Finely grated peel of two oranges
1 c. of orange juice
1 1/2 c. real butter, room temperature
1 pkg. (8 oz.) cream cheese, room temperature
1 1/2 c. powdered sugar

Simmer orange peel and juice about 4 minutes until reduced to about 1/2 cup; cool. Cream butter and cream cheese in small bowl until fluffy. Add sugar alternately with orange juice until desired consistency and well blended.

Suggestions: chill in butter crock. Delicious spread on fruit and nut breads, buttermilk pancakes and toast. Yield: 2 to 2 1/2 cups.