Recipe by Becky
"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."
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3 (11 ounce) containers
refrigerated soft bread stick dough
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!
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.
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.
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.
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 !!!
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.
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.
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!
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