It’s one of those days where I’m pretty sure I won’t be changing out of my pajamas.
The birds are the star of the show today.
Lots of activity at the feeders
Suet is always a favorite
The heated birdbath is always popular
I’m sure these goldfinches are wishing for spring like me
I would like to share my recipe for suet cakes. I have been making these for years and have never had a bird complain.
1 c. solid shortening (plain beef suet, lard or solid vegetable shortening)
1 c. peanut butter (preferably chunky)
3 c. cornmeal
1 c. flour
1 c. black oil sunflower seeds
dried fruit, optional
Melt shortening in a large pan over low heat. When it turns clear, add the peanut butter and whisk until peanut butter melts and combines with the shortening. Add the rest of the ingredients, one at a time, blending well after each addition.
Remove from heat and press in 13 x 9 cake pan lined with wax paper or in flexible individual containers. Place in freezer until solid about 2 hours. Remove from freezer and cut into squares. I keep mine stored in the refrigerator.