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Ingredients:



Directions:


Each glaze recipe makes ¾ to 1 cup of glaze.
VANILLA:
In a small bowl, combine 2 cups of confectioners' sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Stir until smooth. If the glaze is too thick to dip or drizzle, stir in more water, a teaspoon at a time.
LEMON:
In a small bowl, combine 2 cups of confectioners' sugar with 2 tablespoons water, 1 teaspoon grated lemon rind, and 2 teaspoons lemon juice. Stir until smooth.
ORANGE:
In a small bowl, combine 2 cups confectioners' sugar with 1 teaspoon grated orange rind and 2 to 3 tablespoons orange juice. Stir until smooth.
MAPLE:
Place 2 cups of confectioners' sugar in a saucepan with ¼ cup maple-flavored syrup and 1 to 2 tablespoons water. Stir. Heat to boiling. Best used while still warm.
CHOCOLATE I:
In a small saucepan over low heat, melt 2 squares semisweet chocolate with 2 tablespoons unsalted margarine. Stir in 1 cup of confectioners' sugar and 3 to 4 tablespoons water. Stir until smooth.
CHOCOLATE II:
In a small bowl, combine 2 cups of confectioners' sugar with 2 to 3 tablespoons cocoa. Mix well. Gradually stir in ¼ cup of boiling water. Stir until the mixture is smooth.
HONEY:
In a small saucepan over low heat, combine ½ cup honey with 1 cup of confectioners' sugar. Heat just to boiling. Best used while still warm.



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