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

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

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

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

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

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.

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.

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.

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

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

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

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

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.

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)

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

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

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

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

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.

No comments: