The Ricketts Family

Friday I hit the road on a whim and went to visit the grave sites of the Ricketts/McGreevy side of the family.

Down OH-13 through Somerset to Junction City, I saw a few tar paper shacks, a few goats, and a few beautiful views of the hills of ohio.

I will try to organize this by generations, as I have before.

Grandma McGreevy's parents are Daniel W Ricketts (b. 16 Dec 1887 Monday Creek Township, Perry County, Ohio - d. July 1965) and Hazel G Starner (b. 5 Oct 1892 Perry County, Ohio - d. 1967)

Next to their plot is their son, Pearl, Grandma McGreevy's brother who died of disease (I believe Scarlet Fever) at age 7.

Most of Hazel's family is found here in New Lexington Cemetery, while the Ricketts line is mostly found in Friendship cemetery, so I will continue with the Starners.

Hazel's parents are Charles William Starner (b. 4 May 1870 Perry County, Ohio - d. 16 Mar 1947 Perry County, Ohio) and Malinda Thompson (b. 23 Sep 1869 Perry County, Ohio - d. 21 Feb 1951).

With them are their two sons, Morris (b. 1894 - d. 1894) and Cecil (b. 1895 - d. 1897).

I don't know much about Malinda's parents, so that line ends with her.

Charles' parents are Morris Starner (b. 24 May 1844 Perry County, Ohio - d. 30 Nov 1918 Perry County, Ohio) and Sarah Ann Burnside (b. 1844 Perry County, Ohio - d. 27 Aug 1923 Perry County, Ohio).

Their headstone has been broken, as you can see here,  however a photo can be found on Find a Grave.com of the stone held in tact.

As far as I know, Sarah's parents are Abraham Burnside (b. 13 Oct 1813 Fairfield County, Ohio) and Harriett Griggs (b. 1 Oct 1817 Sussex, New Jersey - d. 2 Oct 1853 Jackson Township, Perry County, Ohio). I have noted that Harriett is buried in Griggs Farm Cemetery, however the location of this is on private land and the best photo I can find online shows the stones in very poor shape, so identifying hers would likely be a challenge. I have more research to do in this line with the Burnside and Griggs families.

Morris' parents were Charles Starner (b. 15 Nov 1809 Smithfield, Pennsylvania - d. 25 Apr 1894 New Lexington, Ohio) and Rachel LaBar (b. 28 Apr 1808 Northampton County, Pennsylvania - d. 15 Mar 1850 New Lexington, Ohio)

This is the memorial for Charles and his second wife, Elizabeth. Rachel is buried in another cemetery at the First Methodist Church in New Lexington.  I didn't visit this cemetery on this trip.

Rachel's parents are George LaBar (b. 1763 - d. 1875) and Mary Magdalena Engle (b. 1769 Pennsylvania - d. 1835 Pennsylvania) They are buried together in central/eastern Pennsylvania at the Woodale United Methodist Church Cemetery. A book was written about George, because of his age of 112.

Charles' parents are Johan Geoge Starner (b. 7 Apr 1780 Northampton County, Pennsylvania - d. ) and Catharine M. VanVliet (b. 9 Jul 1787 Northampton County, Pennsylvania - d. 18 Aug 1823 Lower Smithfield, Pennsylvania). More information can be found on this line here. The only non-US born ancestor I can find here came from Germany.

This brings us back to the Ricketts family. Daniel W Ricketts' parents are Ignatious Wesley Ricketts (b. 21 Feb 1862 Perry County, Ohio - d. May 1951 Perry County, Ohio) and Margaret Cagretta Hill (b. 17 July 1866 Westmorland County, Pennsylvania - d. 19 Oct 1946 Perry County, Ohio). I found the memorial for Margaret in New Lexington Cemetery, however it seems I didn't find Ignatious.

I know little about Margaret's parents. Ignatious' parents are John Wesley Ricketts (b. 18 June 1835 - d. 1 June 1863 Triune, Tennissee) and Keziah Harrison (b. 18 Oct 1836 - d. 7 Apr 1904). John died serving in the Civil War. They are buried separately, John next to his parents in Friendship Cemetery, and Keziah in Shawnee Cemetery.

Keziah's parents are still unknown to me. John's parents are Reverend Daniel Ricketts (b. 28 Dec 1812 Old Randolph County, Virginia - d. 19 July 1892 Monday Creek Township, Perry County, Ohio) and Lucy Wickizer (b. 22 Dec 1813 Delaware County, Ohio - d. 2 Apr 1888). They are buried together in Friendship Cemetery.

Lucy's parents are Conrad Wickizer (b. About 1775 Berks County, Pennsylvania - d. Aug 1842 Delaware County, Ohio) and Lydia Weeks (b. 6 Oct 1781 - d. 28 May 1867 Perry County, Ohio).

Daniel's parents are Ignatious Wesley Ricketts (b. 18 Oct 1781 Old Frederick County, Maryland - d. 10 Dec 1855) and Margaret Poling (b. 29 June 1787 Allegheny County, Maryland - d. 3 Oct 1865). They are buried in Friendship Cemetery with matching gravestones.

I have limited knowledge of the ancestors beyond this. There is a great deal of information about the Ricketts and Ploing lines following the male lineage, however many of the wives' families information is lost to history (or more research).

I enjoyed my trip to Perry County. It's nice having roots and knowing where you come from. I'm also thankful, though, that Grandma and Grandpa McGreevy moved out of Perry County so that I know a life outside of that as well. I remember hearing Grandma reminisce about New Lex/Shawnee, but sadly the town of Shawnee is no longer what it used to be. It's declared a historical place, so the buildings have somewhat been preserved from demolition, however a lot of them have been condemned or sit either empty or full of junk. A furniture store and a few restaurants still operate in a few of them, but it's clear it's not the bustling small town that Grandma would remember.

Apple Kuchen

Kuchen is German for cake. To us English speakers, apparently, it is something more along the lines of coffee cake/sweet bread. Under the guidance of Nigella Lawson, I decided to give this one a go. This Apple Kuchen recipe is found in her book How To Be A Domestic Goddess.

My copy is starting to get a little bit of kitchen wear on it. I will always keep a "secret" recipe bookmarked, of the following:

Molten Chocolate Babycakes. If you want to see me make those, you'll have to come and visit. ;)

Now then, back to what we're here for, Apple Kuchen:

A list of the ingredients (for the cake itself, topping later):

2 1/4 - 3 Cups white bread flour
1/2 Tsp salt
2 Tbs sugar
1/2 Package rapid-rise yeast (1 1/2 tsp) or equivalent fresh yeast
2 Large eggs
1/2 Tsp vanilla extract
Grated zest of 1/2 a lemon
1/2 Cup milk, lukewarm
1/4 Cup unsalted butter, softened


First, mix the flour, salt, sugar, and yeast.

 Some vintage effects on the sugar for you, you've probably seen sugar mixed with flour before...

Now the yeast. I used the package and measured from it, to be sure of my amount.

Now for some eggs.

Beat 'em up before...

...adding the milk.

Wonderful vanilla.

Then mix that up too...

Here's the thing...(how very Monk of me, it's my new catch phrase, for some unknown reason) I don't have a lemon zester. At least, not one that I know of. Maybe it's hiding somewhere, but for this recipe, I used this strange peeler/Julianne tool. Yes, I know that lemon isn't looking so hot. You take the lemons you're given.

Give it a go...

It sort of worked...

Love them Penzey's Spices.

After adding the lemon zest I tossed in the nutmeg.

I just think this is beautiful. I love seeing ingredients like this. Don't know why I do, but I hope you feel the same.

Whip it up. (Ok, mix, stir, not necessarily whip...)

Stir the liquid into the dry ingredients, as Nigella instructs.

We're looking for a "medium-soft dough" with advise to add more flour as necessary.

Now we add the butter (don't forget!).

Then kneed. 10 Minutes by hand, 5 by machine, thereabouts.

You may remember a perfume campaign from a few years back that told viewers scent is the strongest sense tied to memory. Well, seeing these photos reminds me of the scent (not the same concept exactly, I know, but I'm getting there) and the scent is embedded in my brain. Delicious. A mixture of nutmeg, vanilla, and lemon, waiting to be consumed in cake form. It makes me want to go make some again...

Anyway, once you have something that is "smoother" and "springier" you will have to let it rise, until doubled. Either in a warm place for about 1- 1 1/4 hours or in a cool place overnight.

I chose the cool place overnight, and was a bit worried, it hadn't rose much, and it had a slight crustiness to the outside from the temperature. Don't worry, though, it all turned out ok.

Grease up a baking pan.

Press in the dough to the edges of the pan. Or at least try, and then let it rest for a few minutes, and give it another press.

Here we're supposed to let it rise again, about 15-20 minutes, so it's a good time to preheat the oven (400 degrees) and get the topping fixed up.

For the topping:

2 Granny Smith apples (or whatever you have on hand)
1 Large Egg
1 Tbs Cream
Grating Fresh Nutmeg
1 Tbs Demerara or Turbinado Sugar
1 Tbs Sugar
1/4 Tsp Allspice
2 Tbs Slivered Almonds

Two apples, peeled, cored, and chopped. I used one of those slicer/corer deals that slices the apples into 8 pieces and then diced them up from there. Quick. Easy. Lovely.

Next, the egg glaze.

One egg.

One tablespoon heavy cream. It looks...pretty gross so far, but we all know it will be delicious in the end.

Stir that up...

...

Now for a dash of nutmeg.

Brush that over the top of the dough.

Yum.

Top with the apples...

Now for some extra taste, sugar(s) and allspice. I didn't have the recommended Demerara or Turbinado sugar, so I substituted regular for that portion of the sugars.

Yummy. I rarely get to use allspice in my cooking (yet) but it smelled great here!!

Sprinkle over the top.

Almonds. You're supposed to use slivered almonds. I searched the cupbords and all I could find was whole. I resorted to chopping them as best I could, and wondered how they produce slivered almonds. I know machines are involved, but that seems very precise. Anyway....

Slivered almonds would likely be more attractive, but these tasted just fine. Send that to the oven (15 Minutes at the 400 degrees, then lower to 350 for another 15 minutes) and get started on the icing.

A simple confectioner's sugar icing, just add water.
For the icing:

1/2 Cup Confectioners' Sugar, sifted
1 Tbs Hot Water

Sifting may produce better results, but mine survived without it. This time.

Straight out of the oven:

And here, iced.

Yum. Writing/reading this has done its job. I want to go make some more. It's very good. Unique, I suppose, compared to typical American breakfast fare. It's more of a bread than a cake, but still has a sweetness to it.