WELCOME TO THE CRITTER CAFÉ
AT
“BIRDS-I-VIEW”
Presented by Janelle Schulte
BIRD BRAIN BREAD
1 C flour
1 C corn meal (white or yellow)
1 C birdseed
½ C powdered milk
1 ½ Tbsp. baking powder
¼ C lard
1 1/2 –2 C water
Mix together. Pour into mini-loaf pans. Bake at 400 degrees for 20 minutes until done. Store in
refrigerator/freezer until ready to use.
5-MINUTES SUET RECIPE (B-I-V HANDOUT)
1 C lard
1 C peanut butter
1 ½ C flour
1 ½ C cornmeal
1/3-1/2 C oatmeal
Mix together lard & peanut butter. Microwave for approx. one minute (adjust as necessary). Add flour and plain
corn meal ( not a mix). Stir until stiff. Add chopped raisins, nuts, or seed if desired. This recipe is great to fill suet
logs or spread on bark of trees. For homemade suet cakes you may wish to add oatmeal. Spread mixture into a
long shallow cake pan and freeze & cut into squares for suet feeders; or spread mixture into old suet cake
containers to shape. Store in freezer until ready to use.
RODEO SQUIRREL’S IS SEEIN’ DAYLIGHT!
1 C Crisco
1 C chunky peanut butter
4 C yellow cornmeal
1 C flour
Soften PB & Crisco in micro until soft. Blend in remaining ingredients. May add 1-2 cups any variations on page
8. Store in frig or freezer.
WILD BIRD MAGAZINE RECIPE #1, Dec. 1994 RECIPE
Also called “NO Melt Suet” & “Bluebird Nut’s Own Recipe”
Good recipe for temps over 70 degrees
1 C lard, no substitutions
1 C crunchy peanut butter
2 C “quick cook” oats
2 C cornmeal
1 C white flour
1/3 C sugar
Melt lard & peanut butter in microwave for 30-60 seconds until SOFT. Add above ingredients. May add 1-2 cups
of any variations on page 8. This recipe can be used to form round log plugs, refill square suet container, fill
woodpecker sandwich feeder, or spread into a shallow tray.
WILD BIRD MAGAZINE RECIPE #2
Good recipe for temps below freezing.
1 C peanut oil
1 ½ C crunchy peanut butter
½ C Karo syrup
2 C “quick cook” oats
2 C cornmeal
Soften peanut butter in microwave about 30-60 sec. And stir in remaining ingredients. May add 1-2 cups of any
variations on page 8. Can use to make round log plugs, refill square suet containers, fill woodpecker’s sandwich
feeder, or spread into a shallow tray.
MALINDA’S RECIPE (A VERY WIDELY USED RECIPE FOR BLUEBIRDS)
1 C Lard
1 C Crunchy Peanut Butter
1 C Cornmeal
3 C Oats (Quaker)
1 C Sugar (less is OK, but the full cup is great for a winter calorie boost in cold climates)
Live Mealworms for the Bluebirds
Melt lard and peanut butter together (micro works fine). Stir until blended. In a large bowl, mix dry ingredients,
except for the oatmeal. Then, pour in the melted lard/PB. Next, start adding the oatmeal 3 or so cups at a time.
The suet should be thick. You may add extra oats if it is not thick enough. Add mealworms last. Pour the mixture
into a greased pan, cool in refrigerator and cut or spoon into the proper shape for your feeder. Can be stored in
freezer until needed. Extra chopped peanuts, chopped raisins, blueberries, peanut halves, Bluebird Nuggets,
bugs, chopped sunflower hearts and eggshells can also be added.
BRENDA’S SUPER MIX
1 #5lb can Crisco
1 large jar crunchy peanut butter
#5 lbs cornmeal
#3 lbs white flour
Melt over low heat or heat in micro Crisco and PB.
Stir in enough cornmeal & flour until a flaky consistency. Store in freezer until ready to use. This mixture can be
molded into square trays, balls, suet plugs, trays or serve as a crumble.
BLUEBIRD BANQUET RECIPE (Linda Janilla Peterson)
1 C peanut butter
4 C yellow cornmeal
1 C white or whole-wheat flour
ADD 1 C fine sunflower seed chips
1 C peanut hearts
1 ½ C currants or raisin halves
1 C lard or Crisco melted 1 minute in microwave
Mix ingredients & stir in lard/Crisco. Cool. The mix should be crumbly and should have bean/pea size lumps. If it is
too sticky add more flour, if too dry, add more melted lard.
Store in refrigerator or freezer.
Nutritional analysis: Protein 12.7%, Carbs 45.9%, Fat 32.7%, Fiber 5.9%
BLUEBIRD MEAL (Bluebird, Journal of the NABS, Vol. 21, No. 1)
5 parts old-fashioned oatmeal
1 part corn syrup
1 part peanut butter
1 part melted lard/suet
Mix well.
BLUEBIRD MONITOR’S GUIDE (page 75)
4 C yellow cornmeal
1 C white flour
1 C Peanut Butter
Mix well. Then add:
1 C sunflower chips
1 C ground peanuts (no salt)
½-1 C currants or stewed and chopped raisins
Mix well, then add:
1 C melted lard
Mix again. Mixture should be crumbly. Store in plastic bags/containers in the refrigerator or freezer.
APPLE DUMPLINGS
3 C suet, lard or Crisco
1 C whole wheat bread crumbs
1 C Shell Free birdseed
½ C chopped dried Apples
Melt suet about 1 min. in micro.
Mix together the rest of the ingredients Allow to cool until slightly thickened. Fill containers or plastic bags. Store in
refrigerator or freezer.
JANIE MAY’S RECIPE
1 C crunchy peanut butter
1 C lard (melted)
Melt over stove or in micro. Then add:
1 C yellow cornmeal
1 C sugar
2 C of instant regular flavor oatmeal (comes in little packets, takes about 6)
Throw in some extra peanuts, fruits, bugs etc. after mixing.
This mixture will be very thick and hard to stir, that means it is just right! Can be formed into suet plugs, trays, etc.
BLUEBIRDS LIKE THIS RECIPE. Refrigerate or freeze.
GAIL’S BIRD FRUIT SALAD
First I take a hunk of suet and cover it with peanut butter. Then sprinkle on some sliced almonds, chopped
walnuts, chopped pecans, peanut pieces, cranberries, dried apples and strawberries, figs, papaya. Then toss on
a handful of mixed birdseed with whole kernels and some Black Oil Sunflower Seed. Serve inside a suet cage.
GAYE’S CONCOCTION
About 7 cups of popcorn (no butter or salt)
Add a few handfuls of blanched peanuts, Craisins, raisins, blueberries
Throw in some eggshells
Toss a buch of Black Oil Sunflower seed
Spoon in lots of Peanut Butter a little melted in the microwave.
Mix all together and put in a mesh bag and hang from a tree branch.
SEED CORNBREAD
Get a package of cornbread mix
Prepare as directed on package except add an extra egg.
Add: egg shells as desired.
1 C. birdseed
If the mixture is too dry, add a little more water. Bake as directed on package. Cool. Cut into serving pieces or on
platform feeder. Store in freezer.
PINECONE TREAT
Pinecones to decorate
4 ½ C suet
1 C dried and crumbles whole wheat bread
3/4 C shelled seed
¼ C raisins or chopped dried apples
Melt suet over low heat or in micro. & allow to cool until slightly thickened then mix with the rest of the ingreds in a
large bowl. Mix well. Stuff the mixture in between the “petals” of a pinecone. (If mixture doesn’t stick between the
pedals, wrap twine between the pedals then roll in mixture.) Attach a wire at the base of the pinecone & hang onto
a tree.
BEST EVER SUET
4 C lard or Crisco
4 C crunchy peanut butter
8 C oatmeal
8 C cornmeal
2 C flour
Eggshells (optional)
Melt lard/Crisco and PB on stove or micro. Add oatmeal, cornmeal & flour. Stir until mixed. Add eggshells. Put into
suet molds. Makes approx. 8-10 suet cakes. Store in refrigerator or freezer.
NO LARD SUET (IF YOU DON’T LIKE TO USE LARD FOR SUET, YOU’LL LOVE THIS RECIPE)
1 C cornmeal
1 C chunky peanut butter
1 C sugar
½ C flour
1 C water
1 C Birds-I-View Birdseed
Heat all ingredients but the birdseed in the microwave on high for 3-5 minutes or on the stove over low heat. Don’t
over cook. Stir in birdseed and cool. Press into containers. Store in refrigerator or freezer.
HEALTHY TREAT
3 C oatmeal
1 quart water
1 square tray purchased plain suet or 1 ½ C lard or Crisco
1 lb. 2 oz. Jar peanut butter
3 C cornmeal
3 C Cream of Wheat
Melt suet & PB in micro about 2 minutes.
Cook oatmeal in water for 2 minutes on stove and remove from heat.
Stir in suet and PB and blend.
Add cornmeal & Cream of Wheat
Makes a good crumble, & freeze in plastic bag.
BREAD MACHINE FRUIT NUT BRAN BREAD
2 ½ C bread flour
1 Tbsp. dry milk
¼ C bran flakes or Raisin Bran
¼ C dried fruit bits
1 C water
1 tsp. dry yeast
Bake this recipe in a bread machine on LIGHT MODE. When cooled, hollow out the loaf. (Save this bread to add
to a different suet recipe) Melt a suet cake until it is sticky, not hot. Mix in any kind of birdseed then pour into the
bread cavity. Put in the refrigerator to “set” the suet. Place in a dish and serve to the birds.
WINTER PUDDING RECIPE (North Carolina Bluebird Society)
2 quarts water
1 cup margarine
4 cups grits (not instant)
1 cup peanut butter
Raisins & peanut hearts
In a large saucepan, bring water & Margarine to a boil. Slowly add grits, stirring and cooking until mixture begins to
thicken. Remove from heat & add peanut butter, raisins & peanut hearts. Mix well.
GARDEN GRAPEVINE (A special BLUEBIRD winter mix)
½ C live mealworms
½ C frozen blueberries (completely thawed & drained)
¼ C lard (melted)
¼ C peanut butter
Submerge mealworms in melted lard. Add blueberries & PB mix together. Spoon into containers, trays etc. &
cool. Store in the freezer.
IT MUST BE LOVE (makes a small amount & easy on a smaller mixer)
1 C lard
1/3 C Black Oil Sunflower seed
2/3 C Woodpeckers Wish
1/8 C Peanut haves or other nutmeats
¼ C Raisins
Mix all ingredients together. Store in plastic containers or bags. Refrigerate or freeze.
JANELLE’S CRITTER CAFÉ OUTDOOR TREE ORNAMENTS
1 C water
½ C unflavored gelatin
Heat water in the microwave for 1 minute, no more than 1 ½ minute. Mix in unflavored gelatin and stir until
dissolved and “milky” looking.
Add:
4 cups Finches’ Feast or other variation of “clinging bird” B-I-V seed
Stir quickly until all seed is completely coated, mixture will be very sticky.
Spread into various shaped bread molds, or bundt pan sprayed with PAM. Let the mixture “sit” in the pans to cool
about 1 minute. Spray your fingers with PAM and pack into the pans. If the mixture sticks to your fingers wait
another minute before attempting to pack pans. Refrigerate the bread pans or whatever was used until cold.
Remove the seed ornaments from pans. Make a hole and string with biodegradable ribbon or string. Hang outside
from tree limbs & watch the clinging birds enjoy.
If you wish to give for gifts:
Dehydrate for at least 24 hours or until dry if you have one or leave open to air for weeks & weeks.
Give away in a bag & tissue paper. These ornaments need to “breathe.”
BOLD lines within recipes will help identify key ingredients often available in the kitchen and variation in
preparation.
CREATIVE VARIATIONS FOR ALL CRITTER CAFÉ RECIPES
Add any of the following to attract BLUEBIRDS:
Healthy Hearts
Blue Bird nuggets
Raisins/Craisins
Peanut pieces
MEALWORMS, MEALWORMS, the more the better
Juniper Berries
Red Dogwood berries
Crushed eggshells
Household bugs from the house (Ha!) or summer bug zapper
Add any of the following to attract CLINGING BIRDS:
Bird Lovers’ Blend
Cardinal’s Cuisine
Finches’ Feast
Thistle seed
Shell-Free Festival
Black oil sunflowers
Chickadee Delight
Healthy Hearts
Egg Shells
Add any of the following to attract WOOD PECKERS:
Peanut pieces
Black oil sunflowers
Woodpeckers Wish
Bird Lovers’ Blend
Chickadee Delight
Healthy Hearts
Shell-Free Festival
CRITTER CAFE’ FAQ’S by Janelle Schulte
EGG SHELL FACTS & PREPARING EGG SHELLS FROM YOUR KITCHEN FOR THE BIRDS
Eggshells provide calcium to the birds diet. Birds need grit in their gizzard to help them digest food. Occasionally
you may see birds eating small rocks or sand alongside the road or creek. This is one way they get needed grit.
Eggshells are alternative to grit. OYSTER SHELLS are safe & easy to use, very economical and a good source of
calcium. They are available at Birds-I-View or poultry feed stores.
Wash egg shells under running water. Place in a small baking pan and bake in the oven for 30 minutes at 350
degrees until brittle. Eggshells will crush easily and can be stored in a zip lock bag in the refrigerator until ready
to use.
CRUNCHY or CREAMY PEANUT BUTTER?? Always try to use crunchy peanut butter and the cheaper brand the
better! Cheap PB has more oil in it. You may also make your own PB by using UNSALTED peanut and “process”
them in a food processor until chunky. Creamy peanut butter can be used and will not harm the birds.
CORNMEAL? WHITE OR YELLOW Humm. It is best to use “stone” or “water” ground cornmeal, but is hard to
find. Yellow cornmeal is preferred. Don’t use “cornmeal mix” which has baking powder in it.
MESH BAGS for suet? Talk to Steve and Regina. Avoid using a synthetic nylon onion bag as a suet holder. If a
bird gets caught in it, in some cases the bird cannot escape. The onion bags of yesterday were made from a fiber
that tore easily but the nylon of today will not.
LARD vs CRISCO vs SUET? So what’s the debate all about? Raw suet should be avoided because it turns rancid
when temperatures exceed 70 degrees. It requires cooking & “clarification” sticks up your kitchen. As for the
birds, it is not easily digested because it is high in saturated fats, but won’t hurt them.
For the CRISCO fans, as of January 2007, Crisco’s regular shortening was reformulated to 0 grams of trans fat
per serving. It is made of more fully hydrogenated cottonseed oil and much less partially hydrogenated
cottonseed and soybean oil. The new shortening is flagged with a green trans-fat-free banner. Crisco (blue or
green) has a longer shelf life. Either forms of Crisco won’t hurt the birds.
Lard is an animal fat produced from rendering the fat portions of the pig. Lard can be purchased in the grocery
store or in prepared form at Birds-I-View. Lard is safe to use and should be stored in the refrigerator or freezer
until ready to feed.
BERRIES FOR BLUEBIRDS? Dogwood, Sumac, Holly, Juniper from the woods or yard are a great source.
Blueberries, strawberries, dried forms of fruits, raisins, craisins, blackberries, cherries etc. are all loved by the
beautiful BBs. Don’t forget, BBs love live mealworms which make a great treat when mixed with berries and fruit.
EACH SQUARE REUSABLE SUET CONTAINER = 1 ½ CUPS
ONE POUND LARD or CRISCO = about 2 CUPS
DARLING STARLINGS love these recipes! Upside down feeders are the way to go. Several feeders are on
display at B-I-V.
WHY CAN’T I STORE THESE RECIPES IN PLASTIC OR AT ROOM TEMPERATURE? The moisture content in the bread or
ornaments is too high, even though they feel and look dry. It is guaranteed they will MOLD if left in warm
temperatures or stored in plastic. A dehydrator can help with removing as much moisture as possible from
these delicious treats.
BIRDSEED should be fresh & shouldn’t be “cooked” when using these recipes. Almost always the birdseed is
added at the end of the recipe.
SUET MOLDS & CONTAINERS
Baker’s tin foil bake cups
Reuse purchased square suet containers
Margarine containers
Any size baking/pie pans
Pinecones
JELL-O jiggler egg mold
Small individual bread/cake baking designer molds
Bundt cake pans
Silicone molds
Cookie cutters
(NOTE-lightly spray pans with PAM or lightly wipe with vegetable oil to avoid sticking)
from Janelle Schulte's "Critter Cafe" at Birds-I-View
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