Very Lemon Bread-- Freezes Well

1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon

Cream shortening and sugar.  Add lemon rind.  Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.

Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.

Mix sugar and lemon juice.  Spoon over the bread.  Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake.  Let it set up before slicing.


Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.

Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.