Hummingbirds in your garden.

These wonderful creatures are such a delight to watch! They are attracted to the bright colors; reds, pinks, purples and oranges. By planting an assortment of perennials that return each year and then adding some annuals ~ coupled with a feeder or two ~ you will have all the ingredients to sustain a wonderful habitat for these marvelous jewels. 

Many perennial favorites are: bee balm, coral bells, foxglove, and hollyhocks. Their most favorite flower is a fuchsia, and you get them upright or in trailing varieties. They also like: petunias, lantana, morning glories, larkspur, nasturtium and four o'clocks. Both annual and perennial salvia and phlox are good choices too.

If you have a small garden, a hanging basket or a large potted container is sure to bring hummingbirds for you to enjoy. You don't need a large garden to attract them. They love trumpet vines (also is a perennial) which come in reds, oranges and yellows. If you have a chain link fence, the vine will weave through it beautifully and in no time you will have a wonderful wall of color.

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Recipe for our magnificent winged friends:
 

Hummingbird Nectar Preparation:

1 cup sugar
4 cups water

Put 1 cup sugar in a pitcher and pour in 1 cup very hot water (does not need to be boiling) and using a wooden spoon, stir until totally dissolved and clear. Now add the remaining 3 cups of cold water. Stir completely. You may add red food  coloring… it is an old wives tale that the red food coloring will harm the birds. Red food coloring is now safe to use. Make sure when you fill your feeder that it is totally clean. And do not hang it in direct sunlight. Refrigerate any unused portions, and if it turns cloudy, discard and start fresh. It is VERY important to only use pure white cane sugar. Never ever use honey, molasses, corn syrup or any sugar substitute as it can cause the birds to become very ill or die.

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Hummingbird Cupcakes:
(Makes 24 cupcakes)

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup unsweetened coconut

Directions:
Preheat oven to 350° with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Cream Cheese Frosting:

(Makes 3 cups)

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

Links ~

• Country Village, Bothell Washington