Monthly Archives: September 2014

Croissants

Once you have made the croissant dough, you need to use it. In this article, I will explain how to cut and form croissants. You will get 6 croissants from a packet of the dough. Although the directions are for a single packet of dough, you can make the second packet and use the same cooking sheet and egg wash. There is a time interval after forming the croissants to allow the dough to rise before you bake the croissants

Croissants 001

Croissants

Ingredients

Directions

  1. At this point, the dough has rested in the refrigerator for 2 hours, or even over night; it is ready to be rolled out into a rectangle and then cut into triangles.Unwrap the packet of dough, place it on a lightly floured rolling surface and deflate it by tapping it several times gently with the rolling pin. Cover the dough with plastic and let it rest 10 minutes to relax the gluten.
  2. Prepare the baking sheet. Use either silicon mats, or lightly butter it.
  3. Roll out the packet of dough into a rectangle that is 15 inches by 5 inches. Cut the rectangle into 3 squares of 5 inches by 5 inches.
  4. Cut a square into two triangles by cutting diagonally from one corner to the opposite corner.
  5. With the larger side of the triangle as the base, roll out the triangle only away from the base until it is about 7 inches tall
  6. Roll the triangle up starting at the base
  7. Place the rolled up croissant on the baking sheet with the ends turned slightly in toward the middle, and such that the rolled up point of the triangle is between the turned in ends and against the baking pan.

When all of the croissants are formed, cover the baking pan loosely with plastic and let the dough have a final rise. This should be about 1 hour. The dough should almost double in size and feel light and springy.

Preheat the oven to 475 degrees.

Just before baking, paint the croissants with the egg wash made by beating the egg and water in a small bowl.

Bake the pan of croissants on the middle rack of the preheated oven for 12 to 15 minutes, until nicely puffed and brown.

Cool the croissants on an rack for 10 to 15 minutes before serving. Croissants are best when freshly baked.

Coconut-Pecan Frosting

Here is the icing I used on the German’s Chocolate cake; although I will be looking for a different cake recipe, I think this icing is excellent.

Coconut-Pecan Frosting

Ingredients

  • 4 egg yolks
  • 12 oz. evaporated milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 7 oz. coconut flakes
  • 1 1/2 cups chopped pecans

Directions

  1. Beat egg yolks, milk and vanilla in a large saucepan until well blended
  2. Add sugar and butter
  3. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly.
  4. Remove from heat
  5. Stir in coconut and nuts
  6. Cool to spreading consistency and use

I found it takes time for the temperature of the icing to come down and let the icing set enough to spread as a frosting.

Birthday Cakes

For our clan here in Northwest Oregon, August and September seem to be occupied with the birthdays of the adults. It starts with Jeff in mid-August, followed very shortly with Jenn (and if she comes down from Seattle- Mindy) and then Kris. Finally, in mid-September is James. That is four or five cakes I try to make over the month period.

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This year, Jeff wanted his usual. He has the Angel Food cake with whip cream and strawberry frosting. I took a picture of it two years ago and posted it last year. This year, I tried something different; unfortunately, I forgot to photograph it. What I did was try to convert the angel food cake to a layered cake by slicing it in two places. Then I mixed two thirds of the strawberries and whip cream to make filling, and used the last third of the whip cream to top the cake, and put the last third of the strawberries on top of the whip cream- these were whole strawberries whereas the first two third were chopped. I didn’t frost the sides of the cake, but left them showing the angel food cake. I liked the results, but I must say that slicing horizontally the cake was a bit tricky; the cake is so soft that it moves with the cutter rather than giving into the cutter.

For Jenn’s birthday, she wanted the Bacardi Rum cake again. Again, I first made this in 2012, and then added the post to this blog last year. There is not much to say about that cake except that I cooled it longer in the pan and it came out beautifully. There was no need to paper the bottom of the tube pan.

Kris wanted chocolate cupcakes with chocolate frosting, with bachelor button decorations. Way back when I was taking the cake decorating class and we did flowers, Kris saw my bachelor buttons and fell in love with them. Well, I gave her what she wanted.

bachlor buttons 001

Finally James wanted a German’s Chocolate cake. When I first told Mindy what I planned she said “NO, you have to do it in the historical manner”. So I looked up recipes on the web and found one by Kraft that seemed reasonable. It wasn’t altogether reasonable. It starts by lining the bottom of the pans with wax paper; luckily I was following the directions to the letter. In my humble opinion, the cake did not rise like I expect a cake to rise, and it was very soft. Without the wax paper, the layers would have fallen apart when I took them out of the pans; they bent and cracked, but the wax paper held them together. I didn’t take the wax paper off each layer until it was in-place on the cake board/lower layer. Even then, the layers wanted to split and slide apart. I think next time I do a German’s Chocolate I will start with a cake mix rather than a recipe from scratch like this one.

german choco best

Look carefully in the picture and you can see the middle layer trying to slide apart.

My Seattle Trip

As usual, I went to Seattle to help daughter Mindy celebrate her birthday. This year was a little different; Mindy told me NOT to make a cake for her, and since I would not be transporting a cake, we decided that I should take the train past Seattle to Edmonds instead of driving. It was a test to see if she could find the Edmonds depot, and how I felt about riding the train. In the past, we used the train quite often going into King Street Station, but since Mindy has moved up to Shoreline, it is a goodly distance back down into Seattle to that depot.

When I arrived, Mindy had finished cooking a couple types of pan cookies that she had wanted to try- Slutty Brownies and Smores. I will be working on those recipes in the future after I finish getting caught up on all the blogs I have stacked up on my table right now. When Mindy and I get together we like to explore restaurants and food. Often, like this time, we went back to some of the places we had liked before.

We have a couple breakfast places we enjoy and to which we go back- Fat Hen, and Serious Pie. Actually, our Serious Pie is a building on Westlake that contains, in the morning Serious Biscuit. Don’t confuse it with the Serious Pie on Virginia in Belltown. Anyway, these two restaurants and Starbucks get most of our breakfast trade to date. We might try a new place Mindy has found the next time I go.

For supper, we mostly explore new places; the exceptions to that this time was a repeat of La Carta de Oaxaca in Ballard, and Purple. We had been to Purple several years ago, but not recently. We were trying to avoid going into Seattle because Bumpershoot was on and that attracts over 100,000 people. So we went out to the Woodenville Purple.

While in the Woodenville area, we stopped by Molbak which is a large garden and home center; we have bought plants there in the past. This time we just looked around. Later we stopped at Swanson’s Nursery in Ballard; I really liked its selection of plants and next spring I will probably drive up to see Mindy just so I have the car in which to shop at Swanson’s and bring stuff home.

Mindy found a new restauranteer in Seattle- Ethan Stowell. We tried two of his restaurants- Red Cow in the Madrona neighborhood, and the Ballard Pizza Company. He must have more than a dozen restaurants. Red Cow is a steak house.

No food pictures this time. I hope if you are going to Seattle, these short blogs on where Mindy and I have eaten can help you find interesting places for your own meals.

Errol

Curried Pear Tart

Last year, I made a pear tart that was based substantially on the peach tart. It did take some experimenting to get the proportions correct, but to me, it was a simple take-off from the peach tart. I wanted to do something different. After thinking about the flavors, I decided that curry powder would be a good addition to the flavor to balance the sweetness of the pear. So I started experimenting again. I asked my daughter Jenn about flavor combinations with curry, and she reported back to me that I should consider almond, coconut and saffron to go with most of the other flavors I already had in the custard.

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In our many versions of the tart (Jenn and James became by taste testers) I got the curry too heavy and lost all the other flavors, and then had to adjust several times to get to the recipe I am giving you herein.

If you live in Northwest Oregon, then you know that pears are plentiful. What started me working on the tart this time was that I got a gift of a dozen pears or so from my neighbor. Which becomes a warning about the ingredient list; it says 2 pears, but in truth, I can’t really say how many pears. I had one experiment in which I couldn’t get 2 large pears all into the tart, and other experiments where the pears were small and I had to use more like 4 to fill the tart. The ones I see in the store are larger, and two should be plenty.

The other day I found Ginger Paste in a tube at the store; I find it a good substitute for grating ginger root. It was in the produce section with the small packages of herbs.

Toasting coconut flakes goes fairly fast, so watch it carefully so they don’t burn. I had to throw one batch out because it burned.

To grind the almonds, I first place them in a baggie and seal it. Then I pound them to crush them into pieces. Finally, I place them in the food processor and process them to a course flour consistency before adding the other ingredients. I don’t like spinning the whole almonds directly in the food processor as they are very hard and are like little bullets at first. I think they are capable of breaking the plastic and just feel better about banging on them with the rolling pin, or even a hammer first to reduce the mass of the individual pieces.

Pear Tart

Pastry

  • 1/2 cup ground almonds
  • 1 cups flour
  • 1 Tbsp grated ginger root*
  • 1 Tbsp granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp almond extract
  • 1/2 cup shortening.

* if you don’t want to buy and grate ginger root, substitute 1/4 teaspoon ground ginger
or a full tablespoon of Ginger Paste.

Preheat oven to 400 degrees F.

Place ground almonds, flour, ginger, sugars and extract in a food processor. Start the food processor and add the shortening about 1 Tablespoon at a time.
Remove and press into an 8 or 9 inch pie pan. Bake for 9 minutes.

Cool the tart shell before continuing.

Custard:

  • 2 ounces cream cheese
  • 1 Tablespoon butter
  • 2 Tablespoons milk
  • 1/4 cup sugar
  • 1 egg
  • 1/8 tsp curry powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp grated ginger root or ginger paste
  • 1/8 tsp almond extract.
  • pinch saffron threads

Place all the ingredients in the food processor and process until well blended.

Assembly

  • Cooled pastry shell
  • 1/2 cup toasted coconut
  • 2 ripe pears peeled and sliced
  • the custard

Preheat the oven to 350 degrees.

Place the toasted coconut in the bottom of the pastry shell

Arrange the slices of pears as radii on the coconut.

Pour the custard over the pears but don’t overflow the crust.

Foil the edges of the crust so they don’t burn.

Bake 30 minutes, or until brown at the edges.

Daughter Jenn, whom I consider the pear expert, told me to use either Bartlett or d’anjou pears for baking, and I used the Bartlett. The pears you get in the store are seldom ripe; from remembering my Mother canning pears, I wrap each pear separately in a piece of newspaper and wait several days until it turns yellow.

Pepper Relish

This recipe come from Mother Crary, and was passed to us in 1968. Pepper Relish is a sweet relish made from Bell Peppers that we used on red meat- all the way from hamburgers to roasts. Because it is made with Bell Peppers, it is not the least bit hot. It is made into a jelly like substance by adding pectin in the form of Certo.

pepperRelish 0B

I inquired of the Kraft Foods, which makes Certo as well as the Sure Jell products about using one of the powdered pectin instead of the liquid Certo, and they said that there is not a substitute. The good news is that Certo is now packaged in 3 ounce quantities so that it is reasonable to cut the recipe in half. At the time my Mother was making Pepper Relish, Certo came in a 6 ounce bottle, and thus the proportions in the recipe.

In fact, I was going to try to make just a half recipe, so I bought 4 red bell peppers to go with the green bell peppers I was growing in the back yard. A branch had broken off the pepper plant and I had to harvest what was there, which was one big pepper (good for stuffing) and 7 medium peppers. It turned out that the 4 red bell peppers made a full cup of processed peppers, so I had to use all my green peppers to make the second cup. I guess they are growing peppers much bigger than back in the 1960s. Thus, be careful when Mother suggest 8 red and 8 green peppers- I fear you will have way too much pepper pulp.

Pepper Relish

(Mother Crary, 1968)

  • 2 cups prepared peppers (red and green bell); (see below)
  • 1 1/2 cups apple cider vinegar
  • 7 cups sugar
  • 6 ounces Certo

Open (about 16) peppers (half red, half green). Discard all seeds and cores. Put through finest knife of food chopper twice (or once with an electric grinder). Drain pulp in sieve and squeeze dry in a cloth.

Measure sugar and vinegar into a large kettle. Add prepared peppers (packed solid to measure). Mix well and bring to a full rolling boil (will not stop boiling when stirred) over hottest heat. Stir constantly while boiling. Be careful that it doesn’t boil over.

Boil hard 2 (two) minutes (too long makes it tough). Remove from fire and stir in Certo. Stir and skim foam by turns for 5 minutes to cool slightly. Pour quickly into jars and parafin or seal at once. Makes about 64 oz.

I did boil over and had to clean the stove. I also didn’t get the foam to be skimmed. Finally, I decided to make it into refrigerator jam, and not do the sealing process; I put most of it in 1 cup plastic food savers.

However, for people feeling more comfortable than I with the canning processes- either boiling or parafin- this would be an interesting gift in pretty little jars.

Croissant Dough

This recipe makes two “packages” of croissant dough. A package of dough will be enough for 6 croissants, or 6 morning buns, or 3 cronuts. Each of these is made from croissant dough.

PicMonkey Collage

After testing several different recipes, I found that Julia Child seemed to be the best, so much of the following recipe and directions are from Volume 2 of Mastering the Art of French Cooking. I guess that is not surprising since the croissant is definitely a French goodie; make it like the French would! I tried doubling the recipe but the dough just didn’t feel the same.

Making croissant dough is rather time consuming; there are several periods in which the dough is either rising, or resting, so that it can be further worked. I have been lucky in that my rise times have been less than half of the expected time to rise; there is no way to speed up the resting times. To make life easier, I spread the making of the dough, and the making of the finished product over two days; on the first day, I get the dough made, and then let it rest overnight in the refrigerator. The next day, I finish making the desired end product.

Croissant Dough Recipe

Ingredients

  • 1 envelope of dry active yeast
  • 3 Tb warm water (not over 100 degrees)
  • 1 tsp sugar
  • 2 tsp. sugar
  • 1 1/2 tsp salt
  • 2/3 cup milk warmed to tepid in a small sauce-pan
  • 1 3/4 cups all purpose flour
  • 2 Tb tasteless salad oil
  • 1/4 lb. (1 stick) unsalted butter taken from the refrigerator only when needed after dough is on the plate (see directions)

Directions

  1. Mark the outside of your bowl for measures you will want later.
    The 2 cups of dough is to rise to 3 1/2 times its original volume, or to 7 cups. Later the dough will rise to double its original volume. To tell when the dough has risen enough, the outside of the bowl is marked. Fill the bowl with 4 cups of water, and mark the outside to tell where double the original volume is. Now add 3 more cups of water for a total of 7 cups and again mark the outside to tell where 3 1/2 the original volume is. Pour out the water, and dry the bowl.
  2. Mix the yeast in the warm water with the 1 tsp sugar and let liquefy completely while measuring out the rest of the ingredients.

  3. Dissolve the 2 tsps sugar and the salt in the tepid milk.
  4. Measure the flour into a 3 – 4 quart mixing bowl. When the yeast is liquefied, pour it along with the milk mixture and oil into the flour. Blend the elements into a dough by cutting and pressing with a rubber spatula, being certain all bits of flour are moistened.
  5. Turn the dough out onto a kneading surface scraping the bowl clean. Let the dough rest for 2 to 3 minutes. The short rest allows the flour to absorb the liquid; the dough will be quite soft and sticky. Wash and dry the bowl while you wait.
  6. Start kneading by lifting the near edge of the dough, using a scraper or spatula to help, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other and end over end 8 to 10 times until the dough feels smooth and begins to draw back into shape when pushed out. This is all the kneading it should have; it should give the dough just enough body so it will hold together when eventually rolled, but still not over-activating the gluten and making the dough difficult to handle.
  7. Put the dough into the bowl.
  8. Cover the bowl with plastic and an insulating blanket like a bath towel, and place it at a temperature between 70 and 72 degrees. In 3 or 4 hours the dough should have risen to the 7-cup mark and will be light and springy when touched.
  9. Deflate the dough by loosening it from the edges of the bowl with a rubber spatula or the cupped fingers of one hand, and turn it out onto a lightly floured surface. With the lightly floured palms of the hands, pat and push the dough out into a rectangle about 8 by 12 inches. Fold into thirds as though folding a buisness letter- the bottom third of the rectangle up onto the middle third, and then the top third of the rectangle down onto the middle third. Return the dough to the bowl; cover again with plastic and the insulating blanket.
  10. Let the dough rise a second time (about 1 1/2 hours), to double the original volume (the 4 cup mark).
    (*)To put the process on hold, or slow it down, set the dough in a colder place or in the refrigerator overnight to rise the second time to the 4 cup mark.
  11. Loosen the dough from the edges of the bowl and turn it out onto a lightly floured plate. Cover airtight and refrigerate for 20 minutes, which will make the next step with the dough easier.
    (*)To put the process on hold, after the second rise to the 4 cup mark and the dough is on the plate, it may be frozen for up to a week.
  12. The stick of butter must now be worked into a smooth but still cold paste that can be spread evenly with the dough when rolled with it. Place the butter on a work surface and place a piece of plastic wrap over it. Beat the butter with a rolling pin to soften it. Then remove the plastic wrap and smear it out with the heel of your hand or a scraper or spatula until is is of a very easy spreading consistency but still cold; it must not become soft and oily! Refrigerate it again if necessary. The consistency should be about like a tub margarine.
  13. Place the chilled dough on a lightly floured rolling surface. With the lightly floured palms push and pat the dough out into a rectangle about 15 inches tall by 8 inches wide.
  14. Spread the butter as evenly as possible over the upper two thirds of the dough rectangle, leaving only a 1/4 inch unbuttered border all around.
  15. The dough is now folded into thirds, just as before. Fold the bottom (unbuttered) third up over the middle third, and the top (buttered) third down over the bottom third. This makes three even layers of dough separated by 2 layers of butter. This is called Turn Number 1. There will be a total of 4 Turns.
  16. For Turn Number 2, lightly flour the top of the dough and the rolling surface, turn the dough so the edge of the top flap is to the right as though it were a book going to be opened. Roll the dough into a rectangle about 15 inches tall by 6 inches wide. Roll rapidly starting about an inch from the near end and going to within an inch of the far end.
  17. Fold the dough again bringing the bottom third up over the middle and the top third down over the middle. There are now 7 layers of dough separated by 6 layers of butter; at the end of Turn Number 4 there will be 55 layers of dough.
  18. Sprinkle the dough lightly with flour, wrap it in plastic wrap and place it in a plastic bag and freeze it for 15 minutes then put it in the refrigerator. The dough must now rest for 1 to 1 1/2 hours to deactivate the gluten so that the two final turns can be made without difficulty.
  19. After the dough has rested for 1 to 1 1/2 hours in the refrigerator, unwrap it, sprinkle lightly with flour, and deflate it by tapping lightly several times with the rolling pin. Cover it and let it rest for 8 to 10 minutes, again to relax the gluten.
  20. Being certain that the top and bottom of the dough are always lightly floured, start rolling the dough into a rectangle 15 by 6 inches. If the butter has congealed into hard flakes, beat the dough with light firm taps for a minute or so, going from one side to the other until the butter has softened. The butter must be able to extend the length and width of the rectangle inside the dough as it is rolled out. Fold the rectangle bottom and top onto the middle third.
  21. Rotate the dough so the opening is to the right, and again roll into the 15 by 6 rectangle and fold the bottom and top onto the middle third to complete Turn Number 4.
  22. Cut the dough in half to form the two packages.
    Wrap each package, place them in freezer bags and freeze each for 15 minutes again, and then refrigerate them for at least 2 hours before forming the dough in any of the variety of morning breads needing croissant dough. Or leave the dough overnight in the refrigerator.


The reason I divide the dough at this time and keep two separate packages is that when making many of the morning breads there is a need to roll the dough out fairly thin. This requires that the dough be rolled to a length 18 inches or more. A second reason for dividing the dough into packages is to ensure that some of the dough does not dry out while working on another part of the dough. With separate packages, the gluten can stay rested in the refrigerator, and no drying air is getting to the dough.

I have written separate articles for making each of the different morning breads- Morning Buns, Croissants, and Cronuts.

Jalapeno Poppers

This year I planted a couple jalapeno pepper plants, and unlike other years, they are really producing. Not many of my local contacts cook with jalapenos, so I was left with needing a way to use the jalapenos. I discovered that I could make jalapeno poppers and a lot of people like them.

poppers 011

I have made over 100 poppers to date, and that means I have some proofs of what works, and can comment on my experiences. I want to take you through the whole exercise of making these tasty treat. You don’t need to grow your own pepper, you can buy the peppers and make the poppers as a contribution to a pot luck dinner, or for your own entertainment; they are sure to be liked by a majority of the people to whom you offer them.

There are many recipes on the web for Jalapeno peppers; this recipe hides the filling inside the pepper and then breads and deep fries the pepper. I have seen recipes that slice a side off the pepper, and others that do not deep fry the pepper. I have also heard of wrapping the pepper in bacon after it is stuffed, and BBQing the stuffed pepper. I decided I liked this basic recipe and have put my energy into making minor changes rather than trying totally different methods.

The first step is to open the peppers and remove the seeds and membranes. This is the part of the process where the most capsicum is present, and all the warning about not touching your eyes and such hold. In addition, I recommend using latex gloves; one day I did 50 peppers without using gloves, and several hours later I noticed my left hand feeling strange. (I hold the knife and spoon in the right hand and the pepper on which I am working in the left hand). I will go even further and warn you not to have your face over the sink if you are running the seeds and membranes down the garbage disposal; the fumes will really get to your eyes and throat.

poppers 001

Most of the websites I read say to cut a T shaped slit across the stem end of the pepper and down the side. I tried that, and I couldn’t get the sides of the pepper open far enough to do a good job of cleaning out the seeds and membranes. I discovered that I did a better cleaning job if I cut through both sides of the pepper from the stem to the end. Now the pepper “wings” can be opened far enough to see in and get the insides out. I use a grapefruit spoon- it has a serrated tip- to scrape the insides out.

Occasionally, a wing will break off the pepper; don’t let it bother you with this recipe. I have found that of the 10% of the peppers where a wing has broken off, I have never had a pepper fall apart in the deep fat fryer. The filling and the breading seems to be a good glue and holds the pepper together when you want it to stay. Even though the wing falls off while cleaning the pepper out, it sometimes falls off again up to the point that it gets breaded. So do not fear that you have lost one of your poppers; it will come out okay.

(An interesting side note is that peppers range in the heat they have, and we never know just how hot the pepper will be other than a general range based on type of pepper; a jalapeno is suppose to be one of the mildest of hot peppers, but even they are inconsistent. One blogger I was reading said that he feels that the heat of the pepper is related to the white striation on the skin of the pepper. Thus, in this photo, the near pepper would be hotter than the other pepper.)

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poppers 005

Now that the pepper is open and cleaned, it is ready to fill. This is a simple filling but good; I have had no complaints about it. It consists of a mixture of 1/2 pound each of three ingredients- cheddar cheese, cream cheese and bacon. I use a dessert spoon and scrape the filling into the pepper cavity. Remember, I said that the filling acts somewhat like a glue to hold the wings together, so I start by being generous with the amount I put into the cavity, press the wings together and scrape the excess that pushes out off.

poppers 006

After filling the peppers, I refrigerate them overnight. I find it is a general rule that you want things cold when you go to cook them. The original recipe said to refrigerate for 15 minutes, so I would assume that is the minimum time, but as I said, I split the process into two days, and refrigerate overnight. In fact, when I start breading and frying the peppers, I only take about 6 out of the refrigerator at a time; this is the number that seem to fit nicely in my fryer, and as I monitor the temperature of the cooking oil, I found that it needs several minutes to come back to the cooking temperature after doing a batch from the refrigerator.

One of the steps of the process that I changed is the breading of the peppers. The process starts like most processes by putting flour on the pepper, dredging the pepper in egg, and then rolling it in the flavored crumbs. I discovered that at this point, a lot of the area of the pepper didn’t seem to have a crumb coating, and I had read somewhere that the coating was better if repeated. So I put the peppers back into the egg and then back into the flavored crumbs. This really does make a big difference in the looks of the final popper.

Jalapeno Poppers

Ingredients

  • Jalapeno Peppers (24-40: the original recipe said 24 but I’ve had enough filling for 40)
  • 8 oz cream cheese softened
  • 8 oz shredded cheddar cheese
  • 8 oz cooked bacon, crumbled
  • about 2 cups cooking oil
  • 1/2 cup flour
  • 3-5 eggs, beaten
  • 40-60 RITZ cracker, finely crushed.

The looseness in the specification of the eggs and crackers is because of the looseness in the specification of the number of peppers. The original recipe was for 24 peppers, 2 eggs and 40 crackers, but only egged and crumbed the peppers once; when I started doing the egging and crumbing twice, I needed more ingredients, and of course, you need more egg and cracker crumb as you do more than 24 peppers, too. I would suggest starting with 3 eggs and 40 crackers, but be ready to add more egg and more crackers.

Cut the peppers lengthwise and remove the seeds and membranes.
Combine the cheeses and the bacon for the filling.
Spoon the filling into the pepper cavity and press the sides of the pepper together.
Refrigerate the filled peppers for at least 15 minutes.

Heat a couple inches of cooking oil in a medium saucepan or a deep fat fryer to 375 degrees F.

Coat the peppers with flour, knocking off the excess.
Coat the floured peppers with egg.
Roll the egged pepper in the cracker crumbs.
Again, coat the pepper with egg, and roll it in the cracker crumbs a second time.

When the temperature is close to the 375 degrees, add a batch (6) of coated peppers and cook for 3 minutes. Drain on paper towels and serve. Let the temperature of the cooking oil recover before adding more peppers.