From: Bruni Haydl
I had stopped putting out the regular suet cakes when we got into the hot
weather because they just turned into a gooey mess. A friend mentioned
that they had recently picked up some that worked well and did not melt.
It is by CandS and is called "Peanut Delight, No Melt Suet Dough." It is a
bit more expensive than the regular but works like a charm. The
woodpeckers are lining up on the tree trunk to ge to it.
Charles Town, WV
Dear Bruni and WVBirders,
Sorry for the delay in this reply.
Much easier to make your own "no-melt' suet!
Martha Sargent's (yes Bob Sargent's wife) recipe for no-melt suet is
available widely on the internet.
One place is
Scott Shalaway's column from Nov. 19, 2006.
No-melt Peanut Butter Suet
For do-it-yourselfers, here's my favorite suet recipe, courtesy of Martha
Sargent, an avid Alabama birder. I've (Scott S.) printed this recipe many
times and get requests for it each fall.
One cup crunchy peanut butter
Two cups "quick cook" oats
Two cups cornmeal
One cup lard (no substitutes here)
One cup white flour
One-third cup sugar
[Whole peanuts and raisins may be added optionally.]
Melt lard and peanut butter over low heat, then stir in remaining
ingredients. Pour into square freezer containers about an inch-and-a-half
Chill in the freezer for about 20 minutes, then cut to size, separate
blocks with wax paper, and store in freezer.
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