Forums Closed
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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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
Best wishes for a wonderful and magical new year!
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Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
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11-28-2004, 03:09 PM
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#1
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Community Rank: Legend 
Join Date: Jan 2002
Location: Florida Big Bend
Posts: 17,133
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Sugar? Honey? Molasses?
I've started delving into recipes and doing cookie, bar, etc dough. I've noticed I seem to be on a spice bend this year with Cardamom running neck and neck with ginger for most-used thus far. Guess my mediterranean roots are surfacing more than usual this time of year....... so.....what's your favorite Holiday Confection?
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11-28-2004, 03:41 PM
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#2
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Community Rank: Navigator 
Join Date: Sep 2003
Location: Davidsonville, MD
Posts: 6,563
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Re: Sugar? Honey? Molasses?
As long as they are soft and moist cookies! I do love a good moist molasses/ginger cookie with a light white frosting, kind of crinkly when baked, but oh so moist on the inside.
Other personal favorites are those peanut butter cookies with the Hershey kisses (two great tastes in one); bourbon balls, lemon bars, and a oatmeal raisin or craisin. I guess I better get to the store to get some things for the pantry!
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11-28-2004, 04:28 PM
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#3
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Community Rank: Globetrotter 
Join Date: Jul 2004
Posts: 3,178
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Re: Sugar? Honey? Molasses?
My grandmother used to make a tea cake that had candied cherries in it. It was almond or lemon infused (depending on what you had on hand when making it) Very plain, but holds a lot of memories for me!
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11-28-2004, 05:38 PM
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#4
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Community Rank: Explorer 
Join Date: Mar 2002
Location: The Jersey Shore
Posts: 7,249
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Re: Sugar? Honey? Molasses?
I have two favorites. Lemon Ginger sugar cookies that I bake and a cookie my mom bakes called Angel Slices. Angel Slices have a shortbread base, a pecan/brown sugar filling and are topped with a lemony glaze. It sounds a bit strange but the flavors work great together  |
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11-28-2004, 06:24 PM
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#5
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Wannabe Snowbird
Join Date: May 2002
Concierge Level: 7
Posts: 34,137
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Re: Sugar? Honey? Molasses?
Shortbread, Mexican Wedding Balls, Divinity Fudge (who am I kidding? ANY fudge!), our family's fruit cake (recipe brought over by ancestors from England) and mincemeat turnovers!  Oh boy, I hope my Mommy brings some baking with her when she comes here to babysit Goliath! |
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11-28-2004, 07:35 PM
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#6
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Community Rank: Traveler 
Join Date: Sep 2003
Location: NH
Posts: 313
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Re: Sugar? Honey? Molasses?
Biscotti - chocolate with cherries or cranberries. Or molasses based gingerbread cookies, maybe with a little icing. I love oatmeal lace cookies too.
Oh heck! I love them all!
Brighid
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12-01-2004, 01:42 PM
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#7
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Community Rank: Legend
Join Date: Jan 2002
Location: Florida Big Bend
Posts: 17,133
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Sugar? Honey? Molasses?
Ok so who's going to be the first to start sharing some of these recipes?!
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12-01-2004, 03:29 PM
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#8
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Community Rank: Globetrotter
Join Date: Jul 2004
Posts: 3,178
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Re: Sugar? Honey? Molasses?
I will! Just as soon as I can find it!! Promise!
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12-01-2004, 06:51 PM
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#9
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Community Rank: Legend
Join Date: Jan 2002
Location: Florida Big Bend
Posts: 17,133
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Sugar? Honey? Molasses?
[ QUOTE ]
I will! Just as soon as I can find it!! Promise!
[/ QUOTE ]
 Anyone else?! |
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12-01-2004, 08:28 PM
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#10
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Community Rank: Navigator
Join Date: Sep 2003
Location: Davidsonville, MD
Posts: 6,563
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Re: Sugar? Honey? Molasses?
I'll have to find my cookie book. We had NO POWER today from high wind, so I am just reading the boards tonight!
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12-02-2004, 06:21 AM
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#11
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Community Rank: Explorer
Join Date: Jan 2004
Location: UK
Posts: 13,146
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Re: Sugar? Honey? Molasses?
My favourite Christmas treat is Florentines but I have never made them, I always cheat and buy them from Marks and Spencer  .
Karen |
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12-02-2004, 11:32 AM
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#12
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Community Rank: Legend
Join Date: Jan 2002
Location: Florida Big Bend
Posts: 17,133
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Sugar? Honey? Molasses?
[ QUOTE ]
My favourite Christmas treat is Florentines but I have never made them, I always cheat and buy them from Marks and Spencer .
Karen
[/ QUOTE ]
I have heard SO MUCH about Marks & Spencer. Wish there was one stateside. Lately whenever I hear the name though I think of The Calendar Girls when Helen Mirren's character enters a M&S cake in a county baking contest.    |
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12-07-2004, 06:33 PM
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#13
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Community Rank: Globetrotter
Join Date: Jul 2004
Posts: 3,178
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Re: Sugar? Honey? Molasses?
[ QUOTE ]
My grandmother used to make a tea cake that had candied cherries in it. It was almond or lemon infused (depending on what you had on hand when making it) Very plain, but holds a lot of memories for me!
[/ QUOTE ]
And I finally found the recipe!! Sorry for the delay. I was derailed in searching for this by a missing EZ Bake Oven! Anyway:
Mary Ann Chilean's Scottish Bun Cakes
Have ready 2 loaf tins, greased and floured, and your oven preheated @ 350 degrees.
Cream together 1 cup sugar and 1/2 cup butter. Add 2 eggs and beat until smooth. Add 1/2 cup milk, stir until blended. Set aside. Sift together 2 cups flour, 1 tsp. cream of tartar, and 1/2 tsp. baking soda. Add to sugar mixture, and 1 1/2 tsps. almond extract OR same amount of lemon extract. Beat until smooth. Put 1/4 of mixture in each pan. Add 1/2 cup of plumped white raisins OR 1/2 of a 8oz. container of red cherries (the kind you would find in a fruit cake) that have been floured. Spoon remaining batter evenly over the tops. Thump tins several times on counter to rid the batter of air bubbles. Bake for 50 minutes at 350. Check w/toothpick for doneness--pick should come clean. Cool on their sides, on rack, for 10 minutes after baking. Remove from pans. Let loaves finish cooling on racks before attempting to slice. Wrap tightly to store. Freeze wonderfully and are "quite tasty with a cup of tea." (This last is what my grandmother wrote on the recipe card she gave to me when I was a newlywed--many years ago....) Enjoy!
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12-07-2004, 09:40 PM
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#14
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Community Rank: Legend
Join Date: Jan 2002
Location: Florida Big Bend
Posts: 17,133
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Sugar? Honey? Molasses?
[ QUOTE ]
[ QUOTE ]
My grandmother used to make a tea cake that had candied cherries in it. It was almond or lemon infused (depending on what you had on hand when making it) Very plain, but holds a lot of memories for me!
[/ QUOTE ]
And I finally found the recipe!! Sorry for the delay. I was derailed in searching for this by a missing EZ Bake Oven! Anyway:
Mary Ann Chilean's Scottish Bun Cakes
Have ready 2 loaf tins, greased and floured, and your oven preheated @ 350 degrees.
Cream together 1 cup sugar and 1/2 cup butter. Add 2 eggs and beat until smooth. Add 1/2 cup milk, stir until blended. Set aside. Sift together 2 cups flour, 1 tsp. cream of tartar, and 1/2 tsp. baking soda. Add to sugar mixture, and 1 1/2 tsps. almond extract OR same amount of lemon extract. Beat until smooth. Put 1/4 of mixture in each pan. Add 1/2 cup of plumped white raisins OR 1/2 of a 8oz. container of red cherries (the kind you would find in a fruit cake) that have been floured. Spoon remaining batter evenly over the tops. Thump tins several times on counter to rid the batter of air bubbles. Bake for 50 minutes at 350. Check w/toothpick for doneness--pick should come clean. Cool on their sides, on rack, for 10 minutes after baking. Remove from pans. Let loaves finish cooling on racks before attempting to slice. Wrap tightly to store. Freeze wonderfully and are "quite tasty with a cup of tea." (This last is what my grandmother wrote on the recipe card she gave to me when I was a newlywed--many years ago....) Enjoy!
[/ QUOTE ]
Thank you!! Thank you!! Anyone else?
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