Sunbeam 5834 Ham and Swiss Spread, Herb-Cream Cheese Spread, Honey-Walnut Spread, Cinnamon Glaze

Glazes

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

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