Ben Day's Oma's Linzer Cookies - Makes 3-4 Dozen

Ben Day's Oma's Linzer Cookies (X-mas) - makes 3-4 dozen

Received recipe X-mas 2025 and adapted.

Source: Sphere Magazine, Nov 1977, pg 43

Ingredients:

• 2 tbsp cocoa
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1.25 c unsalted butter
• 1/2 tsp salt
• 1 c sugar
• 2 eggs
• 2 cups ground hazelnuts
• 3 c flour
• 12 oz raspberry preserves
• Powdered sugar

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine nuts, cocoa, and spices in a medium bowl
3. In a separate bowl (stand mixer bowl preferred), cream butter 2-3 min until fluffy. Add salt, then slowly add sugar. Beat 5 minutes
4. Add eggs, one at a time, beating well after each.
5. Beat dry cocoa mixture into the butter mixture. Stir in flour.
6. Refrigerate covered for at least 45 minutes
7. Roll dough 1/4 at a time on a floured surface (keeping the remainder refrigerated), to about 1/4" thick or less
8. Cut using the same shape (stars preferred). In half of the stars, cut a center hole.
9. Place the cut dough on a greased cookie sheet and bake 10-15 minutes until slightly browned. 
10. Allow to cool. Once cooled, on the the non-holed cookies, spread with jam. Sprinkle the cut-out cookies with powdered sugar, and press the two together. 
11. Store in airtight conatiner up to 2 weeks, or in the freezer for 3 months

Banh Bo Nuong (Vietnamese Honeycomb Cake) - Makes 1 Bundt

 Bánh Bò Nướng (Vietnamese Honeycomb Cake) - makes 1 Bundt

Adapted From: Cooking Therapy 

Ingredients:

• 14 oz coconut milk full fat (or use coconut cream)
• 1 ⅓ cup granulated sugar
• ½ tsp salt
• 1 tsp pandan extract
• ½ tsp vanilla extract
• 5 eggs
• 1 cup tapioca starch
• 1 packet single acting baking powder

Directions:

1. Preheat oven to 350 degrees F. Put the bundt cake pan in the oven to preheat.
2. In a small bowl, use a fine mesh sieve to sift the tapioca starch and baking powder. Set aside.
3. Using a stovetop pot on low heat, mix together the coconut milk, sugar, and salt until dissolved. Set aside and allow to chill back to room temperature.
4. In a separate bowl:
1. Break the eggs, poke the yokes, and gently mix (avoid bubbles).
2. Using a sieve, mix together the coconut milk, sugar, sand salt from Step 3 with the eggs.
3. Incorporate the vanilla and pandan.
4. Incorporate the tapioca starch and salt from Step 2.
5. Using a sieve and spatula, pour the mixture into a bowl making sure to remove all lumps. You may need to repeat this step to ensure a smooth bubble free batter.
6. Retrieve the bundt pan from the oven, use spray butter or oil to lubricate the pan, then pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.
7. Consider turning off the oven but allowing the cake to rest in the open oven for 10-20 minutes.
8. Once done, remove the cake from the oven and flip pan over and let it stand for at least 1-hour or up to 2-hours until it is completely cool.
9. Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.

Slow Cooker Braised Beef - Serves 4 (easy, all day)

Slow Cooker Braised Beef - Serves 4 

Adapted from the WashingtonPost

TIME: 7-8 hours

INGREDIENTS

• 1 to 1.5 lb boneless chuck roast, preferably tied in a roll
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 14 oz can whole peeled tomatoes, crushed by hand, with their juices (OR chopped, or crushed tomatoes with their juices)
• 1/2 garlic head's worth of unpeeled cloves
• Optional herbs in the sauce: sage, rosemary, and/or thyme
• Optional garnish: Chopped parsley
• Cooked polenta or rice, for serving

EQUIPMENT

• 3 to 6-qt Slow cooker or Crockpot 

DIRECTIONS

1. Season the beef all over with salt and pepper
2. Add the tomatoes, along with their juices, and scatter the garlic cloves around. Add any optional herbs.
3. Cover, slow cook on LOW for 6-8 hours (depending on the cooker; ours is probably 6.5). The meat should be very tender, and a sharp paring knife should easily slide in. Taste the sauce and a morsel of meat, and season with more salt and pepper if needed
4. Carefully transfer the meat to a cutting board. If it has been tied, cut and discard the string
5. Cut the roast into 1/4 to 1/2 inch thick slides. 
6. Serve in shallow bowls over polenta or rice, with the sauce and garlic cloves (should be able to squeeze out of their skins)
7. Garnish with parsley (optional), and serve
8. Set it inside the insert Pre-heat oven to 375F.
9. Slice the onion and fennel bulb into 1/4" thick rings

NOTES:

Before serving the meat, you can squeeze the cloves out of their skins and into the sauce, then use an immersion blender to process the whole thing.

If braising in the oven, position a rack in the middle and preheat to 300 deg. Use an ovenproof 3-5 qt havy-bottomed pot or Dutch oven. Follow assembly instructions above. Braise for 3-4 hours, or until tender.

No Tomato Sauce Stuffed Pasta Shells - Serves 2 as sides

No Tomato Sauce Stuffed Pasta Shells - Makes 8 shells (2 people as sides)

Adapted from A Gourmet Food Blog

*Messy

INGREDIENTS

• 2 oz, or 8 to 10 jumbo pasta shells, depending on size (Barilla will be 8)
• 1/8 onion, finely chopped 
• 1 small to med clove garlic
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 cup milk
• 1/2 cup (~2 oz) green peas
• 2-4 slices (1 oz) finely chopped cooked ham, prosciutto, or similar meat (speck!)
• 1/3 cup (~1.5 oz) shredded Provolone 
• 1/4 cup (~1 oz) low moisture shredded Mozzarella
• 1/4 tsp fresh tarragon (or combine dried basil, marjoram, crushed fennel seeds, oregano, dill into 1/8 tsp)
• 1 tsp parsley, finely chopped for garnish

EQUIPMENT

• Large pot
• Large skillet
• Baking dish, small to med

DIRECTIONS

1. Cook pasta shells according to package instructions. Keep some of the pasta water as you drain as you'll need it later. Allow to cool in a baking dish in one layer.
2. Meanwhile, melt butter in a pan and cook the onion until translucent. Add garlic and cook another minute.
3. Add flour, then milk and/or pasta water/stock until you have something that looks like a thick sauce
4. Add shredded Provolone, ham, peas, salt, pepper, and tarragon. You may add more liquid to ensure the cheese melts, b ut the sauce should remain thick. Allow the filling to cook.
5. Preheat oven to 400.
6. Once the pasta and fillings are cooled, fill the shells to the rim.
7. Pour a bit of pasta water into the dish (not on the shells). This will prevent the shells from sticking.
8. Sprinkle the top with a decent amount of Mozzarella and place the dish in the oven. Bake for 15-20 minutes.

NOTES:

• A thin sauce will have the tendency to run out of the shells during baking, so make sure it's relatively thick.
• If the top browns but the dish is not yet heated through, tent with foil

Lemon Olive Oil Cake - Makes 8 hearty slices

Lemon Olive Oil Cake

Adapted from: FeelGoodFoodie

INGREDIENTS

• 2 large eggs at room temperature (resulting in softer yolks)
• 2/3 cup olive oil
• 1/2 cup Greek yogurt
• 1.25 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of one lemon
• 4 tbsp lemon juice

EQUIPMENT

• Round 9" cake pan, Springform preferred
• Mixing bowls
• Zester
• Whisk

DIRECTIONS

1. Pre-heat oven to 350F. Oil the cake pan.
2. In a medium bowl, whisk the oil, Greek yogurt, and eggs
3. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt
4. Create a well in the flour mixture and whisk the egg mixture into it
5. Add the lemon juice and zest. Stire until completely combined with no lumps
6. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean
7. Let cool for at least 10 minutes before slicing. Serve with dusting of powdered sugar, dollop of Greek yogurt, whipped cream, or raspberries, if desired.

Store for up to 4 days in an airtight container at room temp. If freezing, wrap individual slices in aluminum foil, then seal in a freezer bag or container, which will last for 3 months (thaw overnight before decorating or serving).

Overnight Mexican Egg Casserole - Serves 8-12 (from Phil)

Overnight Mexican Egg Casserole - Serves 8-12 

Served by Phil Bauer 2025

Adapted from This Is How I Cook by Abbe Odenwaller (PBS)

INGREDIENTS

• 4 c frozen, shredded hash browns, or O'Brien cubes (large bag will work, though you won't use them all
• 3-4 c shredded cheese (originally calls for combo of cheddar and pepper jack)  
• 2-4 oz cans diced green chilies, drained
• 1 c diced onions, cooked with chorizo
• 1/2 lb to 1 lb chorizo or sausage of choice, cooked with onions above, and drained
• 8 eggs
• 1 c half & half, or milk
• 1/4 c heavy cream
• 1/2 to 3/4 c sour cream or plain yogurt
• 3/4 tsp garlic powder
• 1 Tbsp Lawry's seasoning salt (or make your own)

EQUIPMENT

• Large frying pan or skillet
• Oven
• 9x13 Baking or Casserole dish

DIRECTIONS

1. Butter or spray casserole dish with oil
2. Layer 1.5" of frozen potatoes in the dish 
3. Sprinkle with half of the shredded/grated cheese
4. Spread green chilies on top
5. Place cooked chorizo onion mixture on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, dairy, and seasoning until whisked well. Pour over the casserole. If the layers are not covered with liquid, you can pour more milk or cream on top.
8. Cover with wrap and place in fridge overnight
9. NEXT MORNING: Remove dish from fridge. Then pre-heat oven to 375F.
10. Bake the dish 50-60 minutes until golden. Remove and let sit for 5 minutes
11. Serve with salsa, sour cream, or green or red chile.