Marion Morse

Recipe: For the Birds

by janem on November 24, 2014

suet cake

by Marion Morse

Suet Recipe favored by woodpeckers, titmice, chickadees, nuthatches and Carolina wrens.

2 cups quick oats

2 cups cornmeal

1 cup flour

1/3 cup sugar

1 cup shortening

1 cup peanut butter

Optional – Add with dry ingredients:  1/4 – 1/3 cup      Unsalted sunflower seeds


1. Line 9×13 pan with plastic wrap.

2. Mix dry ingredients in large bowl.

3. Melt shortening in microwave & add peanut butter, stirring until blended. Pour into dry ingredients & mix well.

4. Pat into pan and refrigerate a few hours.

5. Lift out & slice into pieces that fit into a suet feeder.  Wrap & refrigerate unused pieces.



Small Batch Strawberry Jam

by janem on June 5, 2013


Small Batch Strawberry Jam
Makes 4 cups

3 ½ lbs. strawberries, washed, hulled and halved
2 ¾ cups sugar
½ tsp. kosher salt
1 lemon, quartered

1. Mix all ingredients in a heavy medium stainless steel pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes.
2. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 ½ hours.
3. Remove lemon. Chill jam in airtight containers up to one month in refrigerator or freeze up to 6 months.

Variation: Replace 1 lb. strawberries with 1 lb. chopped rhubarb.

—Countesy Marion Morse, Allyn’s Creek Garden Club