Cornucopia Food

CORNUCOPIA

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.)

THANKSGIVING CORNUCOPIA

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.

CORNUCOPIA SNACKS

Steps:

• Slightly over-stuff each Bugle with white icing.
• Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
• The result should look like a miniature cornucopia of fruit! :).
• Make a bunch, because they will disappear quickly!

BAKED CORNUCOPIA

Steps:

CORNUCOPIA SALAD

Steps:

• Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
• In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
• Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.