DOES LACTAID TASTE LIKE REAL MILK RECIPES

Steps:

• Heat 2-1/2 cups milk in a medium saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
• In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
• Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
• Pour the mixture back into the pan.
• Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
• Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
• Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
• Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Steps:

• Position rack in top third of oven; Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.