Menu Plan Monday: Shortbread {& How to Make it!}

Just a reminder that we are in the States and away from my kitchen.  Since I’m not properly menu planning {and mooching off wonderful family!}, I thought I’d share some good recipes we’re making while here.

“Menu Plan Monday”

First, I am making dinner tomorrow- a favorite: spicy orange shrimp.

Since we live in the land of shortbread, I thought it was time to learn how to make it myself.  It worked out great!

Shortbread Biscuits

• 250g (9oz) Plain Flour
• 75g (3oz) white sugar
• 175g (6 oz) butter

Heat oven to 160 C/325 F.  Grease a baking tray.

Mix flour and sugar in a bowl, rub in butter.

Knead well to form a smooth paste.

Roll out with a rolling pin.  I used cookie cutters to make Christmas tree or ginger man shapes.  Bake for 10-15 minutes, based on the thickness of the biscuits.  (Traditional shortbread is thick rectangles, so a longer baking time would be required.)  Check it to make sure you’re not burning them.  I put pralines, English Toffee, and these shortbread biscuits in my Christmas gifts this year.

Thanksgiving Week Recipes

Besides the usual fare, my mother-in-law made the most wonderful pumpkin curry soup this week!!  I am not a huge curry fan, but this soup was scrumptious!!!!  If you have any extra cans of pumpkin lying around, you must try it!  It’s is delicious and so easy!  {Even 4 year old Rebekah loved it!}

The cooks: Mom, Phyllis, me, & Sarah

Pumpkin Curry Soup

• 3T butter
• 1 c finely chopped onion
• 1 clove garlic, chopped
• 1 t curry powder
• 1/2 t salt
• 1/4 t dried coriander
• 1/8 t crushed red pepper
• 3 c water &  3 chicken bouillon/OXO cubes OR 3 c chicken broth
• 1 15-oz can pumpkin
• 1 c half-and-half

Melt butter and add onion and garlic.  Stir in curry, salt, coriander, and red pepper.  Cook 1 min.  Add water/bouillon or broth and bring to a boil.  Reduce heat and cook 15-20 min.  Stir in pumpkin and half-and-half.  Heat 5 min.  Blend to be a smooth texture.

Here are the pictures from making that wonderful cranberry conserve that would be delightful for Christmas as well!

I feel I must say that Phyllis made Pioneer Woman’s Pumpkin Cream Pie- I probably don’t even need to say it, but my word, it was amazing.

For more menus, check out Org Junkie!

Related posts:

1. Pumpkin Curry Soup
2. Revisiting Pumpkin Curry Soup
3. Menu Plan Monday: the BEST Carrot & Coriander Soup!
4. Menu Plan Monday
5. Menu Plan Monday: Favorite Thanksgiving Foods!