Advertisement
CHOCOLATE GLAZE
2 squares unsweetened chocolate,
V 4 cup (SOmL) soft butter
cut In small pieces
2 cups (SOOmL) sifted confecUonere'
Vs cup (7SmL) l>oillng water
sugar
Put chocolate, water and butter Into Osterizer blender container Cover and process
at BLEND until smooth. STOP BLENDER, add half the sugar, cover and process at
UQUEFY until sugar is moistened. Stop and add remaining sugar Cover and
process until smooth and creamy.
Yield: atiout 1 cup (250mL)
CREAMY GLAZE
1 tablespoon (ISmL) Bght cream
1 tablespoon (ISmL) Iwtter or
1 teaspoon (SmL) vanilla esrtract
margarine, softened
2 ounces (S6 g) cream cheese,
^^ tea«POon d mL) saK
softened
IVi cups (S7SmL) confectkxiere' sugar
Put all Ingredients except confectioners' sugar into Osterizer blender container
Cover and process at WHIP until smooth. Add 1 cup (250mL) confectioners' sugar,
cover and continue to process at BLEND until smooth. Add remaining sugar,
continue to blend until smooth.
Use as a glaze for your favorite cakes or sweet rolls.
Yield: % cup (200mL)
CHOCOLATE FROSTING
2 squares unsweetened ctiocolate^
1 teaspoon (SmL) vanilla extract
cut In small pieces
2 cups (SOOmL) confectkxiere' sugar
2 tablespoons (SOmL) butter
V 4 cup (SOmL) hot milk
Put all Ingredients into Osterizer blender container Cover and process at BLEND
until completely smooth. Chill to desired spreading consistency.
Yield: 1 cup (250mL)
VANILLA FROSTING
14 cup (SOmL) milk
2 teaspoons (10mL) vanilla
2 tal)le8poons (SOmL) butter
2Vi cups (62SmL) confecUonere' sugar
or margarine
Put all ingredients except 1 cup (250mL) confectioners' sugar into Osterizer blender
container (^ver and process at BLEND until smooth. Stop machine. Remove
cover; add remaining sugar Process at BLEND until smooth. (If necessary, STOP
BLENDER, use rubt>er spatula to keep mixture around processing blades. Cover
and continue to process.)
y7e/d; 1 cup (250mL)
iv.
Advertisement
