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---------- Recipe via Meal-Master (tm) v8.02
Categories: Christmas, Easter, Holidays, Breads
Yield: 1 servings
3 cn Soft-breadstick dough
1 lg Egg, beaten with:
1 tb Water
------------------ASSORTED RAW VEGETABLES------------------
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccli
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
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
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.
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