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 The software our forums run on is just too out-of-date and it poses a significant security risk.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.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
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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Does anyone have a recipe for banana bars? The kind I'm thinking of gets baked in a cookie sheet pan and is frosted with cream cheese frosting. I have a recipe, but it's too "cakey". We like them moister.
Any of you have this recipe lying in your recipe file?
Grease a baking pan (8 by 11 inchs).
Put 1/2 C of chopped dates in 1/2 C of hot water.
In a bowl, mix 1 C + 6T(350 ml) of flour, 2t backing powder and 1/2 t salt.
In another bowl, with an electric mixer, beat 3/4 C brown sugar with 1/4 C canola oil and 1/2 t of vanilla. Add 1 C (about 3 small or 2 medium) banana in puree with the dates (with the water).
Add the dry ingredients, with a wooden spoon, to the others ingredients and mix well. Poor the preparation in the greased backing dish.
Cook for 25 min or until the top is browned.
Cool in a wired rack and cut in the numbers of bars you want
This is a really great recipes, since there is no eggs, nuts or milk, everybody can enjoy them, even those allergics kids!!! ;-) You can also freeze it. Also if you can find skim soy flour, you can replace 6 T of white flour with 1/2 cup of skim soy flour, and it's even better, since the soy flour as 2 times more proteins than wheat flour.
I used to make these until I married DH, who hates anything banana.
Sour Cream Banana Bars
1 1/2 c sugar
1 cup sour cream
1/2 c butter or margarine, softened
2 eggs
1 1/2 c mashed banana (about 3)
2 tsp vanilla
2 c flour
1 tsp salt
1 tsp baking soda
1/2 c nuts
Heat oven to 375. Grease and flour a 10 1/2 x 15 1/2 jelly roll pan. Mix sugar, sour cream, butter and eggs on low speed about 1 minute. Mean in bananas and vanilla. Mix in flour, salt and soda, about 1 minute. Stir in nuts. Spread in pan. Bake until light brown, 20 to 25 minutes. Cool and frost.
Browned butter frosting.
Heat 1/4 cup butter over medium heat until delicate brown. Remove from heat. Mix in 2 cups powdered sugar. Beat in 1 tsp vanilla and 3 Tbs milk until smooth and spreadable.
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I have a recipe, but it's too "cakey". We like them moister.
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the kids and I in Cayo Coco, Cuba. March 2011
WDW 10/15 Food & Wine/Halloween Trip! 
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