#MEwx Warm and partly sunny with Apple Cranberry Cobbler

Good Morning Augusta

This morning we have partly sunny skies with highs around 70°F. Winds are light and variable, becoming south around 10 mph this afternoon.

Tonight we'll have partly cloudy conditions with lows around 50°F. Winds will be light and variable.

The readings from my weather instruments are: 

Our outdoor temperature is 53.1°F, the Humidity is 70%, the Dew Point is 43.5°F with a wind chill of  53.1°F.

The wind direction is Northwest between 1.1 MPH and 2.5 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and rising with a weather graphic indicating sun and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with partly cloudy skies again.

The UV rating is  1 out of 16, The moon is 64.9% illuminated, the moon phase is waxing gibbous, Sunrise is 6:30 am↑ 91° East, Sunset is 6:29 pm↑ 269° West, Moonrise is 3:48 pm↑ 124° Southeast, Moonset is  and we'll have 12 hours 00  minutes of daylight today.  

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

I love cobbler, don't you? It's a bit early for "real" cranberries, but the canned stuff will do to make this in a pinch.

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