Just checked, and I too have two soups.

shorty wrote:Jyoti -- thanks for your hospitality. It is nice to be able to associate some faces with the LTH bloggers.

What was in the water again? Was it just orange, water, and mint? I have some mint which I am trying to use up.

Shorty

Just water with oranges, lime and mint.

Jyoti

Hi,

I had a great time the other night. My family were thrilled to sample all those desserts the next day. Loved the salads, the desserts and the conversation. And not one city person present to complain about the drive out there!

Most of my pictures are worthy to post, I will get to it over the next few days.

shorty - I finally tried your bean soup this evening. Did you put orange water in there? I wish dessert bean soups tasted as good as yours. I hope you will share the recipe.

Thanks, Jyoti. Hope to see you soon.

Regards,

Cathy2 wrote:shorty - I finally tried your bean soup this evening. Did you put orange water in there? I wish dessert bean soups tasted as good as yours. I hope you will share the recipe.

Hi Cathy2,

Here is the recipe I used for the sweet red bean soup:

http://www.dianasdesserts.com/index.cfm ... Recipe.cfm

I think that it is best to start out with 1/3 cup of sugar for every cup of red bean and then add sugar by teaspoon to suite your taste.

The dried orange peel in the recipe is actually dried tangerine peel. You can buy this at Chinese grocery stores, but it is easy to make it yourself. The peel should be removed from the soup before serving. This kind of detail is often missing in the recipe. I guess that this is one of those implied things.

jygach - thank you for your generous hospitality. Dinner was delicious, company was delightful. Sorry for the delay in posting pics. Work has been horrendous this week.






helen's Cassava - I didn't even know what cassava was prior to that evening, but this was probably my favorite that night.


Cathy2's pecan pie


jygach's ricotta pound cake garnished w/berries


shorty's red bean soup w/lotus seed - very tasty - I had never seen such small red beans - where did you get these?


shorty's gingersnaps - soft and chewy


Pie Lady's banana ice cream - very good when served with shorty's gingersnaps.


PieLady's goat cheesecake filling


LAZ's blueberry panna cotta


My raspberry filled chocolate cupcakes with chocolate ganache or buttercream

Boy, am I sorry I missed this exchange. It looks like you all outdid yourselves. It was probably for the best though, I left my house at 7:00 a.m. on Tuesday morning for an eight hour drive to Nebraska and then returned the next evening. Until the next time...

Hi Pucca,

I bought the red beans at Tian Lai in Palatine (1266 Dundee road). I go here for Chinese groceries.

Your cupcakes were really good. They reminded me of a cake I made earlier in the year. It was this recipe except that I used raspberry jam between layers: http://www.epicurious.com/recipes/food/ ... ake-101275. I love the combination of chocolate and raspberry.

Shorty

shorty wrote:Hi Pucca,

I bought the red beans at Tian Lai in Palatine (1266 Dundee road). I go here for Chinese groceries.

Your cupcakes were really good. They reminded me of a cake I made earlier in the year. It was this recipe except that I used raspberry jam between layers: http://www.epicurious.com/recipes/food/ ... ake-101275. I love the combination of chocolate and raspberry.

Shorty

Thanks, my mom shops there too.

Thanks, I'm glad you enjoyed the cupcakes. Very good catch - that is the recipe I used. I baked a 2 layer 9inch cake for my sister in law's birthday. I knew there would be extra batter, and I made 12 cupcakes. I was surprised that in cupcake form, it was notably more "squishy" than in cake form. The cake was still on the soft and delicate side, definitely very moist.