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Using Loacker wafer biscuits, this desert combines two of the Maritimes’ classic desserts: strawberry shortcake and trifle!
1 package Loacker Vanilla Quadratini
1 package Loacker Lemon Quadratini
1 cup sugar
6 TBSP cornstarch
2 cups water
3-ounce box strawberry JELL-O
4 cups fresh strawberries, cut into pieces
Whole strawberries for garnish
For the Cream
1 cup cream cheese, whipped
2 cups sweetened condensed milk
2 cups 35% whipping cream, whipped to soft peaks
For the Glaze
Bring sugar, cornstarch and water to a boil, stirring constantly.
Once boiling, add the JELL-O to the mixture and turn down the heat. Continue to stir until the mixture begins to thicken.
Remove from heat and allow to cool (to cool quickly, place in fridge for 15-20 minutes).
Fold in chopped strawberries and set aside
Combine cream cheese, sweetened condensed milk and whipped cream.
In a separate bowl, combine Vanilla and Lemon Quadratini
Arrange half of the Quadratini mixture in a shallow glass bowl. Spoon the cream mixture in dollops, spreading to the sides of the dish and then add a thin layer of the glaze. Continue layering with the Quadratini, cream mixture and glaze.
Complete the final layer with remaining cream mixture and garnish the top of the trifle with whole strawberries.
Refrigerate until ready to serve.
Chocolate wafer biscuits are flaked into the crust of this quintessential west coast dish, adding even more of the flavour Canadians know and love!
In the bottom of a double boiler over medium heat, bring 2 cups of water to a simmer. 2.
In top of the double boiler, combine ½ cup of butter, cocoa powder and half of icing sugar; place over simmering water.
Continue to stir until butter has melted and mixture is smooth.
Add egg to the mixture and stir until thick.
Remove top of double boiler from heat and stir in crushed Quadratini, coconut and almonds.
Pour into parchment paper-lined 8-inch square baking dish. Press firmly to create an even layer and set aside.
In a separate bowl, cream together ½ cup of butter, cream and custard powder.
Gradually add in the remaining icing sugar and beat until light and fluffy.
Pour over the bottom later, smoothing top with spatula.
In a clean double boiler, melt chocolate and remaining butter together.
Once melted, remove from heat and cool slightly; pour over custard layer.
Cover and refrigerate until cold.
** Tip: If you don’t have a double boiler, half fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
Loacker Wafers add crunch to these sugar and maple bars inspired by the classic Quebec Tarte au Sucre.
1/3 cup pecans, ground
1 + 2/3 cup Loacker Vanilla Wafers, crushed
3/4 cup unsalted butter, softened
¼ teaspoon salt
2/3 cup brown sugar
¼ cup pure maple syrup
2 TBSP heavy cream
1 cup pecans, chopped
1 TSP vanilla extract
3 TBSP corn syrup
½ cup whole pecans
Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper and set aside.
Using a handheld mixer, combine the ground pecans, crushed wafers, salt and ½ cup of butter together.
Press evenly into the baking pan and bake for 20 minutes (or until golden brown). Set aside to cool while you prepare the filling.
For the filling, combine the brown sugar, remaining butter, maple syrup, corn syrup and heavy cream in a saucepan. Bring to a boil, then lower heat and simmer, stirring constantly for approximately 2 to 3 minutes or until thickened.
Remove from heat and stir in chopped pecans and vanilla. Pour over crust, and then scatter the top with whole pecans, lightly pressing to set.
Return to the oven and bake for an additional 20 minutes, then transfer pan to a wire rack to cool for an hour before cutting into squares.
Inspired by weekends at the cottage, S’mores brownies bring a taste of Ontario lake country to your kitchen.
1 package of Loacker Cocoa & Milk Wafers
1 batch of brownie batter (*see recipe below)
1 (280g) bag marshmallows
Preheat oven to 350 degrees Fahrenheit and line a 9” square baking pan with parchment paper.
Layer the bottom of pan with wafers.
Pour brownie mixture over the layer of wafers.
Bake for 35 minutes and then remove from oven and top with marshmallows.
Pre-heat broiler and return baking pan to oven and broil until marshmallows are toasted and golden – watching it carefully the whole time.
Let cool for 10 minutes before slicing into squares to serve.
3/4 cup vegetable oil
1 ½ cups sugar
1 ½ TSP vanilla extract
3/4 cup flour
1/3 cup + 2 ½ TBSP cocoa
¼ TSP + 1/8 TSP baking powder
¼ tsp salt
1 cup chocolate, roughly chopped
Mix together the oil, sugar and vanilla extract.
Add eggs and mix until well combined.
In a separate bowl, combine flour, cocoa powder, baking powder and salt.
Slowly add dry ingredients into the wet ingredients, folding until well combined.
Fold in chopped chocolate.
Pour over layer of wafer biscuits and following remaining instructions for Smore’s Brownies
Featuring Loacker wafer biscuits as part of the crunchy crumble topping to bring out the best in summer strawberries and raspberries
1 ½ package Loacker Blueberry-Yogurt Wafers, crushed
4 TBSP flour
½ TSP ground cinnamon
4 TBSP slightly softened butter, cut into pieces
1/3 cup hazelnuts, chopped
4 cups apples, sliced (1/2-inch slices)
1 cup raspberries
1 cup strawberries, chopped
1/3 cup sugar (or to taste)
2 TSP cornstarch
1 TBSP lemon juice
Preheat oven to 350 degrees Fahrenheit.
For the topping: Combine crushed wafers, flour, salt and cinnamon in a medium bowl.
Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it.
Add in hazelnuts and set topping aside.
In a large bowl, combine apples and berries. Slowly sprinkle in the sugar until it reaches your desired sweetness.
In a small bowl, combine the cornstarch and the lemon juice and then gently toss the mixture with the fruit.
Pour the fruit into a 9-inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices.
Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
Sprinkle the remaining topping over the crisp and continue baking for 25 to 20 minutes or until the fruit is tender when pierced with a knife and the topping is crisp.
Let cool for 20 minutes before serving.
Introducing Loacker’s newest flavour, Matcha, with easy and elegant cookie truffles
1 package of Loacker Matcha Green Tea Quadratini, crushed
1 cup cream cheese
¼ cup powdered sugar
1 cup white, milk or dark chocolate, melted
In a food processor, blend ½ cup of crushed Quadratini and cream cheese.
Slowly add powdered sugar and blend together.
Form into 1-inch balls and place onto a wax paper lined cookie sheet.
Freeze for 10 minutes.
Dip in chocolate and set on wax paper.
Garnish the top of the truffles with the remainder of the crushed cookies (or with matcha powder).
Loacker wafers sub for Graham crackers in the crust and topping of this classic Manitoba dessert
2 packages Loacker Vanilla Wafers, crushed
¼ cup butter, melted
Pinch of cinnamon
2 ½ cups of milk
3/4 cups of sugar
¼ cup of cornstarch
3 eggs, yolks and whites separated
1 tsp vanilla
Pinch of salt
¼ tsp of cream of tartar
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix crushed wafers, melted butter and cinnamon together and press into a 10-inch pie plate, in the bottom and up the sides. Set aside and refrigerate.
In a saucepan, combine milk, ½ cup of sugar, cornstarch, egg yolks. Cook on a medium heat and bring to a boil, ensuring to stir continuously. Set aside to cool, add the vanilla and let sit while you make the meringue.
To make the meringue, beat together salt, egg whites, cream of tartar and remaining sugar (slowly adding sugar one spoonful at a time) until they form stiff peaks.
Pour the filling into the crust and top with the meringue, making little dollop-like spikes that will brown beautifully.
Bake for 10 minutes or until the meringue browns, keeping a close eye on the oven.
Cool in the fridge until ready to serve.
Showcasing Loacker with Canada’s favourite flavour, chocolate, in an impressive but easy to make chocolate torte.
1 package Loacker Dark Chocolate Quadratini, crushed
6 TBSP unsalted butter, melted
3 ½ cups semi-sweet chocolate chips
½ cup heavy cream
1 cup 35% whipping cream
Coarse sea salt, to garnish
Preheat oven to 350 degrees Fahrenheit.
Combine crushed Quadratini and butter in a medium bowl until incorporated and press firmly into a 9-inch pie plate, in the bottom and up the sides.
Bake for 5 minutes and let cool completely in the pan.
Place 3 cups of chocolate chips into a large heat-safe bowl.
In a small saucepan, bring 1 cup whipping cream just barely to a simmer and pour into the bowl of chocolate chips. Cover bowl immediately with plastic wrap.
Let chocolate mixture sit for 5 minutes and then stir with a spatula until smooth and glossy.
Pour into cooled crust and let stand until cooled.
In a medium glass bowl pour hot heavy cream over remaining chocolate chips, whisking until smooth and pour over cooled torte.
Garnish with sea salt.
Featuring Canada's favourite flavours, chocolate, vanilla and strawberries – in patriotic red and white for Canada day celebrations!
1 ½ package Loacker Vanilla Wafers, crushed
¼ cup of unsalted butter, melted
3 ½ cups of white chocolate chips
1 ¼ cups 35% whipping cream
1 ¼ TSP unflavoured gelatin
½ cup cream cheese, softened
1 TSP vanilla extract
Raspberries and strawberries, to garnish
Lightly grease the base and sides of a 9-inch pie plate.
In a large bowl, mix together the crushed wafers and melted butter. Press the crumbled mixture into the pie plate, and set aside in refrigerator while preparing the filling.
In a small glass bowl, sprinkle gelatin over ¼ cup of the cream and let stand for 5 minutes.
Prepare an ice bath by filling a large bowl, or your sink, with ice and cold water.
In a small saucepan, combine cream cheese, white chocolate and gelatin mixture. Heat over medium-low heat for 6 minutes, stirring constantly, until smooth.
Remove from heat and stir in vanilla. Pour into a large bowl and place over the ice bath. Stir until cooled.
Whip remaining 1 cup of cream into soft peaks and then gently fold into the white chocolate mixture until just blended.
Pour the mixture over the wafer crust base and spread out evenly. Chill for at least 4 hours before serving.
Garnish with fresh berries.
Loacker wafer biscuits help create an ice-cream sundae inspired by Saskatchewan’s iconic Saskatoonberry pie.
1 package Vanilla Quadratini
4 cups of fresh Saskatoons (or you can use strawberries/raspberries)
2 cups of water
1 cup of sugar
4 TBSP cornstarch
2TBSP lemon juice
In a sauce pan, combine 1 ¾ cups of water, sugar and Saskatoon berries and boil for 15-20 minutes.
Stir cornstarch into lemon juice and ¼ cup of water and add to the sauce pan with the Saskatoonberry mixture.
Cook for 5 more minutes more or until sauce is the desired thickness.
Scoop ice cream into a serving dish or tall glass, drizzle with Saskatoon sauce and then top with Quadratini, repeat layers as desired.