Fat Steve the Kekistani Prepper trying to get his prep up in anticipation of the very bad things that are to come, And; maybe have a little fun in the sun when Party-pocalypse comes. Style, skills, gear and mind set for the new dystopian age. SHTF, …
Fat Steve the Kekistani Prepper trying to get his prep up in anticipation of the very bad things that are to come, And; maybe have a little fun in the sun when Party-pocalypse comes. Style, skills, gear and mind set for the new dystopian age. SHTF, WROL, TEOTWAWKI and I feel fine.
UPDATE Prepper SHTF Garden FAIL.
SEND: Fat Steve a BEER https://paypal.me/FatSteve
CONTACT:
Mr. Steven G. Liggett
709 Karen PKWY.
Newark, OH 43055-4319
USA
*******
Windstream is upgrading their fiber network.
http://refer.windstream.com/referral/StevenLiggett/
RUM CAKE
*** 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
Recipe By:Jackie Smith
"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."
Ingredients
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the 4 eggs, 1/2 cup water, 1/2 cup oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
-- Syrup 2 --
8 tablespoons (1/2 cup) unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, plain or spiced
1/2 teaspoon vanilla extract
*See "tips," below
Cake:
1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)
