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Make your own suet cakes with these recipes
Recipe By : Birds & Blooms, 6/97
Serving Size : 1
| Amount |
Measure |
Ingredient -- Preparation Method |
| -------- |
------------ |
-------------------------------- |
| 1 |
c |
lard |
| 1 |
c |
crunchy peanut butter |
| 1/3 |
c |
sugar |
| 1 |
c |
whole wheat flour |
| 2 |
c |
oatmeal |
| 2 |
c |
cornmeal |
| Melt lard and peanut butter. Stir in remaining ingredients. Optional
additions include raisins, nuts, or birdseed.
Pour mixture into a pan and chill overnight. Then cut into squares to
fit in suet basket and store unused portion in refrigerator.
Suet, according to Dictionary.com, is the "hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow." It's a good source of energy for birds. Suet cakes are especially appreciated by birds during the winter months, when food supplies are scarce.
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Here is another recipe to try
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In a large pan, melt 1 cup suet or lard and 1 cup crunchy peanut butter.
Take it off the stove.
Stir in: 2 cups "quick cook" oats, 2 cups cornmeal, and 1 cup white flour.
If it seems runny, add more flour.
Fill small plastic margarine containers about 1/2 full, cover, then freeze.
Remove from the suet from the containers; wrap, keep in freezer until needed.
Place in a suet basket or on a platform feeder and watch your birds eat it up!
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