1 1/2 cups bisquick
2/3 cup sugar
1/2 cup rice milk
2 medium apples, peeled and sliced
1 tbsp. lemon juice
3/4 cup brown sugar
1/2 tsp. cinnamon
1 cup boiling water

1 1/4 cups sugar
1 cup margarine
2 tbsp. agave nectar or corn syrup
2 tbsp. water
6 oz. chocolate chips

1/3 cup flour
1 cup water
1/2 cup margarine
1/4 cup oil
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tbsp. honey
2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt

4 tbsp. flour or flour substitute
4 tbsp. sugar
2 tbsp. cocoa powder
1 egg replacer
3 tbsp. rice milk
3 tbsp. oil
1/2 tsp. vanilla

Filling:
6 medium pears, peeled, cored, and sliced
2 cups fresh or frozen cranberries
1/2 cup brown sugar
1/4 cup flour or flour substitute OR 2 tbsp. cornstarch
1/2 tsp. cinnamon

Topping:
1 1/2 cups flour or flour substitute
1/2 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine, melted and cooled
2 tbsp. maple syrup, agave nectar, or honey
1 tsp. vanilla
1 egg replacer

2 1/4 cups flour or flour substitute
1 tsp. baking soda
1/4 tsp. salt
1 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
3 enerG egg replacers
1 1/2 cups chocolate chips

Crust:
1 pie crust (homemade or store bought)
2 tsp. margarine, melted
1 tbsp. sugar
2 tbsp. ground cinnamon

Filling:
1/2 cup brown sugar
1/2 cup margarine, softened (divided)
3 tbsp. water
2 tbsp. agave nectar or honey
1/4 tsp. ground cinnamon
2 tsp. vanilla (divided)
1/2 cup sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. salt
1 egg replacer
1/2 cup rice milk
1 1/4 cups flour

2 ribs celery, cut into thirds
4-6 tbsp. peanut butter
2 tbsp. raisins or chocolate chips

2 1/2 cups flour
1/4 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 oz. unsweetened chocolate (chips or bars)
1 cup margarine, softened
1 1/3 cups sugar
1 egg replacer
1/2 tsp. vanilla

2 cups flour or flour substitute
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. pumpkin pie spice OR cinnamon
1/2 tsp. salt
1/2 cup margarine, softened
1 cup sweet potato puree
1 cup brown sugar
2 tbsp. maple syrup
1 tsp. vanilla