Warmer, humid and sun with another wonderful pie recipe

Good Morning Augusta

This morning we have Fog with some clouds giving way to generally sunny skies for the afternoon. Slight chance of a rain shower. High near 80 ºF. Winds WNW at 10 to 15 mph.

Tonight we’ll have clear skies and a low of 61 ºF. Winds light and variable.

The readings from my weather instruments are:

Humidity is 99%, the Dew Point is 65ºF and the outdoor temp is 65.7ºF.

The wind direction is  West Southwest between 0.9 MPH and 4.9 MPH, with a heat index of 65ºF.

The Relative pressure is 29.70, the Absolute pressure is 29.51 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:48 a.m. Sunset is 7:35 P.M. Moon rise is 4:18 a.m., Moon set is 6:59 p.m., and the moon phase is waning crescent being 2% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 201030Z AUTO 00000KT 1SM BR VV001 18/18 A2986 RMK AO2 T01780178

 

Visibility is 1.0 Miles / 1.6 kilometers with fog.

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

Space Weather for this morning is:

Today’s Solar flux is 68, the solar wind speed is 715 Kilometers per second and the chance of a solar storm is 1%.

Having heard from folks in the Southern Region of the Country about deserting Maine, I’m posting a pecan based pie recipe just for them.

PUMPKIN PECAN CRUMBLE PIE

Serves 8

2/3 cup nonfat dry milk powder

¾ cup water

1 (15 oz.) can solid-packed pumpkin

½ cup + 2 tbsp Splenda granular

2 tsp pumpkin pie spice

2 egg equivalents

1 (6 oz) Keebler graham cracker piecrust

6 tbsp purchased graham cracker crumbs or 6 (2 ½”) graham cracker squares made into crumbs

¼ chopped pecans

Preheat oven to 375 degrees.  In a large bowl, combined dry milk powder and water.  Add pumpkin, ½ cup Splenda, pumpkin pie spice, and eggs.  Mix well to combine.  Spread mixture into piecrust.  Bake for 30 minutes.  In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tbsp Splenda.   Evenly sprinkle mixture over top of pie.  Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean.  Place pie plate on a wire rack and cool completely.  Cut into 8 servings.

Diabetic Exchanges: 1 ½ starch/carbohydrate   -   1 fat   193 calories   -   9 gm fat    -   5 gm protein   -   23 gm carbohydrate   -   185 mg sodium   -   93 mg calcium      -   2 gm fiber

Good Morning Augusta

This morning we have Fog with some clouds giving way to generally sunny skies for the afternoon. Slight chance of a rain shower. High near 80 ºF. Winds WNW at 10 to 15 mph.

Tonight we’ll have clear skies and a low of 61 ºF. Winds light and variable.

The readings from my weather instruments are:

Humidity is 99%, the Dew Point is 65ºF and the outdoor temp is 65.7ºF.

The wind direction is  West Southwest between 0.9 MPH and 4.9 MPH, with a heat index of 65ºF.

The Relative pressure is 29.70, the Absolute pressure is 29.51 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:48 a.m. Sunset is 7:35 P.M. Moon rise is 4:18 a.m., Moon set is 6:59 p.m., and the moon phase is waning crescent being 2% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 201030Z AUTO 00000KT 1SM BR VV001 18/18 A2986 RMK AO2 T01780178

 

Visibility is 1.0 Miles / 1.6 kilometers with fog.

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

Space Weather for this morning is:

Today’s Solar flux is 68, the solar wind speed is 715 Kilometers per second and the chance of a solar storm is 1%.

Having heard from folks in the Southern Region of the Country about deserting Maine, I’m posting a pecan based pie recipe just for them.

PUMPKIN PECAN CRUMBLE PIE

Serves 8

2/3 cup nonfat dry milk powder

¾ cup water

1 (15 oz.) can solid-packed pumpkin

½ cup + 2 tbsp Splenda granular

2 tsp pumpkin pie spice

2 egg equivalents

1 (6 oz) Keebler graham cracker piecrust

6 tbsp purchased graham cracker crumbs or 6 (2 ½”) graham cracker squares made into crumbs

¼ chopped pecans

Preheat oven to 375 degrees.  In a large bowl, combined dry milk powder and water.  Add pumpkin, ½ cup Splenda, pumpkin pie spice, and eggs.  Mix well to combine.  Spread mixture into piecrust.  Bake for 30 minutes.  In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tbsp Splenda.   Evenly sprinkle mixture over top of pie.  Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean.  Place pie plate on a wire rack and cool completely.  Cut into 8 servings.

Diabetic Exchanges: 1 ½ starch/carbohydrate   -   1 fat   193 calories   -   9 gm fat    -   5 gm protein   -   23 gm carbohydrate   -   185 mg sodium   -   93 mg calcium      -   2 gm fiber