Robin (who has the perfect name) from Robin's Nesting Place posted recently the most beautiful winter bird feeder wreaths that she made. I was inspired to make one too. Not as beautiful as Robin's with strings of popcorn draped through the wreath branches and clusters of peanuts tucked among the snips of evergreen. Mine was hurriedly assembled in anticipation of birds that might come by for a visit.
I looked for little containers that could hold the bird food and yet allow for drainage. The best I could come up with was a desk-top note holder. Little paper clip cups would had been perfect but the stores I searched were sold out.
There are three different treats that are attached to the salvaged wreath decorated with a few old holly picks I plucked from an old swag.
- Pine cones smeared with melted peanut butter and dipped in birdseed. They are tied onto the wreath with kitchen twine.
- A crumbled mixture of lard, peanut butter, oats, corn meal and flour fills the mesh container (recipe follows)
- Heart-shaped treats made from birdseed, flour, water and Kayo syrup. (recipe follows)
To make the bird seed hearts, I followed the instructions exactly as given on Smile Monsters.
Very cute, don't you think?
3/4 cup flour
1/2 cup water
3 Tablespoons corn syrup
and then stirred the mixture into 4 cups bird seed
As Jo @SmileMonster pictured, I pressed the mixture into a heart-shaped cookie cutter sprayed with PAM.
Poke in a straw to form a hole that will be used to thread a string through for hanging.
Gently lift the cookie cutter up and you will have a perfect heart shape.
I was impatient, just like Jo, so we baked our hearts in a 170 degree oven for about one hour instead of letting them air dry for a least 6 hours.
The recipe below, copied right from Robin's blog, is the recipe I followed to make the stuff crumbled in the mesh container :Peanut Butter Suet Dough from Julie Zickefoose
1 cup peanut butter
1 cup lard
Combine and melt these two in the microwave, in the oven, or over very low heat on the stovetop. Remove from heat and stir in:
2 cups plain yellow cornmeal
2 cups quick oats
1 cup flour
Allow to cool and harden, then chop into chunks and store at room temperature in jars. Serve crumbled in a shallow dish.
Now the wait begins to see what feathered friends come along.
Hope this unwelcome fellow (Red Tail Hawk) doesn't hang around waiting to pick off some sweet little bird.
I have noticed him by the feeders the past couple of days.
The two photos below are birds resting in the barren branches of my Trumpet Vine.
Wren or Sparrow