Ginger the Elf

You'll need

• 2 cups granulated sugar
• 1½ cups water, plus 1 cup cold water for the cornstarch mix
• 1 tbsp lemon juice
• ¾ cup cornstarch, plus extra for dusting
• 1 tsp cream of tartar
• 1 tsp rose water or 1 tsp lemon extract (pick one)
• ½ cup icing sugar, for the snowy dusting
• A few drops of food colouring, if you like

Let's make it

1. 1Line an 8x8 inch pan with parchment and dust it well with cornstarch.
2. 2Grown-up: boil the sugar, 1½ cups water and lemon juice until a candy thermometer reads 240°F (soft-ball stage), then take it off the heat.
3. 3In a second pot, whisk the ¾ cup cornstarch and cream of tartar into the 1 cup cold water until smooth, then cook and stir until it turns into a thick paste.
4. 4Grown-up: slowly pour the hot syrup into the paste, whisking the whole time.
5. 5Keep it on the lowest heat and stir every few minutes for about an hour, until it is thick, golden and glossy.
6. 6Stir in the rose water or lemon extract and any colouring, pour into the pan and smooth the top.
7. 7Leave it uncovered at room temperature for at least 6 hours, or overnight.
8. 8Cut into squares with a cornstarch-dusted knife and toss them in a mix of icing sugar and cornstarch.

You'll need

• 2 small coffee cups of cold water
• 2 heaped tsp extra-finely ground coffee (powder fine)
• Sugar to taste — none, 1 tsp or 2 tsp, added now, never later
• A cezve (small long-handled pot), or the smallest pot you own

Let's make it

1. 1Measure the water using the cups you will drink from, and pour it cold into the cezve.
2. 2Add the coffee and any sugar and stir once, while it is still cold.
3. 3Set it on low heat and do not stir again.
4. 4Watch closely: a dark foam rises to the rim in a few minutes.
5. 5Just before it boils over, lift it off the heat and spoon a little foam into each cup.
6. 6Return it to the heat for a few seconds until it rises once more, then pour slowly.
7. 7Let it rest a minute so the grounds settle, and never drink the last sip.

You'll need

• 1 unbaked 9-inch pie shell
• 1 can (15 oz) pure pumpkin purée (not pie filling)
• 1 can (12 oz) evaporated milk
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• Whipped cream, for the top

Let's make it

1. 1Heat the oven to 425°F.
2. 2Whisk the eggs in a big bowl, then whisk in the pumpkin, sugar, spices and salt.
3. 3Slowly whisk in the evaporated milk until smooth.
4. 4Pour into the pie shell — it will be very full, so fill it on the oven rack if you can.
5. 5Bake 15 minutes at 425°F, then lower to 350°F and bake 35–40 minutes more.
6. 6It is done when a knife slid into the middle comes out clean and the centre only just wobbles.
7. 7Cool on a rack for 2 hours before slicing. Serve with whipped cream.

You'll need

• Pastry for a double-crust 9-inch pie
• 6 medium apples (about 2½ lb), peeled, cored and sliced thin
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, in small pieces
• 1 egg, beaten, for brushing

Let's make it

1. 1Heat the oven to 400°F and line the pie plate with the bottom pastry.
2. 2Toss the apple slices with both sugars, the flour, spices and lemon juice.
3. 3Pile the apples into the shell and dot the butter over the top.
4. 4Lay on the top crust, trim it, pinch the edges shut and cut a few steam slits.
5. 5Brush with the beaten egg and sprinkle with a little sugar.
6. 6Bake 50–60 minutes, until the crust is deep golden and you can see juice bubbling in the slits.
7. 7Cool at least 1 hour so the filling sets before you cut it.

You'll need

• 1 bag (12 oz) fresh or frozen cranberries
• 1 orange, washed, cut into chunks, seeds removed — peel and all
• ½–¾ cup granulated sugar, to taste
• A pinch of salt
• 1 tsp fresh grated ginger, if you like a little zing

Let's make it

1. 1Tip the cranberries and orange chunks into a food processor.
2. 2Pulse in short bursts until everything is chopped small — chunky, not soup.
3. 3Stir in the sugar, salt and grated ginger.
4. 4Taste and add a little more sugar if it is too sharp.
5. 5Cover and chill at least 1 hour so the flavours come together. Keeps 3 days in the fridge.

You'll need

• 1 cup icing/powdered sugar
• 2–3 tsp milk
• 1 tsp light corn syrup or maple syrup
• ¼ tsp vanilla
• Optional: food colouring

Let's make it

1. 1Stir the sugar, 2 tsp milk, syrup and vanilla until smooth.
2. 2Add the remaining milk a few drops at a time until it flows slowly from a spoon.
3. 3Divide and colour it if you like.
4. 4Spread or pipe it onto completely cooled cookies and let the icing dry.

You'll need

• ½ cup (115 g) softened cream cheese
• ¼ cup (57 g) softened unsalted butter
• 1½ cups icing/powdered sugar
• ½ tsp vanilla
• A tiny pinch of salt

Let's make it

1. 1Beat the cream cheese and butter until creamy.
2. 2Beat in the vanilla and salt.
3. 3Gradually add the icing sugar until smooth and spreadable.
4. 4Refrigerate the frosting — and the finished cake too, if it is not eaten right away.

You'll need

• ½ cup (113 g) softened unsalted butter
• 2 cups icing/powdered sugar
• 1 tsp vanilla
• 1–2 tbsp milk
• A pinch of salt

Let's make it

1. 1Beat the butter until creamy.
2. 2Gradually beat in the icing sugar.
3. 3Add the vanilla, salt and enough milk to make it soft and fluffy.
4. 4If it is too thin, add a little more icing sugar.

You'll need

• ½ cup (113 g) softened unsalted butter
• 1¾ cups icing/powdered sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla
• 2–3 tbsp milk
• A pinch of salt

Let's make it

1. 1Beat the butter until creamy.
2. 2Mix the icing sugar and cocoa together, then gradually beat them into the butter.
3. 3Add the vanilla, salt and milk a little at a time until fluffy and spreadable.

You'll need

• ½ cup (113 g) softened unsalted butter
• 1½ cups icing/powdered sugar
• 1 tbsp pure maple syrup
• ½ tsp cinnamon
• ½ tsp vanilla
• 1–2 tsp milk, if needed
• A pinch of salt

Let's make it

1. 1Beat the butter until creamy.
2. 2Gradually beat in the icing sugar, then the maple syrup, cinnamon, vanilla and salt.
3. 3Add a little milk only if you need it for spreading consistency.

You'll need

• 1 cup thick plain Greek yogurt or skyr
• 2–3 tbsp icing/powdered sugar
• ½ tsp vanilla
• Optional: ½ tsp lemon or orange zest

Let's make it

1. 1Stir everything together until smooth.
2. 2Keep it refrigerated and spread it onto completely cooled baking shortly before serving.
3. 3Remember: this stays soft and will NOT set like cookie icing or buttercream.