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Add a photoServings: 6
Ingredients
- 2 c. Grnd suet (about 1 lb.)
- 1 c. Peanut butter (smooth or possibly chunky)
- 1 c. Rolled oats
- 1 c. Yellow cornmeal
- 1 c. Wild bird seed mix
- 1 c. Sunflower seeds
Directions
- Heat suet, in the top pan of a double boiler; let cold completely; heat again. (Melting it twice makes it harder when cooled.) Remove it from the heat, add in the peanut butter, stir till the mix is well blended; fold in remaining ingredients. Pour mix into foil molds (made by lining the inside of a 4" x 4" x 1" cardboard box with aluminum foil), margarine tubs or possibly cupcake liners placed inside themuffin tins. Chill. When the mix is hard, remove the cakes from the molds. Store in plastic sandwich bags in the freezer till needed.
- Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or possibly 13 to 20 muffin size cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 1150 | |
| Calories from Fat 914 | 79% |
| Total Fat 103.45g | 129% |
| Saturated Fat 45.48g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 218mg | 9% |
| Potassium 504mg | 14% |
| Total Carbs 42.0g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 4.52g | 3% |
| Protein 17.86g | 29% |
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