Age: 28

Town: Gordonville

Occupation: Homemaker and part-time guest services employee at The Family Center of Gap

Erica Allain often sings and dances in her kitchen as she cooks for her family: husband, Bryan; daughter, Kylie, 8; and son, Parker, 6.

"I started doing this to help occupy the kids when they were little and I was trying to get dinner ready," she said.

Cinnamon Sugar Tortillas with Fruit Salsa is one of their favorite treats.

"From the moment I tasted this recipe when my friend brought it over for a get-together, I knew I had make it," Allain said.

She altered the recipe by combining it with a similar one found at her favorite recipe source, http://allrecipes.com.

"It is great for get-togethers and parties," she said. "But be prepared to give out the recipe to numerous people."

BAKED CINNAMON-SUGAR TORTILLAS WITH FRUIT SALSA

Salsa:
2 kiwis, peeled and diced

1 Golden Delicious apple, peeled, cored, and diced

1 Fuji or Gala apple peeled, cored, and diced

8 ounces raspberries

4 ounces blueberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons peach preserves

Cinnamon-Sugar Tortillas:
10 (10-inch) flour tortillas

½ cup melted butter

2 cups sugar

2 tablespoons cinnamon

Preheat oven to 350 F.

Chop ¾ of fruit pieces in food chopper, or pulse in food processor, until a chunky salsa is formed.

Stir in remaining fruit.

Mix fruit mixture with white sugar, brown sugar and preserves in a large bowl. Cover and chill in the refrigerator for at least 15 minutes.

Brush both sides of tortillas with melted butter. Cut tortillas into 8 wedges each.

Mix sugar and cinnamon. Press both sides of each individual wedge into the cinnamon-sugar mixture on both sides. Place in single layer on baking sheets. Bake 8-10 minutes. Allow to cool 15 minutes.

Serve with chilled fruit salsa.

Serves 12-15.