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 broccoli florets
Preheat oven to 350°F. Lightly spray a cookie sheet, at least
17x14", with non-stick cooking spray.
Tear off a 30x18" sheet of heavy duty aluminum foil. Fold in 1/2 to
18x15". 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.
Separate 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 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.
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.
