Judy's Freezer Blueberry Bread

3 cups unsifted flour
2 tea. baking powder
1/2 tea. salt
1 tea. baking soda
3/4 cup shortening
1  1/3 cup sugar (or Splenda)
4 eggs
1/2 cup milk
1  1/2 tea. lemon juice
1 cup drained crushed pineapple
2 cups fresh blueberries, rinsed and drained
1 cup nuts, chopped
1/2 cup flaked coconut

Sift flour with baking powder, baking soda and salt.
Cream shortening until light and fluffy. Gradually add
sugar.  Stir in eggs, milk, lemon juice and pineapple.
Beat in dry ingredients and fold in blueberries, nuts
and coconut.  Pour dough into 3 greased and floured
bread pans.
Bake at 350 degrees for 55 minutes. Cool on rack.
Wrap in foil. Put in freezer.  OR EAT!!

Peanut Butter 'n' Banana Bread

2-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. ground cinnamon
2 ripe large bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 tbsp. cooking oil
1 tsp. vanilla
1 egg, slightly beaten
1 cup milk chocolate pieces
1 recipe Peanut Butter Frosting (see below)
Finely chopped peanuts (optional)
Miniature semisweet chocolate pieces (optional)

In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon.

In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into 2 greased and floured 8x4x2-in. loaf pans.

Bake in a 350ºF. oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack.

Wrap and store overnight before serving.

To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve.

Makes 2 loaves (24 slices).

Peanut Butter Frosting:
In a small saucepan melt 3 tbsp. chunky peanut butter and 2 tbsp. margarine or butter.

Remove from heat; stir in 1 cup sifted powdered sugar and 1 tsp. vanilla. Stir in 1 tbsp. milk. Add more milk, if necessary, until of spreading consistency.

Makes about 1/2 cup.

Make-Ahead Tip: Place foil-wrapped bread in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month.
Thaw overnight in refrigerator or for 4 hours at room temperature before serving.