Thursday, November 22, 2012

Cornucopia Recipe

  • 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 the outside of the aluminum 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 bread stick dough on work surface. Separate bread sticks. Begin by wrapping one bread stick around tip of cone. Brush end of next bread stick with Glaze and press to attach to end of first bread stick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 bread sticks 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.)
  • This Recipe came from , and this recipe can be found at  Check the site out. 

    Do you have any good centerpieces? Send Me an email at and I'll make a new post out of them.

     Thank you for reading,

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