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Ready In1 h 30 m
Original recipe yields 1 servings
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 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.