1/2 cup margarine
1 cup brown sugar
1 cup flour
2 cups rolled oats
1 tsp baking soda
1 1/2 cups fresh bakeapples [sweetened] or
1 1/2 cups bakeapple jam

8 tart shells
1 cup brown sugar
1 tbsp vanilla
1⁄2 cup melted butter
2 eggs

Non-stick cooking spray
1 pkg (18.25 oz) low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 can (30 oz) pre-spiced pumpkin pie mix
2 eggs, beaten (or 1 cup egg substitute)
2/3 cup canned, evaporated skim milk
2 tbsp sugar
1 tsp cinnamon

Crust:
2 cups ginger snaps, finely ground
1/2 cup butter, melted

Filling:
8 oz cream cheese
3 tbsp sugar
3 tbsp milk
1 tbsp crystallized ginger, finely chopped
Pinch salt

Topping:
1 cup Pure Labrador Cloudberry Spread
2 tbsp cloudberry liqueur (optional)

3 apples, peeled, cored and cut into wedges
1/4 cup light olive oil or canola oil
1 cup egg substitute
1 cup skim milk
1/4 cup plain nonfat yogurt
1/4 cup sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp lemon juice
1 tsp vanilla extract
2 tsp almond extract
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp sliced almonds

1 cup butter
2 cup all-purpose flour
3 tbsp brown sugar
Pure Labrador Cloudberry (Bakeapple), Lingonberry (Partridgeberry) or Blueberry Spread
Whipped cream

Jar of partridgeberry jam

Pastry:

4 cups flour
1/2 lb. butter
2 tbsp. baking powder
1 tbsp. molasses
(mixed with warm water, enough to make a soft dough)
Shake of cinnamon

1 large can sliced peaches
1 butter pecan cake mix
1/4 lb butter, melted
1 cup coconut
1 cup chopped pecans