ginger butternut squash soup

Makes 4 to 6 servings

3 tablespoons olive oil

1/3 cup peeled and diced fresh ginger

½ cup diced carrots

½ cup diced celery

1 cup diced onion

3 pounds butternut squash, peeled and chopped

6 cups vegetable stock

Kosher salt, to taste

Ground white pepper, to taste

½ teaspoon cinnamon

1 cup heavy cream

1. In a 6-quart stockpot, heat the oil over medium-high heat. Add ginger,

carrots, celery and onion and sauté until vegetables begin to soften, stirring

frequently, about 3 to 5 minutes. Add squash and stir well. Add vegetable stock

and bring to a boil. Add salt, pepper and cinnamon.

2. Reduce heat and simmer, uncovered, until vegetables soften, about 20

minutes. Using a handheld blender or food processor, purée the mixture while

slowly adding the cream. Process until smooth and velvety. (This can be done a

day in advance. Cool the soup, cover and refrigerate. Reheated when ready to

serve.)

From "Ray's Boathouse: Seafood Secrets of the Pacific Northwest" by Ken

Gouldthorpe and Charles Ramseyer

I like a little heavy on the ginger.
Drop in some lump crab meat

chocolate pie

Ingredients:

Servings:

8

Units: US | Metric

• 1 unbaked pie shell
• 1/2 cup butter
• 2 (1 ounce) bakers semi-sweet chocolate baking squares
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 dash salt

Directions:

1. 1
   Melt butter and chocolate.
2. 2
   Mix with other ingredients which have been blended together.
3. 3
   Pour into pie crust,.
4. 4
   Bake 35 minutes, at 350.
5. 5
   Top with whipped cream.

pumpkin bars

• 1 (18 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
• 3 eggs
• 1 tablespoon flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 3 tablespoons milk
• 1 teaspoon cinnamon  

1. Preheat oven to 350.
2. 2
   Reserve 1 cup of cake mix and set aside.
3. 3
   Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
4. 4
   Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
5. 5
   Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
6. 6
   Bake 35-40 minutes, or until golden.
7. 7
   Cool to room temp and serve.