BAKED CORNUCOPIA
After admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own...one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies-in the form of frozen bread dough and a disposable pizza pan she had handy-and wound up making a "knead" new horn of plenty for her family's harvest celebrations. "I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers," Jacquelyn describes. "It looks equally festive stuffed with non-edibles like gourds, greens and nuts." Ready to roll out your cornucopia? Good! Just follow Jacquelyn's easy instructions here to season your table with harvest time crafting fun.
Provided by Taste of Home
Time 1h30m
Yield 1 Cornucopia.
Number Of Ingredients 8
Steps:
Nutrition Facts :
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Firoz Khan
[email protected]Not a fan. The filling was bland and the pastry was tough.
Delaney Beard
[email protected]The pastry was a little difficult to work with, but the end result was worth it. The cornucopia was beautiful and delicious.
Afsana Jahan esha
[email protected]One of my favorite recipes this fall. Will definitely be making it again.
kabir biswas
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover turkey or chicken and it's always a crowd-pleaser.
Kamo Mphela
[email protected]This cornucopia recipe was a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the pastry was flaky and golden brown. My family and friends raved about it.