There is no specific dairy food that I serve on Chanukah except for the sour cream on my latkes. The following recipes contain butter, cheese, milk and cream and are all great.

Chocolate and Strawberry Crepes (Dairy)
2 eggs, beaten
1/2 cup milk
2/3 cup water
2 tablespoons oil
1 1/3 cups flour
1/2 teaspoon sugar
Pinch salt
3 tablespoons melted butter
1 cup semisweet or milk chocolate chips
2 cups sliced fresh strawberries
1-2 cups sweetened whipped cream or whipped topping
3-4 tablespoons chopped pistachios or pecans

In a large bowl combine the eggs, milk, water and oil; whisk to combine. Add the flour, sugar and salt and continue whisking until mixture is smooth. Heat a medium nonstick skillet or omelet pan over medium heat. Brush bottom of pan with a little of the melted butter. Pour about 1/4-1/3 cup batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once. This should take between 3-5 minutes depending on how hot your pan is. Place crepes on a plate and continue until batter is used up.

In a small saucepan over low heat (or in the microwave), melt chocolate chips, stirring constantly. Remove from heat. With a spoon spread some melted chocolate on the lighter side of one crepe. Place a line of sliced strawberries about 1/3 of the way from the bottom of the crepe; roll up. You can over-fill it if you like; it looks really great with the strawberries falling out of the ends. Place the filled crepe on the serving plate and top with whipped cream or whipped topping. If there is extra melted chocolate left drizzle it over the top (you can always melt more if you want) and sprinkle the chopped nuts over the top. Makes 6-8 crepes.

Creme Caramel (Dairy)
You will need 8 4-ounce custard cups for this recipe.

1 1/2 cups sugar, divided
1/2 cup water
3 large eggs
2 egg yolks
2 1/2 cups warm milk
1 tablespoon vanilla extract

Preheat oven to 350 degrees. In a saucepan combine 1 cup sugar and 1/2 cup water. Cook over low heat for 10 minutes or until sugar caramelizes, turning a golden brown. Don't stir, just tip the pan and swirl it a couple of times while it's cooking. BE CAREFUL. This mixture is extremely hot, very sticky and can burn you very quickly. When color is a deep golden, divide mixture among the 8 custard cups, tipping pan to incorporate mixture.

In a bowl combine the eggs, egg yolks and remaining 1/2 cup sugar; whisk until blended. Gradually whisk in the warm milk and vanilla. Divide mixture among the 8 custard cups. Cover each cup with aluminum foil and place on a cookie sheet that has sides. Place cookie sheet in oven; pour warm water on bottom of cookie sheet until water goes about 1/4 of an inch up the outside of the custard cup. Bake for 45 minutes to an hour or until a knife inserted in center comes out clean. Remove custard cups from oven and place on a cooling rack. Remove foil and let cool about 15-20 minutes before you place in refrigerator. Let cool for at least 3-4 hours. To serve, run a knife around the edges of the custard cup and invert each custard onto a dessert plate. Makes 8.

Ricotta Stuffed Shells (Dairy)
1 package (10 ounces) frozen chopped spinach, thawed, well drained
1 cup ricotta cheese
8 ounces feta cheese, crumbled, divided
1 teaspoon minced garlic
1/2 tablespoon oregano
1 teaspoon basil
1/2 cup chopped red pepper
1/2 cup chopped green onion
12 jumbo macaroni shells, cooked, drained
1 1/2 cups marinara sauce (jarred stuff works just great)

Preheat oven to 350 degrees. In a bowl combine the drained spinach, red pepper, oregano, basil, onion, garlic, ricotta cheese and about 3/4 of the feta cheese. Mix to combine. Fill shells with spinach mixture; place in 9- by 13-inch baking dish. Pour sauce over shells and top with remaining feta cheese. Bake stuffed shells for 20 minutes. Serves 4.

Pepper Jack Stuffed Potatoes (Dairy)
4 large baking potatoes
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced onion
3/4 cup sour cream
2 tablespoons chopped fresh parsley
1 cup pepper jack cheese, shredded
2 tablespoons green onion, chopped
1 tomato, chopped (optional)
Salt and pepper to taste

Heat oven to 400 degrees. Bake potatoes for 45 minutes or until tender. When they are cool enough to handle, cut lengthwise and scoop out the center, leaving a 1/4-inch shell. Set shell aside to cool. In small pan melt the butter. Add garlic and onion and cook for about 2 minutes. In a bowl mash the cooled scooped out potatoes. Stir in the onion/garlic/butter mixture, pepper jack cheese, sour cream, parsley, salt and pepper. Mix well. Divide mixture among potato shells and pack it down slightly. Place filled shells on a baking sheet. Bake for 10-15 minutes or until heated through. Sprinkle the top with the chopped tomatoes and green onion. Add more cheese if you want. Return to oven for 5 more minutes; serve. Serves 4.

Chocolate Rice Pudding (Dairy)
2 1/2 cups milk
2 cups cooked rice
1/2 cup granulated sugar
1/4 cup semisweet chocolate chips
1 teaspoon vanilla

Combine milk, rice, sugar and chocolate chips in 2 to 3-quart saucepan. Cook over medium heat, stirring often, until pudding is thick and creamy. Remove from heat; stir in vanilla. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold. Serves 6.

Recipe from the USA Rice Federation

Cook's Illustrated Carrot Cake With Cream Cheese Frosting (Dairy)
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup brown sugar
1 1/2 cups oil
4 large eggs
2 cups grated carrots (4-5 medium carrots, peeled)
8 ounces crushed pineapple, lightly drained
3 1/2 ounces shredded coconut

Cream Cheese Frosting:
8 ounces cream cheese, softened but still cool
8 tablespoons butter, softened but still cool
1 teaspoon vanilla
1 pound powdered sugar

Adjust oven rack to middle position; heat oven to 350 degrees. Grease 13- by 9-inch baking pan with oil. Line bottom of pan with parchment paper and oil. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In bowl of an electric mixer combine the eggs, sugar and brown sugars until combined. Reduce speed to low and add oil in slow stream. Increase speed to high and mix until mixture is thoroughly combined, about a minute.

On low speed, add the dry ingredients to the egg mixture until they are just combined. By hand stir in the carrots, pineapple and coconut. Pour batter into cake pan and bake 35-40 minutes until toothpick stuck in middle of cake comes out clean. Remove cake from oven and cool for at least 1 hour before taking out of pan and removing parchment paper. Place cake on platter you want to serve it on. You can leave it in the pan and serve it from the pan if you prefer.

In bowl of an electric mixer combine cream cheese, butter and vanilla. Beat until combined, about 30 seconds, scraping down sides of bowl if needed. Add the powdered sugar and mix until very fluffy, about 1 minute. Run paring knife around edge of cake to loosen from pan. Using a knife or icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. Makes one 13- by 9-inch cake.

Modified from Cook's Illustrated

Zesty Lemon Custard Pie (Dairy)
1 pre-made frozen pie crust
1 tablespoons butter
4 eggs
1 cup sugar
1 tablespoon grated lemon zest
2/3 cup lemon juice (fresh is best)
Powdered sugar

Preheat oven to 350 degrees. In a glass bowl melt butter in microwave; set aside. In another bowl whisk together eggs and sugar. Add lemon zest and slowly stir in butter and lemon juice until mixture is combined. Pour into crust. Bake for 30-40 minutes or until top of custard is lightly browned. Be warned, pie will not look cooked and a toothpick will not come out clean. It will set up as it cools. When pie is cool, refrigerate for several hours. Just before serving sprinkle powdered sugar on top of pie. Makes 1 pie.

Cottage Cheese and Blueberry Pancakes (Dairy)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sugar
1 cup cottage cheese
1/4 cup milk
4 eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup fresh or frozen blueberries

In a bowl combine the flour, baking soda, baking powder, salt, cinnamon and sugar. Mix well. In another bowl combine the cottage cheese, milk, eggs, melted butter and vanilla. Mix to combine. Pour dry ingredients into cottage cheese mixture. Mix to combine. GENTLY fold blueberries into batter, making sure they don't get crushed. Heat a griddle and use a little butter or margarine to coat it. Using a measuring cup pour approximately 1/4 cup of the mixture into the pan and cook until surface starts to bubble and bottom is golden brown, about 2-3 minutes. Flip pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Makes 6-8 pancakes.

Spanakopita (Dairy)
2 pounds spinach, steamed, squeezed, drained and chopped
1 cup crumbled feta cheese
1/4 cup fresh chopped dill
1/4 cup fresh chopped parsley
1 green onion, chopped fine
3 eggs
Salt and pepper to taste
1/4 cup olive oil
Phyllo dough

Preheat oven to 350 degrees. In a large bowl combine the spinach, feta cheese, dill, parsley, green onion, eggs, salt and pepper; set aside. Brush bottom of an 8- by 8-inch baking pan with olive oil. Brush top of a sheet of phyllo dough with olive oil and place in pan. (You may have to cut the phyllo dough to fit the pan.) Place spinach mixture on top of phyllo dough. Brush top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers. Bake until golden brown on top, about 30-50 minutes. Serves 4-6.

Submitted by L. T. Riser, Indianapolis