Oster 4811 - Citrus Glaze

Ripe Olive Spread
Cover and process in food processor or
blender until slightly coarse:
1 II2 cups pitted ripe olives
3 tablespoons olive oil
3 tablespoons capers, drained
3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
2 cloves garlic
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
I cup margarine or butter, softened
2 tablespoons honey
2 teaspoons grated orange peel
Browned Butter Glaze
2 tablespoons margarine or butter
213 cup powdered sugar
l/2 teaspoon vanilla
3 to 4 teaspoons milk
Heat margarine in l-quart saucepan
over
medium heat until light brown; cool. Stir in
powdered sugar and vanilla. Stir in milk until
1 smooth and thin enough to drizzle.
Cinnamon Glaze
Mix until thin enough to drizzle:
I
l/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 l/2 to 2 teaSDOO”S water
Citrus Glaze
Mix until thin enough to drizzle:
112 cup powdered sugar
1
teaspoon grated lemon or orange peel
1
l/2 to 2 teaspoons lemon or orange
juice
Creamy Vanilla Glaze
Mix until thin enough to drizzle:
112 cup powdered sugar
l/4 teaspoon vanilla
1
112 to 2 teaspoons milk