Ingredients:

• 1 lb. suet in small pieces
• 1 cup yellow cornmeal
• 1 cup mixed wild bird seed
• 1 cup chunky peanut butter
• 1 cup sunflower seeds
• 1 cup rolled oats

Directions:

Melt suet over a low flame. Add other ingredients into the fat & mix until completely blended. Pour mixture into muffin tins lined with paper cupcake cups. Chill until hardened. Remove paper & place in your wire basket.

Sweet Oak Cake

Ingredients:

• 1/2 cup ground wheat bread
• 1/2 cup rolled oats
• 1/2 cup whole milk
• 2 Tablespoons molassas
• 1 egg
• 1 Tablespoon cooking oil
• Raisins, optional

Directions:

Preheat oven to 350º. Mix all ingredients together and blend well. Pour into a greased pie pan and bake until golden brown. Remove to wire rack to cool. Crumble cake and place in bird feeder.

Peanut Butter Suet

Ingredients:

• 2 cups chunky peanut butter
• 2 cups lard
• 4 cups quick-cook oats
• 4 cups corn meal
• 2 cups white flour
• 2/3 cup sugar

Directions:

Melt peanut butter and lard in a large pot over a low flame. Add the remaining ingredients & mix well. Place the mixture into square freezer containers, packing firmly to approx. 1-1/2 inches thick. Cover and freeze. You can also add raisins or chopped nuts.

Raisin Oat Cake

Ingredients:

• 1 cup raisins
• 1 cup cornmeal
• 1 cup uncooked oatmeal
• 1/2 cup lard (unsalted)
• 1 cup skim milk
• 1 cup wheat germ
• 1 cup flour, plus extra for dredging raisins

Directions:

Preheat oven to 350º. Dredge raisins in a little flour, set aside. Mix remaining ingredients and blend well to form a thick batter. Add raisins. Pour mixture into a greased & floured pie pan & bake for a hour. Cool & break into large pieces. Place in mesh bags and hang in trees & shrubs.

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