I make almost everything on your list, but would love your granola bar recipe please!!!
I also make:
Stuffed buns, with pizza filling, creamy chicken filling, and ham cheese and peas filling.
Waffles instead of pancakes for stocking up cooking. I find they do better being reheated in the toaster.
I also make all of our salad dressings, dips, sauces and marinades.
Pretty much all I buy prepackaged is dijon mustard ketchup and some asian sauces (soya sauce, oyster sauce etc.)
My basic tomato sauce recipe:
4 tablespoons olive oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1 cup stock
1 cup red wine
1 (6 ounce) can tomato paste
3 leaves fresh basil leaves
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons of maple syrup
In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper and maple syrup. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Things I like to do to mix it up:
Add a couple tbsp of balsamic vinegar to the oil while sauteing onions, fresh oregano, skip the maple syrup as the balsamic carmalizes and sweetens the dish.
Add cream instead of stock for a rose sauce.