Get the latest recipes from Hayamaktoum http://www.grouprecipes.com/people/hayamaktoum This is a delicious Danish recipe, simple to put together, impressive for company. The name in Danish is "mørbrad med svedsker og aebler." http://www.grouprecipes.com/55524/roast-pork-with-apples-and-prunes.html Others have shared this recipe but they left out one ingredient: bacon! Totally decadent but admit it, you want one. Another favorite from Peanut Butter & Co. ilovepeanutbutter.com http://www.grouprecipes.com/55390/grilled-peanut-butter-sandwich.html The shop "Peanut Butter & Co." in NYC is a great place to indulge my peanut butter cravings. It is a little bit of childhood nostalgia with a touch of adult sophistication. This sandwich is one of my favorites. ilovepeanutbutter.com http://www.grouprecipes.com/55388/peanut-butter-cinnamon-raisin-sandwich.html 7-year-old Mary (my niece) is a Food Channel fan; she adores Iron Chef. She invented this tasty recipe. Watch her cook at http://www.youtube.com/watch?v=v5hauVn3DqQ We think this would be even better with some kind of sauce; any ideas? http://www.grouprecipes.com/47265/lemon-chicken-meatloaf.html It's Kentucky Derby season which makes me think of horse racing and bourbon. This is a quick, easy and rich way to do steak, substituting bourbon for the traditional cognac. Serve with a spicy, fruit-forward Ravenswood Zinfandel and pommes frites or garlic mashed potatoes and haricots verts. Using Jamaican peppercorns (a.k.a. allspice) and bourbon gives the sauce an appealing caramel-like taste. Note: do not salt the meat before cooking, as salt will draw out the meat juices; wait to add salt until after cooking and just before serving. http://www.grouprecipes.com/45661/woodford-bourbon-steak-au-poivre.html I adore tart lime and lemon. This simple appetizer has always been a hit. Nothing subtle about it. Best before a main course that is not too subtle either. http://www.grouprecipes.com/45355/shrimp-with-lime-butter-sauce.html If you like blue cheese you will love this little appetizer. http://www.grouprecipes.com/45290/cranberry-blue-crostini.html This is one of my favorites. It is simple but impressive and the combination of flavors is fantastic. http://www.grouprecipes.com/45289/vineyard-leg-of-lamb.html This is a cake decoration with a Christmas theme. It is designed for the Southern Lane Cake, but it could work on any cake. This recipe produces a taffy-like pliable material that you can sculpt and cut into various shapes. You can color it (use paste, not liquid food color) and add Luster Dust or Shimmer Dust for a frosted effect. The preparation time is mostly the sculpting of the roses. http://www.grouprecipes.com/45288/christmas-ribbons-and-roses.html Lane Cake is an incredibly rich butter cake, almost a pound cake, with an intense bourbon filling. This cake is not for the faint of heart! This Southern tradition gets its name from Emma Rylander Lane of Clayton, Alabama, who won a prize for it in the state fair. She first published the recipe under the name "Prize Cake" in her 1898 cookbook "Some Good Things To Eat." This cake MUST be made from scratch; you cannot substitute a mix in any way. And if you substitute anything else for the bourbon, don't call it a Lane Cake. http://www.grouprecipes.com/45286/southern-lane-cake.html