Grandma Peggys Lemon Ice Recipes

GRANDMA PEGGY'S LEMON ICE

Steps:

• Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
• Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

GRANDMA PEGGY'S CORNMEAL ROLLS

Steps:

• Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

GRANDMA PEGGY'S FOCACCIA

Steps:

• Put the potatoes in a large saucepan and add cold water to cover by an inch. Bring to a boil, lower the heat and simmer until the potatoes are fork-tender, 5 to 8 minutes. Drain and mash into a creamy consistency; cover to keep warm.
• In a large mixing bowl, dissolve the yeast in 1/4 cup warm water. Stir in the sugar and set aside until the mixture blooms with a slightly foamy top, 5 to 10 minutes.
• Add the bread flour, semolina flour, mashed potatoes, olive oil, 4 teaspoons of the salt and 3 cups warm water to the large bowl with the yeast and mix with a wooden spoon until the ingredients come together into a soft, wet and uniform dough.
• Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment. Knead on low speed, gradually increasing the speed to medium, until the dough is firm and has a smooth consistency, 8 to 9 minutes. Kneed in 1 to 2 additional tablespoons flour if the dough doesn't appear firm and smooth. Place the dough in a large greased bowl, cover with a dish towel and let rise at room temperature in a dark area until doubled in size, 1 to 1 1/2 hours.
• Evenly grease a baking sheet with olive oil. Transfer the dough to the baking sheet and lightly stretch and press it towards the sides of the baking sheet until the dough is about 1/2 inch thick (it will not reach the sides). Let the dough sit for 10 minutes.
• Continue to stretch the dough to the sides of the baking sheet using your fingertips; this time it will reach the sides. Cover the dough again and let it rise for 30 minutes.
• Meanwhile, position an oven rack in the center of the oven and preheat to 400 degrees F.
• Dimple the focaccia all over using your fingertips. Drizzle olive oil over the top of the dough and arrange the cherry tomatoes over the top cut-side down. Garnish with the oregano and remaining sea salt.
• Bake until the focaccia is golden brown and a toothpick or knife inserted in the middle comes out clean, 40 to 50 minutes. Allow it to cool completely on the baking sheet.
• Enjoy immediately or wrap it tightly and store on the countertop for up to 3 days.

GRANDMA'S FROSTED LEMON BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
• In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
• Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
• Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
• Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
• Cool completely before frosting.
• In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
• Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

GRANDMA PEGGY'S LEMON ICE

Steps:

• Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
• Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

GRANDMA PEGGYS CHICKEN & ARTICHOKE A LA CREME

Steps:

• Arrange artichokes and chicken in a 9x13 baking dish.
• Mix soup, mayo, sour cream, lemon, and curry. Pour mixture over chicken and artichokes.
• Sprinkle cheese and noodles over the top of dish. Drizzle with butter.
• Bake at 350 for 30 minutes.

GRANDMA PEGGYS HAMBURGER PIE

Steps:

• Season ground beef with salt and pepper to taste.
• Sautee onions in the brummel and brown spread until soft.
• Dissolve bullion cube in the hot water. Mix beef, onions, and water in 9x13 baking dish.
• Add worcestershire, mushrooms, and flour to beef mixture. Mix and spread evenly in pan.
• Mix biscuit mix with milk and spread evenly over beef mixture.
• Mix sour cream, cheese, and parsley and spread evenly over biscuit mixture.
• Bake at 450 for 30 minutes or until biscuit is cooked through and golden brown.