Clouds, rain and Holiday Cranberry Bread

Good Morning Augusta

This morning this rain will end, becoming mostly sunny this afternoon. Morning high will be46°F with temps falling to near 35. Winds W at 5 to 10 mph.

Tonight we’ll have clear skies with a low of 28°F. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 94%, the Dew Point is 45.7ºF and the outdoor temp is 47.3ºF.

The wind direction is  Southwest between 0.1 MPH and 0.5 MPH, with a wind chill of 47.3°F.

The Relative pressure is 29.56, the Absolute pressure is 29.36 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 7:00 a.m. Sunset is 3:59 p.m., Moonrise is 7:36 p.m., Moonset is 9:46 a.m. and the moon phase is waning gibbous being 88% illuminated.

The RAW METAR readings from the city of Augusta’s airport are:

 

Visibility is 10.0 Miles / 16.1 kilometers with some clouds to 7,000 ft / 2,133 m and overcast to 8,500 ft / 2,590 m.

We received 0.  Inches of rain here over the past 24 hours

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 556 Kilometers per second and the chance of a solar storm is 1%.

Getting away from alcohol related  items for the holidays, try this Holiday Bread recipe.  It’s fantastic with a cup of coffee.

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