Bluebird Recipes

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
• Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Steps:

• In a large saucepan, bring water and margarine to a boil. Slowly add grits, stirring and cooking until mixture begins to thicken.
• Remove from heat and add peanut butter and, if desired, raisins and peanut hearts.
• Mix well and place in feeders. Freeze excess for future use.

Steps:

• Mix the suet or fat and the peanut butter with the cornmeal and oatmeal. Add the currants and cherries and mix so the fruit is throughout. Crumble mix sparingly at first in a feeder with a perching place.