Cool, sun and a Peach Crumb Pie recipe that is asure-fire diet killer!

Good Morning Augusta

This morning we have sun and some clouds with a high of 61ºF. Winds SE at 5 to 10 mph.

Tonight we’ll have partly cloudy skies becoming overcast later during the night. Low near 50 ºF. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 99%, the Dew Point is 38.1ºF and the outdoor temp is 37.9ºF.

The wind direction is  South between 0.2 MPH and 2.5 MPH, with a wind chill of 38.3ºF.

The Relative pressure is 29.94, the Absolute pressure is 29.74 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 7:11 a.m. Sunset is 5:33 P.M. Moon rise is 2:24 p.m., Moon set is xx:xx p.m., and the moon phase is in it’s first quarter being 56% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 281153Z AUTO 00000KT 6SM BR CLR 03/02 A3011 RMK AO2 SLP197 I6000 T00280022

Visibility is 6.0 Miles / 7.3 kilometers with  with clear skies up there somewhere.  

We haven’t received any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 85, the solar wind speed is 382 Kilometers per second and the chance of a solar storm is 1%.

How about some Peach Pie for a change?

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