"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
1 c. butter 2 c. brown sugar 2 eggs 1 tsp. salt 1 tsp. baking powder 2 tsp. vanilla 2 c. flour 3 1/2 oz. coconut 1 c. pecans, chopped
Cream butter and brown sugar. Add eggs; mix well. Add salt, baking powder and flour. Stir in vanilla. Add coconut and pecans. Spread batter in a jelly roll pan. Bake at 350º for 25 minutes. Cool and sprinkle with powdered sugar.
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