Archives for August 2016
There are so many things from the past 45 years at Walt Disney World that have come and gone. Many we miss. Others we are glad they are gone. With this new series, I’m going to share some of my favorite things I miss from Walt Disney World.
The top thing I miss is River Country. This water park at Walt Disney World opened in 1976 as a part of Fort Wilderness Campground. I was lucky enough to visit this park one time in 1998, I think. This “water hole” was exactly that, a good ol’ fashioned swimming hole that used water from Bay Lake in many of the rides and pools. You could find Slippery Slide Falls, White Water Rapids and Whoop ‘N’ Holler Hollow. You could enjoy water slides, swings, a beach, a lazy river, and more.
In 2001, this water park closed. There are several rumors still circulating as to why it closed. Some are because of the death of a child in the 80s, the building of Typhoon Lagoon and Blizzard Beach, the 9/11 attacks, and a Florida law about prohibiting un-chlorinated natural water from being used in water park attractions.
I still hang on to the memories I had from my one day at River Country. At that time, I didn’t take my camera to a water park for fear of losing it or it getting damaged, so I have no personal photos. I only have the page above from a book purchased many years ago at the Magic Kingdom. There are also a few vintage photos in this Disney Parks Blog post.
|River Country today via Google Maps satellite|
- Pretzel Sticks- fairy wands
- Mini Vanilla Wafers- spinning wheels (Or you could use Honey Comb cereal)
- Marshmallows- pillows for Aurora
- Cheetos- Dragon’s fire
- Hershey Kisses (True Love’s kiss)
- box of cupcake mix and necessary ingredients to make cupcakes
- canned vanilla icing
- yellow food coloring
- Ferrero Rocher hazelnut chocolates unwrapped
- strawberry preserves
- Make the cupcakes as directed on the box and let cool.
- Tint the vanilla frosting yellow and use a small icing tip to pipe the icing “noodles” on the cupcake. If you don’t have icing tips you can put the icing in a ziplock bag and snip the corner of the bag off to make a small opening.
- “Roll” the unwrapped chocolates in a bowl of strawberry preserves until coated. Place one chocolate “meatball” on each cupcake and drizzle remaining preserves over the top of the cupcake for sauce. If you’re having a hard time getting the preserves to drizzle, try heating it for a few second in the microwave to make it thinner.