Mom's Plum Cake

2 jars plum w/tapioca baby food
2 C. sugar
1 C. vegetable oil
1 C. nuts
1 tsp. cloves
3 eggs
2 C. self rising flour
1 tsp. cinnamon

Grease and flour tube or Bundt pan. Stir ingredients together. Pour in pan. Bake at 350 for one hour.

Grandma's Snickerdoodles

1 C. butter, softened
1 1/2 C. sugar
2 eggs
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
2 T. sugar
2 tsp. cinnamon

Combine first three ingredients. Blend flour, cream of tartar, soda, and salt. Shape into balls. Roll in sugar/cinnamon mix. Place on ungreased cookie sheet. Bake at 400 for 8 to 10 minutes.

Peanut Butter Cookies

2 eggs
2 C. peanut butter
2 C. sugar
2 tsp. vanilla

Combine all. Roll in balls and press down with fork. Bake at 350 for 10-12 minutes.

Linda's Chocolate Chip Cake

1 yellow cake mix
1 vanilla instant pudding
4 eggs
1/2 C. water
1/2 pint sour cream
1/2 C. oil
4 oz. semi-sweet chocolate squares, melted
6 oz. chocolate chips

Mix all ingredients except chocolates. Then mix in chips and melted chocolate squares. Bake at 350 for 50 minutes.

Orange Pineapple Cake

1 yellow cake mix
11 oz. mandarin oranges and juice
4 eggs
1/2 C. oil

Mix all until smooth. Bake at 350 for 35-45 minutes.

Frosting:
1 large can crushed pineapples, well drained
9 oz. Cool Whip
1 pkg. vanilla instant pudding

Mix pudding and pineapple together. Fold in Cool Whip. Frost cake when cool. Keep refrigerated.

Coconut Caramel Pie

1/4 C. butter
7 oz. flaked coconut
1/2 C. pecans, chopped
8 oz. softened cream cheese
14 oz. sweetened condensed milk
16 oz. Cool Whip
12 oz. jar caramel
2 baked 9" graham cracker pie shells

Melt butter in skillet. Add coconut and pecans. Cook until browned; stir frequently and set mix aside. Combine milk and cream cheese and beat until smooth. Fold in Cool Whip.

Layer 1/4 cream cheese mix in each shell. Drizzle 1/4 of caramel over each pie. Sprinkle 1/4 of coconut mix evenly over each pie. Repeat layers. Cover and freeze until firm.

Mom's 7 Up Pie Crust

3 C. flour
1 1/2 t. salt
1 1/2 C. shortening
1 egg
5 T. cold 7 Up
1 T. vinegar

Mix flour and salt. Cut in shortening. Lightly beat egg and combine with 7 Up and vinegar. With a fork, stir egg mix into flour to form a dough that clings together.

Makes 2 - 9" pie crusts.