A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...
There's nothing more symbolic of fall and Thanksgiving than a cornucopia. These cone shaped baskets often adorn Thanksgiving dinner tables or are used as statement pieces in fall decorating. Instead of spending money on one this year, why not create your own edible cornucopia? As daunting as that sounds, a homemade (and delicious) cornucopia is one of the easiest and cost effective Thanksgiving decoration ideas -- no Martha required. Plus, you can use the money you're saving on decor on fancy wine to impress your in-laws.
The joy of cornucopias is that you can fill them with just about anything. An assortment of cheeses, fresh cut fruit or even farm fresh vegetables make the perfect addition to this soft, honey baked bread basket. Don't be surprised when your centerpiece disappears well before dinner. It's a smart idea to have a fresh bouquet or a non-edible centerpiece plan B since this one will go fast. One bite of this fresh bread basket and you'll be hooked!
Yields: One large bread cornucopia
2 (13 ounce) cans of refrigerated breadsticks
1/2 tablespoon butter
Preheat oven to 350 degrees F. and lightly spray a 17 x 14-inch (or larger) cookie sheet with non-stick cooking spray.
Tear off a large (about 30 inches long) section of aluminum foil. Roll foil into a cone shape, about 18 inches long with the opening measuring about five inches wide. Using extra foil rolled into balls, stuff the cone so that it holds its shape.
Beat butter and egg together to form a simple glaze.
Open the breadsticks and separate each one. Beginning at the end of the cornucopia, carefully wrap the breadsticks around the foil, connecting each breadstick to the next to hold shape. Continue wrapping until you reach the opening. Using the two extra breadsticks, roll the dough into a braided design and wrap the opening. Using the glaze, carefully brush the whole cornucopia, being sure to get all breadsticks covered.
Bake for 25 to 45 minutes or until bread is a rich brown color.
Let the cornucopia cool completely before you remove the foil from the center.