Edible and easy cornucopia

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!

Edible cornucopia

Yields: One large bread cornucopia

Ingredients:

• 2 (13 ounce) cans of refrigerated breadsticks
• 1 egg
• Cooking spray
• 1/2 tablespoon butter

Directions: 

1. Preheat oven to 350 degrees F. and lightly spray a 17 x 14-inch (or larger) cookie sheet with non-stick cooking spray.
2. 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.
3. Beat butter and egg together to form a simple glaze.
4. 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.
5. Bake for 25 to 45 minutes or until bread is a rich brown color.
6. Let the cornucopia cool completely before you remove the foil from the center.

Happy Thanksgiving!

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