All season peanut butter suet recipe
For those who have asked, here’s a recipe Cherie says she copied from Wildbird magazine. Cherie says she has been using the recipe for years. Hope it helps, and we may start using it too.
According to the article, the original recipe came from Martha Sargent, as follows:
NO-MELT, ALL SEASON PEANUT BUTTER SUET RECIPE
This recipe is easily doubled. We usually get about 4 cakes out of a doubled recipe.
1 cup crunchy peanut butter
2 cups “quick cook” oats
2 cups corn meal
1 cup of lard (NO SUBSTITUTIONS)
1 cup white flour
1/3 cup sugar
Melt the lard and peanut butter on medium heat, then stir in the remaining ingredients. Pour the mixture into square freezer containers (a size about the size of your suet cage) about 1 1/2 inches thick. Allow the suet to cool, put lids on the containers and put in them in the freezer. When you are ready to use, just pop them out of the containers.
In the winter, we have also added raisins, cranberries and other nuts as supplements. It takes very little time to mix up and put in containers and it saves a lot of money.
