#MEwx cold, rain/snow and Peach Crumb Pie

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you here.

This morning we have cloudy with a chance for snow showers, then rain showers likely with a chance of snow showers this afternoon. Little or no snow accumulation. Highs

in the upper 30s. Northeast winds around 10 mph, becoming east this afternoon. 

Tonight we’ll have snowy with rain showers. Snow accumulation up to 1 inch. Lows in the lower 30s. Light and variable winds.

The readings from my weather instruments are:

The outdoor temperature is 26.2°F, the humidity is 80% and the Dew Point is 20.8°F.

The wind direction is North Northeast between 4.9 MPH and 7.4 MPH and a Wind chill of  19.8°F.

The Relative pressure is 30.10, the Absolute pressure is 29.90 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies to 700 ft / 213 m.

The UV rating is 0 out of 16, Sunrise is 6:06 A.M., Sunset is 7:15 P.M., Moonrise is 8:43 A.M., Moonset is 1:52 P.M. and the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 091053Z AUTO 03011KT 10SM OVC007 M04/M04 A2985 RMK AO2 SLP113 T10391044

We didn’t receive any additional, measurable rain/snow here overnight.

Peaches are delicious, aren’t they?

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

 

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