COOL WEATHER CORNMEAL CRUNCH SUET CAKES FOR THE BIRDS
Recipe #3 of suet recipes I have handwritten from somewhere at sometime. I'm sorry I cannot remember where I found these recipes. I use this particular recipe only in cold weather as the lard will break down otherwise and all you'll have is a mess.
Provided by HokiesMom
Categories < 4 Hours
Time 1h15m
Yield 8 suet cakes, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine lard and peanut butter in a large saucepan and cook over low heat until melted.
- Add cornmeal and mix well.
- Pour into suet molds or a bread pan.
- Chill until mixture is firm.
- If using bread pan, slice into the thickness that will fit your suet feeder.
Nutrition Facts : Calories 857.6, Fat 76.5, SaturatedFat 24.1, Cholesterol 48.7, Sodium 245.8, Carbohydrate 33.9, Fiber 6.1, Sugar 4.3, Protein 14.1
BIRD SUET CAKES
Make and share this Bird Suet Cakes recipe from Food.com.
Provided by mitzisami
Categories < 15 Mins
Time 15m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt lard and peanut butter, in microwave oven about 3 minutes, stirring each minute; then add in all other ingredients and mix together.
- Scrape into flat pan (9-13), cool in refrigerator until hard.
- Cut to desired size and wrap in plastic wrap or foil.
- Refrigerate until ready to use.
- Place in small mesh bag (old produce bags work) and hang where birds can reach.
- Watch that other critters cannot get to it.
Nutrition Facts : Calories 1227.2, Fat 91.8, SaturatedFat 27.9, Cholesterol 54, Sodium 325.6, Carbohydrate 83.1, Fiber 10.2, Sugar 14.3, Protein 24.5
NO-MELT SUET (FOR BIRDS)
Don't put suet out in high summer temperatures, it can spoil and melt, coating feathers. This is a tried and true suet recipe that I found in Birds and Blooms Extra, contributed by Virginia Barnard. She explains that it works very well in Oklahoma's high summer temperatures. We live in Wisconsin, where it obviously isn't quite as hot, but it has held up here, even in direct sun. The squirrels like it too, but now that we're offering other food for them, a little ways away, they aren't bothering it as much as they were at first. The recipe is written for lard, but I used saved bacon grease and it has worked fine. The next time I make it, I'm going to experiment with less or none of the sugar, as it doesn't seem necessary. But, I guess maybe the birds could have a little sweet tooth, too! Note: yield is approximate. I doubled the batch last time I made it, and filled 2 quart ziplock containers after putting some in a feeder, so I'm not exactly sure how much I started out with.
Provided by SrtaMaestra
Categories < 15 Mins
Time 10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Melt the lard and peanut butter together, either on the stove or in the microwave.
- Combine all of the dry ingredients.
- Add the dry ingredients to the melted fats.
- The original recipe suggests pouring into a square pan about 2 inches deep, or spreading onto tree limbs. I just put it into ziplock containers and scoop it out as needed to fill a screen type of feeder (See photos). I use my cookie scoop to take it out, but then mash and break up the scoops, because otherwise the squirrels can come and take a whole scoop at once, way too easily! I don't know if it would hold up well in cake form, as I haven't tried that, but it defintely doesn't melt or make a gloppy mess.
Nutrition Facts : Calories 973.7, Fat 70.7, SaturatedFat 20.9, Cholesterol 39.2, Sodium 331.7, Carbohydrate 70.6, Fiber 11, Sugar 5, Protein 20.6
SUET CAKE
Make and share this Suet Cake recipe from Food.com.
Provided by Art C
Categories < 30 Mins
Time 30m
Yield 6 blocks 4, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt lard on low heat in a saucepan.
- Poor into a really large mixing bowl.
- Stir in other ingredients in above order.
- Pour Mix into cake pan,cool and cut into blocks to fit your feeder.
- Freeze in zip lock bags.
Nutrition Facts : Calories 1915, Fat 107.5, SaturatedFat 34, Cholesterol 72.1, Sodium 58.9, Carbohydrate 213, Fiber 18.3, Sugar 13.1, Protein 30
SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
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