Santa Bread
Design by staff at the Martha Stewart Show
Bread recipe, Fast White Bread from The Joy of Cooking
Yield: two loaves

Ingredients:
6 c. bread flour, divided
2 T. sugar
2 packages (4½ t.) quick rising active dry yeast (also labeled as rapid rise yeast)
2½  t. salt
2 c. very warm (115 to 125 degrees) water
4 T. melted butter
4 currants or raisins
red food coloring
1 egg

Method:

• In a large bowl or the bowl of an electric mixer, stir together 4 c. flour, and the sugar, yeast, and salt.
• Add the water and butter.
• Mix by hand or on low speed for one minute.
• Gradually add additional flour ¼ c. at a time until the dough is moist but not sticky.
• Knead for about ten minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.
• Transfer the dough to a well-oiled bowl and turn it over once to coat with oil.
• Cover the bowl loosely with cellophane and let rise in a warm place (75 to 80 degrees) until doubled in volume, 30 to 45 minutes.
• Divide the dough in half to make two Santa breads.   With one half of the dough, pull off about 1/3 of the dough and set it aside.  You will use this dough to make Santa’s eyes, mustache, etc.
• Shape the main piece of dough into a circle.  Pull and stretch the top of the circle out to form Santa’s hat.
• Take a little piece of dough from the reserved dough, roll it into a little ball, and press it into the top of Santa’s hat to form a pompom.
• Take three small balls of dough from the reserved dough and roll them into Santa’s eyes and nose.  Press them onto his face firmly, and press two currants or raisins into his eyes.
• Take a small piece of dough from the reserved dough to make Santa’s mustache.  Shape it into a flat oval and cut slits towards the center on both sides.  Pinch the piece in the middle and press it firmly onto Santa’s face under his nose.
• Take a small piece of dough from the reserved dough to make Santa’s hatband.  Roll it into a snake the width of your hat and pat it flat.  Lay it across Santa’s hat and press the ends in.
• Take the remaining reserved dough to make Santa’s beard.  Pat it into a half oval the width of Santa’s face.  Slice it into strips from the bottom up leaving a ½ “ strip uncut at the top.  Place the beard on Santa’s face and press it in at the edges.
• Beat the egg in a small bowl and add a dribble of water to thin it just a bit.
• Brush all of Santa’s face except his hat and nose with the egg wash.
• Mix a generous amount of red food coloring into the remaining egg and brush Santa’s hat and nose with it.  Give his cheeks a touch, too, to make them rosy.
• Allow Santa to rise in a warm place until doubled, about 30 minutes.
• While Santa is rising, preheat your oven to 350 degrees.
• Bake for 30 minutes, or until he sounds hollow when tapped.

Very Merry Christmas!

Macaroon Tips
To separate an egg white, crack an egg in half.  Pour the egg white out of one half of the shell and discard that half shell.  Then, holding your hand over the measuring cup, gently pour the yolk into your hand.  Allow the white to run through your hand and into the measuring cup below.  Reserve the yolk for making custard or another yolk-rich dessert.

Coconut Macaroons
Yield: four dozen cookies

Ingredients:
1 c. egg whites
2 c. sugar
16 ounces unsweetened desiccated coconut

Method:

• Preheat your oven to 350 degrees and line two baking sheets with parchment.

• Separate the whites from about seven eggs into a one-cup measure until you have one cup of egg whites.

• In a large bowl, mix the egg whites and the sugar well.

• Add the coconut and stir to mix.

• Scoop out little macaroons using a tablespoon or a small scoop and place them on the baking sheet with ½“ between each cookie.

• Bake for 12 minutes.

• Rotate the trays from top to bottom and 180 degrees.

• Bake for another 12 minutes.

• Allow the cookies to cool to room temperature.

• Store them between layers of waxed paper in a tin or other container.  They will keep about one week.

Lollipop Tips:
A double boiler is a pan of gently simmering water over which you place another pan or bowl containing food to be cooked or melted gently.  The pan should not touch the water below.   You can purchase proper double boilers that come as a nesting set, but you can also improvise your own.  Just make sure that your pan or bowl will rest on the rim of the pan of water and not drop in before you begin.

If you would like to add details to your lollipops, take a tiny paintbrush and paint in the details of the molds with a little chocolate in a contrasting color, such as dark chocolate in this case.  Colored candy melts would also work.   I don’t think they taste very good, but you won’t likely notice with such a tiny amount.

Salted Peanut White Chocolate Lollipops
Yield: 30 lollipops

Ingredients:
3 pounds white chocolate, chopped (or use white chocolate chips)
1 ½ c. salted peanuts, chopped

Equipment:
30 Lollipop molds
30 Lollipop sticks
30 Lollipop bags
30 lenths of ribbon or twist ties

Method:

• Chop the chocolate and melt it over a double boiler or in the microwave at half power for 30-second intervals, stirring between each.

• Pour the molten chocolate into a large piping bag with a plain tip, or into a large plastic bag and snip off the tip.

• Pipe the chocolate into the molds.

• Place a stick into each mold, give it a wiggle down into the chocolate, and pipe a little more chocolate on top if it isn’t completely covered.

• Give the mold a tap on the counter to settle it and to dislodge any air bubbles.

• Allow the lollipops to set at room temperature until completely firm.  Or pop into the freezer for a few minutes.

• Remove the lollipops from their molds, wrap them in lollipop bags, and tie them shut with ribbon or a twist tie.

Lavender Blueberry Pear Pate de Fruits
from Brittles, Barks, & Bonbons by Charity Ferreira
Yield: about 75 ¾“ cubes

Ingredients:
2 pounds Anjou pears
1 pound frozen blueberries
4 c. sugar, divided
½ c. water
2 three-ounce packages liquid pectin
3 T. fresh lemon juice
1 T. finely ground culinary lavender

Method:

• Line an 8-inch square pan with aluminum foil, or use an 8-inch square disposable aluminum pan.

• Wash the pears, peel them, slice them in half, and core them.

• In a medium saucepan over medium heat, stir together the pears, the blueberries, two cups of the sugar, and the water, and simmer gently until the pears are quite tender, about 20 minutes.

• Let the mixture cool slightly.  Then puree it in a blender or food processor, in batches if necessary, until it is very smooth.

• Return the puree to the pan and add the pectin, lemon juice, lavender, and one cup of sugar.

• Bring to a low simmer and cook, stirring frequently, especially as it reduces, until the mixture is quite thick, about one hour.  It should part briefly when you run a wooden spoon down the middle.

• Scrape the puree into your pan and smooth the surface with a spatula.

• Let it cool at room temperature for an hour.  Then cover it with cellophane and refrigerate it for two hours, or up to two weeks.

• Keep the pate de fruits in the refrigerator until you would like to serve it.  Then, place the remaining sugar in a dish.  Invert the pate de fruits onto a cutting board and slice it into ¾“ squares.  Roll the squares in the sugar.  If you wish to serve only a few cubes, just cut a slice from the pan and sugar a handful of cubes.  It will keep in the refrigerator for about two weeks.

Turkish Delight Tips
I use Certo brand liquid pectin.  You may have to hunt a bit for it outside the jam and jelly season.  I looked at four stores before I got wise and picked up the phone.   Cub Foods in Minnesota carries it year round.  Amazon also carries it and would be an easy option if you plan ahead.

Rosewater-scented Turkish Delight
Adapted from Christmas Sweets by Georgeann Brennan
Yield: about 64 little squares

Ingredients:
2 T. water
2 three-ounce packets plus I T. liquid pectin
½ t. baking soda
1 ¼ c. light corn syrup
¾ c. sugar
1 t. rosewater, or other extract
2 drops red food coloring, if desired
1 T. fresh lemon juice
confectioners’ sugar for dusting

Method:

• In a large saucepan, combine the water and pectin.  Stir in the baking soda.  The mixture will foam and become frothy.

• In another large saucepan, combine the corn syrup and sugar.

• Place both pans over high heat and bring to a boil stirring constantly.  Cook four to five minutes.

• When the pectin mixture has stopped foaming and the sugar is boiling, slowly pour the pectin into the sugar, stirring constantly.  Boil for one minute stirring constantly.

• Add the rosewater and the food coloring, if using, and stir.  Remove from the heat and stir in the lemon juice.

• Pour into an eight-inch square glass baking dish and let stand until firm, about three to four hours.

• Cut the Turkish Delight into one-inch squares and dust them with confectioners’ sugar.  Allow them to dry on a rack at room temperature overnight.

• Dust the squares with confectioners’ sugar again and place them between layers of waxed paper in a tin.  They will keep for about three weeks.

Caramel Tips
Pay attention when you are bringing the cream to a boil.  This isn’t a good time to take a quick phone call.  It will boil up—and over—very suddenly.  Mmm hmm, I’m off to clean my stove right now.

Use a very large pan for the caramel.  When you add the chocolate and cream, the sugar will boil up, sputter, and steam.  If you have an extra long wooden spoon, use it for this recipe, too.

I use a candy thermometer for this recipe, but you don’t have to purchase one to make it.  In fact, I have made caramel for many years without one.  Have a saucer or small bowl of cold water ready at your side.  When the caramel begins to thicken, begin dropping a dab of caramel onto the saucer.  Give it a little pinch with your fingers.  It’s ready when it forms a defined but soft ball that you can squish easily. For more information on deciphering candy stages and useful videos demonstrating the appearance of each stage see The Science of Cooking’s The Cold Water Candy Test.

The original recipe suggests you cook the caramel to 255 degrees.  Rock city.  It needs to be cooked to the soft ball stage, which is a candy making notation to indicate, depending on the source, 235-245 degrees.  Under 240 degrees, this caramel is not quite firm enough.  At 242 degrees, it’s perfect.

If you’re using a candy thermometer, have a hot pad ready.  The thermometer can become quite hot.  And if your candy thermometer isn’t very tall, hold it rather than clipping it to the pan.  If the caramel burbles up over the numbers you’ll be in a pickle.

If you’re using a digital thermometer, do not clip it to the side of the pan.  The constant heat is not a happy partner for its delicate innards, and mine have gone on the fritz and then died.  Conventional candy thermometers are perfectly happy clipped to the side of the pan, and I recommend them over their high tech counterparts.

Use the best cream and chocolate you can for this recipe.  A higher butterfat content is better.  I love Cedar Summit Farms’ luxurious cream and Lindt bittersweet chocolate is extra smooth.

Do not scrape the pan with a spatula when you pour the caramel into a pan.  The caramel against the bottom and sides of the pan are hotter and will form a hard sheet in your caramel.

Dark Chocolate Caramels with Smoked Sea Salt
Adapted from Gourmet magazine
Yield:  about 100 1½“ caramels

Ingredients:
4 c. heavy cream
20 ounces excellent bittersweet chocolate (no more than 60% cacao), finely chopped
3 ½ c. sugar
1 c. light corn syrup
½ c. water
6 T. unsalted butter cut into tablespoons
1 T. smoked flaked sea salt  (I use Maldon brand.)

Method:

• Lightly butter a sheet pan or jelly roll pan, line it with parchment paper, and lightly butter the parchment.  Place the pan on a flat surface on one or two hot pads so it’s ready for the hot caramel.

• In a large saucepan, bring the cream to a boil over medium heat.  Turn off the heat and add the chocolate.  Allow it to rest for one minute.  Then stir the chocolate until it is smooth.

• In a very large pan, mix together the sugar, corn syrup, and water.  Bring to a boil over medium heat, stirring constantly, until the sugar is completely dissolved.

• Allow the sugar mixture to boil until it is deep amber in color.  Do not stir it during this process.

• Add the chocolate and cream to the sugar mixture and stir them together.

• Boil the caramel until it reaches 242 degrees on a candy thermometer, or until a dab dropped onto a saucer filled with cold water forms a soft but defined ball.  (See caramel tips above.)

• The caramel will begin to thicken, but the change is not as dramatic as with cream caramels.

• Turn off your stove and stir in the butter until it is completely incorporated.

• Pour the mixture quickly into the pan and tilt the pan to distribute it into an even, glossy sheet.   Allow it to set for ten minutes.

• Sprinkle it with the smoked salt and allow it to cool at room temperature.

• When the caramel has cooled, run a knife around the edge of the pan, remove it from the pan on its parchment liner, and slice it with a sharp knife into squares or rectangles.

• Wrap each caramel in a square of waxed paper and twist the ends closed.

• I store the caramels in a tin at room temperature.  They keep for a few weeks.

Cookie Tips
When you zest any citrus fruit, plane only across the bright skin of the fruit.  If you grate the white pith below, your zest will be rather bitter.  There is a tremendous amount of flavor in the essential oils in the zest, so you don’t need to add the juice of the fruit.

You don’t need to chop the pistachios and the cranberries, but it’s easier to cut the cookies if you do.  If the nuts and fruit are whole, the dough sometimes pulls away from them as you slice.  Chop them finely before adding them to the dough unless you have a very sharp kitchen knife which will slice through them with ease.

To coat the logs in sparkling sugar, pour some sugar on a sheet of waxed paper or parchment.  Press each side of the log firmly into the sugar.  Gather up some sugar with your fingers and press it into any bare spots.

Rotating the logs after each slice will help to maintain an even shape, especially if your dough is not well chilled.  If your dough is brick hard, this isn’t necessary.

Tangerine-scented Cranberry Pistachio Tiles
Adapted from Gourmet magazine
Yield:  about eight dozen little cookies

Ingredients:
1 ½ c. unsalted butter, at room temperature
¾ c. sugar
2 eggs
2 T. fine tangerine zest
3 c. all purpose flour (I prefer King Arthur.)
½ t. salt
1 c. shelled pistachios, chopped finely
¾ c. dried cranberries, chopped finely
…
sparkling sugar

Method:

• In the bowl of an electric mixer, cream the butter, zest, and sugar until they are light and fluffy.

• Add the eggs one at a time and beat well between additions.

• Add the salt and the flour and mix until just incorporated.

• Add the pistachios and cranberries and mix briefly.

• Divide the dough into four equal portions and place each portion onto a sheet of cellophane.  Pinch the dough roughly into a log shape and wrap it in the cellophane.  Then, using the cellophane, roll and shape the dough into logs about 1 ½ “ in diameter. Square them off by running your hands down them on parallel sides.

• Place them in the refrigerator to chill for a minimum of two hours and up to three days.  The logs may be frozen at this point, too, for baking at a later date.  Thaw them in the refrigerator if you have frozen them.

• Preheat your oven to 350 degrees.

• Remove one log from the refrigerator and coat it in sparkling sugar on each side.  Slice the log into ¼ “ slices and place them on a parchment-lined baking sheet.

• Repeat with the remaining logs.

• Bake the cookies for eight minutes.  Then rotate the trays 180 degrees, and from top to bottom if you have multiple sheets in the oven, and bake them for an additional eight minutes, or until they are pale golden brown.

Cheesecake Tips
To measure the cornstarch, fill a half cup measure with cornstarch.  Then remove one tablespoon.

Scrape down your mixing bowl frequently as you work.  If there is cheese and butter at the bottom and on the sides that doesn’t get incorporated thoroughly, you will have an extra-cheesy bite or two in each piece rather than an evenly creamy cake.

When I went to bake this cake deep into the night and long after groceries stores had shut off their lights, I found all of the lemons had disappeared from my kitchen.  I substituted some key lime juice I found leftover from summer drink-making and it was just fine.   Any acidic citrus juice will serve the purpose the lemon juice, so feel free to substitute.

A bain marie is a pan of hot water.  To make one, find a pan one size larger than the 9×13 pan you’re using for the cake.  Fill the pan that will serve as your bain marie about 1/3 of the way.  It is important that the water be boiling.  When your cake is ready to go into the oven, lower it ever so slowly and evenly into the pan of boiling water.  The water should come up the sides of the cheesecake pan about half way.  Add a bit more water or scoop out a little as needed.  The bain marie provides moisture in the oven as the cheesecake bakes and makes for a very creamy cake.

I don’t have a serving tray large enough for this cake, so I made a cake board by cutting a piece of plywood, wrapping it in tin foil, and covering it with clear contact paper.  It sounds tacky, but it looks quite professional.

Center the cake before you turn it out onto a tray or board.  To do this, use your hands as a guide.  The cake should be equidistant from all sides.

Once you have transferred the cake to a tray or board, do not try to shift the cake.  It will not move well.  If it’s a little off center, pipe a little whipped cream on and around it in a decorative pattern and make it even by creating a false border.  It it’s really off center, serve it from the kitchen rather than presenting the whole cake.

It the cake looks a bit wonky, smooth the edges and the top with a knife.  It’s very malleable and agreeable to work with.

Cardamom seeds must be removed from their pale green pods.  Simply pry them open.  The seeds may be ground with a mortar and pestle or in a dedicated coffee grinder.

Pay attention while your cream is whipping and stop when it is still soft.

Vanilla Cheesecake with Fresh Lingonberries and Cardamom Whipped Cream
Yield:  one 9×13 cheesecake

Ingredients:
2 pounds cream cheese at room temperature
½ c. unsalted butter at room temperature
1 T. vanilla extract or the seeds and pulp scraped out of one vanilla bean
1 ½ c. sugar
½ c. less 1 T. cornstarch
7 large eggs
2 c. heavy cream
¼ c. lemon juice
…
1 c. fresh lingonberries
1/4 c. sugar
…
2 c. heavy cream
¼ c. sugar
1 T. vanilla extract
1 T. freshly ground cardamom seeds

Method:

• Preheat your oven to 350 degrees and place the rack to the upper 1/3 position.

• Butter a 9×13 pan.

• In the bowl of an electric mixer, beat together the cream cheese and butter until they are smooth and creamy.

• Add the vanilla, sugar, and cornstarch and beat well.

• Add the eggs one at a time and beat well between additions.  Scrape down the mixture frequently with a spatula.

• On low speed, gradually add the cream and then the lemon juice.

• Pour into your pan, place it into a ban marie (see tips above), and bake it for 30 minutes.

• Increase the oven temperature to 375 degrees and rotate the cheesecake 180 degrees in the oven.  Bake for 15 minutes, or until the top is golden brown.

• Allow the cheesecake to cool to room temperature.

• Run a knife carefully around the edge of the pan, place a serving tray or serving board on top of the cake pan, line it up so that it is in the center of the tray or board, and invert both simultaneously.  The cake will thud out of its pan and onto the tray or board.

• Wrap it in cellophane and store it in the refrigerator until you wish you serve it.  It will keep for about five days.

• To prepare the lingonberries, simply sprinkle them with the sugar, give them a gentle stir until the sugar is dissolved, and allow them to rest for about 30 minutes.  Or serve them plain.

• Whip the cream with the sugar, vanilla, and cardamom seeds in the bowl of an electric mixer with a wire whisk attachment.

• Spoon some berries onto each piece of cake and pipe or spoon some whipped cream on top.

Caramel Tips
Use a very large pan for this recipe in case it boils up.

I use a candy thermometer for this recipe, but you don’t have to purchase one to make it.  In fact, I made it for many years without one.  Have a saucer or small bowl of cold water ready at your side.  When the caramel begins to thicken and darken a bit, begin dropping a dab of caramel onto the saucer.  Give it a little pinch with your fingers.  It’s ready when it forms a defined but soft ball that you can squish easily.

If you’re using a candy thermometer, it’s worth taking a few minutes to check that it’s calibrated properly.  Put it into a pan of boiling water.  It should read 212 degrees.  If it’s off, toss it.

If you’re using a candy thermometer, have a hot pad ready.  The thermometer can become quite hot.  And if your candy thermometer isn’t very tall, hold it rather than clipping it to the pan.  If the caramel burbles up over the numbers you’ll be in a pickle.

If you’re using a digital thermometer, do not clip it to the side of the pan.  The constant heat is hot a happy partner for its delicate innards, and mine have gone on the fritz and then died.  Conventional candy thermometers are perfectly happy clipped to the side of the pan, and I recommend them over their high tech counterparts.

If you live in a state with a high altitude, skip the candy thermometer and rely on the cold water test.

Use the best cream you can for this recipe.  A higher butterfat content is better.  I love Cedar Summit Farms’ luxurious cream.

Do not scrape the pan with a spatula when you pour the caramel into a pan.  The caramel against the bottom and sides of the pan are hotter and will form a hard sheet in your caramel.

I cut and wrap the caramel strip by strip.  If you do not separate each piece as you cut it, it will stick together.  I place the block of caramel on one large cutting board and work on a small cutting board with each strip, wrapping as I go.

Cream Caramels
Yield: about 100 1″ x 2″ caramels

Ingredients:
4 c. sugar
1 ½ c. light corn syrup
1 c. unsalted butter
1 quart (4 c.) heavy cream

Method:

• Lightly butter a sheet pan or jelly roll pan, line it with parchment paper, and lightly butter the parchment.  Place the pan on a flat surface on one or two hot pads so it’s ready for the hot caramel.

• In a large pan, mix together all of the ingredients except two cups of the cream.

• Bring to a boil over medium heat, stirring constantly.

• Gradually add the remaining two cups of cream.

• Continue stirring.  It will thicken significantly and darken a bit.

• Cook to the soft ball stage, or to 240 degrees, or until a dab dropped onto a saucer filled with cold water forms a soft but defined ball.  (See caramel tips above.)

• Pour the mixture quickly into the pan and tilt the pan to distribute it into an even, glossy sheet.  Allow it to cool at room temperature.

• When the caramel has cooled, run a knife around the edge of the pan, and remove it from the pan on its parchment liner. Slice a one-inch strip off the caramel with a sharp knife and pull it away from the rest of the block.  Slice this strip into two-inch lengths, separating them as you cut.  The caramel will stick if you leave it touching.  Continue cutting the caramel into rectangles.

• Wrap each caramel in a square of waxed paper and twist the ends closed.

• I store the caramels in a tin at room temperature.  They keep for a few weeks.

Fudge Tips
I think the flavor of this fudge is greatly improved by buying fresh walnuts and toasting them in the oven for a few minutes.  Place them on a baking sheet in a 350 degree oven for about 10 minutes until they are fragrant and toasted.

Use a very large pan when you make this.  It boils up.

Carnation evaporated milk used to be sold in a 13-ounce can.  Buy a 12-ounce can and a little five-ounce can, and measure 2 ½ T. from the little one to make up the extra ounce.

When you pour the fudge out of the pan and onto a baking sheet do not scrape out the pan with a spatula or spoon.  This will cause the fudge be become grainy.  You can eat the remaining fudge in the pan with a spoon if you don’t want it to go to waste.  It’s kind of fun to have the pan to yourself, too.

Work quickly to spread the fudge to the edges of the pan.  If you overwork it it will become grainy and lose its smooth appearance.

To cut the fudge into servings, run a knife around the edge of your pan and lift the entire sheet with its parchment liner onto a large cutting board.  Trim the rough edges and slice the fudge into squares.

This recipe is part of the Cookie Baking and Candy Making Plan for Christmas 2010 (here).

Chocolate Fudge with Walnuts
Yield: about 50 2″ pieces

Ingredients:
4 ½ c. sugar
13 ounces Carnation evaporated milk
½ unsalted butter (2 sticks), cut into tablespoons
1 T. vanilla extract
18 ounces Nestle chocolate chips
2 c. fresh walnuts, toasted on a sheet pan in the oven for 10 minutes at 350 degrees F

Method:

• Butter a standard half sheet pan or jelly roll pan and line it with parchment.  Butter the parchment.

• In a very large pan over low heat stir together the sugar and evaporated milk until they are silky smooth.

• Bring to a boil over low heat and boil for six minutes.

• Remove the pan from the heat and stir in the vanilla, butter, and chocolate chips.

• Stir until well combined and glossy.

• Pour immediately into the sheet pan or jelly roll pan and smooth it quickly with a wooden spoon.  Do not overwork the fudge or it will lose its smooth appearance.

• Refrigerate until set.

• Cut into squares and store in the refrigerator.

Ginger Cookie Tips
I would usually substitute butter for a cookie that called for shortening, but I make these exactly the way my grandma did.  The shortening acts to keep the cookies’ dainty shape.  Substituting butter would produce a richer cookie with nice flavor that spreads rather than puffs.

You may also make larger cookies.  Simply increase your oven temperature to 375 degrees and your baking time by about two minutes.

Grandma Fladeboe’s Ginger Cookies
Yield: about 70 small cookies

Ingredients:
1 ½ c. shortening
2 c. sugar
2 eggs, beaten
½ c. molasses
4 large t. baking soda
4 c. all purpose flour (I prefer King Arthur.)
2 scant t. ground cloves
2 t. cinnamon
2 t. ground ginger

Method:

• Preheat your oven to 350 degrees.

• In an electric mixer, cream the shortening and the sugar.

• Add the eggs and molasses and beat.

• Sift together the dry ingredients and add them, mixing only until they are incorporated.

• Roll the dough in the palms of your hands into balls the diameter of a quarter.

• Dip them into sugar and place them, sugar side up on a baking sheet.

• Bake nine to ten minutes and take them out of the oven while they are still puffy.