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Famous In Hollywood Magazine
The only place where you'll find all exclusive personal Hollywood interviews & celebrity stories.
In this online magazine, renowned Hollywood interviewer and journalist Jay Christian, shares his celebrity human interest stories of the past and present.
Word for word, you'll enjoy reading what the greatest Hollywood actors, actresses and recording artists in the world personally thought and wanted to share, as well as issues that they believed in.
There will be new celebrity stories from famous Hollywood legends to the current celebrities of today!
We are thrilled to have you visit our Famous In Hollywood community!
Issue #48 December 2025
Welcome!
Every month, you'll read stories that I've written from my interviews with Hollywood celebrities of the past and present. Each star has expressed to me in conversation, their thoughts and wisdom, that I've put together in a wonderful story to share with you, as I have always done throughout my entire career.
I hope you enjoy all these intriguing stories.
Visit me each month to find out what the Hollywood celebrities have to say and share, right here at:
Famous In Hollywood Magazine!
My best to you-
Jay Christian
🎄 CELEBRITY RECIPES THIS MONTH 🎄
ANGIE DICKINSON'S
FROZEN CRANBERRY SALAD
Ingredients:
1 cup sour cream
1 package (3 oz.) cream cheese, softened
½ cup sugar
2 cans (16 oz.) whole cranberry sauce
1 can (8 oz.) crushed pineapple, well drained
1 cup chopped pecans
1 container (8 oz.) frozen whipped topping, thawed
Fresh parsley
Directions:
In a bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in topping; place in slightly oiled 6-cup mold and freeze.
To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter. Decorate with parsley. Slice and serve. This salad should only be slightly thawed before serving. Serves 8.
Editor's note: You can you less cranberry sauce and pineapple and it will still turn out fine.
ANGIE DICKINSON'S CRANBERRY SALAD
Photo credit: Lori-Michele
JOHNNY MATHIS'
STICKY TOFFEE PUDDING
Ingredients:
¾ pound (or 8 oz. package) of chopped, pitted dates
1 cup water
1 teaspoon baking soda
½ cup butter
1 cup sugar
2 eggs
1 ¼ cups all-purpose flour
1 teaspoon vanilla
Directions:
Combine the dates and water in a saucepan and bring to a boil. Remove from heat. Stir in baking soda, then set aside.
Mix the butter and sugar together until smooth. Add eggs, one at a time, beating after each addition. Slowly add the flour into cream mixture. Add dates with liquid and vanilla. Pour the batter into a greased 7 x 7 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes. While pudding is baking, prepare the sauce.
Sauce ingredients:
1 ¼ cups firmly packed brown sugar
½ cup whipping cream
½ cup butter
1 teaspoon of vanilla
Directions:
Combine sugar, cream, butter, vanilla into saucepan. Bring to boil. Reduce heat and simmer for four minutes.
Pour some of the sauce over the baked pudding. Return to oven for 8 more minutes. Pudding should absorb the sauce and turn golden brown. Cut into squares and serve with extra sauce. P.S. “If you want to gild the lily, throw some pecans into the sauce.”
Editor's note: When returning the pudding to the oven, it only needs a minute or two.
JOHNNY MATHIS' STICKY TOFFEE PUDDING
Photo Credit: www.vecteezy.com
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ISSN 2770-0968
© Copyright 1978-2025 Jay Christian. All Rights Reserved.
Jay Christian: Publisher/ Interviewer/ Writer/ Executive Editor
Lori-Michele: Executive Assistant/ Visual & Digital Media Designer/ Web & Online Magazine Designer/ Social Media Manager/ Copy Editor/ Photographer