and condensed milk until smooth. Stir in lime juice and rind. Pour into baked crust. Beat egg whites and salt until frothy. Gradually add 1/2 cup sugar and continue beating until satiny and whites stand in peaks. Pile meringue over filling, sealing edges of the crust. Bake in 425 degrees F. oven 5-7 minutes or until lightly browned. Chill 3-4 hours in the refrigerator. Serves 6-8.


Loretta Lynn's Apple Turnovers

3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1 1/4 cups shortening
5 to 6 tablespoons water
1 (20 to 22 ounce) can prepared apple pie filling
Confectioners sugar

Preheat oven to 425 degrees F.

Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle dough with water a tablespoon at a time, until just enough has been added so dough can be patted into a ball. On a floured surface, roll half of dough into a 10 x 15-inch rectangle. Cut into 5-inch squares. Repeat with other half of dough. Place about 2 tablespoons of fruit filling in each square. Fold over one half of pastry to form a triangle. Seal edges firmly with a fork. Prick top with fork. Bake on ungreased baking sheets for 12 to 15 minutes. Cool slightly; sprinkle with confectioners sugar.

Loretta Lynn's Butternut Chewies

1/2 cup butter flavored Crisco, melted
2 eggs
2 cups firmly packed light brown sugar
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan.

Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and Crisco until creamy.

Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into squares.

Loretta Lynn's Gooey Cake

1 box German chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip
3 Heath candy bars, frozen
1 jar caramel topping

Prepare and bake cake according to package directions, using a 13 x 9-inch cake pan. While warm, poke holes halfway into cake about 1 inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate.

When cool, top with Cool Whip and crushed Heath candy. Refrigerate overnight before serving.


Sheila MacRae's Strawberry Trifle

For the cake:
5 eggs, separated
3 tbsps. lemon juice
1/2 tsp. lemon rind
1 cup sugar
1 cup cake flour sifted with 1/4 tsp. salt

Beat together egg yolks, lemon juice and rind until thick and lemon colored. Gradually add half the sugar.

Beat egg whites until stiff but not dry; gradually add remaining sugar. Pour yolk mixture over beaten whites; fold until blended.

Gradually add flour in about three stages, lightly folding it into egg mixture just enough to blend, but do not beat. Pour into two lightly greased, floured 9-inch cake pans. Bake in preheated 325 degrees F. oven 25 minutes or until cake tests done. Invert on wire cooling racks. Loosen with spatula. Let cool.

For the custard:
1 cup light cream
1 cup milk
3 egg yolks
1/3 cup sugar
dash of salt
1/2 tsp. vanilla extract

Heat cream and milk in top of double boiler until barely warmed. Beat together yolks, sugar and salt until well blended. Add heated milk in a thin, steady stream to eggs. Cook over indirect heat, stirring constantly until custard coats a spoon. Remove from heat and cover to prevent skin from forming.

To assemble the trifle:
Sponge cake
Prepared custard
Strawberry jam

1/2 cup medium dry sherry
1 cup heavy whipping cream
1 tbsp. confectioners sugar
1 tsp. vanilla extract
1/2 cup toasted almonds
1 pint cleaned, hulled strawberries

Split one layer of cake in half; spread each layer with strawberry jam, press back together. Place in bottom of a large crystal bowl. Pour half the sherry over the cake and half the custard. Repeat, using second cake and remaining ingredients.

Chill 2 hours before serving. Whip cream until stiff and flavor with confectioners sugar and vanilla extract. Pile cream lightly over the custard in bowl. Garnish the center with toasted almonds and arrange the strawberries around the outside. Serves 12-14.

Trifle is best when consumed at one sitting. For short cuts, purchase the cake at a good bakery and prepare the custard using pudding mix. (Available at gourmet and specialty shops). Be sure to select a good quality medium dry sherry and ripe sweet strawberries.


Burgess Meredith's Grand Marnier Souffle

Place half of Vanilla Souffle mixture, as below, into a greased mold. Cut a layer of sponge cake slices, dipping them into Grand Marnier liqueur. Line mold with slices, and cover with remaining half of Souffle. Bake in 325 degrees F. oven for one hour. When serving, stir some whipped cream into a vanilla custard, and arrange on top. Add more Grand Marnier.

Vanilla Souffle:

1/3 cup flour
7 tablespoons sugar
1 cup milk
Pinch of salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
4 eggs, separated

Combine flour, sugar, and salt in saucepan. Pour milk in gradually, stirring briskly. Cook over low heat until smooth and thick. Add beaten egg yolks. Cool. Whip egg whites until frothy. Sprinkle with cream of tartar and continue whipping until whites are stiff. Add vanilla, and combine with first mixture.


Mary Ann Mobley's Fudge Brownies

Brownies:
2 cups margarine
4 squares unsweetened chocolate
2 1/4 cups granulated sugar
5 eggs
2 teaspoons vanilla extract
1 3/4 cup sifted flour
1 teaspoon salt
1 cup nuts, coarsely chopped

Fudge Icing:
2 cups granulated sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 cup milk
Dash of salt
2 squares unsweetened chocolate

Brownies:
Melt margarine and chocolate together over hot water. Beat sugar, eggs, and vanilla extract together. Slowly add melted chocolate and beat until well blended. Sift flour and salt together. Mix with nuts and add last. Pour into two 9-inch square greased and floured pans or 1 large pan. Bake at 350 degrees F. for about 35 minutes or until a wooden pick comes out clean.

Fudge Icing:
Mix together and cook slowly until all is melted. Bring to a boil rapidly 1 to 2 minutes. Beat until creamy and smooth.


Mary Tyler Moore's Almond Meringue Cookies

4 egg whites
8 teaspoons powdered skim milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon liquid artificial sweetener
Cinnamon to taste

Beat egg whites until stiff. Add powdered skim milk. Mix well. Add extracts and sugar substitute. Drop cookies by spoonsful onto cookie sheet. Bake at 275 degrees F. for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen.


Jane Morgan's Honey Cake

6 eggs
1 pound honey
1 1/2 cups sugar
1 cup cold coffee
1 teaspoon lemon rind, grated
1 cup orange juice
5 1/2 cups cake flour
3 tsps. baking powder
2 tsps. baking soda
3/4 cup vegetable oil

Beat eggs until lemon-colored. Add honey, sugar, coffee, lemon rind, orange juice, cake flour (sifted together with baking powder), baking soda and vegetable oil. Blend well.

Pour batter into a well-greased, deep, square cake pan. Bake cake in preheated 350 degrees F. oven about 1 1/4 hours or until cake tests done when a toothpick comes out dry. Let stand 10 minutes before turning out on cake rack. Serves 15-20.


Anne Murray's Cherry Cake

1 1/2 cups butter
2 cups granulated sugar
4 eggs
1 teaspoon each vanilla, almond and lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 cups each halved red and green candied cherries

With electric mixer, cream butter with sugar thoroughly. Add eggs, one at a time, beating well after each. Beat in extracts.

Combine 3 1/2 cups of flour with baking powder and salt; mix thoroughly. Add flour mixture to creamed mixture alternately with milk. Toss cherries with remaining 1/2 cup flour; fold into batter. Pour into well-greased and floured 10-inch Bundt pan. Bake in 325 degrees F. oven for 1 3/4 hours or until tester inserted in center comes out clean. Let cool a few minutes in pan, then turn out onto wire rack to cool completely.


Jim Nabors' Old-Fashioned Pound Cake

2 cups butter
2 scant cups sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract (or 1 teaspoon lemon extract)
8 large eggs, separated
3 cups sifted all-purpose flour
1 teaspoon baking powder
pinch salt

Cream butter until light and fluffy. Gradually add sugar, beating well alter each addition; blend in flavorings.

Beat egg yolks until thick and lemon-colored, stir into creamed mixture. Sift together flour, baking powder and salt; add flour to mixture, one third at a time, stirring well after each addition.

Beat egg whites until stiff but not dry; fold into yolk mixture until just blended (when patches of egg white disappear). Pour into greased, lightly floured 10-inch ring tube pan.

Bake in preheated 350 degrees F. oven 30 minutes. Reduce oven temperature to 300 degrees F. and continue baking 30 minutes longer (or until cake is done). Cool for 10 minutes; remove from pan; cool on wire cake rack.

Vary flavoring by using brandy, orange juice or caraway seeds. Cake flavor improves if stored for 24 hours before using. Frost, if desired with butter-lemon icing.

Jim Nabors' Pecan Pie

3 eggs
1/2 cup sugar
pinch salt
1/3 cup melted butter
1 cup dark corn syrup
1 cup pecan halves (broken)
1/2 teaspoon vanilla

Beat eggs and salt until light. Gradually add sugar; fold in butter, syrup and vanilla.

Pour mixture into unbaked 9-inch pastry shell (your own favorite pie crust or use a ready prepared mix). Cover the top with pecans. Bake in preheated 450 degrees F. oven 15 minutes. Reduce oven temperature to 275 degrees F. Bake 40 minutes longer (or until pie is nicely browned.) Serve cold or slightly warm with sweetened whipped cream.


Pat O'Brien's Old-Fashioned Rice Pudding

1/4 cup long grain rice
1 qt. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon or nutmeg
1/3 cup sugar (white or light brown)
pinch salt
1/4-1/2 cup raisins

1. Wash rice. Place in well greased casserole with milk, vanilla (or cinnamon or nutmeg), sugar and salt; stir.

2. Bake uncovered in preheated 275 degrees F. oven for 3 hrs. Stir frequently during first hour. Add raisins during last 1/2 hr. Serve hot or cold dusted with additional ground cinnamon or nutmeg. Serves 6.


Anita Page's Chocolate Layer Cake

The yolks of 4 eggs and 1 1/3 cups sugar are beaten until they are quite light. In part of contents of 1 cup of thick sour cream placed on the fire melt 2 squares of chocolate. Allow to cool and then pour in the rest of the cream. Into 1 and 1/2 cups flour, sift 1 teaspoon soda. Add alternately with cream to yolks and sugar. Flavor, then cut and fold in whites of 3 eggs beaten stiffly. Bake in square, shallow pans. When sufficiently cool combine with icing or nut filling.


Patti Page's Pumpkin Pie Supreme

1 - 9-inch prepared pie crust
1 1/2 cups mashed cooked pumpkin (canned)
2/3 cup light brown sugar
1 tbsp. sweet sorghum (or molasses)
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (or allspice)
pinch salt
1/2 tsp. finely grated lemon (or orange) rind, optional
2 eggs, separated
2 cups milk (or 1 3/4 cups milk plus 1/2 cup heavy cream)

Line 9-inch pie plate with pastry. In mixing bowl combine pumpkin, brown sugar, sorghum,, spices, salt and lemon rind; blend well.

In separate bowl, beat egg yolks until light. Add egg yolks and milk to pumpkin mixture, stirring well.

Beat egg whites until stiff, fold into pumpkin mixture. Pour filling into unbaked pie shell. Bake in preheated 450 degrees F. oven 10 minutes; reduce oven to 325 degrees F., continue baking 35 minutes longer (or until a silver knife inserted in center of filling comes out clean. Serve slightly warm, plain or with a slice of aged Cheddar or topped with sweetened, chilled whipped cream (plain or flavored with minced candled ginger). Serves 8.

Cooks can jazz up this all-American classic by adding chopped pecans (3/4 cup) or spiking the filling with booze (3 tablespoons brandy). Vary the pastry using a ginger snap or graham cracker crust. Reduce milk by 1/2 cup and cook filling in top of double boiler until thick. Cool slightly before pouring into pie shell. For an added "gingerly" touch, top pie with ginger-flavored (finely minced candied ginger) soft meringue and oven-bake until meringue is golden brown.


Janis Paige's Bananas Flambe

4 firm bananas
1 stick (1/2 cup) sweet butter
1/2 cup light brown sugar
1/2 tsp. cinnamon
Few drops fresh lemon (or lime) juice
1/4 cup dark rum (100-proof)

Peel, slice bananas; saute in chafing dish in butter. Sprinkle with brown sugar, cinnamon and lemon juice. Cook until lightly browned, burn occasionally, being careful not to mash banana slices. Warm rum slightly, pour over bananas in chafing dish and ignite, being careful to hold the face away from the flames. Keep spooning sauce over fruit until the flames die out. Serve hot alone or with dollops of sour cream. Serves 4.


Dolly Parton's Banana Pudding

Pudding:
1 (12 ounce) box vanilla wafer cookies
4 large firm, ripe bananas, sliced (about 1 1/2 pounds)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1 large egg
Yolks of 3 large eggs
1/4 cup butter or margarine
1/2 teaspoon vanilla extract

Meringue Topping:
Whites of 3 large eggs
1/2 teaspoon granulated sugar
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract

Prepare pudding: Heat oven to 350 degrees F.

In deep 2-quart casserole toss cookies and bananas to mix well; set aside.

In 2-quart saucepan combine 3/4 cup of sugar, flour and salt; using wire whisk or fork, beat in milk until blended and smooth. Bring to boil over medium-low heat; cook 1 minute, stirring constantly. Remove from heat.

In small bowl beat egg and egg yolks, adding 2 or 3 tablespoons hot milk mixture. Stir egg mixture into saucepan; set over low heat; cook 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.

Prepare meringue topping:
In large bowl with electric mixer at high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around. Bake 15 minutes until top is golden.

Dolly Parton's Peanut Butter Pie

1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.


Roberta Peters' Toffee Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1 egg yolk
1 cup flour
9 1/4 ounces semisweet or milk chocolate candy bars (six 1.55 ounce, bars), broken up, or 1 rounded cup chocolate chips
2/3 cup chopped pecans

Heat oven to 350 degrees F. Line a 15 x 10-inch jellyroll pan with foil. Grease foil.

In bowl, cream butter and sugar until fluffy. Add egg yolk and mix well. Add flour and stir until mixed.

Spread dough in prepared pan. Bake in preheated oven for 20 minutes or until browned.

Remove from oven and immediately top with chocolate. When chocolate has melted, spread with spatula. Top with pecans.

Cool slightly, then cut on the diagonal into diamond shapes. When completely cool, recut. Makes several dozen pieces, depending on size.


Mary Pickford's Raspberry Jam Tarts

1/4 lb. pot cheese or cream cheese
1/4 lb. butter
1/4 lb. flour
Raspberry Jam

Mix into a dough then cut into very thin squares. Fill the center of each square with raspberry jam and then turn up the corners in envelope fashion. Bake in a moderate oven (350 degrees F.) until nicely browned.

"These are so simple to make that I often do them myself."


Walter Pidgeon's Strawberry Crepes

1 scant cup all-purpose flour
1 tbsp. sugar
1 cup milk
1 cup water
2 large eggs
3 tbsps. melted butter
(room temperature) softened sweet butter
1 quart cleaned, hulled strawberries
powdered sugar

Put flour and sugar in bowl. Mix milk with water and gradually add to flour-sugar mixture, stirring constantly until batter is free of lumps. Break eggs into the batter, beat until well blended. Add melted butter, stir well. Cover and let stand at least two hours before using. Mix well before using. If batter is thick, add a little water to thin it down. Use five- or six-inch French crepe pan (or cast-iron one-egg skillet). Rub crepe pan (or skillet) lightly with thin film of softened sweet butter. Heat crepe pan (or skillet) over moderately high heat until almost smoking. Pour about 2 1/2 tablespoons batter into pan tilting pan back and forth so batter spreads evenly over the surface. Reduce heat slightly. Bake the crepe until lightly browned and bubbles begin to form. Turn crepe with fingers or spatula, browning on reverse side about 30 seconds. Remove crepe to heated platter. Repeat process, keeping batter well-mixed, until all the remaining batter is used. Keep crepes warm in slow oven (or place in covered dish over a kettle of simmering water). To serve, spread with sweetened strawberries, roll up jelly roll fashion (or with powdered sugar) and top with dollop of chilled whipped cream. Makes about 20 crepes.

Crepes must be carefully made. For best results, keep a special crepe pan (or skillet) for preparing the dessert. As water causes sticking, never wash pan. Clean by wiping pan carefully with paper toweling. Fillings or trimmings can range from plain to fancy. Use fruit in season (blueberries, raspberries, nectarines or peaches), cooked fruits (apple slices or peeled, halved bananas sauteed in butter) or spread with peach marmalade, apricot jam, apple butter or wild strawberry preserves.

Gourmets may prefer the more classic treatment of crepe, suzette-style. Spread the baked crepes with Suzette sauce (made by combining two egg yolks, rind and juice of large naval orange, scant cup powdered sugar, good pinch salt and two sticks sweet butter cooked in the top of a double boiler until thickened) or marron butter cream topped off with an orange liqueur (Grand Marnier or Cointreau) sauce.


Elvis Presley's Pound Cake

3 cups granulated sugar
1/2 pound butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice, divided
1 cup whipping cream
2 teaspoons vanilla extract

Butter and flour a 10-inch tube pan.

Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla extract. Pour batter into prepared pan. Set in a cold oven and turn heat to 350 degrees F. Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.


Vincent Price's Banana Bread

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. salt
4 bananas, mashed
1/2 cup walnuts (optional)

Cream together until light the butter, sugar and eggs. Sift together the flour, baking soda and salt. Add all ingredients together, blend well. Stir in the mashed bananas and walnuts (optional). Spoon batter into two well-buttered bread tins. Bake at 350 degrees F. for about 1 hour (or until it tests done). Cool 5 minutes then turn out onto cooling rack. Makes two loaves of bread.


Rex Reed's Lemon Ice Box Pie

For the crust:
20 vanilla wafers, crushed and crumbled
1 1/2 tbsps. sugar
1/3 cup melted butter

1. Combine crumbs and sugar in mixing bowl. Stir in melted butter and mix well.

2. Press firmly into bottom and sides of an 8-inch pie plate. Bake in preheated 350 degrees F. oven 7 mins. Cool.

For the filling:
1 can condensed milk
1/2 cup fresh lemon juice
finely grated rind of 1 1/2 lemons
2 eggs, separated
1/4 cup sugar
dash salt

1. Blend condensed milk, lemon juice and 2/3 of the lemon rind. Add egg yolks and mix well. Pour into cooled pie shell.

2. Beat egg whites and salt until almost stiff. Gradually add sugar beating until mixture is stiff and fluffy. Pile meringue lightly over filled pie shell. Sprinkle top with remaining lemon rind. Bake in preheated 325 degrees F. oven until top begins to turn brown. Serves 6.


Joan Rivers' Apricot Coconut Cake

24 (2-inch size) plain coconut cookies, crumbled
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16 ounce) can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
1 lemon, juiced
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon kosher or sea salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)

Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.

Soften gelatin in cold water. Cook over low flame until gelatin is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows and nuts.

Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.


Dan Rowan's Baked Apples Cointreau

4 Golden Delicious apples
handful large raisins
1 tsp. finely grated orange peel
few drops orange juice
1-16 tsp. ground cinnamon (or mace)
1 tbsp. Cointreau (or brandy)

Wash and core apples, cut off top-third of the peel. Place each apple core-side up in individual baking dishes (or muffin tin). Stuff each core with a few raisins mixed with orange peel, orange juice and cinnamon (or mace). Bake in preheated 375 degrees F. oven until skin begins to break. Serve alone or heat Cointreau (or brandy) slightly, pour small amount over each apple and ignite to flame. Serves 4.


Telly Savalas' Kourambiethes Cookies (Butter Cookies)

1 lb. butter
1/2 cup vegetable oil
1 egg
1/2 cup sugar
About 4 1/2 cups all-purpose flour
1 tsp. baking powder
Good pinch ground cinnamon (or cloves)
1 cup blanched, ground almonds
Confectioners sugar

1. Melt butter, let it settle, discard milky white residue that forms in bottom of pan. Put cooled drawn butter in mixing bowl with vegetable oil. Add egg and sugar, beat until light and fluffy.

2. Sift together flour, baking powder and cinnamon (or cloves). Add to egg mixture and mix well. Add ground almonds, mix well. Turn out on lightly floured board. Roll out with rolling pin and shape into diamond shapes or wedding bells. Bake on ungreased baking sheets in preheated 350 degrees F. oven about 25 mins. (or until lightly browned).

3. Remove from oven and roll in confectioners sugar while still warm. Makes about 4 1/2 dozen cookies.

Greeks are never without Kourambiethes! Traditionally, they serve the confection with wine or coffee. For bridal feasts, the wedding bells are served. For Christmas, each cookie should be garnished with clove to represent the wise man who brought spices to the Christ child.


Jean Seberg's Midwestern Lemon Meringue Pie 

For the crust:
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 cup shortening
scant 1/4 cup ice water

Mix salt and flour together in mixing bowl. Cut shortening into salt-flour mixture with pastry blender (or with two knives) until even lumps the size of peas are formed.

Gradually add ice water to bowl tossing flour mixture lightly with a fork adding just enough liquid to form a mass. With fingers, gather dough into a ball, handling as little as possible. Wrap dough tightly in wax paper; chill until ready to to use.

Roll crust out on a lightly floured board (or pastry cloth) stretching to an even thickness.

Line a 9-inch pie dish with crust. Cut off with scissors allowing one-half inch hangover for the crust. Flute the crust, pressing with the fingers. Prick crust before baking in preheated 425 degrees F. oven until golden (about 10 mins).

For the filling:
3 1/2 tbsps. cornstarch
3 1/2 tbsps. flour
pinch salt
1 1/2 cups sugar
1 1/2 cups boiling water
4 egg yolks
2 tbsps. grated lemon rind
scant 1/2 cup fresh lemon juice
2 tbsps. melted butter

Sift together cornstarch, flour, salt and sugar into top of a double boiler. Gradually stir in boiling water, cook over direct heat, stirring constantly until mixture boils. Set over boiling water, cook, covered about 20 mins. (or until thick and smooth), stir often.

Beat egg yolks slightly, add lemon rind, lemon juice and melted butter, blend well. Gradually add to sugar mixture. Cook in double boiler until smooth and thick, stirring constantly. Cool, but do not chill.

Pour custard into baked pie shell. Top with meringue.

For the meringue:
4 egg whites
scant 1/2 cup sugar
pinch salt

Beat egg whites and salt until stiff but not dry. Gradually add sugar, beating constantly. Pile meringue lightly to cover filling and crust. Bake in preheated 425 degrees F. oven until golden. Chill well before serving.


William Shatner's Banana Nut Bread

2/3 cup honey
1/2 cup butter
2 eggs
1 tablespoon yogurt
3 ripe bananas
1 1/2 teaspoons baking soda
1 3/4 cups whole wheat flour
1/4 cup wheat bran
1/4 teaspoon salt
1/3 cup chopped nuts

Cream together honey, butter, eggs and yogurt. Mash bananas well with fork; stir in baking soda and set aside.

Mix together flour, bran, salt and remaining mixture. Add bananas; mix thoroughly. Stir in nuts. Pour into buttered 9 x 5-inch loaf pan. Bake in 350 degrees F. oven for 1 hour or until tester inserted in center comes out clean. Remove from pan and cool on rack. Makes 1 loaf.

William Shatner's Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Heat oven to 400 degrees F. Grease a 12-cup muffin tin.

In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt. Whisk gently to mix.

In a medium bowl, beat egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean. Serves 12.


Dinah Shore's Cheesecake Cookies

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan.

Bake at 350 degrees F. for 12 to 15 minutes.

Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs.

Return to 350 degrees F. oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares. Serves 6.


Elke Sommer's Cheesecake

For the dough:
1 1/2 cups flour
pinch salt
2 egg yolks
a little cold water
2 tsps. sugar
1 tsp. grated lemon rind
1/2 cup butter, softened

Combine flour, sugar, lemon rind and salt. Make well in center, add beaten egg yolks and butter. Work all the ingredients with hands until well blended. Add a little cold water to make a light dough. Wrap tightly in aluminum foil (or wax paper). Chill 1 hour.

Roll out half the dough to 1/8 inch thickness. Place over bottom of an oiled 9-inch springform cake pan. Trim off dough. Bake in preheated 375 degrees F. oven about 15 minutes (or until light golden in color). Cool, put crust in bottom of spring pan; roll out remaining dough. Make band to fit sides of pan, press firmly to bottom crust. Fill with cheese filling.

For the filling:
2 cups creamy cottage cheese (or pot cheese), well-drained
3 tbsps. flour
1 cup sugar
1 1/2 tsps. grated lemon rind
1/2 tsp. vanilla extract
4 eggs, separated
3 tbsps. lemon juice
pinch salt
1 cup heavy cream

Force cottage cheese through sieve; mix well with flour; beat until light and fluffy. Beat egg yolks until thick and lemon-colored, gradually add half the sugar and all the lemon juice and lemon rind, salt and vanilla extract. Mix with collage cheese; blend well. Beat cream until whipped. Beat egg whites in separate bowl until whites stand in peaks. Gradually add sugar. Fold whipped cream into white mixture; fold into cottage cheese.

Pour into dough-lined spring pan. Bake in preheated 550 degrees F. oven 10 minutes; reduce heat to 325 degrees F. and bake 50 minutes longer. Turn off oven and open door. Cool cake thoroughly before removing. Chill well before serving. Top with hulled cleaned strawberries. Top with dollops of sour cream (optional). Serves 8.


Rod Steiger's Pumpkin Pie

1 nine-inch unbaked pie shell
1 1/2 cups cooked or canned pumpkin
1 tbsp. molasses
1/2 cup light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. finely grated orange or lemon rind, optional
pinch salt
2 eggs, slightly beaten
1 cup half and half (or evaporated milk)

Prepare pastry from scratch, according to favorite recipe (or use prepared or frozen pie shell); line 9-inch pie pan, leaving fluted edge for crust. Combine all ingredients for filling and pour into shell. Bake in preheated 425 degrees F. oven 45 mins (or until silver knife inserted in center of filling comes out clean). Chill before serving. Serve alone (best for dieters) or with slightly sweetened whipped cream dusted lightly with ginger.


Barbra Streisand's Chocolate Fudge Sauce and Instant Coffee Ice Cream

For sauce:
2 ounces unsweetened chocolate
1 tablespoon butter
1/2 cup boiling water
1 cup sugar
dash salt
2 tablespoons light corn syrup
1/2 cup crushed walnuts (or toasted almonds)
1 teaspoon vanilla extract

Melt chocolate and butter in double boiler: dilute with boiling water. Add sugar, salt, corn syrup and stir to dissolve sugar. Boil over direct heat 6 minutes, stirring often to prevent burning. Cool to room temperature. Add nuts and vanilla.

For Ice Cream:
1 cup milk
24 marshmallows
2 teaspoons instant coffee
dash salt
1 cup heavy cream, chilled

Turn freezer control to the coldest point. Heat milk slowly over low heat, add marshmallows a few at a time, stirring until marshmallows have melted.

Add instant coffee and salt, stir to dissolve. Cool. Pour into an ice cube tray. Dampen bottom of ice cube tray with water to hasten freezing. Freeze until almost firm, stirring once to prevent large ice crystals from forming.

Beat cream until stiff. Fold into frozen mixture. Return to freezer and freeze until firm. Serve with fudge sauce drizzled over the top. Nuts may be sprinkled over the top. Serves 4.

Barbra says: "Boil the sauce 8 minutes and pour over the ice cream to form a hard layer. Or serve the ice cream alone with pretzels because the salt is good with sweet. And don't forget to turn the freezer back to normal or to soak the mixing bowl!"


Margaret Sullavan’s Peanut Butter Hermits

1 cup sweetened condensed milk (a little less than a 14-ounce can)
6 tablespoons peanut butter
1/4 teaspoon salt
3/4 cup graham cracker crumbs

Thoroughly blend together the milk and peanut butter. Add salt and graham cracker crumbs. Mix well. Drop by spoonfuls (I used a 2-tablespoon scoop) onto a buttered baking sheet (I used two). Bake 15 minutes, or until brown, in a moderately hot oven (375 degrees F.) Makes eighteen hermits.


Marlo Thomas' Chocolate Souffle

2 oz. unsweetened chocolate, shaved
pinch salt
1 cup milk
2 tbsps. cornstarch
1/2 cup sugar
1 tsp. vanilla extract
3 egg yolks
4 egg whites

1. Melt chocolate in top of double boiler. Cool. Blend in 3/4 cup milk. Mix together cornstarch, sugar and salt in separate saucepan. Stir in remaining milk to form a smooth mixture.

2. Add chocolate-milk mixture to saucepan, stirring so no lumps form. Cook over medium heat stirring continuously until sauce boils and thickens. Remove from heat, add vanilla, let cool 10-15 mins.

3. Beat egg yolks until thick and lemon-colored. Whisk into cooked chocolate sauce.

4. Beat egg whites until stiff but not dry. Gently fold into chocolate mixture. Pour into lightly buttered 1 1/2 qt. souffle dish (dusted with sugar). Set souffle dish in shallow baking pan containing about one inch hot water. Bake in preheated 350 degrees F. oven about 45-50 mins. (or until a knife plunged into the side of the puff comes out clean). Serve at once with cream, sweetened whipped cream or custard sauce. Serves 6.


Richard Thomas' Applesauce Cake with Whiskey Frosting

For the cake:
3 1/2 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
pinch of salt
1 cup chopped walnuts
2 cups light raisins
1 cup butter, softened
1 cup sugar
2 eggs
1 can (16 oz.) applesauce

Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in 1/2 cup of the flour mixture. Cream butter in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with the flour mixture. Stir in raisin mixture. Spoon into greased 10-inch tube pan. Bake in preheated 350 degrees F. oven for 1 hr and 20 minutes (or until cake tester inserted in center comes out clean.) Cool in pan for 15 mins. then remove from pan and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well; in fact, it's better several days after baking. 8-10 servings.

For the whiskey frosting:
1/4 cup butter, softened
1 tbsp. heavy cream or milk
1 lb. (4 cups) confectioners sugar
pinch of salt
3 to 4 tbsps. bourbon

Stir together butter and cream; beat in 1 cup of the sugar. Blend in remaining sugar and the bourbon until proper spreading consistency. Makes enough frosting to generously cover a 10-inch tube cake.


Lawrence Welk's Mocha Surprise Pudding Cake

Melt one square chocolate and two tablespoons butter. Add one-half cup milk, one tablespoon vanilla. Sift together and mix in: Three-fourths cup sugar, one cup flour. two tablespoons baking powder. Pour into (six cup) baking pan, greased. Mix and sprinkle with a topping made of one-half cup each brown sugar and white sugar, four tablespoons (unsweetened) cocoa. Pour cold coffee over all (about three-fourths cup). Bake in 350 degrees F. oven 15 to 20 minutes. Best served while still warm.


Bud Westmore's Tiger's Milk Cookies

1 cup "raw" sugar (or processed light brown sugar)
1/2 cup tiger's milk
1 1/2 cups uncooked oatmeal
1/2 cup wheat germ
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup polyunsaturated oil
2 eggs
3/4 cup chopped English walnuts (optional)
3/4 cup raisins

Combine all dry ingredients except eggs, nuts and raisins in large mixing bowl. Add vegetable oil, mixing well. Beat eggs until light in separate bowl, stir into sugar mixture, mixing well. Lastly, stir in chopped walnuts and raisins. (You may use at once, but for best results, wrap lightly in aluminum foil and refrigerate overnight.) To bake, rub hands lightly with flour. Break off bits of dough forming balls the size of walnuts. Place cookies on well-greased cookie sheet about one and one half inches apart. Bake in preheated 350 degrees oven about 15 minutes (or until lightly browned).


Anna May Wong's Tea Cakes

1/4 cup butter
2/3 cup sugar
1 egg
1/2 cup milk
1 and 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt

Cream butter and sugar and add egg beaten very lightly. Sift flour, baking powder and salt together. Add alternately with milk to mixture. Add vanilla last and beat all until smooth. Bake in oven at about 375 degrees F. Ice when cool, if desired.


Peggy Wood's Rodgrot (Red Jelly)

3 cups water
1 cup currant juice
1 cup raspberry juice
3 tbsps. potato flour (or 1 1/2 tbsps. cornstarch)
1 tsp. vanilla extract
granulated (or powdered) sugar
10 blanched, toasted almonds, chopped
milk (or whipping cream)

1. Combine water and fruit juices in saucepan. Bring to a boil. Combine potato flour (or cornstarch) with few tbsps. water (use more water with cornstarch) to form smooth paste.

2. Gradually add paste to hot juice, stirring constantly. Cook over low heat until mixture begins to thicken (slightly longer for cornstarch), stirring constantly. Cool slightly, add vanilla extract. Pour into large glass serving bowl (or individual serving dishes). Garnish with granulated (or powdered), sugar, and almonds. Serve very cold with milk or whipped cream. Serves 4.

This delicious Norwegian sweet can be the beginning of a whole spectrum of desserts. For American innovations: Color it red, blue or purple (substitute rhubarb, cranberry, cranapple, blueberry or grape juices). Flavor with flair ("stew" fruit juices with a stick of cinnamon or a twist of lemon or lime or flavor the sugar with vanilla sugar (cut one-half inch piece vanilla bean and place in closed sugar canister for several days). Or garnish with fresh fruit in season (strawberries, red raspberries or blueberries) or a dollop of vanilla yogurt or sour cream.


Joanne Woodward's Cranberry-Apple-Nut Pie

Prepared pastry for 2 crust, 9-inch pie
2 cups fresh (or frozen) cranberries
3 large apples, peeled, sliced to make 1 1/2 cups
1/2 cup toasted slivered almonds
pinch salt
1 3/4 cup sugar
1/4 cup floor
1 tbsp. finely grated orange rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsps. melted butter

1. Line bottom and sides of an ungreased 9-inch pie plate with pie's bottom crust. 2 Wash, drain, and chop cranberries in halves; combine with remaining ingredients. Toss to coat all particles; pour mixture into lined pie plate. 3. Top with lattice top made by cutting pastry into 1/2-inch strips. Crimp edges to seal lower and upper crusts. Bake in preheated 425 degrees F. oven 40 mins. (or until brown and bubbly). Cool before cutting. Serve alone or top with cranberry whipped cream (2 cups crushed cranberries cooked with 1 cup sugar for 15 mins. over medium heat, cooled before adding to well chilled whipped cream), hard sauce or scoops of vanilla ice cream. Serves 6.