Peanut-Butter and Suet Seed Cake
Terri Donsker (1950-2017) was passionate about gardening, horticulture, birding and photography.
Ingredients
- 473 ml (2 cups) melted peanut butter, rendered suet or a mix of both
- 473 ml (2 cups) cornmeal
- Sprinkling of fine sand
- 473 ml to 710 ml (2 to 3 cups) wild bird seed
- Mixed raisins, nut meats, and chopped peanuts
Preparation
1. Slowly melt peanut butter/suet over low heat. Add cornmeal and sand.
2. Slowly add enough warm water to make a stiff dough. Mix in bird seed. (See Note.)
3. Add raisins, nut meats, and chopped peanuts, and mix again.
4. Pack mixture into small foil pans or a large flat pan, and refrigerate overnight.
5. Cut into pieces for tying onto tree branches or placing in a wire suet feeder. Or spread dough in holes drilled into a log and hang.
Note: If you wish to make seed-covered balls, reserve 237 ml (1 cup) of the birdseed. Shape the dough into balls while soft and roll in loose seed before chilling. Place in a round wire suet feeder.
Terri Ellen Donsker
Terri Donsker (1950-2017) was a photographer for forty years. She lived in Seattle, Washington and coastal New Hampshire, USA. She had a true passion for gardening, horticulture and birding. Her travels took her to Africa, the Antarctic, Central and South America, Thailand, Finland, Britain and Ireland, and continental Europe. Awards for her photography included pieces in the New Hampshire Art Association exhibit at the Currier Museum of Art, the League of NH Craftsmen’s Fair at Sunapee, and the Lassonde Show of the NHAA.
Photo credit: Linda Maley
Read more from Terri Ellen Donsker
