Here’s a recipe for you to try in 7 simple steps.

Ingredients
1 lemon
1 tablespoon sugar
2 and a half cups (20 fluid ounces) water

How to make
1.  Wash the lemon and using a vegetable peeler, peel off the rind – take care to avoid the pith – the white bit.

2.  Put one and a quarter cups (10 fluid ounces) of water, the lemon rind and the sugar in a saucepan.

3.  Boil gently to extract the lemony flavor and color.

4.  Allow to cool.  Then strain into a nice pitcher.

5.  Squeeze the lemon.  Then pour the juice into the pitcher through the strainer.

6.  Pour the remaining one and a quarter cups (10 fluid ounces) of water through the strainer into the pitcher.

7.  Serve over ice; sit down, relax, and enjoy a glass or two of deliciously refreshing homemade lemonade.

Crunchy Cinnamon Toast

Ingredients
4 slices of white bread
Quarter teaspoon of cinnamon
Third of a cup of milk
1 egg
2 teaspoons sugar
Third of a cup of crushed cornflakes
Half a cup of flaked coconut
3 tablespoons of butter
Maple syrup (optional)

How to Make
1. Put the milk egg, sugar, and cinnamon into a bowl and mix together.

2. In a second bowl put the cornflakes and coconut and stir together.

3. Heat the butter in a skillet over a medium heat.

4. Dip a slice of bread first into the milk and egg mixture, then into the cornflake mixture.

5. Turning once brown in the skillet until pale gold.

6. Dip and cook the remainder of the bread as before.

7. If liked serve with maple syrup.

8. Eat.

* Hope you like our warm and tasty Halloween recipe idea.

Ingredients
4 cups of baking semisweet chocolate chips

You will also need
Pastry bag with an ⅛ or ¼ inch tip
Wax paper or Parchment paper
Cookie sheet

How to Make
1. Melt the chocolate chips in the top of a double boiler

- or in a heatproof bowl fitted over a saucepan of gently simmering water – but make sure the bottom of the bowl doesn’t touch the water, and that droplets of water don’t splash into the chocolate.

2. Leave to stand over the water until the water is cool – for about 10 minutes.

3. Lay the wax/parchment paper on a cookie sheet – if it curls up simply tape the edges to the cookie sheet.

4. Pour the melted chocolate chips into a pastry bag fitted with either an eighth or a quarter of an inch tip.

5. Squeeze the chocolate onto the wax/parchment paper in spider shapes – if the chocolate is too runny just leave it to cool for a little longer and then try again.

6. To chill the spiders place the cookie sheet in the refrigerator for about ten minutes or so.

7. When the chocolate spiders are hard carefully peel them off the paper.

8. Making sure each one is laying flat, store these scary Halloween spiders in the refrigerator.

Creepy Crawlies on a Log

Ingredients
Chocolate chips
Peanut butter
Celery ribs

‘Cooking Instructions’
1. Rinse the celery ribs in cold running water.

2. Dry the ribs on paper towel.

3. Fill the center of the ribs with a layer of peanut butter.

4. Position chocolate chips (the creepy crawlies) on top of the peanut butter.

• Alternatively, instead of peanut butter fill the celery ribs with cream cheese and use raisin ‘creepy crawlies’ instead of the chocolate chip ones.

Have a spooky Halloween!

Ingredients

For the crust
2 cups graham cracker crumbs
¼ cup melted butter
2 tablespoons flour
Third cup of powdered sugar (confectioner s sugar)
For the filling
1 pound cream cheese
½ cup sugar
3 eggs

Preparation and Cooking Instructions

First grease the bottom of a nine-inch springform pan.
Next mix together well the graham cracker crumbs the melted butter, the flour and the powdered sugar; then pat into the pan.
Now put in the refrigerator whilst making the filling.For the filling beat together the cream cheese, the sugar and the eggs; then pour into the piecrust. Bake at 350°F for twenty minutes; then when cool decorate with fresh or canned fruit. Be sure to check out the rest of our quick and easy recipes.