Recipe: Chocolate Glaze and Creamy Glaze (Oster blender manual, 1979)

CHOCOLATE GLAZE
(makes about 1 cup)

2 squares unsweetened chocolate, cut in small pieces
1/3 cup boiling water
1/4 cup soft butter
2 cups sifted confectioners' 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 LIQUEFY until sugar is moistened. Stop and add remaining sugar. Cover and process until smooth and creamy.

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CREAMY GLAZE
(makes 3/4 cup)

1 tablespoon light cream
1 teaspoon vanilla extract
2 ounces cream cheese, softened
1 tablespoon butter or margarine, softened
1/4 teaspoon salt
1 1/2 cups confectioners' sugar, divided use

Put all ingredients except confectioners' sugar into Osterizer blender container. Cover and process at WHIP until smooth. Add 1 cup 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.

From: Recipelink.com
Source: Manual: Osterizer Blender Creative Cookery Cookbook, 1979