Vegetable shortening cakes
6 Servings
Ingredients
| Quantity | 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@...>