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---------- Recipe via Meal-Master (tm) v8.02
Title: CORNUCOPIA
Categories: Christmas, Easter, Holidays, Breads
Yield: 1 servings
3 cn Soft-breadstick dough
1 lg Egg, beaten with:
1 tb Water
------------------ASSORTED RAW VEGETABLES------------------
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccli
Floretts.
1. Preheat oven to 350 degrees F. Lightly spray a
cookie sheet, at least 17"x 14", with non-stick
cooking spray.
2. Tear off a 30"x 18" sheet of heavy duty aluminum
foil. Fold in 1/2 to 18"x 15". Roll diagonally to
form a hollow cone, about 18" long with a diameter of
5" 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. 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 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 45 minutes in preheated oven or until bread
is a rich brown. (If parts start to darken too much,
cover them with poeces 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.)
7. 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.
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