Tangy Orange Butter
2 sticks unsalted butter, softened
2 tbsp. orange zest, grated
2 tbsp. Cointreau or Grand Marnier
2 tbsp. orange juice
2 tbsp. confectioners’ sugar
1/4 tsp. vanilla extract
1/4 tsp. nutmeg
Blend butter, sugar and orange zest in mixing bowl. Slowly beat in liqueur, juice, vanilla and nutmeg until smooth. Spoon into individual ramekins or butter mould and chill until serving. Serve with hot breakfast muffins or on pancakes.