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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
114 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