MILKSHAKE HAND MIXER RECIPES

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COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES



Copycat Nabisco Oreo Cookies Recipe | Top Secret Recipes image

At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter.  In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like. Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!). Source: More Top Secret Recipes by Todd Wilbur. 

Provided by Todd Wilbur

Total Time 48 minutes0S

Prep Time 24 minutes0S

Cook Time 24 minutes0S

Number Of Ingredients 11

Nutrition Facts : Calories 140 calories

MISSISSIPPI MUD PIE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Mississippi Mud Pie Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 3 hours 10 minutes

Prep Time 2 hours 30 minutes

Cook Time 40 minutes

Yield 8 to 10

Number Of Ingredients 17

9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
  • Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
  • Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

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MISSISSIPPI MUD PIE RECIPE - FOOD NETWORK
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  • Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.
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