From Jeanne Nevard
Makes about 6 cakes, but you may double it.
On a low burner, mix in:
1/2 bar of lard (1 cup)
1 cup of peanut butter
melt together until soupy.
Add:
1 cup of whole wheat flour
1/2 cup of sugar
2 cups of cornmeal
2 cups of quick oats
Take off the heat & add (optional) :
1/2- to 1 cup of chopped frozen berries, raisins, or currants. And/or 1 cup of sunflower chips
Some bran, wheat germ or healthy grains.
Save your used suet cake plastic trays & refill
or use any other plastic containers.
Freeze in sandwich bags in the plastic tray. Save trays for next time. I also re-use the sandwich bags for the next batch, leaving them in the freezer.
Take out 1 cake, crumble it, add some more corn meal and wheat germ for a drier crumble texture. Put into a Ziploc bag & refrigerate. Serve crumble in a flat dish. I put it out on my deck. And can use the cakes in a regular, wire suet feeder.
The Amherst NH Garden Club 