Our good friends, Tom and Faye Galloway, went for a quiet week of relaxation in the mountains of the Carolinas. They stayed at the Folkestone Inn which they rate very highly. The kind people at the Folkestone Inn were nice enough to provide some recipes to Tom and Faye which they have shared with us.

• 1 loaf French bread
• Filling
• 8-ounces cream cheese
• ¼ cup chopped pecans
• 2 tablespoons apricot preserves
• Egg Dip Mixture
• 3 eggs
• Granulated sugar, to taste
• 1 teaspoon vanilla extract
• Glaze
• ½ jar apricot preserves

• Butter for frying
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• 1 small can crushed pineapple
• 1 teaspoon almond extract
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• 1 ½ cups whole milk
• 2 teaspoons ground cinnamon
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• ¼ cup orange juice

1. Preheat oven to 350°.
2. For filling: Mix ingredients until cream cheese is smooth.
3. In a bowl, beat egg dip ingredients together until uniform color.
4. Cut French bread into 1-inch slices. Cut pocket in equal slices and stuff with one heaping tablespoon of cream cheese mixture.
5. Soak bread in egg dip and fry in butter in skillet until light brown on both sides. Transfer skillet and bread slices to oven and bake at 350° for 10 minutes.
6. Combine preserves and juice in a pan, boil until thick. Pour glaze over toast before serving.