Ginger Livingston Sanders is a Bend resident and fulltime explorer, glassblower and photographer for photographoregon.com, a site dedicated to photographic exploration of Oregon.
Ginger’s Suet Recipe
2 cups quick style oats
2 cups cornmeal
1 cup all-purpose flour
2 cups lard (You can substitute meat fat drippings for some of the lard.)
1/2 cup crunchy peanut butter
Either 1 cup birdseed (Use a mix with lots of sunflower seeds.) OR 1 cup coarse chopped nuts and dried cranberries or raisins
Mix all the ingredients together in a bowl. Lightly grease whatever kind of pan you’re going to use. For rounds, use a 4” spring-form pan. For wreaths, use a small silicone bunt cake pan. For squares, use the old plastic containers that commercial suet comes in. Fill the pans and let cure overnight.
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