WHOLESOME BIRDIE BREAD FOR PARROTS
This is a healthy meal in itself--for parrots. I cut this up into daily portions and freeze them. Then each day, I just microwave a portion and feed it to our feathered friends. All I see from the birds is tails in the air when they have birdie bread in their bowls!
Provided by Chef Skyla
Categories < 60 Mins
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 400.
- Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
- Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
- Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
- Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
- Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
- Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
- Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
- Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
- Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.
Nutrition Facts : Calories 171, Fat 7.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 256.8, Carbohydrate 21.7, Fiber 2.8, Sugar 4.5, Protein 5
BIRD BREAD (BIRD FOOD)
This recipe is from Bird Watcher's Digest. I prefer using peanut butter because it doesn't melt outdoors in the summertime like grease does and birds love it! Cooking time does not include overnight refrigeration.
Provided by txgammi
Categories < 15 Mins
Time 15m
Yield 1 pan
Number Of Ingredients 5
Steps:
- Slowly melt peanut butter, grease or fat over low heat.
- Add cornmeal or stale cereal crumbs.
- Slowly add enough warm water to make a stiff dough.
- Add birdseed and raisins, nut meats or chopped peanuts.
- Pack mixture into small foil pans or a large flat pan.
- Refrigerate overnight.
- Cut into pieces for tying onto tree branches.
Nutrition Facts : Calories 3917.4, Fat 268.8, SaturatedFat 54.3, Sodium 2453.8, Carbohydrate 288.5, Fiber 48.8, Sugar 49.1, Protein 149.3
BREAD BIRDS
These dinner rolls are made special by innkeeper Iris Karl for honeymooners or couples celebrating anniversaries. Iris uses currants for the eyes and a slivered almond for the beak.
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water; heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope; tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the nose to form beak. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.
Nutrition Facts :
EASTER BIRD'S NEST BREAD
This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.
Provided by Dorese
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 24
Number Of Ingredients 16
Steps:
- Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
- Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
- Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
- Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 29.7 g, Cholesterol 79.1 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 175.6 mg, Sugar 10.4 g
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