figs stuffed with goat cheese

1 dozen figs
4 oz. goat cheese
4 oz. cream cheese
1 tablespoon balsamic vinegar
honey

Cut the figs in half from top to bottom.

Mix the goat cheese, cream cheese, and balsamic vinegar together in a food processor or mixer until thoroughly combined. Spoon about a teaspoon of the cheese mixture into each half of each fig and lay them out on a baking sheet. Heat in a 325 degree oven for about four or five minutes. Place on a serving platter and drizzle with honey.

Peace,
Milton

blackberry french toast

1 12 oz. loaf French bread, cut into half inch cubes
1 8 oz. package of cream cheese, cut into half inch cubes
1 cup blackberry preserves
1 cup fresh blackberries

Heat the jam and berries in a small saucepan over medium heat for four or five minutes until jam is melted and smooth and berries are softened a bit. Stir occasionally, so things don’t stick, but not too much. Put bread cubes and cheese cubes in a big bowl and toss with blackberry mixture until everything is coated. Pour into a 13 x 9 greased pan.

4 large eggs
2 cups half and half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar

Whisk eggs, cream, cinnamon, and vanilla and pour slowly over bread mixture, taking time to let the break soak it in a bit. Sprinkle the brown sugar over the top of everything. Wrap it tightly and chill it for at least eight hours.

Preheat oven to 325 degrees. Bake the casserole covered for twenty minutes and then uncovered for another 10-15 minutes until mixture is set and browned a bit on top. Dust with powdered sugar and serve with maple syrup.

Peace,
Milton

P.S. -- This recipe is adapted from one I found in Southern Living's Best
Fall Recipes.