Oster 4839 - Ripe Olive Spread; Cinnamon Glaze; Citrus Glaze; Creamy Vanilla Glaze

Ripe Olive Spread
Cover and process in food processor or blender until
slightly coarse:
1 1/2 cups pitted ripe olives
3 tablespoons olive oil
3 tablespoons capers, drained
3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
2 cloves garlic
Fruited Cream Cheese
Spread
Beat on medium speed until fluffy:
1 package (8 ounces) cream cheese, softened
1/4 cup favorite fruit preserves
Whipped Honey-Orange
Spread
Beat on medium speed until fluffy:
1 cup margarine or butter, softened
2 tablespoons honey
2 teaspoons grated orange peel
Browned Butter Glaze
2 tablespoons margarine or butter
2/3 cup powdered sugar
1/2 teaspoon vanilla
3 to 4 teaspoons milk
Heat margarine in 1-quart saucepan over medium
heat until light brown; cool. Stir in powdered
sugar and vanilla. Stir in milk until smooth and
thin enough to drizzle.
Cinnamon Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 1/2 to 2 teaspoons water
Citrus Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 teaspoon grated lemon or orange peel
1 1/2 to 2 teaspoons lemon or orange juice
Creamy Vanilla Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 to 2 teaspoons milk
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