The July/August 2002 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

July/August 2002

Blueberry Freezer Bread

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*Makes:	12 C. batter	24 C. batter	36 C. batter	48 C. batter	60 C. batter	72 C. batter
Ingredients:
Shortening	2/3 C.	1 1/3 C.	2 C.	2 2/3 C.	3 1/3 C.	4 C.
Sugar	1 1/3 C.	2 2/3 C.	4 C.	5 1/3 C.	6 2/3 C.	8 C.
Eggs	4	8	12	16	20	24
Milk	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Lemon juice	1 1/2 t.	1 T.	1 T. + 1 1/2 t.	2 T.	2 T. + 1 1/2 t.	3 T.
Crushed pineapple; well-drained	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Blueberries	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Walnuts; chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Coconut; flaked	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.

Assembly Directions:

Cream shortening and sugar together. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries, nuts and coconut. Pour into greased or spray treated pans or muffin tins. One recipe makes two 6-cup loaves or 24 muffins.

Freezing and Cooking Directions:

Bake at 350 degrees for 45 minutes (shorter time for muffins and mini-loaves). Seal, label and freeze.

Comments:

*8 1/2” x 4” pan holds 5 cups batter

*5 1/2” x 3” pan holds 2 cups batter (mini-loaves)

*muffin tins hold 1/2 cup batter per hole

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