Peanutty Seed Cakes

Making bird treats at home is easy.

Mother Nature is playing a cruel trick on us – freezing rain and now a blizzard. It’s April 1, but there’s nothing funny about what’s going on outside. Putting the shovels away isn’t an option at this time.

I enjoyed spending time with the chickadees, nuthatches and sparrows on Sunday when it was warm enough to sit outside and hand feed them black oil sunflower seeds. It’s one of those things that I look forward to every year, even when the snow is knee-deep. A few brave chickadees muster the courage to sit on my hand and grab a treat and soon the area is swarming dozens of birds. Even the woodpeckers and grosbeaks come by to see what the fuss is all about.

Since there’s nothing to do outside until the storm passes later tonight, it’s a good time to make some bird treats. They’ll need some high energy food to get them through the next few weeks as we anxiously await some real signs of spring.

I use a full block of shortening (whatever brand is on sale) about 8-10 cups of pre-mixed birdseed, 3 cups of black oil sunflower seeds and some molds that I saved from store bought suet cakes. I normally throw them out after three uses.

Lard, seeds and molds.

I use this recipe for the winter only. Lard and peanut butter will turn rancid in warm/hot weather and birds will get sick. I only feed the birds in the winter months, normally from November to mid-April when bears are hibernating and cold temperatures keep the cakes from turning rancid. I’ve made the mistake of keeping the feeders out past late April and a bear wrecked most of them. I learned my lesson.

Melt lard on very low heat to avoid splatter.

It’s important to melt the lard very slowly to avoid splattering liquid and possibly starting a fire. Since I use a propane stove, I’m mindful that the open flame is a potential hazard. I always keep the pot lid and a box of baking soda on the counter, just in case. There are always two fire extinguishers in the kitchen area within reach, too. A fire can start and spread quickly, so it’s best to be extra safe.

Use a large, deep pot to melt lard.

While stirring often over very low heat in my large, well seasoned stainless steel Dutch oven, it doesn’t take long for the lard block to melt.

Once the lard has melted, I remove the pot from the stove onto a wooden cutting board to protect the counter top and keep the pot level while I pour in the seeds and 3 tablespoons of chunky peanut butter. I started adding peanut butter last year to attract Blue Jays and Gray Jays.

Add a few tablespoons of chunky peanut butter.

Once everything is mixed well, I make sure that there’s some liquid in the bottom of the pot. If there’s not, I add another 2-3 tablespoons of peanut butter. A bit of liquid helps the cakes solidify in the molds; otherwise, they tend to crumble when I turn them out of the molds.

Mix well and ensure there's some liquid.

I like to keep the cakes in the refrigerator for a couple of days until they are completely solid, or in the freezer overnight if there’s not enough room in the fridge. Turn each one upside down and the cake should fall out easily in one solid chunk. One cake fits a mesh wire holder that hangs on an apple tree.

Ready for the refrigerator/freezer.

Within minutes of putting out the cake, my bird friends like this woodpecker flock to the feeder and peck away at the tasty treat. One cake normally lasts two days.

Enjoy watching birds snack on these tasty treats.

The forecast states that warmer temperatures are on the way starting tomorrow, but still below zero at night; the cakes should be OK outside, although I don’t expect they will last long.

Yesterday, the jays, sparrows and chickadees were busy collecting sunflower seeds I had put out on the snow underneath the apple tree and I’ll bet they’ll be mighty hungry tomorrow once this storm passes through.

I hope the bears stay asleep for at least a few weeks, so I can enjoy more time with my bird pals.