September 22nd, 2007 by alice
Tags: Birds, Fruity, Mix
INGREDIENTS
- 1cupCrisco
- 1/2cup choppedoranges
- 1/4cupraisins
- 1/4cuppeanuts
- 1/2cup choppedapples
DIRECTIONS
- In a saucepan, melt the crisco.
- Add the rest.
- Pack in tuna cans and store in refrigerator till needed.
- Put one out; they will love it.
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September 22nd, 2007 by alice
Tags: Birds, Cake, Special
INGREDIENTS
- 1cuplardor Crisco
- 1cupcrunchy peanut butter
- 1/2cuphoney
- 2eggs(beaten)
- 1cuprolled oats
- 1teaspoonbaking soda
- 2cupswhole wheat flour
DIRECTIONS
- Mix all the ingredients and pour into a greased 9″ square pan.
- Bake at 350 degrees for 30-40 minutes or till a toothpick put in center comes out clean.
- Cool and cut in squares; put in mesh bags.
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September 22nd, 2007 by alice
Tags: Birds, Cardinal, Casserole
INGREDIENTS
- 1cupcornmeal
- 1cupoatmeal
- 1/2cupbacon grease(or Crisco)
- 1cupflour
- 3tablespoonspowdered milk
- 1/2cupbreadcrumbs
- 1cupwater
- 1/2teaspoonbaking soda
DIRECTIONS
- Combine all the ingredients in order listed and mix well.
- Bake in a 1-pound coffee can for 1 hour at 350 degrees; you can also bake it is pot-pie tins so the portions will fit into your suet feeders.
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September 22nd, 2007 by alice
Tags: Roasted, Shallots
INGREDIENTS
- 1/2lbshallots, peeled
- 2 1/2cupsolive oil
DIRECTIONS
- Place shallots and oil in a bread loaf pan. You may need to add more oil to cover all the shallots.Make sure they are all covered.
- Cook in a 250F oven until the shallots are soft and have turned a little brown.
- Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
- Pour oil through a coffee filter and let cool in the fridge before you bottle it.
- Keep chilled.I don’t know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
- BE ADVISED!SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
- To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
- I can’t stress this enough.Botulism is nothing to mess around with.I have never had a problem with my flavored oils.Always smell them before you use them.If there is any doubt about the quality, TOSS IT!You can’t be too careful.
- Be careful and enjoy.
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September 22nd, 2007 by alice
Tags: Caramel, House, Toast, Victorian
INGREDIENTS
- 1French bread
- 1/2cupbutter
- 1cupbrown sugar
- 3tablespoonsKaro syrup
- 6eggs
- 1 1/2cupsmilk
- 1tablespoonvanilla
- cinnamon
DIRECTIONS
- Melt butter, brown sugar and syrup in small pan; whisk until sugar is melted.
- Pour in a 9×11 casserole pan.
- Slice the bread into 1″ slices.
- Place the bread on the butter mixture.
- Lightly beat the eggs and milk with the vanilla and pour over bread.
- Sprinkle cinnamon on top.
- Cover with foil and refrigerate overnight.
- Uncover and bake at 350 degrees for 45 minutes.
- Serve with fruit, powdered sugar, or maple syrup.
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