What person doesn’t have at least one fond memory of eating Oreo cookies as a child?Whether you were the one who dunked the treats into a big, cold glass of milk or gradually licked off all the icing and tossed the dark cookie shell aside — there is reason enough to celebrate the iconic snack.Oreo, part of the Kraft Foods brand, is celebrating its 100th birthday this weekend. Residents young and old are invited to take part in a fun celebration tomorrow at Victoria Park from 3pm until 6pm.To enter the party, just bring an empty wrapper of Golden Oreo Fudge Creams for each person attending. You will be able to enjoy cakes by Camnine, food vendors, face painting, bouncy castles and performances by a magician and the H&H Gombeys.Or if you prefer to celebrate at home, perhaps you can try out one of these three sweet recipes.Oreo Pancakes with Cookies & Cream Glaze (Makes 10 pancakes) — www.mustcomehungry.com/Ingredients: 1 egg; 1 c. flour; ¾ c. milk; 2 tbsp shortening, melted (or vegetable oil); 1 tbsp sugar; 3 tsp baking powder; ½ tsp salt; ½ c. Oreoes, crushed.Glaze: ¾ c. confectioners sugar; 2 tbsp milk; ¼ c. Oreoes, crushedDirections: 1 In a bowl, beat the egg until fluffy. Beat in the remaining ingredients except for the crushed cookies until the batter is smooth. 2 Stir in cookies; mix well. 3 On a preheated griddle or pan, cook pancakes until the top gets bubbly, about two minutes; flip and cook the other side. 4 For the glaze, mix together the confectioners sugar and milk until creamy. 4 If possible, the cook recommends to make the Oreoes for this part extra crushed by putting in food processor. Add cookies and mix. Pour over pancakes.Oreo & Irish-Cream Milkshake — www.thehungrymouse.comIngredients: Vanilla ice cream; Milk; 1 shot of Irish cream liqueur; 1 shot chocolate liqueur; 3 Oreo cookies and 1 more for garnishDirections: 1 Start with your favourite vanilla ice cream and put several scoops into a large pint glass. Fill the glass almost to the top with milk. 2 Pour the contents of your glass (ice cream and milk) into your blender. 3 Toss in the Irish cream liqueur, chocolate liqueur, and Oreo cookies. Blend until smooth, pour back into pint glass and top with spare Oreo cookie.Oreo Cake — www.mybakingaddiction.comIngredients: 1 (18.25 ounce) package devil’s food cake mix [with or without pudding]; 1 (5.9 ounce) package instant chocolate pudding mix; 1 teaspoon kosher salt; 2 teaspoons pure vanilla extract; 1 cup sour cream; 1 cup vegetable oil; 4 eggs; ½ cup warm water; 2 cups semisweet chocolate chipsFor the Oreo Buttercream1 stick salted butter — room temperature; 1 stick unsalted butter — room temperature; 1 tablespoon pure vanilla extract; 1 ½ pounds confectioner’s sugar (powdered sugar, 10x); 3-4 tablespoons very cold milk; 25 Oreo cookies choppedDirections: For the Cake 1 Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly. 2 In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. 3 Stir in the chocolate chips and divide batter into the prepared pans.Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.For the Oreo Buttercream 1 Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well. 2 Begin adding in the sugar and mixing thoroughly after each addition. 3 After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk … one tablespoon at a time, combining well after each addition until you reach the desired consistency. 4 Fold in chopped Oreo Cookies and frost your cooled cake layers.