CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
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Rabail Bostan
[email protected]I'm not sure if I'll like this recipe. I'm not a big fan of roasted vegetables.
Ahmad Proo
[email protected]I don't have all of the ingredients for this recipe. I'll have to see if I can find them at the grocery store.
Kiwanuka Erunayo
[email protected]This recipe is too complicated for me. I prefer simple, easy-to-follow recipes.
Mr Najimul
[email protected]I'm not sure about the combination of flavors in this recipe. I think I'll stick to my usual roasted vegetable recipe.
Zahra Mohammed
[email protected]This recipe sounds delicious. I'm going to make it for my next dinner party.
shazz russel
[email protected]Can't wait to try this!
saroj Nepal
[email protected]Yum!
ALEMSEGED DEME
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
Pakistan Ms Martial Arts Equipment suppliers & Co
[email protected]I love that this recipe is so versatile. I can add or remove ingredients depending on what I have on hand.
Coverfire Snipermode
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
Angelo Castro
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so tender and flavorful.
Onthor Khon
[email protected]I made this dish for my family last night and it was a huge hit! Everyone loved the combination of textures and flavors.
Mandi Sweeny
[email protected]This recipe is a real winner! The flavors of the roasted vegetables, sweet potatoes, and herbs come together perfectly. I especially love the crispy sage leaves on top.