I have a recipe for a cheese dip that while it won't keep forever, it will keep for a little while. But with a tea light candle as Linda suggests, and occasional stirring, it should keep even longer. 8 oz cream cheese 8 oz shredded cheddar or jack 8 oz salsa Throw it all in a saucepan and heat, stirring occasionally, till thoroughly melted and combined.

I usually give my friend David most of the leftovers, he enjoys them. I did bring home the extra peach pie muffins, Kim took two for work today and I had one for breakfast. I forgot to mention, there was a small cruise in the harbor yesterday (around 100) and I had a nice rush on sales then. I gave out samples of the raspberry bars and I think everyone that tried a sample bought at least one. They also liked the sugar cookies. My cinnamon rolls were already sold out by that time. We will get many bus tours that stop in town during color season, they love to pick up things to nibble on. Charlevoix has been on the color tour stop list for many years. Nancy

A little late, but how about this recipe: Apple Cookies 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. ground cloves 1/2 tsp. freshly ground nutmeg 2 c. flour 1/2 c. butter 1 1/3 c. brown sugar 1 egg 1 c. chopped nuts 1 c. chopped apples 1/4 c. milk or apple juice Glaze: 1 1/2 c. confectioners sugar, 1 T. soft butter, 2 1/2 T. cream or milk, 1/4 tsp. vanilla In large mixing bowl, cream butter, sugar and egg. Mix flour, spices salt and soda and add alternately with juice or milk to creamed mixture. Fold in nuts and chopped apple. Drop by teaspoonful on greased baking sheet. Bake 400 degrees 11 min. or at 375 14 min. Cool and apply glaze. It was posted by dottieq on a cookie thread some time ago. I'm thinking about making some for my church's Applefest and making the glaze a maple or caramel glaze.

Nancy, the peach pies look beautiful, but I'll bet they are labor intensive? Could you make a large cobbler with a top crust and maybe some struesel crumbs on top then portion out two servings in a bowl and cover with plastic wrap? Have you considered tea breads - mini loaves of lemon bread, banana bread, applesauce walnut bread, etc. could be made mid-week and would hold well in the fridge until market day. This type of bread is usually very moist and will hold longer than yeast breads. Last year my friendship starter breads sold well. The starter keeps the loaf very moist - you don't have to call the breads "friendship" or Amish Friendship as people who don't bake have probably not heard of them and might not understand the concept. And have you tried mixing up your pretzel roll dough a day or two ahead and keeping it chilled until ready to bake? Are the three large loaves the asiago bread? Does one recipe produce 3 loaves that size? I'd try making four slightly smaller loaves and price them a little less. Also, I would try making a recipe of the sugar cookies mid-week, then wrap them well with plastic wrap, put them in a zip bag or container with a lid and store them in a cool place until market day. You could make a test batch and see how they taste to you several days later. The cookies could also be frozen on the day they are made and pulled out the day before market day. Or, make the cookie dough ahead and freeze then bake the day before market day? You are getting a feel now for what sells well for you and what your customers repeatedly buy - that's good. But think about how you can begin your baking earlier in the week and try new items that can be made ahead. Do you have a flyer on the table offering to make special orders? When I did this I sold by the recipe - i.e. an entire recipe of yeast rolls or 4 loaves of my Amish bread recipe. I would offer the customer a slight discount for ordering the entire recipe and I would tell them how to freeze the breads. This way they could order ahead to be sure what they wanted was held (out of sight) for them. I have some great recipes if you want those. Teresa