Great job Teresa! How fun that Terri said she could have picked everyone of those items herself. You must be a good researcher! The pie plate is beautiful--and perfect for filling with comfort food this fall. I wonder if there are more similar name pairings this swap... Ann & Annie?

ovenbird - "Are most commercially available red WW flours made from soft varieties?" No, they are milled from hard wheat (or a combination of hard and soft to get a certain protein count) unless it says something like "Whole Wheat PASTRY Flour", then that would be milled from soft wheat. I've had 16% protein wheat, which is almost too much gluten and will make a tough loaf of bread, and I have had to mix it with other wheat varieties, because that much protein would take forever and a day of kneading to develop that much gluten. I don't mix soft and hard wheat flours to make an "all-purpose" flour because I consider it a general purpose flour that really doesn't address all the gluten issues. To me, all-purpose flour is a "lets settle for something in the middle since most people don't know the difference" kind of flour. In all-purpose flour there is enough hard wheat for gluten for fairly good yeast breads, and enough soft so you can make a fairly good cake or quick bread, but it really doesn't address all the gluten factors and options like when you have a chance to mill your own grains, nor is all-purpose flour optimal for all uses. When judging cakes at the local County Fair, I can tell who used cake flour and who used all-purpose. There's a great deal of difference. I often know the protein level of the grains I get (from test weights at the elevator), or I can do water/flour tests as outlined in "CookWise" by Shirley O. Corriher, to figure what the gluten content is, but that's a rare occasion that I'd need to do that. I get grains from reputable sources. Spelt is also a good choice for a replacement for all-purpose flour, especially when making anything other than yeast breads with it, and I use a lot of spelt - nearly as much spelt as wheat. I can also tell from the feel of the flour, once it's milled, if it's hard or soft. If I were to forget which type of grain I had milled, I could usually tell by feeling it. Soft wheat makes a very fine, powdery flour, while hard wheat is a bit more coarse. There is usually more endosperm in soft wheat than there is in hard wheat, but not always. Hard winter wheat is usually small and wrinkled looking and has more bran and less endosperm. Hard Spring Wheat usually has more endosperm than Hard Winter Wheat, but also has less gluten because it has a shorter growing season. Commercial wheat is milled from a combination of hard and soft wheat to get the correct protein content because there is so much variance in grains. Even in the same field you'll have a combination of hard and soft. Anywhere there are puddles where water lays in the wheat fields, the wheat growing in that area will be soft from too much moisture. If there is a side of the field that has some shade from trees, that might also be lower protein than the rest of the field. So most commercial flours, whole wheat and processed white/unbleached, are usually a combination of hard and soft grains. I mill soft white wheat and oat groats (3:1 ratio) to make a very fine wholegrain "cake" flour. That's one that is a bit different.... -Grainlady

I don't want spinach in my brownies....but I have made the chocolate cake with beets, not because it was a way to eat veggies but because it makes a good moist cake. I make squash muffins...or rather sweet potato muffins but they also work with butter nut squash, and put apple sauce in muffins and pancakes, I have put carrots in mashed potatoes and even carrots in cake and served "faux 'tatoes" which is cauliflower mashed with a little sour cream and salt and pepper. I think the amount of veggies in those recipes is way over rated...like the veggie puree mixed with the egg to coat chicken before breading...puh...leeze! How much of that stuff sticks to the chicken and how much would be in one piece of chicken. And 1/2 a cup of spinach in a pan of brownies? Really! that might abount to a tablespoon per brownie? There are many other ways of making veggies palatable without adding sugar etc to them. Sweet potato muffins are good as is zucchini bread and I love pink mashed potatoes ( with carrots) and when my kids were little I would put the egg and onion and peppers in the blender before adding to meat loaf. Make carrot cake....it's good for you! Linda C

Well dang! I thought I had gotten it off Facebook or Pinterest but I can't find it and I'm not at home. I can add the recipe later. It's mashed sweet potatoes, white cornmeal mix, pumpkin pie spice (which I don't like so I used cinnamon), eggs, butter, a little sugar. I think that was all. It was really good.