For me, lemon curd, stocks of any variety, pasta sauces (even the most expensive ones at the store don't cut it), rolls, any non-yeast breads, caramels, soups, pickles, mayo, chicharrones, lard. Speaking of lard, refried beans are so easy. I make pastas fairly regularly, but that's something we do eat it very often, so I do use boxed pasta as often as I make it. I keep saying I will make ketchup, but we don't eat it often enough in our house for us to even have a bottle of Heinz around. I sometimes make jellies, but there are wonderful people at our farmers markets who make beautiful ones; ditto with yeast breads. I like supporting those people. Winter is the worst for me. The farmers market is closed, and my kitchen is too drafty to get yeast breads to rise. I need a real oven with a proofing setting, and someday I will have one. I want to make puff pastry now thanks to you guys, and since it is potpie season, I have a reason to do it.