Famous Desserts From the ‘Dead Celebrity Cookbook’

Wanna add some sugar and spice to your Thanksgiving festivities? Check out Rock Hudson’s cannolis and Katharine Hepburn’s brownies from the ‘Dead Celebrity Cookbook’!

Unbuckle that belt a few notches. Banish your SPANX. It’s Thanksgiving! Time to chow down and submit to your muffin tops!

If you’re expected to bring a little something sweet to your Turkey Day get together and want a conversation starter, then look no further. Thanks to the kindness of His Majesty Frank DeCaro, author of the Dead Celebrity Cookbook, we were able to get our hands on Rock Hudson‘s cannoli (that just doesn’t sound right) and Katharine Hepburn‘s brownies!

Devour their star-studded recipes and tell us if they’re A-list!


-Serves 12-


3 pounds ricotta
13⁄4 cups confectioner’s sugar
1⁄2 teaspoon cinnamon
2 tablespoons chopped citron
1⁄4 cup semi-sweet chocolate chips

Pastry Shells:
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 confectioner’s 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.


-Serves 8-


2 (one-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° for 40 minutes. Cool and cut into squares.