Cornucopia

My sister and I made the Cornucopia a few years ago. I found the recipe in a magazine and thought, how neat! We followed the directions given and used the picture as a guide. The picture was probably more help than the actual recipe. We didn't really think it would turn out between all the giggling we did.......my 2 nieces thought their mom and I were nuts. It was just such a different idea and very interesting to put toghether. However the Cornucopia turned out beautifully and was a huge hit with my co-workers!! If you are just slightly thinking about making this .......MAKE IT!! IF YOU MAKE IT......THEY WILL LOVE IT!!! KJW :):)

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1 hours Prep: 40 minutes Cook: 45 minutes

17 calories per serving view nutrition facts

Ingredients

3	cans	dough	soft-breadstick
1	large	egg	beaten with 1 tablespoon water
1	x	mixed vegetables	assorted, raw, sugar snap peas, cherry tomatoes, baby carrots, baby squash, cauliflower, broccoli florettes

Directions

Preheat oven to 350F. Lightly spray a 17x 14 inch cookie sheet, with non-stick cooking spray.

Tear off a 30x 18 sheet of heavy duty aluminum foil. Fold in 1/2 to 18x 15 inches. 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.

Open and unroll first can of breadstick dough on work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with egg and water 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 egg and water glaze. Gently press on braid. Brush entire Cornucopia with glaze.

Bake 45 minutes in preheated oven 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.)

Fill 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.

Reviews

My sister and I made the Cornucopia a few years ago. I found the recipe in a magazine and thought, how neat! We followed the directions given and used the picture as a guide. The picture was probably more help than the actual recipe. We didn't really think it would turn out between all the giggling we did.......my 2 nieces thought their mom and I were nuts. It was just such a different idea and very interesting to put toghether. However the Cornucopia turned out beautifully and was a huge hit with my co-workers!! If you are just slightly thinking about making this .......MAKE IT!! IF YOU MAKE IT......THEY WILL LOVE IT!!! KJW :):)
over 7 years ago

This is a most wonderful idea. I may have the nerve to try it.
over 9 years ago

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