Daisy McIntire Vickers Revisited – Recipes and More #2 of 52 Ancestors Update

After my blog on Daisy McIntire Vickers, several of her descendants responded.  As you may remember, Daisy was raised in Arkansas and a sister to my great-grandfather, Thomas Hendrix McIntire. Daisy had nine sons with eight living to adulthood. She was a young widow, raising the youngest sons on her own.

In her book, Pauline Mitchell Pierce Via mentioned Daisy’s jam cake and fruit salad recipes. Of course, I asked if anyone had the recipes.  My newly found Vickers cousins certainly came through.

Here’s the Jam Cake recipe in Daisy’s own handwriting, dated 1955 on the back.

 

Daisy McIntire Vickers' Christmas Jam Cake Recipe
Daisy McIntire Vickers’ Christmas Jam Cake Recipe

 

Daisy McIntire Vickers' Christmas Jam Cake Recipe back
Daisy McIntire Vickers’ Christmas Jam Cake Recipe back

For those of you who need modern instructions for the cake, here is the recipe updated by one of Daisy’s descendants.

 

Modern version of Daisy's Jam Cake Recipe
Modern version of Daisy’s Jam Cake Recipe

And here is a picture of the cake, made with boisenberry jam.  While the recipe says to put batter into 3 cake pans, the recipe made two layers for the cake below, so you might want to adjust the ingredients if you want a tall three layer cake. Looks pretty yummy doesn’t it.

 

Daisy's Jam Cake made with Boisenberry Jam
Daisy’s Jam Cake made with Boisenberry Jam

 

Grandma Daisy Vickers’ Christmas Fruit Salad

 In equal amounts:

 

  • Apples, peeled, cored and cubed.
  • Oranges, peeled, separated, seeded. Cut each segment in thirds if a large orange – or half if smaller.
  • Grapes (Grandma always used the large seeded ones – we had to cut in half and remove the seeds.) 

 

 16 oz can of cherries (I seem to remember they were red – but I don’t remember if sweetened or unsweetened – I think either would be OK – it would affect amount of sugar needed is all).

 16 oz can of pineapple. Drain juice and reserve.

 Add sugar and reserved pineapple juice.  (Don’t add a big amount of sugar.  Taste in a few hours, add more if needed.) The sugar draws the juice from the other fruit to mingle with the cherry and pineapple juice.

 Cover tightly (a jar or jug with a lid is ideal).  Refrigerate, at least overnight.  When grandma had her assembly line going at our house,  we didn’t have a refrigerator so we made it Christmas Eve and ate it on Christmas Day.  It is good for 2 or 3 days if refrigerated.

When ready to serve, add sliced banana (only in what is to be served at that meal). 

While these were recipes for intended for Christmas, with Easter coming up, how about including one or both of these recipes in your Easter Sunday meal? If you do, put pictures of Facebook and tell us what kind of jelly you used in the cake.

Remember this picture from the earlier blog – Daisy McIntire Vickers. Here is a better copy provided by a Vickers family member.

 

Daisy and William A. Vickers with all their sons-picture used by permission from a Vickers cousin Information on the picture states this is the William & Daisy Vickers family with all of their children, with the other couple Thomas Elihue Vickers and Clare Mae Wade Vickers.  My best guess based on size compared to ages from the 1930 census is starting from the three standing in the back – Wymond, Bordon, Richard. Then Elihue with his wife Clara, Forest, Jennings – standing just behind Ford, Ford, Ralph, Daisy and William. This picture probably taken around 1930.
Daisy and William A. Vickers with all their sons-picture used by permission from a Vickers cousin
Information on the picture states this is the William & Daisy Vickers family with all of their children, with the other couple Thomas Elihue Vickers and Clare Mae Wade Vickers. My best guess based on size compared to ages from the 1930 census is starting from the three standing in the back – Wymond, Bordon, Richard. Then Elihue with his wife Clara, Forest, Jennings – standing just behind Ford, Ford, Ralph, Daisy and William. This picture probably taken around 1930.

The next picture was taken 60 years later, on the occasion of Clara Wade Vickers  Brady’s 80th birthday. Clara is sitting front and center with the corsage surrounded by all her descendants. These are the descendants from just Elihue and Clara. No wonder Daisy’s post has been my most viewed blog post!

 

Clara Wade Vickers Davis 80th Birthday Party
Clara Wade Vickers Brady’s 80th Birthday Party

Below, one final picture of Daisy McIntire Vicker’s in her later years, still with a beautiful smile, high cheek bones and the white, white hair still seen in many of the McIntire family lines.

 

Daisy McIntire Vickers in a rocking chair
Daisy McIntire Vickers in a rocking chair

 

Written for 52 Ancestors in 52 Weeks challenge at No Story Too Small.

Copyright © 2014 Andrea Musgrove Perisho

 

Mashed Potatoes

 Mashed potatoes were a staple at all family dinners. Today, with concerns about cholesterol and a strong family history of diabetes, I don’t use the butter in this recipe. To add flavor to the potatoes, I replace the water with chicken broth and add a 1/2 teaspoon or so of either minced garlic or horseradish to the potatoes and chicken broth, before cooking the potatoes. After cooking, drain the chicken broth, reserving a bit to substitute for the milk if the potatoes are too thick. Just as good or maybe better than the original recipe.

4 lbs potatoes, Yukon gold or red potatoes                                  ½ cup butter        

 3 cups water                                                                                             2 T milk          

Salt and pepper to taste             

 Peel potatoes and slice about 3/8 inch thick. Place into two-quart sauce pan with water and a  sprinkle of salt. Bring to a boil, then reduce heat and simmer for 20 minutes.                           

 Drain all the water out of pan. If you don’t drain all the water, you may have runny potatoes. Add  salt and pepper to taste and the butter to the potatoes. Use your hand mixer or potato masher, to mash well. (At holidays, when we heard the hand mixer going, we knew dinner was almost ready.)

 Potatoes should be a little thick at this point. Add milk a bit at a time and mix again to get them to proper serving consistency. Don’t be too heavy handed with the milk. If the potatoes get too thin, you can’t take it back, unless you happen to have some instant potatoes, for just this kind of emergency. Serves 6-8.             

Copyright, 2012 by Andrea Musgrove Perisho.

Buttermilk Biscuits

2 ½ cups self rising flour                                ½ cup Crisco or butter

¾ to 1 cup of butter milk or milk

 Preheat oven to 450 degrees. In a medium bowl, combine the flour and Crisco. Using a pastry blender or fork, cut together until mixture is crumbly. Stir in ¾ c of milk until dough leaves the sides of the bowl. If dough is dry, add more milk a tablespoon or two at a time. (Different types of flour absorb more liquid, that’s why the big variation in the recipe. Once, you know your flour, just use the same amount each time. The less you handle the dough, the lighter the biscuits.)

On a lightly floured surface, knead dough until just smooth. Roll to ½ inch thickness. Cut dough with a 2 ½ inch biscuit cutter. On an ungreased cookie sheet, place about 1 inch apart for crispy sides or place into a round nine-inch cake pan with biscuit sides touching for soft sides.

Bake in the preheated oven for 10-12 minutes. Makes about 12 biscuits.

Copyright, 2012 by Andrea Musgrove Perisho.

Southern Pecan Pie

1 ½ cups sugar                                                   2 t cornstarch

½ cup dark corn syrup                                    3 eggs

¼ cup butter                                                      ¼ t salt

1 T cold water                                                    1 t vanilla extract

2 cups pecans, 1 ½ c chopped and ½ cup whole

1 (9 inch) unbaked pie shell

 Preheat oven to 350 degrees. In a small bowl, combine the cornstarch and the cold water. Mix well and set aside.

In a medium sauce pan, combine the sugar, corn syrup, butter and cornstarch/cold water mixture. Bring to a full boil, then remove from heat.

In a large bowl, beat eggs until frothy. Gradually pour the booked syrup mixture into the eggs, while constantly beating. Then stir in the salt, vanilla extract and chopped nuts. Pour into pie shell. Place the whole nuts on top of the mixture in an artistic pattern, pushing them down into the syrup mixture.

Bake in the preheated oven for 45-50 minutes or until filling is set. Finish this up an hour or so before you eat, so the filling will have a little time to cool down.

Andrea Musgrove Perisho – “After Toil Comes Rest”

Copyrighted, 2012 by Andrea Musgrove Perisho.

Southern Fried Chicken and Chicken Gravy

1 three pound whole fryer chicken, cut into pieces          1 quart Crisco or other vegetable oil

1 cup all-purpose flour

Salt and ground black pepper, to taste                                   2 cups milk for the gravy

 Season chicken pieces with salt and pepper. Roll in flour. Heat oil in a heavy skillet, until a sprinkle of flour into the hot oil sizzles. Then add chicken pieces. (If the oil is not hot enough, the chicken will not get crisp.) Cover and fry until golden brown, turning once. Total cooking time about 15-20 minutes. If juices run clear when the piece is pierced close to a bone, the chicken is done. Drain on paper towels. Serve six people, warm or cold.

 For the gravy, pour most of the oil out of the pan, leaving 4 tablespoons of oil in the pan. Heat up the pan and oil, over low to medium low heat. Add 4 tablespoons of all-purpose flour. Stir the oil and flour together, scraping up any chicken crispies from the bottom of the pan. Keep stirring and allow the mixture to brown for a few minutes, scraping the bottom of the pan as you go. If it seems too thick add a bit more oil, or too thin add a bit more flour, but make sure the flour gets a bit browned. You want a smooth mixture here, something stirrable but smooth.

Pour in the 2 cups of milk, continue stirring, adding a little more milk if the mixture seems too thick. Add salt to taste. Leave the gravy over low heat stirring occasionally. Serve over the mashed potatoes. Pass the rest if someone wants some gravy over their biscuits.

Copyrighted, 2012 by Andrea Musgrove Perisho.

Southern Style Sweet Tea

 For 1 gallon:

  •  8 regular size Luzianne or Lipton tea bags or 3 quart-sized bags or equivalent amount of loose tea in a tea infuser
  • 1 1/2 quarts of water
  • 1 3/4  cups sugar

Tie tea bags together and remove paper tags.  Place water & tea bags in 2 quart sauce pan and water bring to a rolling boil, let simmer about 5 minutes. Remove tea bags and  add to sugar while tea is still hot. Stir until sugar is dissolved. (Adding hot tea to sugar and mixing the sugar well, is the critical step for making good tea.)

 Fill pitcher about half full of cool, tap water. Pour tea/sugar mixture into pitcher, adding more tap water if necessary.

 Serve over ice with a lemon slice, if you have the lemon.  Only make what you can drink that day. The tea is much better freshly made.

Copyrighted, 2012 by Andrea Musgrove Perisho.

 

Cornbread and the Cast Iron Skillet

When the Scots-Irish came to America, they brought with them their foods and methods of cooking. Many of the cooking styles and foods became ‘American cuisine.’ One example is cornbread.  

In Scotland and Ireland, flat oat breads were cooked on a griddle. Oats and wheat were not as available on the frontier, but corn was. Cornbread quickly became the bread of the Scot Irish families and is still common throughout supper tables throughout the South.

Season your cast iron skillet before its first use. In the early days, a new skillet was lightly covered with lard and placed in a bed of coals and left overnight as the coals burned down. Now, the same thing can be done in an oven. Just put some foil on the shelf under the skillet to catch any drips. Lard still seems to work the best for seasoning, just a thin coat. You just have to season the skillet once, unless someone does something crazy, like putting the cast iron pan in the dishwasher.

In the old days, the corn bread was cooked in a skillet next to the fireplace or anyplace where coals were available. When Dutch ovens came into use, cornbread was often cooked in them.

Clean up is easy. Just wipe out the pan with a damp cloth and put on a high burner on the stove top for a few minutes. After it looks dry in just a couple of minutes, turn off the burner and leave the pan on the burner to cool over night. The next morning, the pan will be there waiting for you and the breakfast sausage and eggs. Nothing should stick to the pan and it won’t get rusty, with this regular use.

I remember suppers with a cereal bowl of corn bread with a little sugar sprinkled over it, then milk poured over it. Delicious! Our maternal grandfather, Daddy Holder, said it was better with sliced green onions and buttermilk . He never convinced us kids of that, since our daddy liked it with the sugar.

 Southern Corn Bread

 1 1/2 cups cornmeal*               2 tablespoons bacon grease or butter, melted                    1 1/2 cups all-purpose flour*   2 eggs                                                                               Scant 1/2 teaspoon salt*           2 cups milk or buttermilk, more if batter seems dry      1 ¾ tablespoons baking powder *                                                                                           for the skillet – 2 T bacon grease or oil                                                                                   (*OR 3 cups corn meal mix instead of the above 4 dry ingredients)

Preheat the oven to 400 degrees. Sift together the dry ingredients, into a mixing bowl. Add butter, egg and milk. Mix well. Heat your dry cast iron skillet over high heat for two minutes. Add 2 tablespoons of oil (bacon grease, preferred) to the skillet. Swirl oil around to coat bottom and sides of pan. Heat pan on burner another minute to get the grease hot.  Pour batter into pan. The batter will sizzle as it goes into the pan. Place in preheated oven and cook for about 30 minutes, until a knife inserted in the center comes out clean. Serve warm with butter. Serves 10. (Variations include adding to the batter – sugar, as desired; chopped jalapenos; a small can of creamed corn or all of them. Good but not real Southern Corn Bread.)            Andrea Musgrove Perisho – “After Toil Comes Rest”

Copyrighted, 2012 by Andrea Musgrove Perisho.