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Cornucopia

Recipe name:
Cornucopia

Recipe category:
Holiday

What are your thoughts about this delicious dish?

Recipe details:

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 Floretts. 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 ( 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 left. 4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of with Glaze. Gently press on braid. Brush entire 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 when thawed.) 7. Fill 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 cone can be sprayed with shellac or clear enamel. If treated in this manner, the will be inedible but can be preserved and re-used. -

Your opinion:
Do you think you can serve this for a party or get together?

Cornucopia

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