3 can soft-breadstick dough
1 large egg, beaten with:
1 tbsp water
ASSORTED RAW VEGETABLES
1 sugar snap peas, red and
1 yellow cherry tomatoes,
1 baby carrots, baby squash,
1 cauliflower and broccli
1 floretts.
A Recipe for
Cornucopia
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This Recipe for Cornucopia is one of thousands in the Recipes-to-go Christmas Cookbook.
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
If you enjoy this Cornucopia Recipe - you should enjoy the recipe collections you can find on the websites below:
He who eats alone chokes alone. |
| Proverb |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This is a recipe for Cornucopia from the recipe cookbook of Recipes-to-go (Christmas)
Herb Tip |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Food Tip |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
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.
Serves: 1
Cornucopia Recipe brought to you by Recipes To-Go