Unless the recipe specifically calls for a certain type of extract (same for both DME and LME) it's good procedure to use light, pale, or extra-light. You should get your coloring, and other malt flavors from your steeping grains. You never really know for sure what the manufacturer used to get his amber or dark extract to that degree of color (and flavor).
Primary 1: Apfelwine
Primary 2: Buddy's Brown Porter
Primary 3: "Brown" Hefeweizen (oops?)
Primary 4: Chocolate Stout