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READY IN 1½ hrs

Cornucopia

Read Reviews (170)

"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." — Becky

Ingredients Edit and Save

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All about Eggs

Original recipe makes 1 large centerpiece Change Servings

3 (11 ounce) containers refrigerated soft bread stick dough
1 egg

1 tablespoon water

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Directions

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.)

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 17, 2003

I've made this twice (Thanksgiving & Christmas), and I got raves both times! I filled it with every veggie I could think of (raw asparagus and green onions looked especially nice), and I served dip on the side. All the veggies were eaten; then my mother-in-law asked if she could keep it to break up & serve with chili after Christmas! I'm a floral designer, so this year I'd like to make one and varnish it to keep for a silk flower arrangement! Just follow the directions, take your time, and don't be nervous...you'll surprise yourself!

—RUMOUR

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Most Helpful Critical Review

Oct 09, 2003

this was a really BAD recipie. It fell apart and turned out really badly. IT looked awful when it was finished and it was a waste of money to buy the ingredients.

—BLUESHEEP85

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195 Ratings

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Dec 05, 2003

This looked very impressive as a centerpiece. I cut out a section of plastic wrap and put the cornucopia on the plastic on the table. I used a half of a red cabbage for my dip container. The dough is VERY SLIPPERY, I recommend two people do this and you have to work very quickly. One more helpful hint. I did not spray the foil with the cooking spray, instead I used that Reynolds Release foil with the non-stick side on the outside that the dough would touch, worked very well.

—CookieMom

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Nov 26, 2005

This is so fun and turns out wonderful. I did make my own bread recipe in my bread machine after seeing the price of breadstick dough. I used a basic french bread recipe and omited the oil and reduced the yeast to 1/2 teaspoon and let it rise only for about 15 min..then I shaped it into a rectangle and sliced off 1/2 inch thick slices and rolled into long 20"X1/2" or so ropes and then flattened into strips with a rolling pin...I had plenty for the project and enough to put a double braid around the opening. I just pressed the joining ends together and they stayed joined...be sure and overlap about half of the previous strip when laying around the body of the cone so you don't get gaps and brown it really well for a pretty look.

—Sylvia

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Nov 26, 2002

my friends and i did a trial run of this recipe for thanksgiving, it was a fun recipe to do with a crowd!!! our centerpieces turned out SUPER and we will be putting bread and rolls in it for dinner. We also think that this recipe makes a wonderful hostess gift!! Maybe even a house warming gift filled with mouthwatering rolls, breads, muffins !!!

—SIMONE1

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Nov 20, 2004

Don't use the glaze to attach the bread sticks together and only for final glaze. I also sprinkle with sesame seeds after glaze. Lower the oven temp to 325 and increase the bake time to up to 1 1/2 hours depend on how light to golden brown you want the bread form to look. Family raves about this and askes me to make it every year.Also make the day before and keep form in and wrap real well when cool with plastic wrap saves time for holiday cooking.

—NICOLLE WRIGHT

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Jan 15, 2005

This is a wonderful center. Not hard to make and I filled it with Frosted Pecans bites. I also made leaf's with cookie cutter and extra dough then attached before baking. looked even more festive.

—ROBIN61

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Nov 21, 2006

How cool! This took 3 of us to make - 1 to hold, 1 to lay the breadsticks, and 1 to supervise! I think the key is to spray the foil *lightly* with cooking spray - I sprayed it thick, and the breadsticks tended to slide off. We ended up not using the egg at the end of each breadstick, as that made it slippery as well; however, we did use it to glaze. It turned out so cute, and we had a blast making it. Note that you can make it up to a week and a half early - after that, it starts to mildew. Thanks for sharing the recipe!

—KRANEY

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