For our family, like millions of others, Thanksgiving is a time of special reflection, memory, and tradition. Our family approaches this time of year because our youngest daughter’s love is celebrated then as well. When he was still a child, I came across a recipe for bread-sticks cornucopia. I thought it would be something special for my children and me to make as well as a perfect addition to our holiday table.
This is both a decorative and edible project, which smiles at all who see and eat. I’ve woven this “how” into a cornucopia of bread in hopes that you and your family can enjoy it as much as we do!
Required Comments:
aluminum foil
A cookie sheet
Pillsbury canned Bread Sticks (the number of cans varies depending on the size of the Cornucopia shape).
Step one:
Using aluminum foil, form a cornucopia (as pictured). This can be a force of any size. Remember, the bigger the form, the more bread sticks to cover it. They imagine the painting used on two flutes of bread sticks.
I always leave the mold hollow and once it is complete, put aluminum foil in the balls and stuff the hole. This will allow the heat to work properly and keep the shape under the weight of the crushed bread sticks.
After you have created the mold, spray it with non-stick cooking spray so that it can be easily removed from the finished horn.
Step Two:
Open the loaf and set aside. I would like to braid three around the edge of the horn.
Because of the length of the sticks straight from the roll, I like to stretch them out a bit. This can easily be done without worrying about bread. You simply hold on both sides and slowly create a black, give the mass spontaneously.
Wrap the dough around the mold, overlapping the sticks to cover with aluminum foil. When you reach the end of the horn, fold the dough over the end, making a round “knot-like” ball.
Then take the twisted sticks and place them around the edge of the horn. Because they are thicker, they require toothpicks to make them. To cook this with two extra sticks. We placed it under the horn as a base.
An optional egg wash can be applied to the flour at this time. (Egg wash is simply egg and water whisked together and thrown into the dough. This will make the dough shiny and stiff.)
Step three:
Bake at 375 for about 15 – 20 minutes, until golden brown. Allow to cool and remove the mold from the inside of the bread crust.
Final:
Finally, we cut various vegetables and fruits and place them around the cornucopia for decoration. This “palm” can easily be used as a holiday centerpiece and it can also be served exquisitely for nothing while waiting for dinner.
All in all, this particular cornucopia, with fruits, veggies and ranch dressing (for dipping herbs), costs about $16.00. I really only think about the inherent cost of bread as my family happily eats purchased fruits and veggies.
