Cornucopia

172 Reviews 130 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Becky
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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Ingredients

Adjust Servings

Original recipe yields 1 large centerpiece

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.)

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Reviews (172)

Rate This Recipe
RUMOUR
135

RUMOUR

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!

CookieMom
111

CookieMom

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.

Sylvia
96

Sylvia

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.

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