The celebrations surrounding the Fourth of July today may lack the fanfare seen during the 1976 bicentennial. As a five-year tradition, I took part as the grandstand announcer and judge at Munster’s holiday parade. Despite the weather, patriotism flourished among attendees.
Reflecting on childhood memories, I recall the 1976 bicentennial with fondness. That year, at five years old, I visited Walt Disney World’s Magic Kingdom with my family. It was our second visit, and they embraced the ‘Spirit of ’76’ theme to celebrate the bicentennial. The visit coincided with Disney’s fifth anniversary.
Disney’s efforts to include patriotic themes echoed back to its founding. Disneyland in California, which opened in 1955, featured a ‘Main Street U.S.A.’ with similar themes. The Florida Magic Kingdom, which opened in 1971, included Liberty Square, highlighting U.S. history and the Hall of Presidents attraction.
Our mom purchased U.S. history-themed souvenirs in 1976, designed by artist Ken Haag, who passed away in 1996.
My memories remain vivid, perhaps due to the impressionable nature of a child’s mind. The patriotic-themed afternoon parade left a lasting impression, with floats, bands, and characters dressed as historical figures capturing our attention. My mother, Peggy Potempa, documented this with photographs featuring themed units in honor of the bicentennial.
One memorable float depicted an American eagle, with Mickey Mouse, Donald Duck, and Goofy as the ‘Spirit of ’76’ trio, reminiscent of the 1876 painting by artist Archibald M. Willard. Present-day Disney parks offer modest observances for the U.S.A.’s 250th birthday, but the 1976 celebrations stood unmatched.
In homage to this period and actress Margaret Kerry, famous for inspiring Disney’s Tinker Bell, I present a recipe for old-fashioned molasses cookies. This recipe is a token from the Walt Disney Resorts, shared here as a tribute.
Recipe for Neverland’s Molasses Cookies (Makes 2 dozen)
- Ingredients:
- Margarine (for greasing cookie sheets)
- 1 stick margarine or butter, softened
- 1/2 cup sugar
- 1/2 cup light or dark molasses
- 1 egg
- 3 cups sifted all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Directions:
- Preheat the oven to 375 degrees and grease two cookie sheets with margarine.
- In a large bowl, cream margarine until soft and fluffy.
- Add sugar, molasses, and egg, mixing thoroughly.
- Sift flour, baking soda, salt, and cinnamon in another bowl. Gradually mix into the first bowl.
- Shape dough into a round, wrap in wax paper or plastic wrap, and chill for about 2 hours until firm.
- Roll dough on a floured surface to 1/8 inch thick. Cut cookies and place on sheets.
- Bake for 6 to 8 minutes, then cool on wire racks.
Philip Potempa has published four cookbooks and hosts a radio show at WJOB 1230 AM. He can be contacted at [email protected].