- Bird Concoction
- Bird Goodies
- Suet From Leftovers
- Pinecone Treat 2
- Ultimate Bird Mix
- Woodpecker Goo
- Hard Suet Tidbit
Cakes
- No Melt Suet
- Wilson's Suet
1 kiwi sliced 1/2
cup raisins 15 grapes 3 pitted cherries 1 carrot 1/2 cup
corn 10 blueberries
Mix together and
feed 1 kiwi sliced 1/2 cup raisins 1 pear sliced 10 grapes
1/2 cup pitted cherries
Mix and put in dish
or hand feed Spinach leaves Apple Bits of bread Bits of
corn
Mix all ingredients
together and feed to your bird.
2 medium oranges,
peeled and chopped 1 small banana sliced 20-30 seedless
grapes 1 cup strawberries, cored and halved 1 apple, diced
Combine all ingredients
and toss well can be frozen until further use 2 boxes Jiffy
cornbread mix 4 eggs 1/2 cup milk 3 tablespoons oil 1 cup
raisins 1 cup diced apple 1 cup grated carrot 1 cup grated
zucchini
This versatile bread
is great for most types of pet birds. The recipe here will
make a nice pair of apple-carrot-zucchini flavored loaves,
but the recipe is intended for you to make it in any flavor
you (or your pet) would like! Simply substitute the carrot
and zucchini for any fruit or vegetable. Some good choices
are: blueberries, cranberries, bananas, broccoli, squash,
cauliflower, green beans, raspberries, spinach, nuts, pineapple,
etc., but you can use whatever you might like!
Preheat the oven
to 400 degrees. In a large mixing bowl, combine the corn
muffin mix, the eggs, milk and vegetable oil. Mix well,
using an electric mixer on a medium speed if desired. Blend
completely. Add the remaining ingredients, and mix them
in, by hand. Stir or mix well, until the ingredients have
been consistently incorporated into the mixture. Prepare
2 loaf pans by greasing them with margarine or oil. Then
pour the batter evenly into the two pans.
Place the pans into
the preheated oven. Bake for about 35 minutes, or until
the bread id firm and golden. A toothpick inserted into
the center of either loaf should come out clean. When the
bread is finished baking, remove it from the oven. Allow
the bread to cool completely, then slice it or cut it into
individual sized portions. Any leftovers can be frozen until
ready to use. Makes about 2 small loaves.
1 whole wheat bagel
peanut butter raisins bird seed
The recipe is simple
enough to allow you to make as little or a much as you need,
so you won’t get stuck with a monster sized batch
of goodies, for one tiny bird. It’s a bit messy, but
so easy and so tasty!” With a knife, cut the bagel
into appropriate-sized pieces for your bird. You can make
as many of these as you would like. Spread peanut butter
in a thin layer over all surfaces of the bagel. Then dip
the bagel piece in the seeds. Roll it around until all the
pieces are coated well with seeds, and the bagel is no longer
sticky. Set the coated bagel piece aside. Repeat with the
remaining bagel pieces, making as many as desired. Stick
a raisin or two onto the center of each bagel bite. The
bagel bites are ready to be served immediately, or they
can be refrigerated briefly, until ready to serve.
eggs carrots grapes
apples broccoli bird seeds
Scramble the eggs.
Chop carrots and broccoli fine. Cut apple and into bite
sized pieces. Grapes can be left whole or cut smaller.
Add the bird seeds
on top of the mix, or mix it in with the other ingredients.
Let your bird enjoy this recipe every morning!
2 cups yellow cornmeal
1 cup whole wheat flour 1 cup currants or raisins 1 cup
finely chopped nuts 1 cup shelled sunflower seeds 1 can
solid packed pumpkin 1 32oz bottle papaya nectar 1/3 cup
oil 1 tablespoon cinnamon 1 tablespoon baking powder
Preheat the oven
to 425 degrees. In a large mixing bowl, combine the corn
meal, what flour, currants or raisins, nuts, sunflower seeds,
cinnamon, and baking powder. Stir everything well until
consistently and completely combined. Add the pumpkin, nectar,
and vegetable oil to the dry mixture. Then use an electric
mixer to thoroughly combine all of the ingredients together.
The electric mixer will also help mince some of the larger
ingredients, raisins, nuts, and seeds, into smaller pieces.
Beat everything together until all the ingredients are completely
incorporated, and the mixture is somewhat smooth, with small
lumps. Begin adding a bit of water to the mixture, and stirring
it in completely. Add just enough water to get a mixture
the consistency of pour able pancake batter. Prepare 2 loaf
pans by greasing them with margarine, oil, or non-stick
cooking spray. Then pour the batter evenly into the two
pans. Place the pans into the preheated oven. Bake for about
30 or until the bread is golden and firm. A toothpick inserted
in the center should come out clean. When the bread is done
cooking, remove it form the oven and allow it to cool completely.
Once cool, you may slice the bread, or crumble it into an
appropriate serving size. Any excess bread can be frozen.
1/4 cup instant
oatmeal 1 tablespoon peanut butter 1/4 cup chopped fruit
(your choice)
Add the oatmeal
to a small, microwave-safe bowl. Then add just enough water
to cover the oatmeal. Place the bowl into the microwave
and cook it on the highest setting for about 1 minute. After
the minute is up, remove the bowl (carefully!) and stir
the oatmeal until all the water is absorbed and the oatmeal
is soft and cooked through.
Add the peanut butter,
and stir it in until the peanut butter melts and is completely
dissolved into the oatmeal.
Finally stir in
the fruit. Then let the mixture sit until is has cooled
considerably. When the mixture is cool to the touch, and
is no longer steaming at all, stir it again and serve it
to your pet. Makes 1 serving, but for smaller birds you
can keep any leftovers in the refrigerator until ready to
use.
2 eggs 1 jar sweet
potato baby food 1/4 cup milk 1 slice whole wheat bread
This sweet French
toast turns of soft and fluffy, and is a nice treats for
pets and people alike. The toast is rich in vitamin A thanks
to the sweet potatoes, calcium and vitamin D, thanks to
the milk, plus plenty of fiber and B vitamins with the addition
of whole wheat bread. Preheat a frying pan or skillet over
medium-high heat. Allow the pan to heat up until a drop
of water splashed onto it begins to sizzle immediately.
In a small mixing bowl, combine the eggs, baby food and
milk. Then use a whisk to whip everything together until
all the ingredients are smooth and consistent and the egg
is slightly frothy. Transfer the egg mixture to a wide,
shallow bowl such as a pie plate. Then dunk the piece of
bread into the mixture. Turn the bread over so that both
sides are coated in the mixture. Lift the bread out of the
mixture allow excess mixture to drip off the bread. Then
toss the bread onto the hot frying pan. Let the bread fry
on one side until golden brown, then carefully flip it over
and cook the other side, until it is golden. Remove the
bread from the pan and set it aside to cool. If you have
excess egg mixture leftover, you can make additional pieces
of bread if desired. Once the bread is cool to the touch,
cut or tear it into bite-sized pieces and serve to your
pet.
1 cup canary seeds
1/2 cup millet 1 cup hemp 1/2 cup sunflower seeds
Mix and serve 1
cup plain yellow cornmeal 1 tablespoon baking powder 1 egg
1/2 cup applesauce 1/2 cup apple juice 1/3 cup thawed frozen
peas 1/3 cup grated carrot 1/3 cup cooked brown rice 1/3
cup bird seed
Preheat the oven
to 350 degrees. In a large mixing bowl, combine the corn
meal and baking powder. Mix well until consistently blended.
Add the remaining ingredients one at a time, to the dry
mixture. As you add each ingredient, use an electric mixer
on a high speed to thoroughly blend and beat everything
together. As you add the vegetables and rice, use the mixer
to mash these ingredients into tiny pieces until they are
small enough to blend into the mixture without being detected.
Blend until the mixture is completely smooth. Then prepare
and 8” x 8” baking dish by greasing it with
margarine, oil, or non-stick cooking spray. Pour and scrape
all of the mixture into the prepared baking dish. Then place
the dish into the preheated oven. Bake for about 35 minutes,
or until the corn bread is lightly toasted, and a toothpick
inserted into the center comes out clean. When the corn
bread is finished cooking, remove it from the heat and allow
it to cool completely. Once cool, use a sharp knife to cut
the cornbread into 1” squares. Serve one the cornbread
is cool to the touch. Store any leftovers in an an-tight
container, it the refrigerator, in your vegetable crisper,
if possible. Extra corn bread squares can also be frozen.
2 eggs 1 small carrot
1/4 cup creamy peanut butter 1/4 cup honey 1 cup bird seed
or pellets 1/2 cup sesame seeds
These are fortified
with extra calcium, and contain plenty of protein. They
are sweetened with honey and flavored with a bit of peanut
butter, for a rich, nutty taste. The cakes are then dunked
into sesame seeds for extra crunch. Preheat the oven to
250 degrees. Prepare the eggs by adding them, whole (shells
and all), to a blender. Blend on the highest speed for several
seconds, or until the shells have been reduced to such fine
pieces that they are no longer distinguishable within the
egg.
Add the bird pellets
or seed mix to the blender. Blend again for several seconds,
until the pellets have been reduced to crumbs, and you have
a thick-paste-y mixture. Transfer the egg mixture to a medium-sized
mixing bowl. Prepare the carrot by scrubbing it, then grating
it into fine pieces. Add the grated carrot to the mixing
bowl. Add the peanut butter and honey, then use an electric
mixer on a high speed to thoroughly blend all the ingredients
together. Beat for several minutes until all the ingredients
are completely incorporated and consistent. You should have
a sticky, dough-like mixture. Prepare a cookie or baking
sheet by greasing it with margarine, oil, or non-stick cooking
spray. Then tear of small pieces of the mixture and roll
them between your hands to form small marble-sized balls.
Pour the sesame seeds into a wide shallow dish, such as
a saucer or pie plate. As you form each ball, dip it into
the sesame seeds, to coat one side of the ball with seeds.
Arrange the coated ball onto the prepared cookie sheet,
seed side-up. Then gently flatten with your fingers. Repeat
this with the remaining mixture, until you run out of mixture
and cannot form any more cakes. Place the cakes into the
preheated oven. Bake for about 45 minutes, or until the
cakes are firm and golden. Remove from the heat when they
are finished cooking. Allow the cakes to cool completely,
then serve to your pet. For smaller birds, you may have
to break the cakes into pieces, or tie them to the side
of the cage somewhere where your pet can nibble on them.
Do not leave the uneaten cake in the cage for longer than
a week. Keep leftovers in an airtight container and store
in a cool, dry place.
corn kernels
whole wheat or oats (not Quaker) other goodies
Mix
together and feed.
2
slices melon chopped (no skins) 1 slice cantaloupe chopped
(no skin) 2 slices watermelon chopped (no skin) 1 apple
sliced 1 banana sliced
Mix
and serve.
Place
a variety of fruits in blender or food processor until smooth
and mixed.
Pour
into ice cube trays, and freeze until solid. Keep frozen,
stored in freezer containers or plastic bags. To serve,
remove 1-2 cubes per bird, thaw slightly.
1
package cornmeal mix (without sugar) 2 eggs 1 cup milk 2
tablespoons oil 1/2 cup seeds or pellets 1 cup grapenuts
cereal 2 jars carrot baby food 2 jars squash baby food
1
pkg. cornmeal mix, no sugar kind. Mix into the mix 2 whole
eggs with well washed shell, 1 c. milk and 2 tbls. melted
butter or oil. Grind 1/2 pellets with 1 cup grapenuts and
mix into the batter. Add 2 jars baby food carrots and 2
jars baby food squash. Place in greased pan. Set oven temperature
at 400 and bake until done. Freeze in daily serving sizes.
2
eggs 2 tablespoons chopped ham or 1 slice chopped ham lunch
meat 1 tablespoon spirulina 1 tablespoon parmesan cheese
1/4 cup grits
Spirulina
also has an intense green color and tends to color anything
it comes in contact with. The recipe also contains Parmesan
cheese for flavor, and just a touch of ham, as most birds
do care too much for meat. Preheat a large frying pan or
skillet over medium-high heat. Allow the frying pan to heat
up until a drop of water splashed on top begins to sizzle
immediately. Once the pan is hot, crack the eggs into the
pan and proceed to cook and scramble them, as you would
make regular scrambled eggs for yourself. When the eggs
are almost done cooking, add the spirulina and mix well.
Cook the eggs until they are firm and no longer liquid.
Then transfer the eggs to a small mixing bowl.
Add
the Parmesan cheese, and ham, and stir well. Once everything
is well mixed, toss with the grits, using only a small amount
at a time. Use only enough to coat the ingredients and keep
everything from being too sticky. The eggs are ready to
serve, or store them in the refrigerator until ready to
use.
bagel
honey seeds
First
put the honey on the bagel. Then put the bird seed on and
give to your birds 1 large sweet potato 1/2 cup raisins
1 mashed banana 1 cup mixed veggies 1 cup diced apples 1
1/2 cup oatmeal, cereal or granola
Aside
from softening the sweet potato in the microwave, this recipe
does not require you to do any cooking at all. It’s
a relatively simple recipe you can make that will provide
with a big batch of treats that freeze well. The fresh fruits
and/or vegetables are especially nutritious for your bird,
and the cereal give the balls a pleasant crunch. Prepare
the sweet potato by piecing it several times with a knife
or food skewer. Then place the potato in the microwave and
cook it on high power for about 5-9 minutes, or until the
potato is tender. Half way through the cooking, turn the
potato over. When it is finished cooking, set it aside on
a plate or other surface and allow it to cool considerably.
Once the potato is cool enough to handle, add the remaining
ingredients to the mixing bowl. Then use an electric mixer
on a high speed to thoroughly beat all the ingredients together.
Blend for several minutes, or until everything ahs been
reduced to tiny chunks, and the mixture is consistent. Check
the consistency of the mixture. It shouldn’t be too
thick; you should be able to mold it easily with your hands
and have it hold its shape. Adjust the consistency by adding
water as needed. Line a small baking sheet or tray with
waxed paper. Then begin to form some marble sized balls
of the mixture by tearing off chunks and rolling them between
your hands. Arrange each ball onto the prepared baking sheet.
Then repeat with the remaining mixture until you run out
of mixture can no longer make any more balls. The balls
are ready to be served immediately. Promptly place any leftover
in the refrigerator until ready to use. Alternately, you
can individually wrap each ball in waxed paper, foil, or
plastic wrap, if space is an issue or you don’t have
a baking sheet to use. Defrost the frozen balls before.
Pancake
mix fruit
First
make the pancake mix then add in the fruit or vegetables.
Then cook like normal pancakes.
1
cup dried papaya pieces 1 cup rolled oats 2 tablespoons
honey 1 cup bird seed
Preheat
the oven to 200 degrees. To a food processor, add the papaya,
and oats, and processor for several seconds until everything
has been reduced to fine chunks. Transfer the papaya mixture
to a medium sized mixing bowl. Add the birdseed mixture,
and stir the two together until consistent and well mixed.
Begin adding the honey to the mixture, a small amount at
a time, while stirring to mix it in. Add as much as you
need to make the whole mixture stick together and form big,
sticky chunks. Prepare a cookie sheet with sides, by greasing
it with margarine, oil, or by spraying with non-stick cooking
spray. Spoon the mixture onto the prepare cookie sheet,
and spread it carefully to cover the entire surface of the
sheet. Try to get it as even as possible. Flatten gently
with your hands. Place the cookie sheet into the preheated
oven. Bake it for about 1 1/2 hours. Once the mixture is
done cooking, it should be slightly golden, and hard, as
the honey will have caramelized. Remove the sheet when the
mixture is finished cooking, and allow it to cool until
it is safe to handle. Once cool, carefully loosen the mixture
form the pan. Then break or cut it into individual sized
pieces for your birds. Store any leftovers in the refrigerator
in an airtight container until ready to use.
1/2
baked potato 3 tablespoons chopped broccoli 2 tablespoons
shredded mozzarella
Scoop
out potato and mix with broccoli and cheese in microwave
dish. Cook in microwave on high until broccoli is bright
green and cheese has melted, about 1 minute. Place mixture
back in potato skin. Cool before serving. Cut up into pieces.
Be sure cheese is not hot before serving. Refrigerate or
freeze leftovers.
1
uncooked biscuit dough (from tube) 1 jar mixed veggie baby
food 1 tablespoon chopped green peppers 1 tablespoon shredded
carrot 1 tablespoon chopped broccoli 1 tablespoon wheat
germ 1/4 cup shredded mozzarella
You
can experiment with different toppings, but keep your bird’s
special needs in mind. Many bird’s cannot tolerate
ingredients such as meats or excessive amounts of cheese.
Preheat the oven to 375 degrees. Flour your hands if desired,
then take the biscuit and pound it flat using the palm of
your hand. Flatten the biscuit to about 5-6 inches in diameter.
Then place the biscuit onto an un-greased cookie or baking
sheet. Open the jar of baby food and spread it, with a knife
or spatula, over the top surface of the biscuit, leaving
a “crust” of about 1/4” around the outside
edge. Do not spread the baby food in this area. Sprinkle
the prepared biscuit with the bell pepper, carrot, broccoli,
and wheat germ as desired. Try to sprinkle each ingredient
evenly over the biscuit. Again, avoid the “crust”
around the outside edge. Sprinkle the cheese over all of
the vegetables, covering everything well. Don’t sprinkle
any cheese over the crust. Place the baking sheet, and the
biscuit into the preheated oven. Bake the pizza for about
10 minutes, watching it carefully to avoid burning. Remove
the pizza from the heat once the cheese is melted and the
crust is lightly golden. Allow the pizza to cool considerably,
or until it is cool to the touch. Slice into pizza shapes
slices and serve to your birds. Store any leftovers in the
refrigerator until ready to use. Makes 1 pizza.
1
puffed popcorn cake peanut butter grated carrot chopped
broccoli sliced apples applesauce peas mozzarella
These
rice cake-like snacks are made for human consumption, and
you can buy them at most supermarkets alongside the rice
cakes. One brand to look for is Orville Redenbacher's®.
You can also substitute any generic brand of popcorn cake.
Buy a mild flavor such as Apple Cinnamon or Butter, or plain
if you can find it, as opposed to one with a lot of added
flavoring. Then pick the toppings or your choice and make
your pizzas. No cooking required! To make each pizza, take
a single popcorn cake, and spread a small amount of peanut
butter over the flattest side. Spread the peanut butter
thinly and use only as much as you need to cover the side.
Top the pizza with your choice of toppings, use as many
different kinds and as much of each as you would like. Your
pizza is ready to be served immediately. Repeat with additional
popcorn cakes as desired.
Yield
varies 4 cups mashed pumpkin (canned or fresh) 2 cups uncooked
grits 1 cup rolled oats 1/2 cup applesauce 1 egg 2 tablespoons
baking powder 2 tablespoons cinnamon 1/2 cup raisins 1/2
cup sugar 1 tablespoon oil
The
muffins are made entirely from ‘people-grade’
foods, and bake up some sweet and soft that humans can enjoy
them just as much as their pets. Preheat the oven to 400
degrees. In a large mixing bowl, combine the Cream of Wheat,
grits, oats, baking powder, cinnamon, and sugar. Mix well,
until completely blended. Add the whole egg (shell and all)
to a blender, along with the raisins. Blend everything for
several seconds on the highest speed, until the eggshell
disappears completely, and the raisins have been well-pureed.
Add the pumpkin, applesauce, vegetable oil, and the egg/raisin
puree to the dry ingredients. Then use an electric mixer
to thoroughly beat and mix everything together until you
have a consistent and well-mixed batter. Check the consistency
of the batter. It should be thin enough to pour easily,
but not too watery. Adjust the consistency with water or
applesauce, or additional grits. Once the batter is the
proper consistency, prepare muffin tins or miniature muffin
tins by greasing them with margarine, oil, or non-stick
cooking spray. Alternately, you can use paper muffin liners.
Begin to pour the batter into each of the muffin tins, filling
each one about 3/4 of the way full. Once all the batter
has been used up, place the muffin tins into the preheated
oven. Bake for about 20-35 minutes, checking often, until
the muffins are nicely golden. A toothpick inserted into
one of the centers should come out clean. Remove the muffins
once they are done cooking. Allow them to cool completely
before serving to your pet. If you used paper muffin liners,
remove them before giving them to your birds. Store any
leftovers in the refrigerator or freeze them.
sunflower
seeds millet spray sliced grapes sliced strawberries blueberries
Take
a bowl and take the shells off the sunflower seeds and put
the seeds in the bowl add the millet spray into the bowl
slice some grapes in small pieces add to bowl add small
sliced strawberries then add the blueberries to the bowl.
bread
dough seeds
Roll
out the bread dough, shape the bread dough into small balls,
place the seeds on the balls and than cook at 350 'F for
9 min.
1
piece of bread corn on the cob sunflower seeds
Pluck
off some corn and put in a bowl, ear off small pieces of
bread put in bowl, mix in sunflower seeds.
1
potato sliced 5 zucchini slices 1 carrot sliced 5 grapes
10 sliced summer squash
Put
the ingredients on a skewer. Make sure the end of the skewer
is not sharp!
1
cup corn kernels 1 cup dried beans 1 cup brown rice 1 cup
fruits or nuts cinnamon, cloves, ginger (season as needed)
This
mixture is very similar to the popular prepared ones, but
is much less expensive. It can also be tailored to fir your
pet’s individual taste preferences. It has a very
soft texture, for easy feeding and digestion. Prepare the
corn or popcorn and the beans by soaking them the night
before. Add the popcorn and the beans to any medium sized
pan. Fill it with just enough tap water to fully cover the
vegetables. Cover it with a lid, plate, or anything you
have handy. This will prevent dirt and debris, and insects
from falling or crawling into the pot. The next morning,
uncover the pot and place it over medium heat. Cook the
water until it begins to boil softly. Allow the corn and
beans to cook for several hours, while watching the pan
carefully to avoid it bubbling over. Stir it every once
it awhile to prevent burning or sticking. You will need
to add water to the pot several times, as the corn and beans
will absorb the water and will plump up considerably. Cook
the corn and beans until the corn has more than doubled
in size, and the beans are fork tender. As the corn cooks,
in a separate saucepan, cook the brown rice according to
the package directions. Also add any optional ingredients
that you are using to cook along with the rice. Do not add
the cinnamon, cloves, or ginger yet. Compensate by using
a bit more water, as needed. The rice should take approximately
1 half hour to an hour to cook. It should be plumped and
tender when done cooking. Also check to see that your optional
ingredients are soft, as they may take longer to cook. When
everything is done cooking, drain it completely. As the
corn and beans finish cooking, drain them as well. Then
in a large mixing bowl, or other container, mix all of the
cooked ingredients. Stir them together with a large spoon
or other utensil. Also add the cinnamon, cloves, and/or
ginger if you want to include these spices. Blend completely.
If desired, mash the ingredients into smaller pieces. Divide
the mixture into individual or daily sized portions, in
seal-able plastic bags. Freeze until ready to use. To serve,
let the mixture thaw, or place it in the microwave for faster
thawing. When using the microwave, make sure the mixture
is cool before serving' Suitable for: Medium-Sized, and
Larger Birds 1/4 cup dried peas 1/4 cup apricots 1/4 cup
nuts 1/4 cup mashed banana 1/4 cup bird seed 1/4 cup bird
food or pellets 1 egg 1/4 cup applesauce 1/4 cup crunchy
peanut butter
They
are chock full of fruits and vegetables, plus they make
use of your bird food or seed mixture. You can even customize
them by experimenting with any combination of fruits, vegetables,
nuts, and seeds. Or add any other ingredients you can think
of. Preheat the oven to 350 degrees. Prepare all fruits
and vegetables by chopping, crushing or breaking them into
a size appropriate to your pet. Crush the dried peas, nuts,
seed, and food pellets by placing them in a plastic baggie,
sealing, and crushing them with a rolling pin or other large
utensil. The apricots and banana you can mash by hand, or
use a food processor or blender. Add the peas, nuts, seed,
and pellet mixture to a medium sized mixing bowl. Add the
apricots and banana. Mix everything thoroughly using an
electric mixer on a high speed if desired. Place the whole
egg into the blender (shell and all) and blend on the highest
speed for several seconds until the shell has been reduced
to such fine pieces that you cannot distinguish them in
the egg mixture.
Add
the egg to the mixture, along with the applesauce and peanut
butter. Blend everything well until the egg ahs been fully
incorporated into the mixture, and all the ingredients are
completely consistent. You should end up with a lumpy-paste
like mixture. Prepare a 9” x 13” baking pan
by greasing it with margarine, oil, or non-stick cooking
spray. Then scrape the mixture into the prepared dish. Spread
it out as evenly as possible. Place the baking dish into
the preheated oven, and bake for about 30 minutes. After
the mixture is done cooking, remove the dish and allow it
to cool completely. Once the bars are cool enough o handle,
cut them into bars that are an appropriate size for your
birds. Store any leftovers in the refrigerator until ready
to use.
3
cups cornmeal 1 cup flower 3 tablespoons baking powde r2/3
cup oil 3 1/2 soy milk 1 cup nuts 2 tablespoons cayenne
pepper
Mix
together the cornmeal, flour, and baking soda. Whisk in
the oil and soy milk. Stir in nuts and cayenne. Pour into
an oiled 13x9x2" pan and bake at 350 degrees for 45-50 minutes.
Allow to cool. Cut into 6 suet feeder sized pieces. Suet
can be stored in a freezer 1 large sweet potato 2 tablespoon
fresh ground ginger 1/2 cup flour 1 egg oil (as needed)
Peel
the sweet potato using a knife or potato peeler. Add the
grated potato to a medium sized mixing bowl. Add the ginger
root and mix well. Then add this mixture to a food processor,
and chop everything into very fine pieces. Transfer the
mixture back to the mixing bowl. Add the egg and the flour.
Blend everything together well, mashing the potato with
all the other ingredients until you have a smooth, consistent
mixture. If needed, use an electric mixer to thoroughly
beat all the ingredients together. Add a few tablespoons
of oil to a large frying pan or skillet, and heat over medium
heat until the oil is hot, and a drop of water splashed
on the pan begins to sizzle immediately. Once the oil is
hot, begin adding, the potato mixture to the pan by dropping
the mixture by rounded tablespoons into the hot oil. Let
each little cake fry for about 2 minutes, or until golden
throughout. As each cake finishes cooking, remove it to
paper towels to drain and cool. Repeat with the remaining
mixture until all the mixture has been shaped into cakes
and fried. Allow the fried cakes to cool completely before
serving to your birds.
2
cups peanut butter 2 cups shortening 2 cups flower 6 cups
cornmeal
Melt
peanut butter and shortening in a large pot. Stir in four
and cornmeal. Turn dough onto a waxed paper lined 13x9"
pan. Cut into rectangles for use in a suet feeder. Suet
can be stored in a freezer.
1
sweet potato 1 slice bread
Boil
the sweet potato and crush it. Tear the bread into pieces.
Mix bread and potato together.
1
pinecone fat or peanut butter seeds
Put
the fat or peanut butter on the pinecone, then place seeds
on the cone. Finally hang it outside for your birds to enjoy.
untreated
twigs or lollipop sticks 1/2 cup seeds 1/2 cup nuts 1/2
cup dried fruit 1 egg honey
These
can be made to suit any size or type of bird, just by altering
the size and ingredients used. You can use any sort of firm
twig for the stick, just make sure it is clean and free
of toxins. Preheat the twigs or sticks by arranging them
on a cookie or baking sheet. Place them in the oven. Then
turn the oven to 150 degrees (or its lowest setting) and
leave the sticks inside to heat. While the sticks heat up,
add the seeds, nuts, and fruits to a small mixing bowl.
Crack the egg into the bowl then mix everything together
until the egg is completely incorporated into the mixture
and all the ingredients are coated and are sticking together.
Once the sticks are hot, remove them from the oven. Turn
the heat up to about 200 degrees. Let them cool just enough
so that you can handle them safely, but they are still very
hot. Form lollipops by taking tablespoon sized clumps of
the mixture, and forming them into balls around the hot
sticks. For smaller birds, you can make smaller balls, and
pet owners with larger birds may wish to make larger balls.
Place the lollipops back onto the cookie or baking sheet
and place them into the oven. Bake them for about 20-30
minutes, or until the lollipops are toasted. Remove the
lollipops briefly and, using a pastry or basting brush,
brush honey over the entire surface (the stick and all)
or each lollipop. Once they are all coated, return the sticks
to the oven and bake for bout 5 minutes more. Remove the
lollipops and allow them to cool completely. Store them
in an airtight container until ready to use.
1
bagel honey cinnamon bird food
Warm
bagel. Put lots of honey on it. Put bird food on it. Sprinkle
cinnamon on it. Let your birds chow down.
3
1/2 cups oatmeal 1 quart water 1 lb suet 1 (12 oz) jar peanut
butter, chunky 1 c. raisins or nuts 3 1/2 cups cornmeal
3 1/2 cups cream of wheat
Cook
oatmeal in water for 2 minutes. Remove and stir in suet
and peanut butter until melted. Add cornmeal and cream of
wheat. Cool until you can handle it. Shape into cakes that
will fit in your feeder. Keep in your freezer until the
birds need Do not use honey nor red dye!
Use
a ratio of 4 parts boiling water to 1 part sugar. Cool before
filling your feeder. Store any unused syrup in the refrigerator
for up to 3 days.
Always
clean your feeder thoroughly before adding fresh nectar.
1
cup peanut butter 1 cup lard - any animal fat will do 1
cup flour 3 cups corn meal
Mix
well. You can add peanut hearts or seed to the mixure. Store
unused mixture in a cool place Take a bunch of Peanut Butter
and About seven cups of popcorn (no salt or butter) Blanched
peanuts, Craisens, raisins, blueberries Egg shells Cracked
corn Black Oil Sunflower Seed
Mix
all together and put in huge mesh bag ...hang in the tree
2 cups bread crumbs 1/4 cup Cornmeal 1/2 cup flour (use
whole wheat if possible) 1/2 cup sugar 1/2 cup shredded
cheese 1 cup unsalted nuts 4-5 chopped apples 1 cup raisins
1 8 oz. jar chunky peanut butter 1 cup bird seed 1 c. suet
Mix
ingredients well. If necessary you can add additional suet
or even bacon drippings if it is too crumbly. Shape into
balls. Freeze. You can place these in an mesh bag (Like
the ones your oranges or onions come in.) and hang it out
for the birds to enjoy.
1
lb lard (not Crisco or shortning)* 1/2 - 1 Cup peanut butter
Approx 1/2 loaf of bread, or equivalent bread products such
as donuts, plain cake, buns, rolls etc. 1/2 Cup flour 1/2
Cup cornmeal 1 Cup sugar 1 finely diced apple, or other
fruit ** (raisins, blueberries, etc) 1/2 Cup pecans (optional
*beef
fat can also be used
Gather
wild cherries and elderberries in season, freeze and use
in the recipe later.
Melt
the lard and peanut butter over low heat. Mix flour, cornmeal
and sugar and stir in. Add enough bread crumbs to absorb
all liquid. Add fruit and nuts as desired.
Pour
into a 9 x 5" bread pan and keep refrigirated.
4
1/2 cups rendered suet 1 cup dried and crumbled whole wheat
bread 1/2 cup shelled sunflower seeds 1/4 cup millet 1/4
cup raisins or chopped dried apples
1.Melt
suet in a saucepan over low heat.
2.Mix
the rest of the ingredients together in a large bowl.
3.Allow
the suet to cool until slightly thickened, then stir it
into the mixture in the bowl. Mix thoroughly.
4.
Stuff the mixture inbetween the "petals" of a pinecone.
Hang onto an tree and watch your birds devour it!
1
cup suet 1 cup peanut butter 3 cups corn meal 1/2 cup flour
(I use whole-wheat)
Melt
suet in a saucepan over low heat.
Add
peanut butter, stirring until melted and well blended.
Mix
the rest of the ingredients together in a large bowl.
Allow
the suet-peanut-butter blend to cool until slightly thickened,
then stir it into the mixture in the bowl. Mix thoroughly.
Pour
into muffin tins (about half full) and freeze. You can place
these in suet holders or do not freeze and spread it on
a tree trunk or onto wire mesh attached to a board.
Get
a log or piece of untreated wood. Drill holes in it, about
1/2" to 1" in diameter. You can also attach a perch if you
want. Render the suet as normal but do not strain. Leave
the small bits of meat in also, cut them up if necessary.
Let cool. Push the soft suet in the holes and hang on a
feeder pole.
1/2
lb. fresh ground suet 1/3 cup sunflower seed 2/3 cup wild
bird seed (mix) 1/8 cup chopped peanuts 1/4 cup raisins
Melt
suet in a saucepan over low heat. Allow it to cool thoroughly,
then reheat it.
Mix
the rest of the ingredients together in a large bowl. Allow
the suet to cool until slightly thickened, then stir it
into the mixture in the bowl. Mix thoroughly. Pour into
pie pan or form, or pack into suet feeders
1
cup crunchy peanut butter 1 cup suet or lard 2 cups "quick
cook" oats, (I'm sure any will do) 2 cups cornmeal 1 cup
white flour
Melt
lard & peanut butter. Stir in other ingredients. If it seems
runny, add more flour. Fill small plastic margarine containers
about 1/2 full, then freeze. Remove from container; wrap,
keep in freezer.
1
cup crunchy peanut butter 1 cup lard 2 cups quick cooking
oats 2 cups cornmeal-1 1/2 cups bird seed 1 cup all purpose
flour 1/3 cup sugar
Melt
in pan peanut butter and lard.Stir in all remaining ingredients.
Pour into molds for size of your feeder. About 1 1/2 to
2 inches thick. You can also just pour into square pan and
cut to fit. Store extra in freezer.
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