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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 know of a brand of Shortening that has no:
dairy, corn or vegi oil, or soy products???
My neice is allergic to all of that and more (seriously this child has the worst drs. IMHO they believe she is allergic to everything in some severity or another AND she either has a stomach or kidney problem, they don't know which, but they don't think it's something to be concerned about?????? blah!), and I'm trying to find a way to let this kid have a few Christmas cookies that are just her own so she doesn't feel left out.
Finding something that is both dairy & soy free shouldn't be a problem, but finding one without all of those things will be near impossible.
Lard (rendered pork fat) is used in things like pie crusts and biscuits. Perhaps you can try a sample batch of cookies using that.
I have a friend whose son is autistic and has many of the same allergies. She substitutes Whole Foods canola oil for shortening because it is processed in a plant that has no nut products, or gluten products. You may want to try it. It is made from rapeseed oil, and not from corn or soy. Does her Mom have any suggestions? Maybe there is a product that she would use.
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these are "new" allergies and we're all learning together as far as what she can and can't have...
she can't have pork, beef, or chicken either... garlic is another allergy... the list goes on and on and on... I swear the only thing she can have seems to be air and water lol
PassPorter Guide Community Rank: Legend Extraordinaire
Join Date: Feb 2000
Location: Chapel Hill, NC USA
Concierge Level: 6
Posts: 36,592
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Found this at Allrecipes.com (from a google search).
Someone mentioned using lecithin as a binder instead of eggs and oil (gooey stuff found in health food stores)
Sesame Raisin cookies
3/4 cup water
1/2 cup raisins
1/2 cup sesame seeds
1 cup brown rice flour
1 1/4 cups rolled oats
1/4 teaspoon salt
1 1/8 cups unsweetened apple juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring 3/4 cup of water to boil and add the raisins. When the water returns to a boil turn off the heat. Let the raisins plump for at least 10 minutes. Drain the raisins well, then chop them coarsely.
Toast the sesame seeds by stirring them with a wooden spoon in a heavy saute pan over medium heat. Saute until the seeds begin to crackle, pop and smell toasted; about 10 minutes.
Combine rice flour, oats, salt and toasted sesame seeds. Stir apple juice, oil and vanilla into the flour mixture.
Form the dough into 8 large balls. Place each ball on greased cookie sheets or parchment paper. Moisten your fingers and flatten each ball until it is 1/2 inch thick.
Bake 25 minutes or until golden brown. Let cool on pans before removing.
PassPorter Guide Community Rank: Legend Extraordinaire
Join Date: Feb 2000
Location: Chapel Hill, NC USA
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Another recipe-
Carmel Chocolate Tortillas
6 (8 inch) flour tortillas
1/2 cup semisweet chocolate chips
23 individually wrapped caramels, unwrapped
2 tablespoons water
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly coat baking sheets with cooking spray.
Stack tortillas and cut into 8 wedges, to make 48 wedges total. Arrange wedges in a single layer on prepared sheets and lightly spray with cooking spray.
Bake in preheated oven until crisp and golden, about 10 minutes. Slide onto wire rack to cool.
In a small saucepan over low heat, melt chocolate. In another small saucepan over low heat, melt caramels with water.
Place a sheet of waxed paper under rack with tortillas. Working with about 12 at a time, drizzle chocolate and caramel over tortillas using a fork. Let stand on waxed paper to set. You may need to remelt between batches. When set, store in an airtight container between layers of waxed paper.
I assume she's working with a nutritionist or dietitian. I'd call that person and talk to them. Good luck to your niece. It sounds like she has pretty severe food allergies.
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If she's not allergic to palm oil, I use Spectrum organic all vegetable shortening which is 100% pressed palm oil. It's non-hydrogenated, cholesterol free, gluten free, vegan, kosher, and has 0 grams of trans fat Most "vegetable oil/shortening" is (surprise) corn or soy.
Watch out for supermarket lard like armour. It's shelf stable and has all sorts of nasty preservatives in it. If you can get good flake lard....that's a whole other ball game
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Shortening?
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Pixie Dust
Margo
Most "vegetable oil/shortening" is (surprise) corn or soy. 
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