COOKING WITH THE STARS: GLORIA STUART

 Gloria Stuart's career spanned decades and decades. From making movies like Kid Millions in 1934 with Eddie Cantor to her stunning appearance in 1997's Titanic, Stuart was a part of Hollywood for a long long time. Here is her receipe though for her dessert called Cream Vermont...

Cream Vermont

Ingredients:

1 cup pure maple syrup
8 egg yolks

2 cups whipped cream
½ chopped nutmeats (I used walnuts)

Heat syrup in a double boiler until a slight coating forms on the surface.Beat yolks with rotary beater until thick and lemon-colored.

Pour one-third of syrup over yolks, stirring constantly.
Pour this mixture slowly over remaining syrup in the double boiler, stirring constantly until mixture coats a metal spoon.
Place in freezer tray until frozen to a mush.
Fold in whipped cream and nuts and return to freezer tray.
Freeze without stirring. Serves 10.

RIP: GLORIA STUART

Legendary actress Gloria Stuart has died at the age of 100. She made movies from ROMAN SCANDALS(1933) with Eddie Cantor to TITANIC(1997) with Kate Winslet. Not many actors or actresses had the longevity that Gloria Stuart had...

LOS ANGELES – Gloria Stuart, the Hollywood actress of the 1930s who gained an Oscar nomination 60 years later for her role as the spunky survivor in "Titanic," has died. She was 100.

Her grandson, Benjamin Stuart Thompson, says Stuart died in her sleep Sunday night at her Los Angeles home.

In her youth, Stuart was a blond beauty who starred in B pictures as well as higher-profile ones like "The Invisible Man" and two Shirley Temple movies.

She resumed acting occasionally in later years and was selected to play the elderly Titanic survivor portrayed by Kate Winslet as a young woman.

The 1997 "Titanic" became the biggest modern blockbuster up to that point. Both Winslet and Stuart, then 87, were nominated for Oscars.