Adventure Mouth!

Ingredients 8 T butter, unsalted 2/3 c brown sugar, packed Reduce to 1/3 c or 2 T for reduced sugar version.  Mostly the same, just a bit less sweet. 1 t vanilla extract 1 t cinnamon 1/4 t nutmeg 1 t baking soda 1 t baking powder 1 t salt 1.5 c ripe banana, mashed 3 T jam or marmalade (optional) 1/4 c honey 2 large eggs 2.25 c all-purpose flour, unbleached (can use King Arthur gluten-free) 1/2 c nuts, chopped (optional) Instructions Mash bananas by placing chunks in a Ziploc bag, and squish with fingers. Preheat oven to 325 and grease a loan pan. In a bowl, combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt.  Beat until smooth. Add bananas, jam, honey, and eggs, beating until smooth. Add flour and walnuts, beat until smooth. Pour into pan and let rest at room temperature for 10 min. Bake for 45 min,  Lay a piece of foil over the top to prevent over-browning, and bake for 25 min. Test to see if it's done with a too

Ingredients A bunch of conecuh sausage Instructions Tear the sausage into roughly 3" segments.  Tearing leaves ragged ends, which will turn crispy.  Prepare enough to cover a large plate one layer deep. Microwave the sausage for 3 minutes.  Preheat a frying pan (big enough for all the sausage to be a single layer) to medium. Cook in the frying pan for 3 minutes, turn the pieces and cook for another 3 minutes.

Ingredients 2 T vegetable oil 1 large white onion, coarsely chopped 1 large green pepper, sliced in strips Handful of green beans, trimmed 1 T crushed garlic 8 oz bamboo shoots 1 can (4 oz) Maesri green curry paste 1 T ginger, crushed, minced, or paste 1.5 - 2 lb boneless, skinless chicken thighs, chunked 1 can (13.5 - 15 oz) coconut milk 1 T lime juice 3 T fish sauce 1 T brown sugar 1 t coriander 1 t cumin Handful of thai basil leaves or fresh tarragon Instructions Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes. Add garlic and ginger.  Mix and cook 1 minute. Add chicken and thai basil / tarragon and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste. Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done. Open, mix in remaining curry paste, and let