he heat and add the sugar.
Stir to dissolve completely
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 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.
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.
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.
he remaining 3 cups flour, sugar, salt, and baking soda in
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.
mix.
Add dry ingredients- sugar, cinnamon.
Mix in smashed
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.
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.
br>Cream butter and brown sugar together until pale. Add pecans
Add the sugar to a measuring cup.
Add enough boiling water to come up to the 1/2 cup mark. Stir well until the sugar is completely dissolved.
Add ice cubes to raise the level of the water to 3/4 cup. Stir until the ice is melted and the hummingbird food is at the proper temperature to serve immediately!
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.
owl, beat oil, vanilla and sugar until combined, about 2 minutes
f puree.
Place butter, sugar and vanilla in bowl of
br>
Filling: Mix brown sugar, cinnamon & butter. Microwave for 6
ift flours, soda, spices and sugar into large bowl. Stir in
large bowl. Stir in sugar and coconut. Mix together drained