Fog, overcast and an apple cranberry cobbler recipe.

Good Morning Augusta

This morning we have cloudy skies and fog with a slight chance for rain showers and a high of 71ºF. Winds NE at 5 to 10 mph.

Tonight we’ll have clouds with a 40% chance for showers after midnight. Low 62 ºF. Winds NE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 97%, the Dew Point is 60.8ºF and the outdoor temp is 61.3ºF.

The wind direction is  Southwest between 0.1 MPH and 0.2 MPH, with a heat index of 60ºF.

The Relative pressure is 30.04, the Absolute pressure is 29.83 and steady with a weather graphic indicating clouds.

The UV rating is 0 out of 16, Sunrise is 6:23 a.m. Sunset is 6:41 P.M. Moon rise is 5:29 a.m., Moon set is 6:42 p.m., and the moon phase is waning crescent being 1% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 191112Z AUTO 03003KT 1 1/4SM BR OVC002 16/16 A3020 RMK AO2 T01560156

Visibility is 1.2 Miles / 2.0 kilometers with overcast skies to 200 ft / 60 m.

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

Space Weather for this morning is:

Today’s Solar flux is 83, the solar wind speed is 652 Kilometers per second and the chance of a solar storm is 1%.

Yesterday I posted an apple pie recipe, so today’s posting is for an apple-based cobbler with a New England twist.  Enjoy.

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