br>Place in a clean hummingbird feeder and hang outside for the
Combine sugar and water in a saucepan and bring to a boil.
Boil for 2 minutes.
Cool completely.
DO NOT add food coloring to water!
Fill your hummingbird feeder and keep remaining feeding solution in the refrigerator up to one week.
Boil for 4 minutes.
Let cool.
Fill hummingbird feeder. Feeders should stay out until Labor Day to allow the birds to get to warmer climates before cold weather sets in.
Boil water and sugar.
Cool thoroughly.
Add food coloring if desired.
Pour into hummingbird feeder.
Can freeze extra and reheat later.
May adjust amounts but always use 1 part sugar to 4 parts water.
In Southeast, feeders are usually visited by hummingbirds from April until October.
Mix sugar and water.
Bring to a boil; cool completely.
Put in hummingbird feeder.
About the last week in April, Hummingbirds return from South America.
They are attracted to red, pink and orange flowers. With a filled red Hummingbird feeder, one can enjoy these birds all summer.
ith Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl
Boil water and sugar 2 minutes.
Take off heat.
Add red food coloring.
Let cool.
Fill feeder.
Stir together until sugar is dissolved.
Cool.\tFill feeder.
In a quart jar, combine all ingredients.
Shake to dissolve sugar. Add a few drops red food coloring.
Let cool and place in bird feeder.
Combine ingredients in a saucepan and bring to a boil.
Allow sugar to dissolve and remove from heat.
Let the nectar cool and then pour into your feeder.
Store remaining nectar in the refrigerator.
Combine flour, sugar, soda, salt and cinnamon in large mixing bowl.
Add eggs and oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla extract, butter flavor, pineapple and 1 cup bananas.
Spoon batter into three 9-inch round greased and floured cake pans.
Bake at 350\u00b0 for 25 to 30 minutes, or until a wooden toothpick comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool completely.
Spread with frosting and sprinkle the chopped pecans on top.
Refrigerate.
Preheat oven to 350 degrees, with rack in center. Butter two 9x2 inch round cake pans. Line bottoms of the pans with parchment (or wax) paper. Butter paper and dust the pans with flour, tapping out any excess. Set aside. In medium bowl, sift together flour, baking soda, cinnamon and salt; set aside. In mixer bowl, beat oil, vanilla and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, mix ...
Take your slice of bread (if it is fresh, lightly toast it so it dries out or use stale / day old bread) & cut into 3 equal sized pieces.
Spread each side of bread with the peanut butter & drench in the bird seed.
Press the seed firmly onto the bread.
Poke a small hole through one end of each feeder & hang with string / twine etc, in a sheltered place away from predators.