If I have to cook...

1/2 to 1 Tbsp red curry paste 1 can coconut milk 1/4 C fresh basil 1/4C bamboo shoots 3 Tbsp fish sauce 2 Tbsp brown sugar 1/3 C chicken stock 2 C veggies/meat Combine curry paste, coconut milk, fish sauce, brown sugar and chicken stock in saucepan, simmer 5 min. Add veggies and or meat in order of what will take longest to cook. Simmer until done. Serve over rice.

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.

1 C Flour 1 1/2 C milk 2 eggs 1 Tbsp canola oil

1 C butter 2 C light brown sugar 1/2 C Karo syrup 1 tsp salt 1/2 tsp soda 1 tsp vanilla 6 quarts pooped corn (=1C kernals) Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 4 or 5 minutes. Remove from heat and stir in vanilla and then the soda. Stir well and pour over popped corn. Stir and then pour into 2 large shallow baking pans (9x13). Bake in pre-heated 250 F oven for 1 hour - stirring the popcorn every 15 minutes. Remove from oven then pour into large bowl and cool. Stir occasionally while cooling. Add peanuts / m&ms if desired. Store in tightly covered containers.

Sift together 1 C cornmeal, 1 C flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 C sugar. Different bowl: 1 egg beaten, 1 C sour milk (1 C milk + 1 Tbsp lemon juice - let sit for 5 min) or buttermilk, 2 Tbsp melted butter. Pour liquid all at once into dry ingredients. Blend with not more than 25 strokes of the spoon - the mixture will not be smooth. Pour into greased 8x8 baking dish. Bake at 400 F for 20-25 min.

1/2 C Crisco or Trex 1 C sugar 3 mashed bananas 1 Tbsp milk 1 tsp vanilla 2 eggs 1 tsp soda dissolved in... 1 Tbsp warm water 2 C flour 1/2 C nuts if desired Cream together Crisco and sugar. Add mashed bananas then other wet ingredients. Then add flour. Bake at 350 F for 1 hour.

Maple butter:  1 cup real maple syrup (grade B is best) 2 sticks cold, unsalted butter, cut into cubes Heat the syrup over medium heat.  Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all of the butter is incorporated Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least two  months in the refrigerator. Never boil the syrup.  ( Clinton   Street  Baking Co)