One of the views out the kitchen window at the farm is an assortment of birdfeeders. In the summer we look for the Grasshopper sparrow, Oriole, Bobolink, Eastern Whip-poor-will, Robin, Meadowlarks, Warblers, Yellow-bellied Sapsucker, Wrens, Goldfinch, and Hummingbirds. In the winter we look for Northern Cardinals, Snow birds, Horned Lark, Red Headed woodpecker, Blue Jays, Chickadees and others. Dad knows the song and chatter of many of these birds. We sit at the bar and have coffee the first thing of a morning and looking out at the birds and identifying them adds to the morning conversation.
It is snowing here today and a perfect time to share this suet recipe. I have used it for several years and the birds at my feeders eat it like it’s going out of style! I keep a supply of these cakes in the freezer in the winter time. They also make a perfect gift for your birding friends. This is truly a “bird” tested treat.
I have a habit of tearing pages out of magazines, and this was in the Birds & Blooms magazine in October/November 2008. It was sent in by a reader – Joseph Pavelchak from New Jersey.
Joseph said, “This suet recipe attracts a variety of birds including Sparrows, Juncos, Blue Jays, Chickadees, Woodpeckers, and more. It is a lot more successful than those suet blocks we purchase at the store. The birds are always fighting over it."
Ingredients: 1 cup lard, 1 cup crunchy peanut butter, 1/3 cup sugar, 2 cups quick cooking oats, 2 cups cornmeal, 1 cup flour, 1 cup birdseed
Directions: Melt lard and peanut butter. Add sugar to the melted mix. Combine the remaining ingredients. Form blocks and freeze. I use recycled aluminum foil to freeze the mixture. The suet does not stick to the tin foil and you can use it over and over.
I like to double the recipe so that I have plenty on hand to feed and/or give to friends.
Thanks for shooting the breeze.