Descendants of William Adams of Ipswich, MA

04/06/2026

01/28/2025

Debby Crean

Decadent Carrot Cake Bars with Cream Cheese Frosting—a moist, flavorful carrot cake topped with rich and creamy cream cheese frosting. Perfect for a sweet treat or dessert!

Ingredients:
For the Carrot Cake Bars:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
3/4 cup vegetable oil (or melted butter)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
1. Prepare the Oven and Baking Dish:

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal of the bars.
2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
3. Mix the Wet Ingredients:

In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, walnuts (if using), and raisins (if using) until evenly distributed.
5. Bake the Carrot Cake Bars:

Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let the carrot cake bars cool completely in the baking dish on a wire rack.
6. Make the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is smooth and thick.
Stir in the vanilla extract and a pinch of salt.
7. Frost the Carrot Cake Bars:

Once the bars have cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
8. Slice and Serve:

Lift the bars out of the baking dish using the parchment paper overhang.
Slice into squares or bars and serve.

01/28/2025

Debby Crean

🥞✨ Cinnamon Sugar French Toast Muffins ✨🥞
Ingredients
For the Muffins:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
¾ cup milk
½ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional)
For the Cinnamon Sugar Topping:
¼ cup unsalted butter, melted
½ cup granulated sugar
1 tablespoon ground cinnamon
Procedure
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin or line it with paper muffin liners.
2. Make the Muffin Batter:
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, and maple syrup (if using).
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as that can result in dense muffins.
3. Fill the Muffin Tin:
Divide the muffin batter evenly between the 12 muffin cups, filling each about ¾ full.
4. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and cinnamon together.
Brush the tops of the muffin batter with the melted butter, then sprinkle generously with the cinnamon-sugar mixture.
5. Bake the Muffins:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve:
Serve these delicious Cinnamon Sugar French Toast Muffins warm, and enjoy them with a drizzle of maple syrup or your favorite breakfast sides!

01/28/2025

Who remembers the Blizzard of ‘78? Check out our sign! Back then we were called the Hawthorne Motor Hotel. ❄️

📸 Salem State University Archives and Special Collections

09/10/2024

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10/11/2023

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01/07/2022

Taking a break from this site as I work now for five days a week. Will be back on here eventually when the Maine State Library reopens.

08/01/2020

71. JAMES 4 ADAMS, [born 1716] bapt. April 14, 1717, in the Hamlet parish; lived in Sutton; married Elizabeth Dane of Ipswich[, daughter of Nathaniel and Anna (Lowe) Dane, born August 21, 1718, bapt. August 31, 1718] April 6, 1742;[his wife Elizabeth died in Sutton, Feb. 5, 1799, aged 81 y.] he died in Sutton Sept. 2, 1804[, aged 88 y.]. Children, born in Uxbridge:--
000--i. JAMES 5, b. Dec. 22, 1742; d. June 20, 1755, aged 12 y.
000--ii. NATHANIEL 5, b. Jan. 3, 1745; m. Lucy Woods.
000--iii. FRANCIS 5, b. Feb. 3, 1747; m. Abigail Taft.
000--iv. ELIZABETH 5, b. May 6, 1749; m. widower David Temple.
000--v. SAMUEL 5, b. May 11, 1751; m. three times.
000--vi. ANNA (twin), b. April 8, 1753; m. (1) Ezekiel Goldthwaite; m. (2)
widower Capt. Caleb Moulton Jr.
000--vii.ISRAEL (twin), b. April 8, 1753; m. Joanna Dodge.
000--viii. LYDIA, b. August 3, 1756; d. in Marlborough, Sept. 14, 1835,
aged 79 y., unmarried.
000--ix. MOSES, b. Jan. 10, 1760; m. Elizabeth Whipple.
000--x. JAMES 5 JR., b. August 14, 1764; m. Hannah Potter.

08/01/2020

https://books.google.com/books?id=k3jypar-2xgC&q=William+Adams =snippet&q=William%20Adams; this is where I get my information from.