Recipes for Shabbat
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
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
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.
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.
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.
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
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
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
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.
© Eileen Goltz 2003