Citrus Glaze; Ripe Olive Spread; Creamy Vanilla Glaze; Browned Butter Glaze - Oster 4811 User Manual

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
cloves
2
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
2 tablespoons honey
2 teaspoons grated orange peel

Browned Butter Glaze

2 tablespoons margarine or butter
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
smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:
I
1/4 teaspoon ground cinnamon
to
1 l/2 2
garlic

Citrus Glaze

Mix until thin enough to drizzle:
1 teaspoon grated lemon or orange peel
to
1 l/2 2 teaspoons lemon or orange
juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:
1 112 to 2 teaspoons milk