Michigan Aposta-Motorfest - July 22nd

by Jourles 222 Replies latest members meetups

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  lisavegas420

  and another one.
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  IP_SEC

  Yes, yes lisa Junction guy is alright and stuff. Do you have any of whymy?
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  Crumpet

  i think we know where IPSEC is going with this ...
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  Star Moore

  Thanks everyone for a great time......
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  kwintestal

  Here's a couple of my pics. Jourles cooking the brats:

  

  My brats cooking Brooke: (they actually were on their best behaviour yesterday)

  

  and a half-hour after we left:

  

  We had a great time! Thanks to Jourles for organizing and everyone for showing up!

  Kwin
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  HadEnuf

  Ahhhh...there's my little Brookie! Didn't she get any crazier than that? I NEED stories to tell the grandkiddies when they get older! HA!

  mumsy
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  Crumpet

  Thanks for the pics - your kids are gorgeous as is Brookie!
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  Emma

  It was great spending time with everyone. Kwin, the kids were great; bring them any time. Brooke is as beautiful in person as she is in the photos. And I met someone I knew! Black Swan of Memphis and I knew each other in the other life, years ago! (Course, she was just a baby then; toddler, maybe... ) I'll stop naming names as I'm sure to leave someone out; You are all wonderful!
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  darth frosty

  For those that wanted the rum cake recipe here it is. Note the the nuts are optional.
  
  
  Cake:
  1 cup chopped, toasted pecans or walnuts
  1 18-1/2 ounce yellow cake mix
  1 1-3/4 ounce instant vanilla pudding mix
  4 eggs
  1/2 cup cold milk
  1/2 cup vegetable oil
  1/2 cup Barcardi dark rum
  
  Glaze:
  1 stick butter
  1 cup sugar
  1/2 cup Barcardi dark rum
  
  Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
  
  Glaze: Melt butter in saucepan. Stir in sugar then rum. Boil 5 minutes, stirring constantly lower heat as needed. Remove from heat and stir. Note: The rum will cause steam. Be careful not to burn yourself.
  
  Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.
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  blondie

  It was great meeting some for the first time and some for the second time. Kwin's kids were great and they found a good friend with our doggies guest. Thanks Jourles for organizing this.

  ((((((group hug)))))))))))

  Blondie and Irreverent