"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 eggs, beaten real fluffy 3 tbsp. cold water 3 c. brown sugar 2 c. flour 1/2 tsp. salt 1 lb. candied orange slices diced 1 c. coconut 1 c. nuts
Alternating, gradually add the cold water and brown sugar to eggs. Fold flour and salt into egg mixture. Fold in candied orange slices, coconut and nuts. Spread batter in a jelly roll pan. Bake at 350º for 20 to 25 minutes.
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