Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
In a pan, fry the bacon until crispy. Chop into slices about two inches long.
Sprinkle top of the dough with the sugar.
On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
Arrange the bacon on top of the goat cheese.
In a circular formation, start placing the fig discs on top, overlapping if needed.
Fold the edges over the filling, leaving the center open.
In the center, sprinkle the remaining goat cheese.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.
Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
Sprinkle crumbled bacon on top of batter, followed by streusel.
Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.
In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!