THE BEST HOMEMADE HUMMINGBIRD FOOD
Attract beautiful hummingbirds to your backyard or garden with this simple homemade hummingbird food recipe!
Provided by Melissa Griffiths
Categories Hobby Farm
Time 5m
Number Of Ingredients 2
Steps:
- Boil your water on the stove for 1 minute.
- Remove the water from the stove and stir in the sugar. Stir until the sugar dissolves.
- Allow the mixture to come to room temperature.
- Fill your humming bird feeder as directed on individual instructions.
- Store leftover sugar water in the fridge for up to 2 weeks.
HUMMINGBIRD FOOD
This is such an easy recipe. I don't add any food color to this as I've heard it's not good for the little birds. Do not use honey or other types of sugar, the birds cannot digest them. Also if you have trouble with ants you can now get a little item that has ant repellent in it that doesn't harm the birds. I have one on my hummer feeder.
Provided by Chef Joey Z.
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Bring the water to a boil.
- Take the water off the heat and add the sugar.
- Stir to dissolve completely.
- Let the nectar cool.
- Place in a clean hummingbird feeder and hang outside for the birds.
- Note:.
- Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
- Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
- If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
- Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
- Once clean, rinse thoroughly with fresh water and let dry.
- Fill up with new food and place outside.
- The birds will love you for it!
Nutrition Facts : Calories 774, Sodium 30.4, Carbohydrate 200, Sugar 199.6
THE HUMMINGBIRD
This drink comes from the now-closed Martini House in St. Helena, Calif. It is a blend of Aviation gin, St.-Germain, lemon juice and soda that is refreshing, not too tart or sweet. It was served at the restaurant with a carrot-colored nasturtium lodged between two ice cubes. It's a lovely presentation for any cocktail hour.
Provided by Laura M. Holson
Categories quick, cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Pour gin, elderflower liqueur, and lemon juice into a cocktail shaker half-filled with ice. Shake well. Strain into an old-fashioned glass over ice and nasturtium blossom. Fill glass with seltzer and float leaf on top.
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
HUMMINGBIRD CAKE
Made with mashed ripe bananas, crushed pineapple, and pecans, this Hummingbird cake has something for everyone. It's a classic Southern celebration cake.
Provided by Kelly Fields
Yield Makes 1 9-inch layer cake
Number Of Ingredients 20
Steps:
- Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
- Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
- Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
- Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.
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