#MEwx Sunny, downright warm and Apple Crannberry Cobbler

Good morning Augusta

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

here.

This morning it’s mostly sunny with highs in the mid 50s. Winds will be Northwest between 10 and 15 mph.

Tonight we’ll have mostly clear skies with lows in the lower 30s. Winds will be West around 10 mph gusting to 20 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 41.7°F, the humidity is 55%, the dew point is 26.2°F and our wind chill is 39.7°F.

The wind direction is Northwest between 9.8 MPH and 12.3 MPH.

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

Visibility is 10.0 Miles with clear and sunny sskies.

The UV rating is 0 out of 16, The moon is 95.8% illuminated, the moon phase is waxing gibbous, Sunrise is 6:10 am 80° East, Sunset is 7:13 pm 281° West, Moonrise is 5:28 pm 84° East, Moonset is 5:47 am 280° West and we’ll have 13 hours 3 minutes of daylight today.  

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

I’ve noticed that grocery stores and farm stands still have apples from last season out of storage. Try this for dessert tonight.

APPLE CRANBERRY COBBLER

 

Serves:  9

 

3 large baking apples, cored and sliced (6 cups)

1 tbsp fresh lemon juice

1 cup fresh whole cranberries or dried cranberries, soaked in water and drained

2/3 cup Splenda

2 tbsp cornstarch

1 prepared 9” pie crust- unbaked

1 egg white

1 tsp Splenda

 

1.                  Preheat the oven to 375 degrees/ Spray an 8 x 8-inch baking pan with nonstick cooking spray.

2.                  In a medium bowl, combine the apples and lemon juice.  Stir in the cranberries, Splenda, and cornstarch.  Spread in the prepared baking pan.

3.                  The piecrust may be cut into 8 strips, each about ½ inch wide.  Place 4 of the strips on top of pie, then arrange the remaining strips over these in a crisscross pattern.  OR you could also shape the dough into seasonal shapes with cookie cutters or circles with a glass rim.

4.                  With a pastry brush, paint the dough with the egg white, then sprinkle it with the Splenda.  Bake until the dough turns golden and the fruit begins to bubble, about 40 minutes.

 

Exchanges:  2 ½ carbohydrates; 1 fat

Calories:  200; total fat:  6 g; saturated fat:  1 g; cholesterol:  0 mg; sodium:  140 mg; carbohydrate:  37 g; fiber:  3 g; sugars:  26 g; protein:  2 g