Kathys' Best Exotic Bird Resources

1/3 c. Quinoa (rinsing removes bitterness)
2/3 c. water
1/4 c. grated carrots
1 tsp. cinnamon or apple pie spice
1/2 Granny Smith Apple, grated or chopped into small pieces

Rinse the Quinoa well in cold water. Place in a saucepan with the water and cinnamon. Bring to a boil, add carrots, cover and simmer while you are preparing the apple. Add the chopped apple and continue to simmer until all liquid is absorbed.

**Please beware of nonstick cookie sheets.  It is very easy to burn foods on cookie sheets. Teflon and other nonstick pans can release fumes that are deadly to birds. It is highly recommended that you use cookie sheets that do not have nonstick surfaces or that you remove your birds from any room near the kitchen. 

Pumpkin Seeds - A Great Seasonal Treat

Pumpkin is a type of squash and makes a great food for pet birds.  The simplest way to prepare pumpkin is to cut it into cubes and steam it for 35-40 minutes or until soft.  You can mash the cubes for smaller birds such as finches. Serve them whole to larger birds such as Senegals and Macaws.

Pumpkin seeds have long been a favorite of parrots.  It is easy to prepare them. 

Remove seeds from pumpkin.
Wash and remove pulp and strings.
Pat dry and place on cookie sheet (aluminum)**
Bake at 375 degrees for 40-45 minutes, turning every 5-10 minutes. 

  Let cool and serve these delicious tidbitsto your feathered friends!Please remember do not salt these seeds unless they are for human consumption. Birds cannot excrete salt the way humans can and it is not good for them.

Fruity Parrot Pops 

Prep Time: 5 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• Fresh Fruits
• Nuts (optional)
• Some of your bird's favorite seed (optional)

Preparation:

Blend all ingredients until they form a smooth paste. Pour the mixture into popsicle molds or ice trays. Freeze the pops until they are solid. As an option, you can cover the trays with plastic wrap, and insert halved popsicle sticks through the wrap and into the pops before freezing, to give your bird something to hang on to.

Any combination of bird safe fresh foods, nuts, and seeds can be used. My own birds like grapes, oranges, berries, bananas, mango, and papaya. Loco, my Sun Conure, seems to prefer that his include almonds or peanuts as well! Experiment with adding different types of fresh foods to your mix, and try creating a variety of wild flavors for your bird. Don't be afraid to try something bold -- this is how I found out that my Ringneck Oliver's favorite treat was a frozen green and red pepper/mango pop!

Apple-Cheese Muffins

Posted by: Barry - barry@newwave.net - May 8, 1996

Ingredients: 2 cups whole wheat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup shredded cheddar cheese, 1/2 cup butter, softened, 1/3 cup sugar, 2 eggs with shells, 1/2 cup chopped apple, 1/2 cup shredded carrot. Directions: Mix the first five ingredients together. Wash the eggs, then blenderize the eggs with the shell included. Add butter, sugar, apple, and carrot to the eggs and blenderize briefly to mix. Stir together with the dry ingredients until just combined. Spoon into greased muffin tins and bake at 350 degrees for 20 to 25 minutes, or until springy to the touch.

Banana Nut Muffins

Posted by: Barry - barry@newwave.net - May 8, 1996

Ingredients: 2 cups whole wheat flour, 2/3 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1/4 cup cheddar cheese, 3/4 cup chopped bananas, 1/2 cup nuts, finely chopped, 2 eggs with shell, 1/2 cup vegetable oil.Directions: Mix the dry ingredients in a bowl. Wash the eggs thoroughly, blenderize including the shell, add the oil, and mix well. Add the eggs and oil to the dry ingredients. Spoon into greased muffin cups. Bake for 20 to 25 minutes in a 375 degree oven, or until a toothpick inserted in the center comes out clean.

 

 

Email me if you have wholesome bird recipes!

 A Wonderful Site for Everything Parrot!

http://www.parrothouse.com/recipes.html :

HARRISONS BIRDIE BREAD

2 cups Harrisons Crumbs 
1/2 cup Barley 
1/2 cup Oats (Natural) 
1/2 cup Wheat Flour 
2-3 jars of baby foods (veg. and 2 fruits, i.e. banana) 
1/4 cup brown sugar 
4 eggs with shells 
1/2 cup peanut butter little cinnamon and pinch of nutmeg

Add approx. 1/2 cup each of the following:

Raisin
Cranberries
Speckled Butter Beans
Collard Greens (May add more of this one)
Broccoli (Finely Chopped)
Corn
Nuts (various, sliced almonds work great)
Parsley
Cilantro
Tarragon
Red and Orange Bell Pepper

Mix together and pour into baking dish. 
Sprinkle top with additional Harrison Crumbs and extra egg shells (Optional, of course). 
Bake at 400 degrees for 1 hour. 
Check after 45-55 min.

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PINE CONES

Pine cones make excellent toys for birds. When collecting pine cones, ensure that they are not old, damp, moldy or are growing moss. Ideally one should collect pine cones as soon as possible after they have fallen to the ground and before they have become wet from rain. This is not always possible. Pine cones are also a favorite hiding spot for little beasts such as spiders and earwigs.

It is not possible to "sterilize" pine cones but heating in an oven will kill molds and little critters and make them safe for the birds to chew on. I heat pine cones in an oven for about 20 minutes at 225 degrees F, then turn off the oven. The pine cones are left in the oven for approx. 2 hours to dry out. It is important not to exceed 225 degrees F. otherwise the pine cones will scorch and possibly catch on fire.

The seeds inside the cones are a special treat and are safe for the birds to eat.

Gillian Willis Vancouver, B.C. gwillis@unixg.ubc.ca

APPLE DELIGHT

4 small apples 
2 table spoons of. wheat germ 
2 tablespoons of. raisins 
1/4 teaspoons of cinnamon 
1/4 c. chopped pine nuts 
1 c. thawed frozen apple juice concentrate 
Avian vitamins 

Core apples. 
Put apples in baking dish after spraying with non-stick coating. 
Do not use Teflon. It gives off harmful fumes that could kill your birds. 
Combine wheat germ, raisins, cinnamon, pine nuts, and vitamins. 
Fill center of apples with this mixture. 
Drizzle juice over apples. 
Bake about 45 minutes.

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AMBROSIA

2 medium oranges peeled 
1 small banana cut into slices 
20-30 seedless grapes 
1 c. strawberries cut in half 
1 small apple cut into easily handled pieces pieces 

Combine all ingredients and toss well. 
Can be frozen until further use.

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CARROT & APPLE BAKE

2 c. chopped carrots 
5 apples, cut into slices 
2 tablespoons of whole wheat flour 
4 tablespoons of honey 
4 tablespoons of. butter 
3/4 c. orange juice 
Avian vitamins. 

Put the apples in a 1-quart baking dish and cover them with carrots. Sprinkle the flour and vitamins over the apples and carrots. 
Drizzle with honey. Pour orange juice over entire dish and bake at 350 degrees for 40-45 minutes.

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CARROT SALAD

1/2 c. pine nuts, chopped 
1/2 pound carrots cut into chunks 
1/2 c. raisins 
Avian vitamins. 

Mix all ingredients together. 
Sprinkle with vitamins. 
This can be stored in the refrigerator for further use.

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CARROT & APPLE CASSEROLE

2 c. sliced carrots 
5 apples, cut into 1/4 inch slices 
2 tablespoons of. whole wheat flour 
4 tablespoons of. honey 
4 tablespoons of. butter 
3/4 c. orange juice 
2 tablespoons of. Avian vitamins 

Preheat oven at 350 degrees. 
Put half the apples in a shallow 1-quart baking dish and cover them with half the carrots. 
Sprinkle with one tablespoon flour and one tablespoon avian vitamins. 
Drizzle two tablespoonfuls of honey over flour. 
Dot with two tablespoons of butter. 
Repeat the layers. Pour orange juice over entire mixture and bake for 40-45 minutes. 
Dish out into one inch squares. 
Let cool and place in plastic bags to freeze.

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JUICY FRUIT

1/2 cantaloupe 
1 bunch seedless grapes 
1 large orange 

Cut cantaloupe into pieces your birds can handle. 
Peel orange and cut into pieces. 
Mix all together with grapes. 

This mixture can be frozen in bags and served daily.

Contributed by A. Waterman

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APPLE CINNAMON MUFFINS

3 c. flour 3/4 c. sugar 1 1/2 t. cream tartar 3/4 t. baking soda 1/2 t. orange peel 1/2 t. cinnamon 1/2 c. butter 1 c. finely chopped apple 1 c. French vanilla yogurt 2 eggs, beaten

Mix all together. Fill greased muffin cups 2/3rds full. Makes 22 muffins. Bake at 350 degrees for 20 to 25 minutes. 325 degrees for Baker's Secret pans. After baking, brush tops of warm muffins with melted butter & then dip in mixture of 1/2 t. cinnamon & 1/3 c. sugar. Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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APRICOT NUT BREAD

1 c. snipped dry apricots 
3/4 c. sugar 
2 T. soft butter 
1 egg 
3/4 c. orange juice 
2 c. flour 
1 t. cream of tartar 
3/4 t. baking soda 
3/4 c. chopped nuts

Soak apricots in warm water for 30 minutes. (optional) Cream together sugar, butter & egg. Stir in orange juice. Combine flour, baking soda & cream of tartar. Drain apricots well; add to batter. Stir together. Add nuts. Pour into a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 45 min or until bread tests done. Cool ten minutes in pan before removing to wire rack. If use mini loaf pans makes 4 loaves & Baker's Secret pans 28 minutes Double recipe yields 7 loaves at 325 degrees for 33 min in Baker's Secret pans. Note: I don't bother to soak the dried apricots....a friend of mine does and says the bread is much moister which she likes. I like to juice a fresh orange or two & grated rind or use a fresh or frozen juice that has lots of pulp in it. Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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BOBBIE'S BASIC BIRDIE BREAD

2 boxes Jiffy corn muffin mix 
3 T. baking powder 
1 tsp. Spirulina 
2 eggs and shells (puree in blender) 
4 jars baby food *** (carrots, sweet potatoes, a fruit, chicken/turkey with rice, noodles, or vegetables) 
3/4 c. peanut butter 
2 c. baby cereal (buy lowest percent of iron) 
1 1/2 c. shredded/chopped veggies (usually carrots or broccoli)*** Almost any of the baby foods can be used but choose those with a high Vitamin A content.

Warning - the batter will be hard to mix!! 

Mix wet and dry ingredients separately. 
Combine wet and dry ingredients along with shredded/chopped veggies. 
Spray 9x13 pan with cooking spray and bake about 30 min. in a 400 degree preheated oven. 
Cool on rack, cut into squares and freeze in 3 day batches. 

Optional additions: 
chopped nuts
toasted soybean bits
shredded low fat cheese
dried fruit (small pieces)
shaved cuttlebone
toasted sunflower kernels
pureed bananas peeled
pureed fresh mango
papaya or kiwi (reduce number of jars of baby food) 

Bon Appetite!!

submitted by Bobbi Brinker

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EASY BAKE MUFFINS

1 c. flour 
1 c. yellow corn meal 
3/4 tsp. salt 
4 tsp.baking powder 
1/4 c. Petamine 
1/4 c. Bag O' Bugs 
1 c. milk 
1/4 c. vegetable oil 
2 eggs with shells 
1/2 c. mixed frozen vegetables, thawed 1/2 c. frozen broccoli, thawed 

Mix together all dry ingredients. 
Stir in milk, eggs, oil, and vegetables. 
Bake at 350 degrees for 20-25 minutes or until the toothpick comes out clean. 
Cool and cut into one inch cubes and store in plastic bags

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JIFFY BAKE

One 8 1/2 oz. Box Corn Bread Mix 
2 eggs and shells 
1 c. Sun Maid Fruit Bits 
4 scoops soy based baby formula 
2 c. shredded spinach 
Water (enough to make a cake-like consistency) 

Mix ingredients. 
Grease baking dish and bake at 300 degrees until toothpick comes out clean, about 35-40 minutes. 
Cool and cut into one inch cubes.

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EIGHT GRAIN CORN BREAD

2  8 1/2 oz. boxes Jiffy Corn Muffin Mix 
2 c. Eight Grain Cereal, not cooked (see recipe) 
1 c. peanut butter 
4 eggs with shells. 

Mix ingredients in a large bowl, adding enough water to make a cake- like batter. 
Bake at 350 degrees for 30-35 minutes.

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HIGH PROTEIN CORN BREAD

1 c. cornmeal 
1 c. whole wheat flour 
3/4 teaspoons of salt 
4 teaspoons of baking powder 
1 c. milk 
1/4 c. vegetable oil 
2 eggs with shells 
1 can high protein dog food 
1/2 c. Gerber baby cereal 
1 jar Gerber mixed vegetables. 

Mix all dry ingredients in large bowl and add milk, oil, eggs, dog food, and vegetables. 
Grease baking dish. 
Bake at 425 degrees for 20-25 minutes.

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BLUEBERRY-MILLET SEED MUFFINS

1/4 c. hulled millet 
1 c. milk 
2 c. whole wheat flour 
1/2 c. sugar 
3 teaspoons of baking powder 
1/2 teaspoons of salt 
1/2 teaspoons of nutmeg 
Grated rind of 1 lemon 
1 egg, lightly beaten 
3 tablespoons of. butter, melted and cooled 
1 c. frozen blueberries 
3 tablespoons of. Petamine 

Grease muffin tins lightly .
Soak the millet in the milk for 10 minutes. 
Combine dry ingredients and lemon rind. 
Add the millet mixture egg and melted butter. 
Stir in blueberries carefully. 
Bake at 400 degrees for 25 minutes. 
Cool.

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PINEAPPLE MUFFINS

2 c. whole wheat flour 
1/4 c. wheat germ 
1 1/2 teaspoons of baking soda 
1/4 c. thawed apple juice concentrate 
3/4 c. thawed pineapple juice concentrate 
2 egg whites 
1 teaspoons of vanilla 
1/2 c. unsweetened crushed pineapple 
1 c. finely chopped carrots 
1/4 c. Petamine 

Combine all dry ingredients. 
Add juice, egg whites, vanilla, pineapple, and carrots. 
Place in muffin tins and bake at 400 degrees for 15 to 20 minutes.

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BRAN APPLE MUFFINS

1/2 c. bran 
1/2 c. un-toasted wheat germ 1
1/2 c. whole wheat flour 
1/2 c. dry milk 
3 teaspoons of baking powder 
1/2 c. Sun Maid Fruit Bits 
1/2 c. chopped pine nuts or hulled millet 
2 large egg whites 
1 1/2 c. thawed apple juice concentrate 
1 tablespoons of. cold-pressed oil 
3 tablespoons of. 
Petamine 

Combine dry ingredients in a large bowl. 
Add egg whites, apple juice, and oil. 
Spoon batter into muffin cups. 
Bake at 350 degrees for 15-20 minutes.

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ZUCCHINI PANCAKES

3/4 c. flour 
2 1/2 teaspoons of baking powder 
1 tablespoons of. sugar 
1 1/4 c. yellow cornmeal 
3/4 teaspoons of salt 
1 egg and shell 
1 c. milk 
2 tablespoons of. oil 
1 c. grated zucchini 
1/4 c. grated carrots 
1 tablespoons of. Petamine 

Combine dry ingredients.
 Mix in eggs, milk, oil, zucchini and carrots. 
Stir until barely smooth. 
Cook on hot griddle until done. 
These can be cooled and store in freezer bags.

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BIRDIE PIZZA

1 Splendido Pizza Crust, small 
1/2 c. shredded cheddar cheese 
1/4 c. shredded carrots 
1 jar Gerber baby vegetables 
Avian vitamins. 

Place baby vegetables on the surface of the pizza crust. 
Add cheese then top off with carrots and vitamins. 
Warm until cheese is melted. 
Cut into easily handled pieces.

Contributed by A. Waterman

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COCKATIEL BREAD

Here is a recipe for bread from one of the top cockatiel breeders in California (David Okura) 

2 C cockatiel crumbles 
1 banana 
1/3 C wheat germ oil*
6 eggs--with shell 
3T pumpkin, yams or squash 
1/3 C vegetable oil 
1 1/2 T applesauce or 1/2 apple 
1 C thawed frozen mixed vegetables 
1 C cooked dry beans 
1 C cooked brown rice 
2 C corn meal 
4 T baking powder

Food process first 8 ingredients. 
Add beans & rice and blend until pulverized. 
Add to cornmeal and baking powder. 
Mix well. Add water if too thick. 
Bake at 325 degrees for 40 minutes until done.

*You can find wheat germ oil (for horses) at most feed stores. 
I freeze the stuff crumbled, zap about 1T per bird per day. 
When they are feeding chicks, I double that.

Contributed by Susie Kidder

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DRIED APPLES

3 - 5 small Delicious apples, cored but not peeled 
3 T. lemon juice 
2 c. water 
1/4 tsp. salt

Cut apples into 1/8" thick pieces (keep the thickness at 1/8" but you can vary the size of the piece depending on the size of the bird). 
Combine lemon juice and water. 
Pour over mixture over the apples. 
Stir so all sides of the slices are well coated. 
Drain the slices. 
Lightly sprinkle salt on both sides of apple slices. 
Place apple slices on wire racks that sit on cookie sheets or baking pans (to catch drips.) 
Bake at 200 degrees F. for 3 1/2 - 4 hr. 
Start watching them after about 3 hr. 
You want them leathery, not crispy. 
Leaving the apples in the oven, turn off oven and leave overnight or about 8 hr. 
Store in Ziploc bags until needed.

Contributed by Christine Tarski

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HAND-FEEDING RECIPES

The hand-feeding of parrots is probably the most important factor in their growing acceptance as pets. Hand-fed birds are imprinted to humans and make wonderful companions. To prevent heartbreak, it is best to find a local breeder who can teach you the basics before jumping into this complicated arena.

QUICK RETREAT (Hand Feeding Recipe)

1 jar Gerber Vegetables 
1/4 c. Gerber High Protein Cereal 
1/4 c. monkey chow 
1 tablespoons of. peanut butter. 

Mix in blender with enough water for the desired consistency. 
Store in refrigerator for further use.

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OATMEAL MIX (Hand Feeding Recipe)

1 part instant oatmeal 
1 hard-boiled egg (no shell) 
1 part monkey chow 
1/2 banana 
1 jar Gerber mixed vegetables 
Avian vitamins. 

Put ingredients in blender. 
Add enough water for desired consistency. 
Store in refrigerator.

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FORMULA MIX

2 parts Roudybush hand feeding formula 
3 parts Exact hand feeding formula 
1 part Gerber baby food 

Mix with enough water for desired consistency. 
Make fresh for every feeding. 
Baby food can be stored in refrigerator after being opened.

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SCENIC FORMULA (Hand Feeding Recipe)

1/8 c. Scenic Paradise Pellets (chopped in coffee grinder) 
1 tablespoons of. Gerber Apricot baby food 

Mix with warm water and feed.

Contributed by A. Waterman

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JARDY'S BANANA NUT BREAD

3 1/2 c. flour 
2 t. cream tartar 
1 1/2 t. baking soda 
2/3 c. applesauce (or 2 apples chopped finely) 
1 1/3 c. sugar 
4 eggs, well beaten 
2 c. ripe mashed bananas 
1 c. chopped baby carrots 
2 c. pecans 
1 jar baby food, winter squash or sweet potato (optional)

Bake 350 for about 30-33 min makes 6 mini loaves or approx. 
1 hour for 2 large loaves. 
Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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LORY FOOD

2 c. cooked rice 
4 c. cooked mixed veggies 
1 c. high protein baby cereal 
1 T. Vitapreen or other good bird vitamin 
1 c. raisins 1 16 oz. can fruit cocktail (with juice) 
1 16 oz. can applesauce

Mix well. Freeze in small freezer bags. Break off pieces as needed, heat, and serve.

Contributed by Sammie Snider

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MAPLE PECAN CORN BREAD

1 c. flour 
1 c. cornmeal 
1/2 t. cream of tartar 
1 1/4 t. baking soda 
3 T. butter, softened 
2 T. brown sugar 
2 eggs 
1/3 c. pure maple syrup 
3/4 buttermilk (can use sour cream) 
1 c. chopped pecans

Combine dry ingredients. 
Set aside. 
In mixing bowl, combine butter, sugar & eggs; mix well. 
Add syrup & buttermilk. 
Stir in dry ingredients jut until moistened. 
Stir in pecans. 
Pour into a greased loaf pan. 
Bake at 350 degrees for 35-40 minutes or until bread tests done. 
Cool for 10 minutes in pan.

Jardy the Jardine's says to put pecans in everything. 
Lots of pecans.

Contributed by Marilyn Whalen

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PINEAPPLE CARROT BREAD

3 cups flour 
2 cups sugar (can use less) 
1 t. baking soda 
1 t. cinnamon 
3 eggs 
2 cups shredded carrots 
1 cup vegetable oil (or 1 c. applesauce) 
1 can (8 oz) crushed pineapple, drained 
1 cup chopped pecans or walnuts 
2 t. vanilla extract

Combine flour, sugar, baking soda, cinnamon. 
In another bowl, beat eggs, add carrots, oil, pineapple, nuts & vanilla. 
Stir moist ingredients into dry ingredients, mixing just until moistened. 
Spoon into 2 greased & floured loaf pans. 
Bake at 350 degrees for 65-75 minutes or until loaves test done. 
Cool 10 minutes in pans before removing to wire racks. 
Makes 6 mini loaves, if baked in Baker's secret pans at 325 degrees takes 35-40 minutes. 

Jardy the Jardine's says to put pecans in everything. 
Lots of pecans.

Contributed by Marilyn Whalen

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PUMPKIN BREAD

3 c. sugar plus bit of molasses 
1 c. vegetable oil
4 eggs, beaten 
16 oz. canned pumpkin 
3 1/2 c. flour 
2 t. soda 
1/2 t. ground cloves 
1 t. each cinnamon, allspice, nutmeg 
2/3 c. water 
2 c. nuts (optional)

Mix sugar, oil & eggs together. 
Add pumpkin, then add dry ingredients then water, stirring until just mixed. 
Pour batter into 2 greased & floured loaf pans. 
Bake 350 degrees for 1 hour . or makes 6 mini loaves in 40 minutes 

Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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BIRDIE TREAT

I have an easy-to-make treat for Screech, my 'Cockatiel.

Boil some wild rice (he loves the dark grains most). 
Boil some beans (white, kidney, u name it). 
Bake a yam. 
Cook some polenta. 
Steam some broccoli. 
Mush it all together into meal-size balls and freeze. 
It only takes about 45 min to defrost, surprisingly, and Screech likes it cool to room temp.

Contributed by Zan Dubin

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ZOO BREAD

This is what I bake for my B&G and my Umbrella Cockatoo. 

3 eggs with shell 
1/4 lb. fried hamburger 
2 cups cooked beans (see bean mix below) 
1 6oz jar baby food 
3/4 cup honey or course brown sugar 
3/4 cup peanut butter 
1/4 cup powdered soy milk 
1 cup corn meal 
3/4 cup shredded carrots 
2 cups oatmeal or wheat flakes 
1/2 cup oat or wheat bran 
2 tablespoons  wheat germ oil

Pre-heat oven to 375 degrees. 
Mix everything together and divide into 2 greased loaf pans. 
Bake for 30 to 45 minutes, or until top of bread is light brown.

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BEAN MIX

Red Beans, 
Black-eyed Peas, 
Great Northern, 
Lima Beans, 
Kidney Beans, 
Pinto Beans 
Soybeans equal to the total amount of mixed beans.

Soak for 24 hours, bring to a boil with a little salt and let sit for a couple of hours. Drain and rinse. This bread is the only thing I can get my Cockatoos to eat other than oranges and uncooked spaghetti.

Contributed by Karen Lofton

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BIRDIE CORNBREAD

Mix the cornbread mix as directed on the package. 
Add an extra egg (egg shells also) and 1 c. frozen mixed vegetables. 
Bake as directed on package. 
Cool. 
Cut into serving size pieces. 
Freeze in small freezer bags until needed. 
Defrost and serve.

Contributed by Sammie Snider

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CINDY'S BIRDIE BREAD

2 cups Bisquick 
2 cups yellow corn meal 
1 cup whole wheat flour, 
4eggs with shells (washed well and blended in a mixer to crush shells) 
3  6 oz. jars of pureed fruit and vegetable baby food, any combination (I use 1-sweet potato  1-chicken vegetable  1-banana)

(Optional additions)

1/2 pkg. dried fruit (fruit bits) 
chopped nuts (walnuts, almonds, peanuts, etc.) 
shaved cuttle bone 
shelled sunflower seeds 
shelled millet 
shelled pumpkin seeds

Preheat oven to 350 
Spray a 9x13 pan with cooking spray 
Mix all dry ingredients together, well. 
Add eggs and Baby food Stir until all Ingredients. are evenly moist.   
Batter will be very thick and heavy. 
Bake approximately 40 minutes or until cake pulls away from the edges of the pan.  
I check with a tooth pick to make sure the center is cooked. 
Cool completely, cut into cubes, slices. 
Reserve enough for 2-3- days and freeze the rest. 
Thaw as needed.

*NOTE* I add a little water to moisten the batter.  Once you start adding the nuts and stuff it tends to be dry.  You don't want it too wet or too dry.   I add the optional ingredients except I have added pellet.  Our birds sometimes start flinging pellets, so I collect them and crush them and add them to the birdie bread.  We are at sea level, so cooking times may vary.  I would check it after 30 minutes. I have also tried this recipe with fresh fruit.  It works but doesn't keep as well as the dried fruit. Some people make the base and add just beans.   You can buy a frozen mix . Frozen veggies. will work too.  Thaw the frozen ingredients before adding to the rest.  

This is a great recipe for experimenting.

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Fruity Ice

Cut several types of fresh fruits, any combination, diced into pieces. 
Puree fruits in blender or food processor until smooth and mixed. 
Pour into ice cube trays, and freeze until solid. 
Keep frozen, stored in freezer containers or plastic bags. 

To serve, remove 1-2 cubes per bird, thaw slightly. 
Some of my birds actually seem to prefer the frozen fruit, especially in summer!

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Sweet Potato Burrito

Cook a sweet potato, peel, and mash the innards with a teensy bit of unsweetened fruit juice to make a paste. 
Flatten a piece of 12-grain (or other whole grain) bread with a rolling pin, then cut into strips about 1 1/2" wide. 
Put a dollop of sweet potato paste on a strip and roll tightly like a burrito, serve, making sure your fingers are out of the way!

Contributed by Marcella Remund

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Sweet Potato Puffs

1 ) Cook one large sweet potato in the microwave on high for 8 to 10 minutes or until very soft. Split the skin, and scoop out the flesh. Mash it up well in a large bowl.

2) Add 1/3 of a very soft, ripe banana, being sure not to use any part of the banana that has brown spots.

3) Add one jar of any baby fruit and one jar of any baby vegetable. I like to use the ones that are a mixture, like sweet potato and applesauce, etc. Just seems like more flavor than a straight vegetable.

4) Add one cup of frozen peas or corn.

5) Add 1/3 or 1/4 cup of a natural peanut butter.

6) Add a little cinnamon. Since I never measure spices in my own cooking, I can't suggest how much to use.

Mix it up well. It will be a sticky mess at this point, but it will roll up into balls, or you can also use an ice cream scoop.

Pour out some Grape Nuts cereal onto waxed paper, then roll each ball in the cereal until it is well covered. Put them into a container and then into the freezer.

I put three at a time in my microwave, set it on defrost for about 45 seconds to one minute. The time will depend upon how many you defrost at a time, and how "hot" your microwave is. Be sure that they are warm clear through, as sweet potatoes are heavy and take longer to get warm. Also, be VERY sure not to burn your fingers when you are breaking them up into the birds' dishes.

The beauty of this recipe is that you can change it around, add anything that your birds really like. I have at times put in the crumbs of NutriBerries or the small remains of pellets. You can add fresh, finely chopped veggie, or any kind of baby food, or chopped up nuts. Just use your imagination and your birds' favorite treats and they will really go for it! And with the sweet potato being the main ingredient, they are also getting Vitamin A. Experiment and enjoy !

Mikki Sadil

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Oatmeal Balls

3/4 cups whole wheat flour 
1 1/2 cups Quaker oats 
1/2 cup combined chopped holiday fruit and nuts and coconut mixture.....I make my own. (you could use Hagen's Gourmet mix....it would do nicely.) 1/2 cup unsweetened natural applesauce 
1/3 cup dark mollasses 
1 teasp cinnamon 
1/2 teasp cloves 
1 teasp vanilla 1 egg.

Mix it all up like mad.....roll into balls....bake at 325 degrees for 15 to 20 minutes....or as long as it takes. 
Pam the cookie sheet first. 
Add more oats if needed.....another egg or more applesauce if wanted wetter. 
You really want this fairly stiff. 
Make to about the size of large Walnuts. 
Just before serving, dust with Hagen's Prime Vitamins....they taste lovely and you may then feel entirely virtuous about cookies for your feathers. They have now become highly nutritious.

Gloria at Whitewings Farm.

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Fruit and Nut Bar

2 Large eggs
1/4 cup walnuts
1/4 cup raisins
18 oz Box corn bread
1/3 cup cranberry juice
1/4 cup applesauce
1/2 cup mixed vegetables, defrosted, and chopped fine
1/2 cup chopped broccoli

1. Preheat oven to 400*
2. In a large bowl, stir together, eggs, applesauce, cranberry juice, mixed vegetables and broccoli.
3. Add corn bread mix a little at a time. Stir until well combined.
4. Stir in raisins and walnuts.
5. Pour batter into well greased 8x8" pan.
6. Bake for 20 minutes.
7. When cool, cut into squares and store in an airtight container in the refrigerator.

Contributed by Joyce Wilbu

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Sweet Potato Balls

1 large sweet potato baked until soft
1/2 cup raisins
1 small banana
1 cup frozen mixed vegetables thawed
1 cup diced apple
1 1/2 cups corn flakes

1. In food processor, puree sweet potato, banana, apple and mixed vegetables. When smooth, add corn flakes and puree until smooth again.
2. Stir in raisins with wooden spoon.
3. Roll into small balls and freeze.
They will keep about 6 months in the freezer. Defrost to serve.

Contributed by Joyce Wilbur

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Nutty Veggie Bread

2 boxes corn muffin mix
3 tablespoons baking powder
2 eggs and shells, puree in food processor
4 jars strained baby peas
3/4 cup peanut butter
2 cups baby rice cereal
1 1/2 cups shredded carrots

1. Preheat oven to 400*
2. In a large bowl, combine corn muffin mix, baking powder and rice cereal.
3. Add strained peas and pureed egg with shells. Mix well.
4. Stir in peanut butter with a wooden spoon. Batter will be very stiff.
5. Stir in shredded carrots.
6. Pat mixture into a well greased 9 x 13" pan.
7. Bake for 30 minutes.
8. Cool on rack, cut into squares and store in freezer. Defrost and serve.

Contributed by Joyce Wilbur

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Cranberry Apple Drops

3 tablespoons oil
3 large egg whites
2 cups all-purpose flour
1 1/2 cups quick cooking oats
1 teaspoon baking soda
3/4 cup apple juice concentrate, thawed
1/4 cup cranberry juice cocktail
1/2 cup chopped walnuts
2 cups chopped dried apples

1. preheat oven to 350*
2. Beat egg white and oil until frothy.
3. Add apple juice concentrate and cranberry juice cocktail. Blend well.
4. Add flour, oats and baking soda. Mix until well blended.
5. Stir in walnuts and dried apples.
6. Drop by rounded teaspoonfuls on to cookie sheet.
7. Bake for 10 minutes.
8. When cool freeze or store in airtight container in refrigerator.

Contributed by Joyce Wilbur

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Oatmeal Raisin Truffles

1 Large sweet potato, baked until soft
1/2 cup raisins
1 banana
1 cup shredded carrots
1 cup diced peaches
1 1/2 cup quick cooking oats

1. In food processor, puree sweet potato, banana, peaches and carrots until smooth.
2. When smooth, add quick cooking oats and puree until smooth again.
3. Stir in raisins with wooden spoon.
4. Roll into small balls and freeze. They will keep for about 6 months in the freezer.

Contributed by Joyce Wilbur

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Homemade Avicakes

I mix even amounts like:

2 cups crushed cereal..... (Cheerios or Shredded Wheat..) 
2 cups crushed pellets or instant oatmeal cereal (I don't like pellets but lots of people feed them)
2 cups assorted seeds

Add about 1 and a quarter cups of Honey
Stir untill mixture is wet but not dripping
You may need to adjust the honey. you can also use corn syrup if you don't like the honey
Pour it onto a cookie sheet and spread it out
Bake at very low.... like 200 - 225 for about 45 minutes
Half way through cooking I usually score them it makes it easier to cut them when done
You can also shape these around craft sticks with a hole drilled at one end for a hanging treat in the cage
These make terrific stocking stuffers or birthday gifts for the birds

Contributed by Susan Carter

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Razzle Dazzle Grain Pudding

3 c. apple juice
1/4 c. oat groats
1/2 c quinoa
1/2 c. millet
1/4 c Raisins (optional)
1/4 c. almonds, chopped
1/4 teas. cinnamon
1/8 teas. sea salt

Place all the ingredients in a pot. Cover and bring to a boil. Reduce heat
and simmer for 30 minutes or until the cereal is creamy. Toward the end of
the cooking time, stir occasionally to prevent scorching.

This makes up enough for several days, depending on your appetite and the
fids, so you can make it ahead and then just heat it up on work days, or if
just for the birds, freeze in portion cups. This is the original recipe, as
I got it. However, I find it a little sweet for me, so instead of all apple
juice, I usually make it half juice and half water. You can vary the
proportion according to your taste buds. I also don't think the small amount
of salt in it is harmful, but you can always leave it out if you're worried.

Contributed by Pat B.

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Beans and Grains Mix

As some of you know, I have been anxious to reduce my workload in order to
spend more time with the babies, with my pets, and writing. To that end, I have
been trying a new way to make up the beans and grains mix, which is a staple part
of the soft food diet that I feed.

This is what I've come up with and the birds really like it:

I mix up a couple of pounds of brown rice with 4 packages of grain products
made by Near East - I get mine at Kroger. Some of the grain mixes include
Roasted Garlic, Roasted Pecan & Garlic, Almond Pilaf, Rice Pilaf, Couscous
Toasted Pine Nut. There are probably a dozen different grain mixes with a
flavor packet. I mix them (along with the flavor packet) together with the
brown rice, put the mixture in a plastic bag, and store it in the 'fridge.
You can also mix in very small quantities of other grains but you have to be
careful though or it cooks up wet. If you just use the Near East products
and brown rice, one and three-quarters cup of water should be sufficient
instead of the more usual 2 cups of water to 1 cup of rice. Kroger often has
the Near East mixes on sale and sometimes there is a coupon inside the Near
East package.

I have a mega cheap rice cooker that I got on sale for $6 about 15 years
ago. I figured if I hated it at least I didn't have a lot of money tied up
in it and could pitch it with no regrets <g> It is great and I highly
recommend using a rice cooker.

I have been getting pasta made with buckwheat, quinoa, and spelt grains at
the health food store so I haven't been adding those grains to my mix.
That's 3 less pots to wash. <g> I've still been using hot peppers in the
pasta cooking water. My health food store has bulk vegetable flavored pasta
and I use that too.

I have a Black and Decker Handy Chopper Plus that holds about a cup of nuts
that I use. I discovered (?) that the almonds are a LOT easier and quicker
to chop if I start out with the sliced ones than the whole ones. I rotate
using walnuts, pecans, or almonds depending on whether they are on special
or the price is better for one or the other.

Some of the other things I add are:
Toasted sunflower seeds
Pine nuts
Roasted pumpkin seeds or pepitos
Roasted Corn nuts
Boiled Popcorn Kernels

I've been adding frozen veggies like collard, turnip, or mustard greens to
the beans during the last 10 minutes of cooking. I once found frozen cubed
turnips and turnip greens. I check the package of the frozen veggies and if
they are from Mexico, I cook them with the beans. I also add the frozen
mixed veggies to the beans/grains mix - I add them with the hot items to
cool the mix down.

I get several different kinds of beans to add to the 15 bean soup mix from
the supermarket. I get mung, adzuki (Chinese red peas), and whole green peas
from the health food store and add them to the other beans. I use fresh hot
peppers in the bean water - or a head of garlic. My birds seem to like both
equally.

I cook the beans, the rice mix, and the pasta separately.

If you try this, please let me know if your birds like it. I may have to do
another article about the beans and grains recipe.

Bobbi Brinker

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Tails Up Birdie Bread

2 Boxes Jiffy Corn Muffin Mix
2 eggs (shells have bacteria, I toss them)
2/3-cup fruit juice (I use apple, 100% juice, no additives or preservatives)
24 oz can of sweet potatoes (Rinse well and mash)
1 apple cut into small chunks (scrubbed well to get preservatives off of it)
1-2 bananas
2 boxes snack size raisins (about ½ cup)
Big Scoop of Peanut Butter (about 1/3 cup)
1 teaspoon Cinnamon
1/3 heaping cup of Avian Naturals herb mix www.allbirdtoys.com/herbmix.html
1 Cup of Beak appetit food (Any flavor, prepared) www.beakappetit.com

Grease a 9x13 pan (I use olive oil) and spread evenly in pan. Place on
middle rack of 450-degree oven for about 45 min to an Hour. You may need a
bit more or less depending on your oven. I test mine in the middle and its
done when toothpick stuck in it comes out clean, and the sides have started
to pull away from the pan. I then cut mine into manageable squares and
store in Baggies in the freezer.
I reheat in the Microwave for about 30 seconds and then crumble into food
dishes. Make sure you don't burn anyone! Always test temp before serving to
your birds.

Contributed by Sue Turner

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Birdie Pumpkin Bread

Here's the recipe I use for birdie pumpkin bread. I put a small square or two with their fresh food every morning, and it's one of the first things they eat. Substitute things and be creative. For example, you could sprinkle a Kashi cereal on top or add other fresh foods.

1 can of organic pumpkin or sweet potato puree(15 oz)
4 oz yogurt
1/2 cup applesauce (instead of oil)
Some ground flax seed
1 whole egg (including shell)
1/4 cup of mango or carrot juice
2+ TBL quinoa
Mixed un-sulphured dried fruits and raw sunflower seeds
About 2 cups Arrowhead Mills Organic Cornbread mix-enough to make a stiff batter

EXTRA Nutrition: If you have a juicer, add the pulp from a carrots or other great veggies. Other items can be added, just adjust texture using more mix or liquid. Almond Milk is just as good as mango juice.

Bake about 30 minutes @ 375 degrees
Freeze in sections, keep 2-3 days worth fresh.

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Vicki's Fruit Bread

1 1/4 Cups of Wheat Flour
3/4 Cup Corn Meal
1/8 Cups Sugar
2 tsp. Baking Powder
1/2 tsp salt
1/4 cup Veg. Oil
4 eggs (jumbo)
3 Mashed Banana's (or any kind of fruits your birds like.)
2 Grated Apples (large)
Add just enough fruit juice to make it moist enough to pour into a 9x12 
cake pan and Bake 350 about 45 Min. or until a knife or toothpick inserted 
comes out clean. Slice in the size you want and freeze, I take out one 
slice a day and Nuke for 30 sec.

Contributed by Vicki Bremer

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Katie's Birdie Cookies

1 cup ground bird pellets
1/2 cup corn meal
1/2 cup whole wheat flour
1 cup ground almonds
4 whole eggs
1 jar baby food carrots
baby juice ( I used apple) or water to mix into firm dough
roll into small balls, place on a lightly greased cookie sheet,
Bake at 325
for 20-30 minutes. Cool, refrigerate or freeze.

Contributed by Judie Wellman

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