lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Caramel Swirled Brownies (Bobby Flay)
Ingredients:
- 1/2 heavy cream
- 1/4 sugar
- 1/4 water
- 1/2 corn syrup
- 1 sea salt
- 1 vanilla extract
- 1/8 unsalted butter
- 1 bittersweet chocolate
- 6 eggs
- 2 granulated sugar
- 1 sugar
- 4 pure vanilla extract
- 1 1/2 fine salt
- 1/2 unbleached all-purpose flour
- 2
- 1/4
- 1
Instructions:
1. Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
2. Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
3. Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
4. In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
5. Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
6. Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
7. For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.).
Title: Lemon Slice
Ingredients:
- 250 butter
- 1/2 caster sugar
- 2 plain flour
- 1 baking powder
- 2 lemon zest
- 4 eggs
- 1/2 sugar
- 1 lemon, rind of
- 2 flour
- 1/2 lemon juice
- 1/2
Instructions:
1. For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm).
2. Bake in 180C oven until base is slightly browned. (about 15-20 minutes).
3. Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes.
4. Leave to cool then dust with icing sugar and cut into fingers or squares.
Title: Charlotte au Chocolat
Ingredients:
- 8 bittersweet chocolate
- 3 dark rum
- 2 olive oil
- 1 eggs
- 5 ladyfingers
- 24 dark rum
- 1
- 2
Instructions:
1. In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
2. rum and oil.
3. Stir until smooth; cool.
4. One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
5. In a separate bowl, stiffly beat the whties.
6. Fold the whites into the chocolate.
7. Leave in a cool place to set.
8. To assemble the cake: Pour the milk and remaining 2 tsp.
9. rum into a bowl.
10. One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
11. Fill with half the chocolate mousse.
12. Cover with a layer of ladyfingers, then with the remaining mousse.
13. Finish with another layer of ladyfingers.
14. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
15. After unmolding, decorate if desired with swirls of sweetened whipped cream.
Title: Tangerine Angel Food Cake
Ingredients:
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1/4 granulated sugar
- 1 1/2 cake flour
- 1 1/8 vanilla extract
- 1 tangerine
- 1 tangerine juice
- 1/4 icing sugar
- 1
Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whip the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
3. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Fold into the egg whites 1/3 at a time just until blended. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan.
4. Smooth the top and bake the cake for 30 to 35 minutes, or until a cake tester comes out clean and the cake is golden brown.
5. Remove cake from the oven then turn upside down to cool. Once cool, run a knife around the sides to loosen the cake then turn onto a serving platter.
6. Whisk together the tangerine juice and egg white, then add the icing sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let the the glaze set in a cool place.
Title: Jack Daniel's Frosting
Ingredients:
- 1 1/2 unsalted butter
- 1/4 powdered sugar
- 2 half-and-half
- 3 vanilla extract
- 1
- 1/2
Instructions:
1. In the top of a double boiler over hot water, melt the chocolate with the butter.
2. Combine remaining ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth.
3. Mixture will be runny, but stiffens as it cools.
4. Use to frost cooled brownies.
Title: Brown Butter Cream Cheese Frosting
Ingredients:
- 4 butter
- 1 cream cheese
- 1 pure vanilla extract
- 4 confectioners' sugar
Instructions:
1. In a small saucepan over medium heat, melt butter; heat until the butter browns, about 4 minutes.
2. Meanwhile, place the cream cheese in a large mixing bowl.
3. Pour the hot butter over the cream cheese and add the vanilla.
4. Blend with an electric mixer on low speed until the butter and cream cheese are smooth and combined.
5. Add the sugar, a little at a time, beating on low until the sugar is incorporated.
6. Once it has all been added, increase the mixer speed to medium for 20 seconds and beat until fluffy.
7. http://www.cakemixdoctor.com/ask/newsletter/issues/pagemaker.cgi?1138376541.txt.
Title: Shortcake Sheet Cake
Ingredients:
- 2 self-rising flour
- 2/3 sugar
- 2/3 butter
- 2/3 milk
- 1 egg
- 1 heavy cream
- 1 sugar
- 6 strawberries
Instructions:
1. HEAT oven to 375°F Spray bottom only of 13 x 9-inch pan. Combine flour and 2/3 sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk and egg; stir just until dry ingredients are moistened. Spread batter evenly in prepeared pan.
2. BAKE 25 to 35 minutes or until golden brown.
3. COMBINE cream and 1 tablespoon sugar in small bowl; beat until soft peaks form. Cut shortcake into 12 squares. Split squares; place on individual dessert plates. Fill each serving with strawberries. Top each with more strawberries and whipped cream.
Title: Quick-Dry Royal Icing
Ingredients:
- 3 powdered sugar
- 1 vanilla
- 1 cream of tartar
- 1/2
Instructions:
1. In a large mixing bowl combine egg whites, powdered sugar, vanilla, and cream of tarter.
2. Beat with an electric mixer on high speed for 7 to 10 minutes or till very stiff.
3. Use at once, covering icing in bowl at all times with wet paper towel to prevent from drying.
Title: Berry Tiramisu
Ingredients:
- 1 1/2 raspberries
- 1 blueberries
- 3 strawberries
- 2 granulated sugar
- 11 heavy cream
- 2 confectioners' sugar
- 1/2 mascarpone cheese
- 1 mint sprig
- 1 raspberries
- 2 fresh lemon juice
- 3/4 cornstarch
- 1 1/2
- 1/2
Instructions:
1. Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
2. Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
3. Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
4. In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
5. Fold in half of the whipped cream.
6. Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
7. Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
8. Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
9. Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
10. Cover tightly with plastic wrap.
11. Refrigerate for at least 2 hours and up to 1 and 1/2 days.
12. To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
13. Serve with remaining raspberry coulis spooned over each serving or passed on the side.
14. For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
15. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
16. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
17. Pour into the simmering raspberry mixture.
18. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
19. Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
20. Cool completely, then cover and refrigerate until ready to use.
21. (Freeze any leftover coulis in a plastic container for up to one month).
Title: Peanut Butter Balls
Ingredients:
- 2 1/2 powdered sugar
- 1 1/2 peanut butter
- 1/2 butter
- 1 chocolate chips
Instructions:
1. Line a cookie sheet with parchment paper.
2. In large bowl mix together butter, peanut butter, and powdered sugar.
3. Roll peanut butter mix into 1.5 inch balls and place on cookie sheet.
4. Place in freezer for at least 20 in.
5. In microwave safe dish place the chocolate chips in microwave for 15 second intervals.
6. After each 15 seconds stir the chocolate chips until smooth and rather runny -- suitable for dipping.
7. It shouldn't take more than a minute to melt the chips (check YouTube for melting and tempering chocolate for best results).
Title: Ms. Carlin's Strawberry Triffle
Ingredients:
- 1 cold water
- 1 1/2 instant vanilla pudding
- 4 1/2 strawberries
- 1
- 12
- 4
- 1
Instructions:
1. Mix Condensed milk, cold water; then add pudding mix and blend well.
2. Chill for 5 minutes.
3. Fold in whipped cream.
4. Layer 2 cups of pudding mix.
5. Top with 1/2 cake cubes, 1/2 strawberries preserves.
6. Repeat above step.
7. Top it off with puddiing mix, few slices of strawberries and slivered almonds.
Title: Chocolate Biscuity Squares
Ingredients:
- 50 margarine
- 175 chocolate
- 2 clear honey
- 250
- 16
Instructions:
1. put margarine, chocolate & honey in a pan, heat gently until melted (keep stiring!).
2. stir in biscuit crumbs.
3. place mixture in a greased, lined shallow sqaure cake tin smooth the top with a spoon.
4. leave to set (around 1 hour)
5. cut into sqaures and place 1 smartie/ m&m in the centre of each one.
Title: Five Fruit Salad
Ingredients:
- 1 seedless grapes
- 1/2 orange
- 1/2 cantaloupe
- 1/2 banana
- 1/2 pineapple chunk
- 1/4 lime juice
- 1 mint leaves
- 2 lime zest
- 1/4
Instructions:
1. Mix all ingredients in medium bowl.
2. Serve at once or chill up to an hour and serve.
Title: Peaches and Cream
Ingredients:
- 2 unsalted butter
- 4 sugar
- 1 lemon zest
- 1 mascarpone
- 8 vanilla extract
- 1
Instructions:
1. In a 2 quart saucepan, melt butter and 2 tablespoons of the sugar over medium-low heat, stirring until golden and caramel in color, about 5 to 8 minutes.
2. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes.
3. Remove and discard zest strip.
4. Use immersion blender to blend mixture until smooth, about 1 minutes.
5. Transfer to bowl, let cool, then cover and chill.
6. Place the mascarpone, remaining sugar and vanilla in a medium bowl.
7. Use immersion blender and process about 20 seconds. Scrape bowl and process about 1 minute longer.
8. Chill until ready to use.
9. Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers,
10. Keep chilled until ready to serve.
Title: Cranberry Ginger Pudding
Ingredients:
- 5 butter
- 5 caster sugar
- 3 eggs
- 8 self raising flour
- 2 gingerroot
- 1 orange, juice and zest of
- 1 ground ginger
- 6 fresh cranberries
- 3 dried cranberries
Instructions:
1. Heat the oven to 350°F.
2. Line a 9inch tin with baking parchment.
3. Cream together the butter, sugar and beat in the eggs one by one.
4. Fold in the flour and the ground ginger.
5. Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
6. Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
7. Serve hot or cold (or make in advance and reheat).
Title: Apple Cake
Ingredients:
- 1 sugar
- 2 apples
- 4 eggs
- 2 flour
- 3 baking soda
- 2 salt
- 1 ground cinnamon
- 1 1/2 ground allspice
- 1/2 vanilla extract
- 1 raisins
- 1
Instructions:
1. Preheat oven 325 degrees.
2. Pour veg oil over sugar and apples.
3. Let it soak for at least 1 hr.
4. Add sugar,apple and oil to beaten eggs.
5. Add soda, salt,cinnamon, allspice and vanilla to flour.
6. Mix very well with nuts and raisins.
7. Pour into a greased 10 in.tube pan.
8. Bake 1 hr and 15 minutes
9. Now you have a very moist delicious cake
Title: Depression Spice Cake
Ingredients:
- 2 sugar
- 2 shortening
- 1/2 dark raisins
- 2 apple
- 1 flour
- 2 baking soda
- 1 baking powder
- 2 cinnamon
- 1 allspice
- 1 clove
- 1 nutmeg
- 1
Instructions:
1. In a medium saucepan, simmer sugar, coffee, shortening, raisins and apple together for 10 minutes.
2. Cool 10 minutes.
3. In a large bowl, mix together flour, baking soda, baking powder, all the spices and nuts.
4. Pour the cooled mixture into the dry ingredients and mix well.
5. Pour batter into a greased 13 X 9 inch pan.
6. Bake at 350 for 25 to 30 minutes.
Title: Better Than Sex Cake--Weight Watchers Style
Ingredients:
- 1
- 6
- 7
- 1
- 8
Instructions:
1. Preheat oven to 375.
2. Mix cake mix, egg white, and diet soda. Bake for 35 minutes in a greased 9x13 pan.
3. During the last few minutes of baking, put the caramel and condensed milk in a saucepan on low heat until smooth.
4. After baking, remove cake from oven and pour caramel over top. Sprinkle half the heath bar on top.
5. Cool completely. Cover with whipped topping and remaining heath bar bits.
Title: Hershey's Hot Fudge Pudding Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 light brown sugar
- 1 1/4 hot water
Instructions:
1. Heat oven to 350 degrees F.
2. Stir together 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter, and vanilla; beat until smooth.
3. Pour batter into ungreased 9-inch square baking pan.
4. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do NOT stir!
5. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top.
6. Garnish with whipped topping.
Title: Coffee and Orange Custard
Ingredients:
- 2 eggs
- 1 evaporated milk
- 2 sugar
- 1 instant coffee granules
- 1/2 vanilla extract
- 1 orange zest
- 1 ground cinnamon
- 1/2
Instructions:
1. Preheat the oven to 350°F Lightly butter two 8 oz. custard cups.
2. Put the eggs, milk, sugar, coffee, vanilla and orange juice concentrate in a blender and process until smooth.
3. Pour into custard cups, set in a baking pan, and fill with 1 inch of boiling water.
4. Bake for 45 minutes, or until knife inserted into custard comes out clean.
5. Place cups on wire rack and cool 30 minutes, then cover with plastic wrap and refrigerate until chilled.
6. Use a knife to loosen custard and then invert onto a plate.
7. Sprinkle the orange zest and cinnamon on top.
Title: Cinnamon Nuggets
Ingredients:
- 13 7/8 butter
- 1 sugar
- 2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 400. Cut dough into 1 1/2"x2"-inch pieces; place on a lightly greased baking sheet. Brush tops with butter.
2. Combine sugar and cinnamon in a small bowl. Sprinkle dough pieces with cinnamon-sugar mixture.
3. Bake at 400 for 10 minutes or until golden brown.
Title: Baked Apple and Cheese Casserole
Ingredients:
- 1 sugar
- 1/2 flour
- 3 cheddar cheese
- 1 butter
- 1/4
- 1/2
- 3
Instructions:
1. Mix sugar and flour in a small bowl; slowly stir in orange juice.
2. Mix melted butter and vanilla wafer crumbs in a separate small bowl.
3. Place apples in a greased 1 quart baking dish.
4. Layer sugar mixture, cheese and vanilla wafer crumb mixture over apples.
5. Bake at 350 degrees for 20-30 minutes or until top is browned.
Title: Magic Brownie (Chocolate)
Ingredients:
- 100 butter
- 2 eggs
- 1 sugar
- 2 vanilla
- 2 cinnamon
- 3/4 plain flour
- 1/4 baking powder
- 1 chocolate chips
- 1/4 - 1/2 chocolate chips
- 1/4 icing sugar
Instructions:
1. In a medium sized (microwave proof) bowl melt the butter on high (100%) for 1 1/2 minutes.
2. Stir in eggs, sugar, vanilla and cinnamon. Beat well with a fork.
3. Stir in sifted dry ingredients and nut or chocolate chips.
4. DO NOT OVER MIX!
5. Spread mixture into a cling-film lined, microwave-proof casserole lid.
6. Cover with extra chocolate chips.
7. Microwave on high for :- 5 minutes = fudgy 5 1/2 minutes = not-so fudgy 6 minutes = dry 6 1/2+ minutes = suitable only for using in truffles 0 minutes = surprisingly good, though not recommended.
8. When finished allow to cool for a little before tipping onto a cooling rack (otherwise it has a tendency to go through the rack!). When cold cover with icing sugar and cut into shapes and sizes of your choice.
9. A good dessert option is to cut into rounds and add a scoop of vanilla, chocolate or strawberry ice cream on top and serve with strawberries.
Title: Teddie's Apple Cake (Nyt 11.4.07)
Ingredients:
- 3 butter
- 1 1/2 flour
- 2 sugar
- 3 eggs
- 1 salt
- 1 cinnamon
- 1 baking soda
- 1 vanilla
- 3 tart apples
- 1 walnuts
- 1 raisins
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F Butter and flour a 9-inch tube pan. Beat the oil and sugar together. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon, and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hours and 15 min., or until a toothpick inserted in the center comes out clean.
4. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.
Title: Golden Graham Cereal S'mores Squares
Ingredients:
- 3/4 light corn syrup
- 3 butter
- 11 1/2 vanilla
- 1 miniature marshmallows
- 9
- 3
Instructions:
1. Grease 9 x 13 inch pan.
2. Heat syrup, butter and morsels to boiling stirring constantly.
3. Remove from heat, stir in vanilla.
4. Pour over cereal in bowl, toss until coated.
5. Fold in marshmallows 1 cup at a time.
6. Press into pan with buttered back of spoon.
7. Let stand 1 hour.
8. Cut into 2 inch squares.
9. Store at room temperature.
Title: Cherry Almond Wreath
Ingredients:
- 1/2 maraschino cherry
- 1/4 orange zest
- 2 brown sugar
- 1 powdered sugar
- 2
- 3/4
Instructions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the cherries, almonds, 1 teaspoons zest, and brown sugar; mix well.
3. Unroll the breadsticks and place side by side. Press the seams together to form one large piece of dough.
4. Spread the cherry mixture all over the dough. Roll jelly-roll fashion and press the end to the roll to form a seal. Place seam-side down on a prepared baking sheet. Join the ends together to form a large ring.
5. Cut 1-inch slices in the top of the dough all the way around. Bake for 25-30 minutes or until golden brown.
6. While the roll bakes, stir together the powdered sugar, orange juice, and the remaining 1 teaspoons zest. Drizzle over the warm wreath.
Title: Pina Colada Cupcakes
Ingredients:
- 12 pineapple
- 1/4 butter
- 1/4 light brown sugar
- 1 light corn syrup
- 1/4 butter
- 1/4 granulated sugar
- 1 egg
- 1 baking powder
- 1 1/2 flour
- 1 flaked coconut
- 1/2 maraschino cherries
- 1/4
- 6
Instructions:
1. Preheat oven to 350 and spray cupcake-pan with nonstick spray.
2. Cut a 1 or 2 inch chunk out of each pineapple slice so it will form a ring in bottom of each cup. (Can chop some of the "extra" pineapple and mix in batter or snack on it.) Cut cherries in half and place one in center of each pineapple ring.
3. In a small saucepan melt 1/4 cup butter, corn syrup, and brown sugar. Cook over low heat for about 5 minutes or until slightly thick. Spoon over pineapple rings (about 1 1/2 teaspoons per cup).
4. In medium mixing bowl mix 1/4 cup room temperature butter with granulated sugar until light an d fluffy. Add egg and coconut extract; mix. Add baking powder; mix. Alternating flour and pineapple juice, mix until well-combined. Stir in coconut flakes.
5. Divide batter between cups and bake 20 minutes. Cool for about 10 minutes in pan before inverting.
Title: Kid's Favorite Fruit Dip
Ingredients:
- 2 cream cheese
- 2/3 sugar
- 2/3 vanilla
- 1
Instructions:
1. Mix all ingredients together with a mixer until smooth.
2. Serve with assorted fruits, such as: fresh pineapple, apple slices, orange slices, cantaloupe or bananas.
Title: Aunt Lee's Old Fashioned (Baked) Rice Pudding
Ingredients:
- 4 eggs
- 3/4 - 1 granulated sugar
- 4 white rice
- 2 butter
- 2 raisins
- 1 ground nutmeg
- 1/4 ground cinnamon
- 1/2 - 1 confectioners' sugar
- 3 -4
Instructions:
1. In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside.
2. In a large (2 quart) bowl, beat egg yolks until light colored.
3. Add sugar and spice mixture and beat well.
4. Add milk and beat well.
5. Add cooked rice and mix well.
6. Stir in melted butter and raisins.
7. Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan.
8. In a small bowl, beat egg whites until rounded peaks form.
9. Beat Confectioner's sugar into egg whites until whites are glossy and stiff.
10. Fold beaten egg whites in to rice mixture.
11. Bake at 325°F for 50-60 minutes.
12. Remove from oven and let stand until warm (20-45 minutes).
13. Stir pudding until smooth and well mixed.
14. Chill (or serve warm).