According to recent reports, a new study shows that the deliciousness factor that the consumption of Oreo cookies delivers could actually be compared to the same kind of “pleasure” you get taking highly illegal pharmaceuticals. EXCUSE ME?? Oreos as a gate way drug to what? Chocolate cake? M&M’s?
Ever since the Nabisco company got kosher certification for this great cookie they have been one of the best selling kosher items in the market place. The medical study that started this fire storm of tweets and “news at 11” comments was conducted at the Behavioral Neuroscience Center at Connecticut College. It was created to examine the effects of high fat and high-sugar foods on the brain. Long story short, the animals used in the study LOVED (and craved) the cookies (that just happened to be Oreos) as much as the pharmaceuticals. This is truly a case of “dog bites man” news. I mean, come on, we all know that if given a choice between, say, a rice cake, Brussels sprouts and an Oreo, the Oreo wins every time.
This news item got me thinking: Exactly how many recipes do I have that contain Oreo (or a reasonable facsimile thereof) and the answer was, bunches. So, in the interest of science (and your taste buds) I’m happy to share. All the included below are dairy.
NOTE: You can, of course, substitute your favorite chocolate vanilla filled wafer cookie for an Oreo in these recipes and if I’m in a really “crazy” mood I’ll even use the double stuff ones. Sadly, for those of us who grew up with Hydrox, they are no longer made.
Oreo Strawberry Sensation
4 cups fresh strawberries, divided in half
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) whipped topping, thawed, divided
10 Oreo cookies, finely chopped
1 tablespoon melted butter
Line 9×5 loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl and then add the condensed milk, lemon juice and 2 cups whipped topping mix to combine and pour the mixture into the prepared pan. In a bowl combine the chopped cookies and butter. Sprinkle the cookie mixture over the top of the strawberry mixture. Cover the mixture with the pieces of foil that are hanging over the edges. Press gently to press the cookies into the mixture. Place in the freezer for at least 6 hours or overnight. To serve: Invert the dessert onto a serving plate and frost with the remaining whipped topping and strawberries. Modified from oreo.com.
1 3/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup sour cream or yogurt
1/4 cup butter or margarine melted
20 chocolate sandwich cookies chopped
Preheat oven to 400. Use paper liners in a 12 muffin baking pan. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl combine the milk, margarine, sour cream and egg. Mix to combine then add the creamed mixture to the flour mixture and mix just until combined. By hand, add in the chopped cookie. Spoon the batter evenly in to the prepared muffin pan liners. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 5 to 10 minutes then remove to a cooling rack. Makes 12
1 can kosher crescent rolls or 1 sheet puff pastry
1/4 cup cold butter
1/4 cup brown sugar
2 tablespoons sugar
8 Oreos, ground to crumbs
1/2 cup flour
1/2 cup powdered sugar
1 tablespoon butter softened
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 400. In the bowl of an electric mixer combine the crumbs, brown sugar, white sugar and flour. Mix to combine. Add the cold butter into the mixture and mix to combine. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake for 8-12 minutes.After they have been cooked and cooled they can be cut into smaller pieces. While they are cooling in a bowl combine the powdered sugar, butter, vanilla and milk. Mix to combine and then drizzle over the top. Makes 12. Modified from Pillsbury.com
Oreo Peanut Butter Banana Bread
1 cup sugar
1/2 cup oil
1/2 cup peanut butter
2 overripe bananas
1/2 cup buttermilk
1 teaspoon baking soda
2 cups sifted flour
15 Oreos, crushed
6 Oreos, large crumbles, divided
Preheat oven to 350. Grease two standard sized loaf pans or 4 mini loaf pans. In a bowl of an electric mixer combine the oil, peanut butter, and sugar. Mix to combine and add the bananas, eggs, buttermilk, and baking soda. Mix until combined. Slowly mix in the flour, beating just until combined, don’t over mix! Mix in the crushed Oreos. Divide the batter evenly between the two pans. Crumble the 6 Oreos over the batter (3 Oreos for each). Bake for 30-35 minutes or until toothpick inserted comes out mostly clean (it IS a very moist bread, so you may still have a little bit of bread that sticks to the toothpick, that’s ok). Let cool for at least 10 minutes in the pans before trying to slice. Modified from somethingswonky.com.
© Eileen Goltz oreo13a