Halloween & Fall Treat Recipes

Robert Lambert Halloween Recipes and Fall Treats

		Autumn Apple Sticks Insert Cinnamon Sticks (approx. 4 inches) into 8-10 small apples (varietal of your choice). Empty 1 jar of Robert Lambert's Hot Ginger Caramel Sauce into a small pot. Heat on medium for 2 minutes, stirring steadily. Dip pierced apples into sauce. Place evenly coated apples on a sheet of waxed paper to cool. Before the caramel sets, drizzle Robert Lambert's Extreme Vanilla Bean Chocolate Sauce over each apple (a honey dripper or fork create ideal swirls). In the center of a plate, place a small Jack O'Lantern. Surround the pumpkin with the Autumn Apple Sticks. Beautiful, delicious! (TIP: for Thanksgiving, use gourds & a mini pumpkin in place of the Jack O'Lantern).
		Treature Feature Halloween Cake Cake Ingredients: 1/2 cup Cake Flour 3/4 cup Sugar (with Flour Mixture) 1 1/2 teaspoons Cream of Tartar 3/4 cup Sugar (with Egg Whites) 2 teaspoons Chocolate Extract 1/2 cup Cocoa 12 Egg Whites 1/4 teaspoon Salt 2 teaspoons Vanilla Extract 1/2 teaspoon Almond Extract Cake Directions: Preheat oven to 375 degrees. Sift together flour, cocoa and ¾ cup of sugar. Set aside. With an electric mixer (or electric mixer bowl) beat egg whites, cream of tartar and salt until fine bubbles form. Shake in 3/4 cup sugar in a fine steady shower while beating continuously. Beat until stiff-peaks have formed. Scoop this meringue into a large bowl and gently fold in vanilla, chocolate extract and almond extract. THEN, disturbing meringue as little as necessary, fold in flour mixture 1/3 at a time to form a batter. Transfer batter to a 10 inch tube cake pan (not greased). Scoop the batter in using a rubber spatula and take care not to leave any air pockets while filling the batter in. Bake for 30 minutes until cake is set and springy. Invert to cool. Cool completely before sliding a knife between pan and cake to remove it. With a long serrated knife, carefully slice the cake into three layers. Cake Decoration, Ingredients and Filling: Whipped Cream, Marbleized White Chocolate Tile, Robert Lambert’s Malted Milk Chocolate Sauce (a unique mix of milk & dark chocolates, malt, Jack Daniels Bourbon, vanilla)... FILLING: Spread Robert Lambert's Malted Milk Chocolate sauce over the bottom layer, place the middle layer over it and repeat (1 jar total). With the top layer in place, begin a simplified CHOCOLATE TILE: Melt 8-9 oz of white chocolate with a small amount of vegetable oil. Add orange food coloring (preferably a commercial paste/powder). Spread base of tinted white chocolate over a sheet of parchment attached to the back of a greased cookie sheet. Pipe on a second color (use 2 oz more of chocolate + your Halloween color of choice) and swirl with a skewer or knife point to create web/spooky designs. Cool, peel the two tone chocolate tile off the parchment and shatter into shards. WHIPPED CREAM: 1 Cup of Heavy Cream (well chilled), 1 Tablespoon Powdered Sugar, 1 Teaspoon Vanilla. Beat slowly at medium speed until firm and lofty. When the cake is decoratively covered with whipped cream (use a piping bag for the most stylish result), strategically place the chocolate tile shards on top of, and around the cake.
		Jeepers Peepers Shortbread Tart Shells: 1 cup Butter (Softened) 2/3 cup Sugar (Cane or Turbinado) 2 cups All Purpose Flour 1/2 teaspoon Vanilla 1 tablespoon Robert Lambert Bergamot Syrup (optional) Preheat oven to 350 degrees. Combine butter, sugar, vanilla & syrup. Add in flour and mix until you have a dough. Divide dough into two separate balls and roll out (no more than a quarter inch thick). Use 1 ¾ inch tart shells. Press them into the dough and pat the dough gently into place. Arrange shells on a cookie sheet and bake for about 10-12 minutes (ovens vary). Filling: 1 jar Robert Lambert Raspberry Champagne Jelly 1 pint Raspberries 1/2 cup Homemade Vanilla Frosting (1/2 cup Confectioner's Sugar, 1 tablespoon Butter (Softened), 1 teaspoon Milk, 1/2 teaspoon Vanilla Extract) or use Prepared Frosting (if you must!) Remove cooled tart shells from their pans and arrange on a large plate of platter. Fill each one with a teaspoon (or less) of Raspberry Champagne Jelly. Place a fresh raspberry into the center of the jelly filled tart (hole side facing down). With a butter knife spread a CIRCLE of frosting atop the raspberry. Place a chocolate disc (or even a blueberry) over each circle to achieve a “pupil” effect. You can serve at room temperature or refrigerate and serve later. A fun and simple treat with surprising layers of flavor.
		Melting Ghost Pie Graham Cracker Crust: 1 1/2 cups Graham Cracker Crumbs 1 stick Butter 2 teaspoons Cinnamon Melt butter and combine with graham cracker crumbs and cinnamon. Press into the bottom and up the sides of a 9" pie tin and bake 10 min. at 350. Cool. The yield is a sturdy crust. Filling:* 1 jar Robert Lambert Extreme Vanilla Bean Chocolate Sauce (save a little for ghost assembly) 1 bag Jet Puffed Ghost Mallows (Ghost Shaped Marshmallows) plus a bag of Standard Size Marshmallows (Note: you don't need a lot, so king size bags aren't necessary) Fill the Graham cracker crust with nearly all of the chocolate sauce. Use small remaining amount to “glue” smaller ghost mallows to the crust in circular fashion around the sides. With narrow kitchen shears snip some regular size marmallows at the top and place ghost mallows on top as “heads’. When marshmallow ghost shapes are assembled, paint some chocolate eyes on them and place them in a “standing position” into the chocolate. Place in a pre-heated 350 degree oven for 8 minutes until the ghosts start to brown and melt (times vary depending on the oven). Take the pie out and serve it in warm, gooey glory (or at room temperature later). Fantastic fun for grown up and kids alike!
		Full Moon Rising Ingredients: 2 oz Brandy 1 1/2 oz Robert Lambert Deep Dark Chocolate Sauce 1/2 oz Robert Lambert Bergamot Syrup 5 Ice Cubes 1 melon ball size scoop of Vanilla Ice Cream In a blender, mix the first 4 ingredients at high speed for 20-30 seconds. Pour into a 4 to 6 oz glass of you choosing (stylish and stemmed is recommended). Add the vanilla ice cream ball on top (it will float on its own and look like a Full Moon in the center of this deeply flavorful cocktail.
		The Vampire's Kiss Ingredients: 1 1/2 oz Vodka 1/2 oz Robert Lambert Blood Orange Syrup 4 oz White Grapefruit Juice 5 Ice Cubes a small mix of Corn Syrup & Red Food Coloring or a Red Shaded Liqueur of your choice In a blender, mix the first four ingredients until ice blended consistency. Use a dropper to place small droplets (fang’s width apart) into the drink. If you use Corn Syrup & Red Food color you can mix a small batch to have on hand for multiple cocktails. A dropper can be used for a red shaded liqueur as well.
		Halloween Dipping Bread Ingredients: 1 tablespoon active dry yeast (or substitute one packet) 1 tablespoon sugar 1 cup warm water (105 - 115 degrees F) 2 1/2 cups flour, separated 1 teaspoon salt 2 tablespoons butter, melted Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour, salt. Place onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour. Punch dough down and divide into sections. Let dough rest for 5 minutes. Roll dough sections out to about 1/4 thickness. Use Halloween Shape Cookie Cutters to cut dough into shapes. Place on lightly greased,lightly floured baking sheet. Brush with melted butter Let rise for 25 minutes. Bake at 400°F for 8-10 minutes until golden.
		Halloween Savory Bread: Salt-Preserved Lemon Herb Bread Ingredients: 1 tablespoon active dry yeast (or substitute one packet) 1 tablespoon sugar 1 cup warm water (105 - 115 degrees F) 2 1/2 cups flour, separated 1 teaspoon salt 2 tablespoons minced Robert Lambert Salt-Preserved Lemons 2 tablespoons butter, melted Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour, salt, and salt-preserved lemons. Place onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour. Punch dough down and divide into sections. Let dough rest for 5 minutes. Roll dough sections out to about 1/4 thickness. Use Halloween Shape Cookie Cutters to cut dough into shapes. Place on lightly greased,lightly floured baking sheet. Brush with melted butter Let rise for 25 minutes. Bake at 400°F for 8-10 minutes until golden.