| BLUEBERRY QUICK BREAD |
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Yield: 2 loaves, each 12 servings5 cups all-purpose flour 1-1/2 cups sugar 2 tablespoons baking powder 1 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 cup walnuts, chopped 7 egg whites 2 cups skim milk 2 teaspoons vanilla extract 3 cups fresh or frozen blueberries * ABOUT 4 HOURS BEFORE SERVING OR DAY AHEAD: Preheat oven to 350ºF. Grease and four 10-inch bundt pan.** Mix flour, sugar, baking powder and salt in a large bowl. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. Stir in nuts. Beat egg whites slightly with wire whisk in small bowl; beat in milk and vanilla; stir into flour mixture just until flour is moistened. Stir in berries; spoon batter into pan. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. Makes 24 servings. *If blueberries are frozen, do not thaw. **Or use two 9- x 5-inch loaf pans; bake 65 to 75 minutes. |
