Raising chickens and having an endless supply of eggs. It comes in handy when you love baking as much as I do!
Bird watching.
If you had asked me 20 years ago if I would ever enjoy watching birds, I might have laughed in your face. But now it is something our whole family likes to do! One bird we especially love is the Robin. Not only does their early appearance at the end of winter make this midwestern girls’ heart happy, but I happen to love their cheery song! And, of course, their beautiful eggs.
Ingredients
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon McCormick® Lemon Extract
- 2 eggs
Instructions
- Heat oven to 350°F.
- In the bowl of a stand mixer, combine cream cheese, sugar, lemon juice, and lemon extract until well blended.
- Add eggs; mix just until blended.
- Pour into a prepared springform pan. (line with parchment and spray with non-stick spray)
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
thanks done share recipes to : https://iambaker.net/robins-egg-cheesecake-cake/