Carolina Lowlands Red Rice

I love rice! I am always searching for new recipes for side dishes or for sides that I can add chicken or beef to and make it a meal. Lucky for me, my family also enjoys rice. If you can't find a Carolina white rice, DO NOT use converted rice, but you can substitute another American long grain rice. I think this recipe would be delicious with some grilled chicken mixed into it. Enjoy!

Carolina Lowlands Red Rice Serves 4

1 c. South Carolina white rice
5 strips bacon
1/4 c. vegetable oil
1/2 c. chopped onions
1/2 c. chopped bell pepper
1 clove garlic, chopped
1/2 c. tomato sauce mixed wtih 1 1/2 c. water

1. Place the rice in a large bowl of water and scrub it between your hands. Keep changing the water until it is clear of starch. Pour off the water.

2. In a deep, heavy pot with a lid, cook the bacon in the vegetable oil. Add onions, peppers and garlic. Cook until softened. Add the tomato sauce and water mixture and bring to a boil.

3. When the mixture begins to boil, add the rice. Use a fork to make sure the rice is evenly distributed. When the rice begins to boil, do not stir. NEVER put a spoon in rice that is cooking! Lower the heat and wrap a piece of wet brown paper bag around the lid of the pot and cover. Slow-cook until the rice absorbs all the sauce. Every grain must be red. Red rice tastes best the next day.

Pear Almond Coffee Cake

The Farmer's Market at Sugarcreek has been very kind to The Sneaky Cat Bakery lately. This week I am featuring this delicious Pear Almond Coffee Cake (along with our Blueberry Streusel Cobbler). I love the way this coffee cake looks and smells. MMMmmmm .... I sell these in 7" round pans and people love having that smaller size of sweets. This recipe bakes in a 9 x 13" baking dish, but you can easily get (4) of them into the 7" rounds, if you wanted to share with family and friends. I think this would be a wonderful addition to my "bed and breakfast" cookbook. Enjoy!

Pear Almond Coffee Cake Serves 12 - 15

Cake:
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. cardamom
1/2 c. butter at room temperature
3/4 c. sugar
2 eggs
1 t. vanilla extract
1/2 t. almond extract
1/2 c. sour cream
1 large pear, peeled and diced

Topping:
2 T. butter
2 T. almond paste
1/2 c. brown sugar
1/2 c. chopped walnuts (or I prefer 1/2 walnuts and 1/2 pecans)
1/4 t. cardamom

1. Preheat oven to 350 degrees. Butter (or spray) a 9 x 13" baking dish and set aside.

2. Sift together flour, baking powder, baking soda, salt and cardamom. Set aside.

3. With a mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time. Stir in vanilla and almond extracts. Fold the dry ingredients into the batter, alternating with sour cream. Gently add the pears. Spread batter in prepared pan.

4. Mix the topping ingredients together in a food processor or with mixing spoon. Sprinkle over cake batter.

5. Bake cake for 50 minutes in preheated oven or until tester comes out clean. Cool to room temperature before serving.