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
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Food Tip |
This Recipe for Cornucopia is one of thousands in the Recipes-to-go Christmas Cookbook.
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
If you enjoy this Cornucopia Recipe - you should enjoy the recipe collections you can find on the websites below:
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Cornucopia from the recipe cookbook of Recipes-to-go (Christmas)
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Food Tip |
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