Fine-Feathered Entree

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Two bird feeders hanging from a tree branch in winter.

A tranquil winter scene showcasing two bird feeders suspended from a tree branch. The feeders appear to be filled with seeds.

Adapted from the Old Farmers’ Almanac 1984

Ingredients

  • •3 parts rendered suet
  • •1 part corn meal or finely cracked corn
  • •1 part peanut butter or other nut butter
  • •1 part sunflower kernels or chopped nuts
  • •1 part brown sugar
  • •1 part chopped dried fruit (currants, raisins, prunes, etc.)
  • •1 handful of fine sand

Preparation

  1. Combine all of the ingredients with enough water to get the consistency of cooked oatmeal. Cook in double boiler until well-blended.

  2. Put into small molds or containers. Refrigerate until hardened.

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About the author

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

Terri Ellen Donsker

Terri Ellen Donsker

Terri Donsker (1950-2017) was passionate about gardening, horticulture, birding and photography.

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