Bluebird Notes

for this week's friend friday feature 

I want you to meet my sweet friend

Christine

who is the inventor/ creator of this

yummy

 Maple Walnut Ice Cream Pie

with a

Cornbread Cardamon Biscotti Crust

{ featured in my book .....everything goes with ice cream}

you can even use the crust recipe on it's own to make

this delicious biscotti

{a perfect companion for a cup of tea or coffee} 

{how adorable is she ?!}

Christine has the knack for pies

she is my

 "pie specialist"

check out her blog  Pies and Aprons

where she is always up to some sort of

 pie baking

or

 craft making

share the recipe time

Makes one 9-inch pie

Cornmeal Cardamom Biscotti

½ cup butter, room temperature

¾ cup sugar

1 tB. pure maple syrup 

1 tsp. vanilla extract

3 eggs

1¾ cups flour

1 cup yellow cornmeal

1 tsp. cardamom

1½ tsp. baking powder

Parchment paper

1. Preheat oven to 350ºF.

2. Cream butter and sugar together in medium bowl; stir in pure 

maple syrup and vanilla extract.

3. Add eggs and beat for 2 minutes until well-blended. Add 

remaining dry ingredients and stir until blended and smooth.

4. Divide dough into 4 equal parts onto 2 parchment-lined cookie 

sheets.

5. Pat each part into loaf shape, about ½" thick, 2" wide, and 12" long 

{dough will rise and spread during baking, so leave plenty of room!}. 

6. Bake 20 minutes. Remove from oven, and let cool 15 minutes.

7. Slice loaves, and lay slices on unlined cookie sheets.

8. Bake an additional 15 minutes.

9. Let cool and cut into long pieces.

Maple Walnut Pie

15 Cornmeal Cardamom Biscotti 

{can use storebought}

½ cup butter

½ cup maple syrup

1 pint vanilla ice cream, softened

1 cup walnuts, toasted

to toast walnuts:

 Preheat oven to 350ºF.

 Spread walnuts in single layer on small cookie sheet. Bake 

10 minutes. Let cool.

1. Preheat oven to 325ºF.

2. Place Cornmeal Cardamom Biscotti in food processor; process 

into fine crumbs. Add butter and pulse until blended. Using 

fingers, press crumb mixture into 9" glass pie pan to form crust.

3. Bake 15 minutes. Let cool completely.

4. In meantime, mix maple syrup into vanilla ice cream; place in 

freezer until firm, but not too hard.

5. Once crust is cool, fill with maple ice cream. Sprinkle with walnuts.

6. Freeze until set and ready to serve.

{xox}

a wee little note.... 

remember to smile this weekend

My therapist told me

the way to achieve true

inner peace is to finish what 

I start......so far today.........

I have finished two bags of M&M's

and a chocolate cake.

I feel better already!

Dave Barry

are you smiling yet?