#MEwx Rain/snow mix, windy and Bananas upside down cake

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Good morning Augusta

This morning we have mostly cloudy skies with Rain and snow, then rain this afternoon. Little or no snow accumulation. Highs in the upper 40s. Light and variable winds, becoming northwest 10 to 15 mph with gusts up to 30 mph this afternoon.

Tonight it will be partly cloudy this evening, then clearing. Lows in the upper 20s. West winds 15 to 20 mph with gusts up to 35 mph.

The readings from my weather instruments are:

The outdoor temperature is 33.4°F, the humidity is 94% and the Dew Point is 31.8°F.

The wind direction is North between 5.8 MPH and 7.4 MPH with a Wind chill of  28.8°F.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and falling with a weather graphic indicating rain.

Visibility is 4.5 miles / 8.2 Kilometers with light snow and overcast skies to 300 ft / 91 m.

The UV rating is 0 out of 16, Sunrise is 6:17 A.M., Sunset is 7:08 P.M., Moonrise is 5:57 A.M., Moonset is 5:27 P.M. and the moon phase is Waning Crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 031153Z AUTO 36008KT 1 1/4SM -SN BR OVC003 00/00 A3000 RMK AO2 SLP164 P0003 60007 70007 T00000000 10011 20000 56021

The rain/snow mix falling out there right now isn’t “measurable” yet.

Here’s another upside down cake recipe for you to try.

BANANAS UPSIDE-DOWN CAKE

Serves 8

 

1 tbsp + 1 tsp light butter, melted

¾ cup Splenda

1 tsp rum extract

2 cups (2 medium) sliced bananas

1 ½ cups all-purpose flour

½ tsp baking soda

¼ cup chopped pecans

¾ cup plain fat-free yogurt

1/3 cup nonfat dry milk powder

½ unsweetened applesauce

2 eggs, slightly beaten or ½ cup egg substitute

1 tsp vanilla extract

 

1.                  Preheat oven to 350 degrees.   Spray an 8- by-8-inch baking dish with butter-flavored cooking spray. 

2.                  In a medium bowl, combine margarine, ¼ cup Splenda, and rum extract.  Blend in bananas.  Sprinkle mixture evenly into prepared baking dish. 

3.                  In a medium bowl, combine flour, baking soda, remaining ½ cup Splenda, and pecans. 

4.                  In a small bowl, combine yogurt and dry milk powder.  Stir in applesauce, eggs, and vanilla extract.  Add to flour mixture.  Stir until smooth.  Pour batter evenly over banana mixture.

5.                  Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.  Place baking dish on a wire rack and cool for 10 minutes.  Loosen side with knife.  Place serving plate upside down over and invert cake onto plate.  Cut into 8 servings.

 

Exchanges:  1 starch; 1 fat; 1 fruit

Calories:  192; fat:  4 gm; protein:  7 gm; carbohydrate:  32gm; sodium:  203; calcium:  91 mg; fiber:  2 gm

 

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