SUET Recipe

This recipe comes from friend and Alabama birder Martha Sargent. It is a “No-melt, All-season Peanut Butter Suet,” and I promise woodpeckers, chickadees, titmice, nuthatches and blue jays love it:

INGREDIENTS

One cup crunchy peanut butter

Two cups “quick cook” oats

Two cups cornmeal

One cup lard (no substitutes here)

One cup white flour

1⁄3 cup sugar

DIRECTIONS

Melt lard and peanut butter over low heat, then stir in remaining ingredients. Pour into square or rectangular cake pan about 11⁄2 inches thick. Place in freezer for 30 minutes to allow suet to harden a bit, then cut blocks to size to fit your suet basket, separate blocks with wax paper and store in freezer in plastic bags.