Holiday Cornucopia Bread Centerpiece Recipes

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CORNUCOPIA



Cornucopia image

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.

Provided by Becky

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 1

Number Of Ingredients 3

3 (11 ounce) containers refrigerated soft bread stick dough
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.)

Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g

THANKSGIVING CORNUCOPIA



Thanksgiving Cornucopia image

Make and share this Thanksgiving Cornucopia recipe from Food.com.

Provided by paulamatt

Categories     Very Low Carbs

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 10

refrigerated breadstick dough, 3 containers
1 large egg, beaten with
1 tablespoon water
sugar snap pea
cherry tomatoes
yellow cherry tomato
baby carrots
baby squash
cauliflower
broccoli, florets

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.) 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.) 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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Top Asked Questions

How to bake cornucopia breadsticks?
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. 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.)
What kind of dough do you use for a cornucopia?
You can use premade pizza dough, but avoid crescent rolls and biscuit dough; they’re too flaky to create a sturdy cornucopia. Of course, you also can make your own bread dough from scratch if you have time.
How do you decorate a cornucopia for Thanksgiving?
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.
How do you make a cornucopia?
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray. 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).

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