Easy Suet Recipes

Easy suet recipes and Bluebird Banquet are perfect for supplemental winter bird feeding. Easy home-made recipes your wild birds will love! High in fat and protein, suet serves birds well by providing extra calories for energy to stay warm during frigid weather.

• 2 cups peanut butter
• 1 cup uncooked oats
• 1/2 cup honey
• 2 small boxes of raisins
• 1 sup Special K (toasted corn) cereal
  Mix all ingredients together. Spoon inside your suet feeder. You can also chill the mixture and shape it to fit a particular feeder.

• 1-1/2 cups quick-cooking oats (not instant)
• 2 cups boiling water
• 1/2 cup chunky peanut butter
• 3/4 cup suet (or vegetable shortening)
• 1/2 cup birdseed
• 1 cup yellow cornmeal
• 1 cup Cream of Wheat cereal (not instant)
• 1/3 cup dry cranberries, chopped
  Cook rolled oats in boiling water in a large saucepan for about 2 minutes, stirring constantly until very thick. Remove from heat. Stir in peanut butter and suet until melted. Stir in remaining four ingredients. Cool and shape as desired. Use trail mix, nuts, berries or even peanuts. Store in the freezer and use as needed.

• 1 cup cornmeal
• 1 cup sugar
• 1/2 cup flour
• 1 cup water
• 1 cup birdseed
• 1 cup peanut butter
• 1 cup raisins
  Mix all ingredients. Microwave on high for 3 minutes, stir. Pour half of the mixture into a small plastic container (about the size of a suet feeder). Press down, put wax paper on top and then add the rest of the mixture. Put a lid on the container and freeze.  2 suet cakes per batch.

NO MELT

• 2 cups quick-cooking oats
• 2 cups cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1 cup lard
• 1 cup crunchy peanut butter
  Combine the oats, cornmeal, flour and sugar in a large bowl. Melt the lard and peanut butter (can use a microwave) and add to the dry ingredients. Mix well. Pour the suet into a square pan about 2 inches deep, or spread it right on tree limbs.

• 1 cup peanut butter
• 4 cups yellow cornmeal
• 1 cup unbleached or whole-wheat flour

• 1 cup fine sunflower seed chips
• 1 cup peanut hearts (or finely ground nuts)
• 1/2 - 1 cup currants (or raisins cut in half)

• 1 cup rendered, melted suet