Use this to search the site!
Just type your request in the
blank and click on "Search"!


Katharine Hepburn's Original Brownies Recipe

From: Althea 
Sent: Friday, May 20, 2016 9:50 AM
Subject: Katharine Hepburn's Brownies

Apparently there was a recipe in the August 1975 issue of The Ladies' Home Journal giving out the original recipe for Katherine Hepburn's brownies.   
Do you think you could find this original recipe?

I have seen other recipes claiming to be her recipe but they all start changing amounts of ingredients and how to bake.

Thank You,
Althea, in FL

Hello Althea,

There is an actual scan of the printed recipe from the 1975 Ladies Home Journal article posted here: Hepburn's Brownies

No doubt about that one.


The recipe, from that scan, is:

Hepburn's Brownies

First melt two squares of unsweetened chocolate and 1/4 pound of sweet butter (1 stick) in a heavy saucepan.
Remove from heat and stir in 1 cup of sugar. Add 2 eggs along with 1/2 teaspoon vanilla and beat like mad.
Stir in 1/4 cup of flour, 1/4 teaspoon salt and a cup of chopped walnuts - not smashed up, you know, but 
just chopped into fairly good sized pieces. 

Now mix all that up. Then you butter a square tin (8 x 8 inches) and dump the whole thing quickly into the
pan. Stuff this pan into a preheated 325° oven for 40 minutes. After that, take out the pan and let it cool 
for awhile. Then cut into 1 1/2 inch squares and dive right in.

Morrison's Cafeteria Cream of Chicken Florentine Soup

From: bitsy
Sent: Sunday, May 22, 2016 5:48 PM
Subject: Recipe Request

My mother and I came upon your website today when we were in search of the recipe for Morrison's Cafeteria Cream of Chicken Soup. 
Pretty please may you put your detective skills to great work!
A youth in need.

Hi Bitsy, See below. This is from the Morrison’s Kitchen Manual. Phaed

Morrison’s Cream of Chicken Florentine Soup

Yield: One gallon plus one quart (160 ounces)
8 ounces margarine or butter
8 ounces all purpose flour 
In a heavy sauce pot over medium heat melt butter. Add flour and stir until well blended. 
Evenly cook until bubbly, stirring constantly, about 2 to 3 minutes. DO NOT BURN.
Immediately stir in 3 1/4 quarts water heated to 180 degrees and 4 1/2 ounces chicken base. 
Stir until base is dissolved. (3 1/4 quarts chicken stock can be substituted)
Add 12 ounces cooked medium diced chicken, 3 ounces drained small diced pimiento, 
5 ounces thawed previously frozen chopped spinach and ¼ teaspoon ground nutmeg.  
Bring to boil and immediately reduce heat and simmer for 5 minutes, stirring occasionally. 
Add 2 cups half and half. Mix well and return heat to simmer, stirring frequently. Remove from heat. 
Serve hot with garnished julienne of pimiento, blanched tips of asparagus or seasoned croutons. 
Holding temperature not to exceed 180 degrees. 


County Market Flour Honey Graham Bread

From: cis 
Sent: Monday, May 30, 2016 9:32 PM
Subject: Honey Graham bread

Sent from Mail for Windows 10

Hello !!

I will be amazed if you can help me with this. I think it is an impossible task. About 25 years ago I bought a graham flour 
that was in a white generic looking bag and on the back of the bag was a recipe for honey graham bread. I bought this flour 
at a store called County Market now known as Cub Foods.  This was a yeast bread, very easy to put together, very elastical 
type of flour. Easy to handle. I lost the recipe and the flour disappeared from the store. This happened many years ago and 
I was a young single Mother of 4 kids and did not have the time to talk to the store personnel. 

What do you think?? Is this possible to find??



Hi Cis,

Sorry, I had no success with this. I’ll post it on the site for reader input.


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013, 2014, 2015 Phaedrus