|
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.
|
Bird
Treats