Vegetable shortening cakes
6 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | cup | Solid vegetable shortening |
| 1 | cup | Peanut butter |
| 3 | cups | Yellow cornmeal |
| 1 | cup | White or whole wheat flour |
| 1 | cup | Cracked corn |
Directions
Melt the shortening, remove it from the heat; add the peanut butter and blend well. Mix in remaining ingredients. Spoon this mixture into molds (cupcake liners in a muffin tin, margarine tubs or put foil in a 4" x 4" x 1" box) or fill the crevices of pine cones with it. Chill. If you make cakes, remove the molds and store the cakes in plastic sandwich bags in your freezer until needed.This isn't a "true" suet cake. This recipe makes a softer cake which is great for stuffing in the crevices of pine cones.
Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or 13 to 20 muffin size cakes.
Recipe By : Organic Gardening/Laura Hunter Posted to FOODWINE Digest 22 November 96 Date: Sat, 23 Nov 1996 14:40:37 -0500 From: Laura Hunter <LHunter722@...>