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Happy Thanksgiving!

Submitted by on 1, November 26, 2009 – 6:00 am2 Comments

My favorite holiday, hands down. Have a good one. And if you’re in between turkey and football, feel free to jot down your favorite recipes, (family friendly) holiday memories and what have you in the comments section below. Or print out the turkey you see here and pass it off to the kids to color while you cook.


  • Lizt says:

    Everytime I see an ad for pillsbury canned dinner rolls I wonder how many people realize just how simple it is to make rolls from scratch. It is a great activity for kids to get involved in and the results are delicious.

    I use the same dough to make Stollen as well.

    Fresh Dinner Rolls

    Butter the inside of a large mixing bowl or wooden salad bowl and set aside

    In a separte mixing bowl measure and add 1/2 cup warm water (110-115 degrees)

    Add and stir to dissovle, 2 pkg active dry yeast

    Stir in: 1 1/2 cups luke warm milk

    1/2 cup sugar

    2 tsp salt

    2 eggs

    1/2 cup soft butter

    3 1/2 cups flour

    Mix together until smooth.

    Slowly mix in another 3 to 3 1/2 cups flour

    As mixture gets thicker, mix in flour by hand but only enough to make it easy to handle.

    Turn the dough out onto a lightly floured table or board and knead until smooth and elastic (5 min)

    Round into a ball and place dough into the large buttered bowl

    Turn dough over so that buttered side is up

    Cover bowl with a damp cloth and set aside in a warm spot (85 degrees)until dough doubles in size (1 1/2 hours)

    Use your fist to punch the dough down, cover and let it rise again (30 min)

    Turn the dough out onto a floured board and roll out into a sheet about 1/4 inch thick

    Cut out circles with a large empty soup can or biscuit cutter, cut as close together as possible.

    Fold in half and pinch edges together

    Place close together on a baking tray. Let rise about 15 minutes and then bake

    Temp: 400 degrees Time: 12 to 15 min

    You can double this recipe and freeze some rolls for later or share with friends.

    These make for great turkey or ham sandwiches or to accompany a hearty vegetable soup.

  • Jon Spangler says:

    DON GIBERSON MEMORIAL PUMPKIN PIE Revised November 20, 2007


    4 eggs (minus 2 yolks), lightly beaten

    1 29 oz. can solid pack canned pumpkin (not pumpkin pie filling)

    1 1/4 cups dark brown or raw cane sugar, moderately packed

    1 1/4 tsp ground cinnamon

    1 tsp ground ginger

    1/2 tsp ground nutmeg

    1/4 tsp ground cloves

    3-4 TBSP Wild Turkey bourbon whiskey—Don’s favorite (2 TBSP = 1 oz.)

    1 12 oz. can evaporated low-fat or fat-free milk (unsweetened)

    2 each deep-dish 9” frozen pie shells (organic w/w pastry flour, Mrs. Smith’s, or Marie Callender’s)

    Preheat a conventional oven to 375° F. (Preheat a convection oven to 350°.) Thaw 2 frozen pie shells for 10-15 minutes. Prick the sides and bottom of the shells with a fork. Cover with aluminum foil, parchment paper, or lightly greased empty pie pans. If not using pie pans on top of the crust, weight the foil or parchment paper with ceramic pie weights or 1.5 cups dry white rice per shell. Bake 15 minutes at 375° (350° in a convection oven) on a middle oven rack. Remove pie shells from the oven; take off the pie pans, parchment paper, aluminum foil, and/or pie weights.

    Pre-heat the oven to 425° F. (conventional) or 400° F. (convection oven). Verify temperatures with an oven thermometer for best results. Libby’s recommends using a cookie sheet underneath metal pie pans. (Preheat the oven with the cookie sheet inside.) DO NOT use cookie sheets if using glass or ceramic pie pans.

    Combine brown sugar and spices in a small bowl, set aside. Open canned ingredients, set aside.

    In a second small bowl, lightly beat the 2 eggs plus 2 egg whites. Combine the eggs and canned pumpkin in a large mixing bowl, blending thoroughly. Add the sugar and spice mixture, stir or whisk together. Blend in the canned evaporated milk and bourbon. Mix thoroughly: color and texture should be uniform.

    Ladle the pie filling into the baked deep-dish pie shells, leaving 1/8 – 1/4” for filling to expand. Pour remainder, if any, into a small baking dish or custard cup(s) for sampling.

    Bake the filled pies at 425° F. (400° F. in a convection oven) for 15 minutes. Reduce heat to 350° F. (325° F. in a convection oven), bake an additional 40-50 minutes, or until a knife inserted in the middle of the pie comes out clean. (Cover crust with aluminum foil if needed for the last 10-15 minutes to prevent burning.)

    Remove pies from oven, cool on baking racks for 3 hours in a pet-proof location. Serve with whipped cream or ice cream, if desired. If not serving immediately, cover the pies with aluminum foil and refrigerate.

    NOTE: Our friend Don Giberson, then a patient at St. Mary’s Medical Center, suggested adding Wild Turkey bourbon to our pumpkin pies on November 20, 2001, shortly before he died. We miss him very much.

    -Linda Hudson & Jon Spangler

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