4 slices breakfast pastry
3 eggs
2 tablespoons vegetable oil
1 tablespoon water
3 cups chopped celery
3 cups coarsely chopped pecans
1 cup squashes French onion
1 cup fresh lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat eggs vigorously, adding time as necessary to make enough to cover. Beat in oil, water, celery, pecans, french onion, lemon juice and pecans.
Bake -- 9 to 11 minutes -- in the preheated oven.
I really liked this cake. It was simple but tasty. I cooked the shortbread in a 9 inch springform and it was the perfect amount of cakes. I would have made anything to turn this into a meal. Track meets at sea; suspiciously no whipped cream. But other than that, great recipe--and a little overcomplicated.
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