Eating from the garden this month: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Spinach, Winter Squash, Turnips
Bird seed cookies
Source: The Cornell Lab
These feeders are festive and easy to make.
What you will need:
- 2 cups bird seed (any type)
- cookie cutters
- 1 packet unflavored gelatin
- 2 tablespoons cold water
- 1/3 cup boiling water
- non-stick cooking spray
Spray your cookie cutters with non-stick spray to make the cookies easier to pop out.
Empty 1 package of unflavored gelatin into a bowl with 2 tablespoons of cold water. Let this sit for 1 minute. Add 1/3 cup of boiling water to the gelatin, stirring for a few minutes or until the gelatin is dissolved. This is the binder that keeps seeds together.
Next add 2 cups of bird seed to the gelatin and mix thoroughly.
On a tray or sheet of wax paper, lay out your desired cookie cutters. Fill the cookie cutters with the mixture and press into shape firmly. Make a small hole in each cookie with the skewer for the string.
Place in the refrigerator for a few hours to allow the seed mixture to set. After setting warm to room temperature before removing the cakes from the pan. Carefully pop the cookies out of their molds and thread a string through the hole. Hang the ornaments from a tree, pole, or hook outside your windows and watch the birds devour them!
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact email@example.com to learn more!