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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 was just wondering what your favorite banana bread recipe is? I made banana bread last night, and DBF thought it was more "cake-y" than "bread-y." I like it though because it is really moist. It is very good with chocolate chips, which unfortunately I was out of. I know that there are umpteen recipes out there, so I thought I would see what your favorite is.
This comes from the America's Test Kitchen and is one of the BEST recipes -- it honestly comes out looking like it should win blue ribbons at the fair and tastes like a dream. It's dense and moist and delicious. (I'm a huge fan of their books and TV show -- the magazine is AMAZING!)
The Best Banana Bread
INGREDIENTS
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups toasted walnuts , chopped coarse (about 1 cup)
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs , beaten lightly
6 tablespoons unsalted butter , melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Thanks for that recipe Eileen I'm making banana bread Thursday AM for Teacher Appreciation week, and can always use a great new recipe (and I love America's Test Kitchen )!!
Thanks for that recipe Eileen I'm making banana bread Thursday AM for Teacher Appreciation week, and can always use a great new recipe (and I love America's Test Kitchen )!!
Just a side note...I would ask the teachers about the nuts. I know most banana breads calls for nuts. Dont want the teachers to eat it and then not be there for a few days.
1/2 C. canola oil
1/2 C. sugar
2 eggs
3 ripes bananas
1 C. flour
1C. whole wheat flour
1/2 t. salt
1t baking soda
1/3C hot water
In a blender, mix the oil, sugar, eggs and the bananas.
In a separed bowl, mix the flours, salt and baking soda.
Add the liquid mixture to the flours mixture and the water.
Poor in a grease and flour bread pan (moule à pain) and bake at 325F for 1h10 min.
You can also add a cup of what you like... raisins, chopped nuts, craisins, chocolate chips, dates... or a mix of everythings. Very good in the morning for breakfeast with coffee
This is my Meme's banana bresd recipe, she used walnuts in it but my DH can't eat nuts so I sub choco chips...by the way it makes for a great freanch toast bread also!
Meme Backhiels' Banana Bread:
1 3/4 C. AP flour
2/3 C. Sugar
2 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
1 C. Mashed bananas' (2-3 med. ripe banana's)
1/3 C. Shortning/Margarine or Butter (soft)
2 Tbsp. Milk
2 Eggs
1/4 C. Chopped Nuts/Choco Chips
-In large bowl combine; 1 C. flour, sugar, Baking powder and soda, & salt. Add mashed banana's, butter & milk. Beat w/ mixer on low til blended then on high for 2 minutes. Add sugar & remaining flour; beat till blended. Stir in nuts/chips.
-Pour into greased 8x4x2 loaf pan.Bake @ 350 for 55-60 minutes or til pick comes out clean. Cool 10 minutes on wire rack. Wrap and store overnight before sliceing to enjoy.
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About This Page: 
I made banana bread last night, and DBF thought it was more "cake-y" than "bread-y." I like it though because it is really moist. It is very good with chocolate chips, which unfortunately I was out of. I know that there are umpteen recipes out there, so I thought I would see what your favorite is.
Like
Thank
Pixie Dust
I'm making banana bread Thursday AM for Teacher Appreciation week, and can always use a great new recipe (and I love America's Test Kitchen 
)!!
Kimberly
the kids and I in Cayo Coco, Cuba. March 2011
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