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1954 view               A Tampa, Florida community              2007 view

(Please note that this website is not affiliated with and does not represent the Forest Hills Neighborhood

 Association. For information relating to the FHNA, please visit http://www.fhna-online.org/index.htm)

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Caramel Bars

32 caramels

2/3 cup evaporated milk

1 cup flour

3/4 cup uncooked oats

1/2 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter (or margarine)

6 oz semi-sweet chocolate chips

Preheat oven to 350°. Melt caramels with evaporated milk in double boiler over low hear. Stir together flour, oats, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture into greased 13"x9"x2" baking pan. Bake at 350° for 12 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture evenly over chocolate pieces. Sprinkle reserved crumb mixture on top. Bake 20 minutes longer. Remove from oven. Chill until cooled, about 2 hours. Cut into 24 bars.

Recipe by Ruth Dampier, from Tasty Temptations, A Collection of Recipes by the Forest Hills Presbyterian Church Youth Group, 1984

Kiss Pudding

4 eggs, separated

1 cup sugar

3 heaping Tbsp cornstarch

1 qt milk

1 tsp vanilla

Beat egg yolks and sugar until lemony. Add cornstarch and beat until smooth. Pour milk in a double boiler and add egg mixture; stir and heat slowly until thickened mixture coats a spoon heavily. Add vanilla and stir. Strain through sieve if necessary and pour into 11x7x2" Pyrex dish. Beat egg whites stiff; add 4 tsp sugar and a few drops vanilla. Spread over custard and brown slightly under broiler.

Recipe by Jean Glover, from Tasty Temptations, A Collection of Recipes by the Forest Hills Presbyterian Church Youth Group, 1984