BIRDSEED COOKIE CUTTER TREATS FOR BIRDS by Donna Erickson Makes 4-6 bird treats
2 envelopes (1/4 ounce each) unflavored gelatin, such as Knox brand ½ cup boiling water 1 ½ – 1 ¾ cups birdseed Baking sheet lined with parchment or waxed paper Four-Six heart shaped cookie cutters roughly 3 inches x 4 inches. 2 straws cut into 3-inch pieces String or twine.
Here’s the fun:
-In a large bowl, an adult should pour the boiling water into the gelatin. Stir until dissolved, and then add 1 ½ cups birdseed. Stir until birdseed is coated, adding more seed if mixture is too watery.
-Meanwhile, arrange the cookie cutters on the lined baking sheet.
-Spoon the mixture into the cookie cutters. Press down with the back of a spoon or compact the mixture with fingers using a piece of waxed paper between fingers and the mixture.
-Insert a straw piece into each shape to create a hole for hanging and leave in place.
-Set the baking sheet of filled cookie cutters in the refrigerator for two hours. Remove and let stand in a dry room overnight or until hard, turning the filled cookie cutters occasionally.
-Carefully pop each treat out of the cookie cutters. Remove straws, thread string or twine through the holes, and hang from a tree branch, fence or deck railing.
Tip: Extra birdseed in your bag? Take a pine cone, roll it around in peanut butter until it’s completely covered, then roll it once more in birdseed. Tie a string around it and hang it outside.
Makes 4-6 bird treats
2 envelopes (1/4 ounce each) unflavored gelatin, such as Knox brand ½ cup boiling water 1 ½ – 1 ¾ cups birdseed Baking sheet lined with parchment or waxed paper Four-Six heart shaped cookie cutters roughly 3 inches x 4 inches. 2 straws cut into 3-inch pieces String or twine.
Here’s the fun:
-In a large bowl, an adult should pour the boiling water into the gelatin. Stir until dissolved, and then add 1 ½ cups birdseed. Stir until birdseed is coated, adding more seed if mixture is too watery.
-Meanwhile, arrange the cookie cutters on the lined baking sheet.
-Spoon the mixture into the cookie cutters. Press down with the back of a spoon or compact the mixture with fingers using a piece of waxed paper between fingers and the mixture.
-Insert a straw piece into each shape to create a hole for hanging and leave in place.
-Set the baking sheet of filled cookie cutters in the refrigerator for two hours. Remove and let stand in a dry room overnight or until hard, turning the filled cookie cutters occasionally.
-Carefully pop each treat out of the cookie cutters. Remove straws, thread string or twine through the holes, and hang from a tree branch, fence or deck railing.
Tip: Extra birdseed in your bag? Take a pine cone, roll it around in peanut butter until it’s completely covered, then roll it once more in birdseed. Tie a string around it and hang it outside.
