Contestant:
Jean Olson
Serves 4
Ingredients:
8 flour tortillas (approx. 6 ¾ inches)
1-21 oz. can peach pie filling
½ teaspoon almond extract
½ cup fresh or individually frozen raspberries
4 eggs
½ cup sugar
1 -12 oz can evaporated milk
½ teaspoon cinnamon
½ cup sliced almonds
Directions:
Preheat oven to 350°F. Spray bottom of an 11 x 7 inch baking
dish. Stir almond extract and pie filling together. Divide pie filling
evenly on tortillas. Spread over surface, cutting any peach slices
that are extra large. Sprinkle raspberries over peaches. Roll jelly
roll fashion and place in pan widthwise, seam side down.
Beat 4 eggs lightly with a whisk. Stir in sugar and evaporated
milk. Pour evenly over tortillas. Sprinkle lightly with cinnamon;
then sprinkle almonds on top. Bake for 25 to 30 minutes until custard
is set. Let stand 10 minutes. If desired garnish with drained canned
or fresh peach slices and fresh berries.
* Different pie fillings may be used to vary recipe.
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