Suet Cakes
SUET CAKE RECIPES
NO-MELT SUET (These suet cakes will not melt in warm winter weather or during summer temperatures.)
1 cup of crunchy peanut butter
1 cup of lard
2 cups of “quick cook” oats
2 cups of cornmeal
1 cup of white flour
1/3 cup of sugar
Melt the lard and peanut butter in a microwave or stovetop pan. Stir in the remaining ingredients. Pour the suet mixture into small containers and freeze. Store in the freezer.
SUET/SEED CAKE
4 cups ground suet
3/4 cup hulled sunflower seeds
l/2 cup seed blend
1. Mix seeds together in a bowl and set aside.
2. Melt suet in a small saucepan placed inside a larger pan (like a double
boiler).
3. Allow suet to cool and harden, then remelt it.
4. Cool suet until it starts to thicken, then stir in the seed mixture.
5. Pour suet/seed mixture into muffin tins, small milk cartons, or similar small forms.
6. Allow suet cakes to freeze before using. Store them in the freezer.
SUET/PEANUT BUTTER CAKES
2 cups ground suet
1 cup peanut butter
2 cups finely cracked corn
2 cups cornmeal
1. Melt suet, let it cool and reharden, then melt it again.
2. After suet begins to thicken, stir in peanut butter until thoroughly blended.
3. Slowly add cracked corn and cornmeal to suet/peanut butter mixture while stirring.
4. Pour mixture into milk cartons or similar small form, freeze.
OTHER ITEMS THAT CAN BE ADDED TO SUET MIXTURES: Raisins, oatmeal, cranberries, chopped walnuts, pecans, chopped apple.