I don't have any specific recipes, but I know that I've used the special lactose free milks in recipes before and they've worked well. They're a little sweeter than regular milk, so you may have to adjust the sugar content of your recipe a little if you do this.

Also, if you're baking anything that calls for sour cream, try replacing it with an equal amount of plain unflavored yogurt. Most of the people I've known who are lactose intolerant can handle yogurt with little to no issues.