Clouds, rain moving in and the first Holiday recipe, with cranberries

Good Morning Augusta

This morning we have clouds with a slight chance of a rain shower. Highwill reach  53F. Winds will be SE at 10 to 15 mph.

Tonight we’ll have a steady light rain with showers continuing late. Low 51 ºF. Winds S at 10 to 15 mph. Chance of rain will be 70%.

The readings from my weather instruments are:

Humidity is 67%, the Dew Point is 27ºF and the outdoor temp is 36.7ºF.

The wind direction is  Northeast between 0.2 MPH and 2.5 MPH, with a wind chill of 34.2ºF.

The Relative pressure is 30.30, the Absolute pressure is 30.09 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 6:21 a.m. Sunset is 4:22 P.M. Moon rise is 5:56 p.m., Moon set is 7:42 p.m., and tonight we have a FULL MOON being  98% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 051115Z AUTO 00000KT 10SM SCT025 02/M02 A3047 RMK AO2 T00221022

Visibility is 10.0 Miles / 16.1 kilometers with scattered clouds to 2,500 ft / 762 m.

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

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 371 Kilometers per second and the chance of a solar storm is 1%.

Okay folks, it’s November and time to look at Thanksgiving recipes.

HOLIDAY CRANBERRY BREAD

Serves 8 thick or 16 thin slices

1 ½ cups all-purpose flour (unbleached)

1 tsp baking powder

½ tsp baking soda

½ cup Splenda

1 (4 serving) package JELLO sugar-free vanilla pudding mix

1 cup coarsely chopped fresh or frozen cranberries

¼ cup chopped walnuts

½ cup unsweetened orange juice

1/3 cup unsweetened applesauce

1 egg or equivalent in egg substitute

1 tsp vanilla

Preheat oven to 350 degrees.  Spray a 9-by-5 inch loaf pan with buttered flavored cooking spray.   In a large bowl, combine flour, baking powder, baking soda, Splenda, and dry pudding mix. Stir in cranberries and walnuts.  In a small bowl, combine orange juice, applesauce, egg, and vanilla extract.  Add orange juice mixture to flour mixture.  Mix well to combine.   Pour batter into prepared loaf pan.  Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.  Place loaf pan on a wire rack and cool for 10 minutes.  Remove from pan and continue to cool completely on wire rack and cool for 10 minutes.  Remove from pan and continue to cool completely on wire rack.   Cut into 8 thick or 16 thin slices.

 

Exchanges:  1 ½ starch/Carbohydrate   -   ½ fruit   147 calories   -  3 gm fat      4 gm protein   -   26 gm carbohydrate   -   393 mg sodium   -   46 mg calcium   - 1 gm fiber