katharine hepburn's brownies | a cheesemonger's daughter
The world doesn’t need another brownie recipe. And I know that whatever I come up with wouldn’t come close to many that already exist. So I belief when it comes to brownies is to find one you like, learn it, love it, and make it your own. This is my favorite go to because it’s simple, no fuss, on the fudgier side of things, and can be customized with whatever you want to add to it: nuts, chocolate chips, peanut butter, dulce de leche, pretzels, make it rocky road with grahams and marshmallows, I mean, the possibilities are endless.
Check out the full recipe here:
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KATHARINE HEPBURN BROWNIES (FROM JENNY HAN'S ALWAYS & FORVEVER LARA JEAN)
INGREDIENTS
• ½ cup cocoa
• ½ cup butter (1 stick)
• 2 eggs
• 1 cup sugar
• ¼ cup flour
• 1 cup chopped or broken-up walnuts or pecans
• 1 teaspoon vanilla
• Pinch of salt
PREPARATION
1. Heat oven to 325 degrees.
2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
Enjoy! :)
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RCR starring Sophia Loren's pizza, Katharine Hepburn's famous brownies, Shelly Winters
This episode of RCR, a quasi, quirky comedy recipes show features recipes from Oscar winners, Shelly Winters, Sophia Loren and Katharine Hepburn.
Sophia Loren's Neapolitan Pizza
Sophia Loren's Fried Neapolitan Pizza
(as told in Sophia's unique way)
First of all you must learn to make the dough. Take 1 1/4 lbs. flour, 1 1/2 ozs. compressed yeast, and as much warm water as you will need. Arrange the flour on the pastry board in the shape of a small conical hill; you dig a crater in the top, and into it put a little warm water in which you have previously dissolved the yeast, and then knead and slam at it energetically for a good half-hour. I'm not exaggerating.
You have to bash and punch at that dough over and over again as though it were your worst enemy, squashing it over the board and then hammering at it with clenched fists until it becomes so soft that it almost sticks to your hands. After a good half-hour's toil -- adding more water if necessary -- roll the dough up into a ball and put it in a soup plate dusted with flour; then cut two slits into the surface to allow the yeast to do its job; and cover with a light cloth.
As the dough rises (it isn't easy to tell how long it takes for the perfect rise; you should regard each lump of dough as a special case; the main thing is that it rises, and that the surface begins to stretch and crack, after which there is no need to leave it any longer), you make the sauce. For this you need a black iron pan if you have one. Put in a tbsp. of oil per person; crush a clove of garlic for each two people.
When the garlic is browning, pour in the pulp of 2 lbs. of tomatoes, just the pulp, remember, not the liquid, and let cook over a fierce flame for about 15 minutes. The sauce is now ready. Meanwhile, in a row of plates have ready: 10 ozs. of fresh milk cheese, such as mozzarella or fior di latte, cut into small pieces; grated Parmesan; finely chopped garlic, and some small young leaves of basil.
Now for the grand finale. Bring a good dollop of olive oil to the boil in an iron pan. Then using your hand (never, never a knife, as you will ruin everything), pull a little of the dough off the ball in the soup plate and shape it into a pizza, round and flatm then fry it in the oil, turning it over quickly. It is better to fry a number of pizzas at the same time if the pan is large enough. In any case, as soon as each pizza is fried, it should have a light yellow color.
Now you spread a spoonful of sauce over it, a little mozzarella, a little Parmesan, basil, and the chopped garlic. Whoever is eating it should fold it double, being careful not to drop the filling, as the heat of the pastry should still be melting and binding the flavors, as well as keeping the taste deliciously alive. Eat it just like that, in your hands, without any further fuss.
Thoughts: Use about 5 cups all-purpose flour, 2-3 envelopes active dry yeast, and 2 1/2 cups lukewarm water. For flavorful additions, add 1 tsp. salt, 2 tsps. oil (will lengthen rising period, oil makes dough easier to handle). Fior di latte cheese is not available in the U.S. It is a fresh mozzarella made in Italy similar in flavor and texture to mozzarella cheese commonly used for pizza cheese in this country. Sophia's recipe makes four 12-inch pizzas. Round pancake griddle makes a handy pan for preparing the prized pizza. If possible, use fresh basil (if available), fresh ripe tomatoes, and top grade imported Italian olive oil.
Katharine Hepburn's Brownies
Ingredients
½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans
Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.
Shelley Winters Ceasar Salad
1 head Romaine lettuce
1 head iceberg lettuce
1 head Boston lettuce
2 eggs at room temperature
1/2 cup red wine videgar
1/2 cup police oil
2 oz canned anchovies
1 Tbls dry mustard
1 1/2 tsp Worchestershire
juice of 2 lemons
1 clove garlic, crushed
1 tsp fresh ground pepper
1 cup croutons
1/2 cup Parmesan cheese
Tear lettuce into bite sized pieces, wash, dry and refrigerate.
Coddle eggs by submerging them in simmering water for one minute, Crack coddled eggs into blender and add anchovies, mustard, Worcestershire, lemon, garlic and pepper. Place lettuce in a bowl and pour the dressing over, add croutons and parmesan cheese.