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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I can't tell you what kinds of apples to use, as I don't care for apple pie (and everyone says my MIL's is the best, so as far as I'm concerned she can keep the honor! ), but I can tell you that despite its not-so-healthiness, shortening is a baker's best friend!!
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MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
This is a great apple pie! Grandma Bonnie's Longaberger's Homemade Pie Crust and Apple Pie Pie Crust:
4 cups flour
1 T. sugar
1 1/2 t. salt
1 1/2 cups lard
1 egg (beaten)
1 T. vinegar
1/2 cup water
In a large bowl, sift together flour, sugar and salt. With a pastry blender or 2 knives, cut in the lard until mixture resembles coarse crumbs. Mix together egg, vinegar and water. Add to flour mixture. Mix until dough is moistened enough so it holds together when it is formed into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until well chilled. On a lightly floured surface, roll the dough into a 12" circle. Fit the dough into Grandma Bonnie's Apple Pie Plate. Crimp the dough to form a decorative border. Pierce the pastry with a fork. Place the crust in the freezer while preparing the filling.
Makes 2 double crust pies.
Apple Pie:
3 cups pared, cored and sliced apples
1/2 t. cinnamon
1 cup sugar
2 T. butter or margarine
3 T. flour
3 T. Milk
Preheat oven to 375f. Mix apples, flour, sugar and cinnamon together and gently stir. Place mixture in unbaked pie shell. Dab with butter and pour the milk over the apple mixture. Place lattice or crust top on pie. Bake 40-45 minutes. Filling for 1 pie.
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Last edited by karadisney; 02-08-2011 at 08:54 PM..
What is a chocolate chess pie? It sounds wonderful! I also LOVE to bake and am always looking for something new to try.
As for my apple pie recipe it's very simple.
I use a refrigerated crust from the store unless I'm feeling really ambitious and make my own. But the recipe is:
1/3 Cup sugar
1/4 Cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
4-6 granny smith apples
2 Tbsp butter
Mix the sugar, flour, nutmeg, cinnamon, and salt together in a bowl and set aside.
Slice up the apples, then toss in above mixture.
Put bottom crust in pie plate and fill with apples
Dot with butter
Cover with the top crust and pinch edges together
Make some slits in the middle of top crust (about 4 just to vent the pie)
Bake at 425 for 40-50 min, or until pie is golden brown
Check at about 20 min in and cover edges of pie with aluminum foil if they are getting to brown.
Chocolate Chess Pie is a smooth chocolate filling with a slightly crunchy crust just like a regular chess pie. There are great. I will post my receipe later. I have to get out my book. I will post the originial as well as the changes that I make to it.
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For those who wanted it, here is my chocolate chess pie receipe
1 1/2 cups sugar
3Tablespoons cocoa
2 eggs, beaten
1/2 stick melted butter or margarine
1 small can evaporated milk
1 teaspoon vanilla
Mix sugar & cocoa well. Add all other ingredients & mix well. Batter will be very thin. Put into pie crust & bake until center is set at 350 degree oven, about 30-40 minutes.
I use frozen Pie Ritz crusts usually to save time. I also double the receipe & it fills 3 of the regular crusts.
I'd try your crust with shortening.
Butter and shortening aren't interchangeable -- especially in pastry. There's water in butter and it creates steam when it's baked. If you're using butter for flavor, try butter flavor crisco.
My mother made the best pie crust. She called it "pie crust by halves" -- half as much shortening as flour, and half as much cold water as shortening.
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Carolyn
Last edited by Carousel96; 02-08-2011 at 10:22 AM..
For those who wanted it, here is my chocolate chess pie receipe
1 1/2 cups sugar
3Tablespoons cocoa
2 eggs, beaten
1/2 stick melted butter or margarine
1 small can evaporated milk
1 teaspoon vanilla
Mix sugar & cocoa well. Add all other ingredients & mix well. Batter will be very thin. Put into pie crust & bake until center is set at 350 degree oven, about 30-40 minutes.
I use frozen Pie Ritz crusts usually to save time. I also double the receipe & it fills 3 of the regular crusts.
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), but I can tell you that despite its not-so-healthiness, shortening is a baker's best friend!!
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