Sunbeam 102817 - Manual (Page 72)

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Ham and Swiss Spread
Mix: 1 package (3 oz) cream cheese, softened
2 Tbsp. finely chopped, fully cooked, smoked ham
1 Tbsp. shredded Swiss cheese
1/2 tsp. prepared mustard
Herb-Cream Cheese Spread
Mix: 1 container (4 oz) whipped cream cheese
1 tsp. chopped fresh or 1/2 tsp. dried dill weed
1 small clove garlic, finely chopped
Honey-Walnut Spread
Mix: 1 package (3 oz) cream cheese, softened
1 Tbsp. chopped walnuts
2 tsp. honey
Ripe Olive Spread
Cover and mix in food processor or blender until slightly coarse:
1-1/2 cups pitted, ripe olives
3 Tbsp. olive oil
3 Tbsp. capers, drained
3 flat anchovy fillets, drained
1 tsp. Italian seasoning
2 cloves garlic
Browned Butter Glaze
2 Tbsp. margarine or butter
2/3 cup powdered sugar
1/2 tsp. vanilla
3 to 4 tsp. milk
Heat margarine in a 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 tsp. ground cinnamon
1-1/2 to 2 tsp. water
Citrus Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 tsp. grated lemon or orange peel
1-1/2 to 2 tsp. lemon or orange juice
Creamy Vanilla Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp. vanilla
1-1/2 to 2 tsp. milk
Glazes