I'm with Tricia. I would for sure get the crusts ready in advance, wrap them well in the pie shells and freeze them (or do them on Friday and refrigerate them). If you freeze them, take them out Friday night and put them in the fridge so they're fully thawed when you use them. I would probably not bake any of the pies ahead, but if you must, maybe bake the pecan but not the others. You could have the fillings made and ready to dump into the crusts on Saturday when you're ready to bake. I love having the smells of all the wonderful baked goods in the air when my guests come, so I am a big fan of baking on the day of an event if at all possible.

thank you josie...I am so glad you are having fun with all of this baking ! mama...this is what is called a preferment. You make a small amount of yeasted dough and let it mature overnight and then make the main dough w/o yeaast and add this preferment to it. There are lots of different preferments...poolish,biga,barm,starter. They are all with a small amount of yeast. Then you have sourdough...and wild yeast...if you want a good beginner bread recipe then try what josie made. It is very easy to use if you aren't afraid of very wet dough and also HOT pots. Let me know if I can help....c

White Texas Sheet Cake Yield 1 - 10 x 15 x 1 inch sheet cake Ingredients * 1 cup butter * 1 cup water * 2 cups all-purpose flour * 2 cups white sugar * 2 eggs * 1/2 cup sour cream * 1 teaspoon almond extract * 1/2 teaspoon salt * 1 teaspoon baking soda * 1/2 cup butter * 1/4 cup milk * 4 1/2 cups confectioners' sugar * 1/2 teaspoon almond extract * 1 cup chopped walnuts or chopped almonds or pecans Directions In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes. Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. A jelly roll pan is best for this cake. Let stand a day before eating if you can as the flavors are better. This is making me hungry for one. Sue

How did you not sample any cookies?? That is my downfall. I'm sure yours will go fast! I actually made mini Key-Lime pies today. I plan to see my mom tomorrow and give her 3 and keep 3 for myself. The kids tried them, but didn't like them?? Oh well, more for me! Yesterday I made chocolate chip muffins from a mix. I added one very ripe banana. Turned out great!! The mix made 6 but I portioned them out over 9 muffin cups. Figured that and the banana made it a smidge healthier then normal. It's hotter then Hades here also, but guess I have had a sweet tooth lately!