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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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These crisp shells are ideal for serving fruit salads or ice cream sundaes. They're baked in the oven rather than fried in oil. I found this in Garden Fresh Salads & Vegetables. I made these to go with Strawberry Melon Salad. Ingredients:
2 tablespoons sugar |
1/2 teaspoon cinnamon |
4 (8 inch) flour tortillas |
1 tablespoon margarine or 1 tablespoon butter, melted |
Directions:
1. Heat oven to 400°F Lightly grease outsides of four 10-oz. custard cups. Place inverted cups on two 15 x 10 x 1-inch baking pans.
2. In small bowl, combine the sugar and cinnamon. Brush one side of tortilla lightly with melted butter or margarine; sprinkle with sugar-cinnamon mixture.
3. Place tortillas, sugared side up, over inverted custard cups. (Tortillas will mold to cups during baking.)
4. Bake at 400°F for 5-8 minutes or until crisp and lightly browned. Remove from custard cups; cool.
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