As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
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Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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Hi! Again,
Does anyone have any pumpkin recipes???? I would like to start making some since Thanksgiving is next wkend. Fall is in the air too. I can start to practice on company
I just made some yummy pumpkin doughnuts that I found the recipe for on Pinterest a week or so back. They were REALLY good, especially since they are supposed to be served warm. The recipe calls for them to be rolled in cinnamon and sugar afterwards (which was super tasty!) but you could also roll them in powdered sugar, I think! Plus, they are baked, not fried!
2 ingredient pumpkin cake - I found the recipe on pinterest. Mix 1 box of yellow cake mix (any brand, I used Kroger brand because it's dairy free) with 1 can of pumpkin. Pour into a greased 11X7 pyrex baking dish, bake at 350 for about 20 minutes, or until a toothpick comes clean.
While it cools, mix 1 1/2 cup powdered sugar with 3 tbs apple cider and 3/4 tsp pumpkin pie spice. Drizzle over the still warm cake, slice the cake and serve. I used a bit less sugar, and saved some of the icing to top the cake slice with. My three boys ate the entire pan in 24 hours. The oldest declared it "lick the plate clean good!"
I have a pumpkin cookie recipe too - mix the pumpkin with a box of spice cake mix, drop spoonfuls and bake at 350 until the cookies are just set (don't overbake). After the cookies have cooled, you can frost them with cream cheese frosting and sprinkle a little nutmeg & cinnamon on the top.
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2 ingredient pumpkin cake - I found the recipe on pinterest. Mix 1 box of yellow cake mix (any brand, I used Kroger brand because it's dairy free) with 1 can of pumpkin. Pour into a greased 11X7 pyrex baking dish, bake at 350 for about 20 minutes, or until a toothpick comes clean.
While it cools, mix 1 1/2 cup powdered sugar with 3 tbs apple cider and 3/4 tsp pumpkin pie spice. Drizzle over the still warm cake, slice the cake and serve. I used a bit less sugar, and saved some of the icing to top the cake slice with. My three boys ate the entire pan in 24 hours. The oldest declared it "lick the plate clean good!"
I have a pumpkin cookie recipe too - mix the pumpkin with a box of spice cake mix, drop spoonfuls and bake at 350 until the cookies are just set (don't overbake). After the cookies have cooled, you can frost them with cream cheese frosting and sprinkle a little nutmeg & cinnamon on the top.
I use the spice cake version to make pumpkin muffins. OMG! They are SOOOOOO good!!! They taste like pumpkin pie! And they are reasonably healthy!
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Nothing original about my favorite pumpkin recipe, but here goes anyway.
I dislike how soggy the piecrust gets from pumpkin filling so grease a 9"x5" loaf pan and bake only the filling made from scratch as if for a pie.
I guess you could call that pumpkin pudding maybe?
I do have a very tasty pumpkin quick bread recipe I can post if you'd like.
We call it pumpkin custard. To keep crust from getting soggy, I always bake it to golden brown first, and the add the filling and bake again. Pumpkin custard is just as good as far as I'm concerned, though.
Sorry, I had company and I had problems responding.
I never thought about just putting the pie filling into the pan. Yum. I don't like the crust much either and it is too much fat. So I am going to try that. Thankyou for the suggestion
Thankyou everyone. Love love pumpkin and it is so good for you.
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I just made some yummy pumpkin doughnuts that I found the recipe for on Pinterest a week or so back. They were REALLY good, especially since they are supposed to be served warm. The recipe calls for them to be rolled in cinnamon and sugar afterwards (which was super tasty!) but you could also roll them in powdered sugar, I think! Plus, they are baked, not fried!
Oh my goodness, those look good! I usually do a happy dance when Dunkin' puts out their pumpkin donuts. If I could make them all year...it may be bad news!
Quote:
Originally Posted by Her Dotness
Nothing original about my favorite pumpkin recipe, but here goes anyway.
I dislike how soggy the piecrust gets from pumpkin filling so grease a 9"x5" loaf pan and bake only the filling made from scratch as if for a pie.
Have you ever tried making the pie with a graham cracker crust? They usually don't get as soggy. I make a pumpkin cheesecake with a graham crust and I liked it so much better, that's how I make my pies now too.
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MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
We just had this for breakfast this week - I make it with both the chocolate chips and walnuts added to it. Since it makes 2 loaves, I usually freeze one. Also, the notes in the recipe don't tell you how long to leave the loaf in the pan when you take it out of the oven. I cool them 10 minutes on a cooling rack, then flip them out of the pan and put them back on the rack to cool completely.
This is a good recipe for pumpkin cupcakes - I don't like maple that much, so I leave that flavoring out of the icing recipe. I like it because it only makes a dozen cupcakes (just me and DH so it keeps me from eating too many!).
A co-worker makes brownies with pumpkin - just a box of low-fat brownie mix and a 15 oz. can of pumpkin. Follow the cooking directions on the back. They're delish!!
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Plus, they are baked, not fried!
. The oldest declared it "lick the plate clean good!"
To keep crust from getting soggy, I always bake it to golden brown first, and the add the filling and bake again. Pumpkin custard is just as good as far as I'm concerned, though.
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