My baking must haves - Quality Ingredients

I have long been someone that not only likes to bake yummy stuff but I also want it to taste the best it can.  So there are certain ingredients that I refuse to get the cheap stuff on.

• King Arthur Flour.  The difference between it and the cheap stuff is amazing in my opinion.  I also love their whole wheat varieties for that added wholesome earth-y-ness.
• UPDATE:  I still love King Arthur flour, but I found this Ultra flour at Costco is great too! (oh, how I love Costco!)

• Watkins Double Power Vanilla.  I have yet to find any vanilla that beats the strong vanilla flavor that this product does.  Especially in cakes, cookies, and ice cream.  It's one step below the vanilla bean!
• I now make my own ;)

• Real Butter.  I never use margarine or some other butter substitute.  It's not better for you and well real butter just tastes SO much better.  I generally get unsalted because my taste-buds are salt sensitive.  In fact, most recipes that call for salt, I usually use about half what they call for.

• Store-brand Shortening.  Why, you ask? Because the whole 0 trans fat craze ruined Crisco!  If you try making buttercream icing with Crisco, unless you get it really warm, your icing will not spread evenly, will crack and break, and you will end up with a mess.  And how often do we really eat cake??  Go for the real deal!

So, these are my top four.  I tried to come  up with a fifth one because everything is always the top five or the fav five...but my brain couldn't think of one.  What are yours?