Warmer, two dessert recipes and Today is The Super Bowl!

Good Morning Augusta

This morning we have cloudy skies with a high of 36ºF. Winds SSW at 10 to 15 MPH.

Tonight we’ll have a few clouds with a low of 22ºF. Winds will be from the WSW at 10 to 15 MPH.

The readings from my weather instruments in the North field are:

Humidity is 77%, the dew point is 14ºF, outside it’s 5.5ºC and 22.7ºF.

The wind direction is Southeast between 0.0 MPH and 1.3 MPH, generating a wind chill of 22.7ºF.

The Barometric pressure is 30.08 / HPA 1018.6 and falling with a weather graphic indicating clouds.

The UV rating is 0 out of 16, Sunrise is at 6:52 a.m. Sunset is 4:54 P.M. Moon rise is at 11:55 a.m., Moon set is 1:37 a.m. and the moon phase is waxing gibbous.    

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 051153Z AUTO 20004KT 10SM OVC110 M07/M13 A3003 RMK AO2 SLP176 T10721133 11061 21078 5801

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 11,000 ft / 3,352 m.

We didn’t receive any new snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 645 Kilometers per second and the chance of a solar storm is 1%.

Okay, today is the “Big Game” and these two desserts are particularly appropriate.

This one should be served on Red plates because the Falcons will be wearing Red uniforms on the field.

PEACH CRUMB PIE

Serves:  8

1 unbaked 9-inch piecrust

2 16 oz. can peaches, packed in fruit juice, drained and 1 cup liquid reserved

¼ cup water

1 (4-serving) package sugar-free vanilla cook-and-serve pudding mix

1 (4-serving) package sugar-free lemon gelatin

¾ cup Bisquick reduced fat baking mix

2 tbsp. Splenda

2 tsp. light margarine

1 tbsp. chopped pecans

·         Preheat oven to 375 degrees.

·         Place piecrust in a 9-inch pie plate and flute edges.

·         In a large saucepan, combine 1 cup peach liquid, ¼ cup water, vanilla dry pudding mix, and dry lemon gelatin.  Mix well to combine.

·         Coarsely chop peaches.  Stir peaches into pudding mixture. 

·         Cook over medium heat until mixture thickens and starts to boil, stirring often.  Spoon hot peach mixture into piecrust.

·         In a medium bowl, combine ¾ cup baking mix, 2 tbsp. Splenda, and 2 tsp. light margarine.  Mix well using a fork until mixture becomes crumbly.  Stir in 1 tbsp. pecans.  Evenly sprinkle crumb mixture over peach filling

·         Bake 50-55 minutes.

·         Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch, 1 fruit, 1 fat

Calories:  216; fat:  8 g; protein:  2 g; carbohydrate:  34g; sodium:  260 mg; calcium:  12 mg; fiber:  2 g

 

This recipe should be served on White plates, as the New England Patriots will be wearing white uniforms on the field.  You know, the “Good Guys” always wear white.  Right? Right.

(You can  use real sugar instead of Splenda if you know the exchange.  Some like the flavor changes more than others.)

APPLE CRANBERRY COBBLER

Serves:  9

3 large baking apples, cored and sliced (6 cups)

1 tbsp fresh lemon juice

1 cup fresh whole cranberries or dried cranberries, soaked in water and drained

2/3 cup Splenda

2 tbsp cornstarch

1 prepared 9” pie crust- unbaked

1 egg white

1 tsp Splenda

1.                  Preheat the oven to 375 degrees/ Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2.                  In a medium bowl, combine the apples and lemon juice.  Stir in the cranberries, Splenda, and cornstarch.  Spread in the prepared baking pan.

3.                  The piecrust may be cut into 8 strips, each about ½ inch wide.  Place 4 of the strips on top of pie, then arrange the remaining strips over these in a crisscross pattern.  OR you could also shape the dough into seasonal shapes with cookie cutters or circles with a glass rim.

4.                  With a pastry brush, paint the dough with the egg white, then sprinkle it with the Splenda.  Bake until the dough turns golden and the fruit begins to bubble, about 40 minutes.

Exchanges:  2 ½ carbohydrates; 1 fat

Calories:  200; total fat:  6 g; saturated fat:  1 g; cholesterol:  0 mg; sodium:  140 mg; carbohydrate:  37 g; fiber:  3 g; sugars:  26 g; protein:  2 g