Recipes for Shabbat

Oreo Cookies

By Eileen Goltz

Oreos have been popular since Nabisco introduced them in 1912, and they are still the best-selling cookie in the world. There are those folks who twist the cookies apart and eat the filling first, and those who dunk the entire Oreo into a big glass of ice-cold milk. Ever since the Nabisco company made the wise decision to get kosher certification on hundreds of their pre-existing products (the Oreo being the most important in my book) I have managed to purchase (and consume) more than my fair share every week.

Little know Oreo facts curtsey of Nabisco:

The Oreo cookie has been America's most popular cookie since it was introduced in 1912. More than 345 billion Oreo cookies have been consumed to date. More than 7.5 billion Oreo cookies are consumed each year, which comes out to 625 million per month and 20.5 million per day.

The 345 billion Oreo cookies sold to date would fill up the world's largest freight train, consisting of 660 freight cars, more than 45 times.

If every Oreo cookie ever made were stacked on top of each other (more than 345 billion...), the pile would reach to the moon and back more than five times. Then again, if placed side-by-side, they would encircle the earth 381 times at the equator.

In order to keep up with this voluminous demand, the Oreo cookie recipe calls for 18 million pounds of cocoa and 47 million pounds of creme filling. An Oreo cookie is 29% creme, 71% cookie

There are 9 varieties of Oreos (as of 7/02): Original, Mini, Chocolate Creme, Chocolate Creme Mini, Reduced Fat, Oreo Double Stuf, Fudge Covered, Fudge Mint Covered, and Double Delight (PB and Chocolate)

So give me a day off. Indulge me. Cook my favorite foods. It shouldn't be too hard. All you have to do is open a bag of Oreo's and get to work

OREO SHAKE

Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies. Pour shake into two 12-ounce glasses. Serves 2.

GRAHAM CRACKER OREO BARS

Line the bottom of a 13" by 9" pan with graham crackers. Microwave 1/4 cup of the butter on high for 30 seconds, or until melted. Add 1 package (10 1/2 oz) of miniature marshmallows to the butter and mix to coat. Microwave the mixture for an additional 2 minutes and then stir. Microwave an additional 1 minute, stir until marshmallows are smooth and melted. Stir in 6 cups of Oreo Os cereal until well blended. Let cool slightly, and then pour the cookie mixture over graham crackers. Set it aside and melt the semi-sweet chocolate chips in the microwave and then drizzle it over top of bars. Cool completely and cut. Serves 10 to 12.

OREO PIZZA

Preheat oven to 350, Prepare a 14" pizza pan with cooking spray; Set it aside. Prepare the brownie mix batter according to package directions and then stir in the cookie crumbs. Spread the batter in prepared pizza pan. Bake for 18 minutes or until done. Sprinkle marshmallows over top of hot brownie. Bake for 3 minutes more or until marshmallows are lightly browned. Sprinkle with nuts and candy, pressing lightly into softened marshmallows. This tastes best while still warm but is delicious anytime. Serves 8 to 10.

CHOCOLATE OREO DELIGHT

Preheat oven to 350. Mix the flour, butter and pecans in a bowl. Pat the mixture into a 9x13 pan and bake for 15 minutes. Remove from the oven and cool for about 20 minutes. In an electric mixing bowl combine the cream cheese and powdered sugar and mix to combine. Spread the cream cheese mixture over the cooled crust. Spread 1/2 the whip topping or whipped cream over the cream cheese layer. Prepare the pudding folding in 1/2 of the crushed cookies and spread over the whip topping Layer. Spread the remaining Whip Topping over the pudding and top with the rest of the crushed Oreo cookies. Serves 10 to 12

Hint: The cookies can be crushed in a food processor or plastic bag

OREO MINT TART

In small bowl, combine cookie crumbs and margarine. Press 2 tablespoons mixture into each of 12 paper-lined 2 1/2-inch muffin-pan cups, pressing onto bottom and up sides of cups; chill. In large saucepan, over medium heat, whisk together marshmallows and milk until mixture is smooth; cool to room temperature. Fold whipped cream and liqueurs into marshmallow mixture. Spoon into prepared cups. Freeze until firm, about 4 hours. To serve, remove paper liners; garnish with chocolate curls. Serves 12

SWEETHEART STRAWBERRY TART

In medium bowl, combine cookie crumbs and margarine. Using back of spoon, evenly press 2 rounded tablespoons crumb mixture onto bottom and sides of each of 12 paper-lined 2 l/2-inch muffin-pan cups; refrigerate while making filling.

Set aside 12 small whole strawberries for garnish. Wash and slice remaining strawberries; set aside 1 cup for glaze. Pat remaining strawberries dry; divide among tart shells. In small saucepan, over medium heat, heat reserved sliced strawberries and 1/4 cup water to a boil; reduce heat. Simmer 3 minutes. Blend remaining 1/4 cup water, sugar, cornstarch and lemon juice; stir into berries. Heat to a boil; boil 1 minute until thickened and clear. Cool. Spoon 1 tablespoon glaze over berries in each tart shell. Chill at least 1 hour. To serve, remove paper liners. Top each tart with whipped cream and whole strawberry. Serves 12

OREO OVERKILL PIE
In this recipe, Oreos make a great pie crust that's filled with cookies and cream ice cream. Die-hard fans won't think this dessert is overkill at all.

Finely grind cookies in processor. Transfer 2 tablespoons cookie crumbs to small bowl; reserve. Add melted butter to remaining crumbs in processor; blend until moist crumbs form. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze crust until firm, about 10 minutes. Spread half of ice cream in crust. Top with banana slices. Spread remaining ice cream over. Sprinkle 2 tablespoons cookie crumbs over pie. Freeze until firm, about 4 hours. (Can be made 3 days ahead. Cover; freeze.) Serve with sauce. Makes 8 servings.

CHOCOLATE MOUSSE PIE

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. Serves 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.