Aunt Sheila 3 Ingredient Cake

 My Mom gave me this cake recipe. It came from Aunt Sheila. We have tried all different combinations and haven't had one we didn't like.

Mix 

1 cake mix

1 can pie filling

3 eggs (flax works too)

Pour into a 9x13 and bake at 350 25-35 minutes.

Our favorite combo:

Lemon cake mix

Raspberry pie filling

Strawberry cream cheese frosting

German Chocolate Cake

 German Chocolate Cake

https://tastesbetterfromscratch.com/german-chocolate-cake

Made this for Scott's 55th birthday (2025).  I started making days before by first making the cake and then freezing the layers.  Then I made the frosting another night and kept in the fridge.  Was going to assemble the day before his birthday but it smelled so good we ended up eating it the day before his birthday.  Then we had some on his birthday.  It was good both days but much better the 2nd day.  We cut up the rest and froze the pieces.  It was super yummy with vanilla ice cream.  We also had chocolate ice cream. Scott liked it with the chocolate ice cream best.  Abigail would like to make this without the coconut.

For the Chocolate Cake:

• ▢2 cups granulated sugar
• ▢1 3/4 cups all-purpose flour
• ▢3/4 cup unsweetened cocoa powder
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢2 large eggs
• ▢1 cup buttermilk
• ▢1/2 cup oil (vegetable or canola oil)
• ▢2 teaspoons vanilla extract
• ▢1 cup boiling water

For the Coconut Frosting:

• ▢1/2 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1/2 cup butter
• ▢3 large egg yolks
• ▢3/4 cup evaporated milk
• ▢1 Tablespoon vanilla extract
• ▢1 cup chopped pecans
• ▢1 cup shredded sweetened coconut

For the Chocolate Frosting:

• ▢1/2 cup butter
• ▢2/3 cup unsweetened cocoa powder
• ▢3 cups powdered sugar
• ▢1/3 cup evaporated milk
• ▢1 teaspoon vanilla extract

Instructions

 

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

• Place one of the cake rounds on your serving stand or plate. 
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. 
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake. 

Notes

*If baking at high altitude add 3 tablespoons extra flour.

Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.

15 Bean Soup (Vegetarian)

 https://www.budgetbytes.com/vegetarian-15-bean-soup/

This soup doesn't look very appetizing, but it is really good.  I had some cooked potatoes that I put at the bottom of my bowl then put soup on top.  Yum!  You can also add parmesan cheese or sour cream on top before eating. 

1# 15 bean soup mix (I got in the bulk)

2 T coconut oil (I didn't use)

1 yellow onion

2 cloves garlic

4 carrots (added more)

3 celery (added more)

6 cups water (I also added 1 spoonful of vegetable broth concentrate)

1 15 oz can diced tomatoes (did Italian big chunk)

1 tsp cumin

1 tsp oregano (I did 2 drops essential oil)

1/2 T (or more) smoked paprika

1/4 tsp cayenne pepper (didn't add)

fresh pepper

1/4 cup chopped parsley (didn't add)

salt (didn't add any)

2 tsp apple cider vinegar (I forgot to add)

Soak beans overnight and rinse.  Original recipe does on the stovetop.  I did in the instant pot.

With a little bit of water in the bottom on Saute add garlic and onion.  Saute 3-5 minutes.  Add carots, celery and saute 5 more minutes.

Add beans, water, vegetable concentrate do high pressure 14 minutes.  Let is naturally release.

Add diced tomatoes and spices - pressure 1 more minute

Add any salt (after tasting) and apple cider vinegar.

Cashew Cabbage Stirfry

 https://monkeyandmekitchenadventures.com/cashew-cabbage-stir-fry/

Have everything prepped before starting. Really liked. Abagail had with spaghetti noodles. Jackson and I with rice. 

1 medium yellow onion, thinly sliced, julienne

2 celery ribs, thinly sliced, julienne

1 carrot, peeled and cut julienne

1 bell pepper, cut julienne (red, orange, or yellow)

1 medium green cabbage, finely sliced

1 ½ cups raw cashews

6 Tablespoons tamari *

2 Tablespoons teriyaki sauce *

1 Tablespoon toasted sesame seeds

2 ½ teaspoons garlic powder

1 Tablespoon organic maple syrup

½ to 1 teaspoon sea salt (+/-) *

Pinch black pepper (+/-)

INSTRUCTIONS

Prepare all your veggies. Cut the onion, celery, carrot, and bell pepper into thin julienne slices. Set aside.

Cut the green cabbage into very thin slices. Set aside.

Heat a large enamel/ceramic-lined skillet/Dutch oven (or similarly large pot) on the stovetop and then add onion, celery, carrot, and bell pepper. Sauté for 5 minutes, stir frequently. (If the vegetables start to stick, add 1 Tablespoon of water).

Add the cabbage, cashews, and sesame seeds and sauté for 7-10 minutes, stirring frequently.

Add all the remaining ingredients and sauté until the cabbage is tender to your liking.

Test the flavors, add more salt and other seasoning as desired. Serve with rice of choice.

White Bean Stew with Butternut Squash

 WHITE BEAN STEW WITH BUTTERNUT SQUASH

We liked this.  It was hearty.  I was in a hurry and added the kale and corn with the butternut squash.  Turned out fine.

• 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked (did black-eyes peas)
• ▢1 large onion chopped
• ▢4 cloves garlic minced
• ▢5 cups water (had some vegetable broth that need to be used did 2 cups rest water)
• ▢4 teaspoons smoked paprika divided (added 2 tsp)
• ▢2 teaspoons dried oregano divided (did one drop essential oil)
• ▢1 1/2 teaspoon ground cumin divided
• ▢1 teaspoon dried basil (did 2 drops essential oil)
• ▢1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
• ▢1 large red bell pepper chopped
• ▢1 jalapeño pepper optional, seeded and finely chopped (didn't add)
• ▢1 15-ounce can diced tomatoes fire-roasted preferred (just used regular)
• ▢1 teaspoon salt or to taste
• ▢1 bunch kale removed from stems and sliced (about 12 ounces,)
• ▢1 cup fresh or frozen corn optional
• ▢1/2 cup chopped fresh basil (didn't add)

Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.

Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.

Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.) If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.

Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.

Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.