For sugar cookie I used recipe from AllRecipes.com with my changes:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1  cup white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

For plain pastry cream I used

1 cup milk
2 tbsp + 2 tbsp white sugar
1 egg
1 tsp cornstarch
1 tsp vanilla extract

In a heavy saucepan, stir together the milk and 2 tbsp of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg, the remaining sugar and cornstarch. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.

When the mixture comes to a boil and thickens, remove from the heat. Cool.

2 Cup flour 
2/3 Cup sugar
2 teaspoon baking powder
1/2 tsp. salt
1 C. mashed ripe (this is usually 2 or 3 bananas)
1/3 C. butter
2 eggs
sugar for top

Preheat the oven to 350 degrees.

In a medium size bowl combine all dry ingredients (flour, baking powder and salt), stir together to combine.

In another medium size bowl combine butter and sugar, add in mashed bananas and eggs, and mix well. Add dry ingredients into the wet ingredients, mix until the flour is just mixed in.

Pour batter into a loaf pan. Bake at 350 degrees for 35 to 40 minutes. Cool for 10 minutes on a wire wrack.

3 cups all-purpose flour
1 teaspoon salt
1 egg
1/2 cup cold water

2 cups fresh strawberries, hulled and sliced
1/2 cup sugar

2-3 tbsp butter
1 cup sour cream

Combine flour, salt, egg and water in the bowl of a electric mixer with the dough hook in place. Mix for 1-2 minute at low speed, then raise the speed to moderate and beat for 5 minutes; the dough should be smooth and elastic. Form dough into ball, completely cover with plastic wrap, and allow to rest for 30 minutes or more.

Roll out dough about 1/8 inch thick and cut into 3-inch circles a cookie cutter (or you can use a glass). Fill each  with a teaspoon of sliced strawberries and little sugar (about 1/2 tsp). Fold it and seal.

Cook vareniki (5-7 at a time) in pot of salted boiling water 3-5 minutes, remove from pot with a slotted spoon, serve hot with butter and sour cream.

1 1/2  cups ladyfinger crumbs
1 cup Ricotta cheese
2 large  eggs
pinch ground nutmeg
1 tsp orange zest
vegetable oil for frying

Beat 1 1/2 cups ladyfinger crumbs, Ricotta, eggs, orange zest and nutmeg in medium mixer bowl until blended. Refrigerate covered at least one hour.

Using about 1/3 cup batter for each fritter,  shape cheese mixture into eight ovals. Cook on both sides until golden brown.

1 loaf (10-3/4 ounces) frozen pound cake, thawed (I used box gluten-free cake by “Gluten-Free Pantry”)

1-1/2 cups confectioners' sugar
2 tablespoons water
4-1/2 teaspoons light corn syrup
1 tablespoon butter, softened
1/4 teaspoon vanilla extract

2 cups finely chopped salted peanuts (I used roasted peanuts)

GOLDEN DIPPING SAUCE:
2 snack-size cups (3-1/2 ounces each) vanilla pudding (I used sour cream)
2 teaspoons dark corn syrup
2 drops yellow food coloring, optional

Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.

In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.

In a small bowl, combine the sauce ingredients. Serve with nuggets.

2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1/2 cup shortening or butter or dairy-free spread
3/4 cup granulated sugar
3 eggs
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 cup milk or rice milk

In a large bowl, sift flour and starch, xanthan gum, baking powder and salt.

In separate bowl, using mixer, cream shortening and sugar until light and fluffy, add eggs, one at a time. Stir in dry ingredients alternately with milk an vinegar, begin and end with flour mix. Stir just until combined after each addition. Spoon into prepared pan (8 in square), spread to edges and smooth top with moist rubber spatula, let stand for 30 minutes.

Bake in preheated (350F) oven for 35-40 minutes. Let cool in the pan 10 minutes, remove from pan and let cool completely on rack.

2  teaspoons  unflavored gelatin (a 1 1/4-oz. envelope)
2  cups  whipping cream
1  vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/2  cup  sugar
3  strips orange peel (orange part only; each about 1/2 in. wide and 2 to 3 in. long)
1 2/3  cups  plain whole-milk yogurt
About 1/2 teaspoon salad oil

In a small bowl, sprinkle gelatin over 1/4 cup cream. Let stand, without stirring, until gelatin is soft, about 10 minutes.

Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.

Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.

Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.