I read an article about testing polymer clay in a microwave oven and she/he said to just put your clay product in a microwavable dish but with water in itIs this really true???
1 Cwarm water 1 Cnon-dairy creamer 3 medium eggs ? Cmargarine ? Csugar 1 tspvanilla ? tspsalt 4 large frozen peach slices 4 slides white bread ? Craisins Methods/steps In small mixing bowl, combine water and creamerMix until free of lumpsAdd margarine and beat 30 secondsAdd eggs and beat one minuteAdd sugar, vanilla, salt, and peachesBeat at high speed for one or two minutesSet aside In a non-greased casserole dish place 1 ? Cof mixture and sprinkle with raisinsThen add four slices of bread, cut 1-inch by 1-inch piecesLightly tossAdd remaining mixture, pouring over evenly over the breadSprinkle the top lightly with cinnamonBake at 325 degrees for 40 to 45 minutesRemoveCool slightly and top with nutmegDuffs Nutmeg Sauce for Bread Pudding ? Csugar 1 Tbspcornstarch ? tspnutmeg 1 Cmilk ? Cmargarine In a small saucepan, combine sugar, cornstarch, and nutmegStir in milk and margarineCook over medium heat until mixture starts to thicken slightly then add vanillaStir constantly until the sauce thickensDo not boilRemove from heat and pour over bread pudding.
Bread Pudding - 8 servings 3 eggs 3 cups milk 1/2 cup sugar 1 tbspvanilla extract 1/4 tspsalt 4 cups soft white bread cubes 1/2 cup raisins or chopped, pitted dates Whiskey Sauce 1) Preheat oven tot 325Butter 1 1/2-quart casseroleIn large bowl with wire whisk, beat eggs until frothyBeat in milk, sugar, vanilla and salt until combinedStir in bread cubes and raisins; let stand 5 minutesStir again; pour mixture into prepared casserole2) Set casserole in baking pan; place on oven rackAdd boiling water to baking pan to reach halfway up side of casseroleBake 1 1/2 hours or until knife inserted near center comes out cleanServe warm with Whiskey Sauce(TIP: Soft bread makes a creamier pudding; firm-textured bread yields a firmer pudding.) Whiskey Sauce - 1 cup 1/2 cup butter or margarine 1 cup packed brown sugar 1/3 cup bourbon 1/4 tspground nutmeg In 1-quart saucepan over medium-high heat, heat all ingredients to boilingServe warm over Bread Pudding.
2 tablespoons butter 2 eggs 1 cup milk 1/8 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups French bread, day old, cut into 1-inch cubes 1/4 cup raisins For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 secondsAdd eggs and beat wellBlend in milk, sugar, raisins, vanilla and saltStir in bread cubes and let stand for 5 minutesGently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutesFor the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in waterENJOY!!!!!!!!!
Try this: 1 loaf French bread, cut into 1-inch squares (about 6-7 cups) 1 qt milk 3 eggs, lightly beaten 2 cups sugar 2 Tbsp vanilla 1 cup raisins (soaked overnight in 1/4 cup bourbon) 1/4 teaspoon allspice 1/4 to 1/2 teaspoon cinnamon 3 Tbsp unsalted butter, melted 1 Preheat oven to 350°F2 Soak the bread in milk in a large mixing bowlCrush with hands until well mixed and all the milk is absorbedIn a separate bowl, beat eggs, sugar, vanilla, and spices togetherGently stir into the bread mixtureGently stir the raisins into the mixture3 Pour butter into the bottom of a 9x13 inch baking panCoat the bottom and the sides of the pan well with the butterPour in the bread mix and bake at 350°F for 35-45 minutes, until setThe pudding is done when the edges start getting a bit brown and pull away from the edge of the panCan also make in individual ramekinsServe with bourbon whiskey sauce on the side; pour on to tasteBest fresh and eaten the day it is madeMakes 8-10 servingsHappy Holidays^_^
Don't know about the microwave but I have always use my toaster oven and lind my pan with aluminum foilTakes a lot less energyCheck directions on package to be safe or the manufacturer.
