"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornucopia Recipe

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This recipe for Cornucopia, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Tuesday, June 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 tube cans (11 oz. each) refrigerated soft breadstick dough.
Glaze: 1 egg beaten with 1 T water
2T sesame seeds

Directions:
Directions:
Heat over to 350. Lightly coat a baking sheet, at least 27x14 in. with a nonstick spray. Tear off a 30X15 in sheet of heavey duty aluminum foil. Fold in half to 18X15 in. Roll diagonally to form a hollow tube about 18 in. long with a diameater of 5 -6 in. wide at wide end. Faster with tape. Stuff cone with crumbled foil to make the form rigid. Bend tail
of cone up and then down at the end. Wrap one bread stick around cone starting at tip. Brush end of next breadstick with glaze; press to attach to the first. Continue wrapping, slightly overlapping breadsticks until there are 6 left. Make braid of three breadsticks. Attach remaining 3 and continue braiding. Brush dough around opening of cone with glaze. Instruction say to bake 45 mins. but mine is usually ready before that so you need to check it. Also, I have trouble removing the foil that is inside. Perhaps it should be sprayed first. A hint - either work very quickly or leave second can of breadsticks in frig as it gets too soft by the time you get to it. Stuff cornucopia with fresh vegetables. Makes a great centerpiece.

Personal Notes:
Personal Notes:
This is much easier than it sounds and certainly the most impressive cooking experience I have produced.

 

 

 

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