Hello

This is a spot where you will find a collection of Recipes that my Grandma and Momma taught me how to make along with some of my favorite snacks and how I prepare them for nibbling. I have decided to place them here and share with the world these old favorites with modifications. 

I have to ask you to please bear with me this is going to take some time as I can only work on the days that I am feeling up to doing so. 

Meanwhile try not to hold a grudge, Love with everything in you, take time to enjoy every moment and savor every bite of these old time favorites. For life is way to short to do otherwise. 

***NOTE*** Don't be surprised if you see a lot of suggestions containing bacon as a seasoning it is my favorite flavor after all. I buy it fresh with low or no sodium when a recipe calls for raw bacon then I cook  the remainder and store in the freezer for use in recipes that call for it pre-cooked. 
You will also find that I use a lot of Sage instead of Black Pepper(I'm allergic) so if you prefer you can use pepper in place of the sage in most recipes except sauces then just add the pepper back in. I also do not cook with any salt so you will have to add it if you wish. I hope you find something here that you will try and find that you enjoy it as much as I do.

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OK this is my first recipe but it is not for human consumption...LOL... 

Save the fat from cooking the low salt bacon so you can make it into suet cakes for the birds by adding some unseasoned rendered beef fat(you saved from that recipe which called for browned ground beef or that you trimmed off another cut of beef or lamb)if you don't eat a lot of meat you can get meat trimmings from your local butcher just have him grind it for you as it makes it easier to render.

Remove saved fat or trimmings from their container and melt until liquid. pour carefully through a really fine strainer or a coffee filter. Once it is strained hopefully you will have a cup or two of clear fat. Stir in a cup of Corn meal or whole grain unbleached flower(this may need to go up or down depending on what your add-ins are and whether your cakes hold together) (example: if you are going to add oats or bread you would want to add less cornmeal or flour so the fat will not get all soaked up and will hold everything together) stir then add a cup of mixed add-ins (whole grain oatmeal, bird seed, raisins, pieces of apples,( I add these after the oil has started to cool to avoid cooking them), dried whole grain bread, or other grains and fruits the birds in your area like to eat) once you have stirred them in it is time to pour them into molds. 

Be sure to line whatever container you are using (I use square ones that are the same size as my suet feeder) with parchment paper then your suet will be easy to remove from the mold. Your seeds or add-ins will probably settle to the bottom so I watch them and when the fat has just started to harden I stir them so the added goodies will be distributed evenly throughout. I Place them back in the freezer for 2-24 hours before giving the birds a wonderful buffet to snack on. 

***NOTE*** Very important if you live in an area where Bears roam do not use suet during the time that bears are out of the den and not hibernating or you may have a minor problem with them stealing it and destroying your property as well as putting you and your family in danger with them coming to the yard looking for food. 

 Please be sure to only use fat with no seasoning other than the low sodium in the bacon fat unless you check with your local Audubon  Society chapter to make sure that birds in your area can have it safely.  When you save the fat from cooking put it into a stoneware crock or other comparable container that can handle a little heat then once cooled place in the freezer(you can mix the fats if you are not going to use the bacon grease for any other reason) I save it for two to three months or until the container is full then make the suet cakes. I store prepared suet cakes in the freezer wrapped in paper until needed they can be stored frozen up to 6 months. Once out in your feeder you will need to keep an eye on them if the temperature goes above 40 degrees so that they will not get rancid. I check them every other day if they are not gone by the end of the second or third day.

As always have fun and be creative if it won't melt or crack and is made of paper, glass or aluminum it makes a great mold and the birds will love it no matter the shape!