#MEwx cold, windy and rainy with Sour Cream Cherry Bars
This morning we have rain coming with highs around 50°F. Northeast winds around 10 mph gusting to 20 mph, increasing to 15 to 20 mph with gusting to 30 mph this afternoon.
Tonight we'll have rain with lows in the lower 40s. Northeast winds 15 to 25 mph gusting to 40 mph.
The wind direction is North Northeast between 0.4 MPH and 2.5 MPH.
The Relative pressure is 29.87, the Absolute pressure is 29.67 and falling with a weather graphic indicating clouds and rain.
We received 0.23 inches of measurable rain here over the past 24 hours.
our outdoor temperature is 43.9°F, the humidity is 98% and the dew point is 42.8°F.
Visibility is 10.0 miles / 16.1 kilometers with overcast and some thin drizzle.
The UV rating is 0 out of 16, the moon is 72.1% illuminated, the moon phase is waning gibbous, sunrise is 7:08 am↑ 107° East, Sunset is 5:36 pm↑ 253° West, Moonrise is 9:25 pm↑ 52° Northeast, Moonset is 12:56 pm↑ 308° Northwest and we'll have 10 hours 28
Minutes of daylight today.
Let's go back to another bar.
SOUR CREAM CHERRY BARS
1 cup unsalted butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 ½ cups plus 2 T. all-purpose flour, divided
2 cups dried cherries
1 cup sour cream
¾ cup sugar
1 T. grated orange zest
1 tsp. vanilla
1 egg, beaten
Preheat oven to 350⁰.
In a bowl, cream together butter and brown sugar until light and fluffy.
In another bowl, combine oats and 1 ½ cups flour. Add to creamed mixture. Reserve 1 ½ cups of crumb mixture for topping. Press remaining mixture into the bottom of a 9"x13" baking pan. Bake for about 10-12 minutes or until lightly browned (and set to the touch).
In a separate bowl, combine cherries, sour cream, sugar, orange zest, vanilla, egg, and remaining 2 T. flour. Stir until well blended. Spread over hot crust. Sprinkle with reserved crumb mixture. Bake for 20-30 minutes, or until filling is set and topping is lightly browned. It will feel set to the touch.
Cool completely before cutting into bars. Serve or refrigerate.
Recipe copied from the Old Farmer's Almanac
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