Baked Cornucopia Recipe
AFTER admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own…one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies—in the form of frozen bread dough and a disposable pizza pan she had handy—and wound up making a “knead” new horn of plenty for her family’s harvest celebrations. “I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers,” Jacquelyn describes. “It looks equally festive stuffed with non-edibles like gourds, greens and nuts.” Ready to roll out your cornucopia? Good! Just follow Jacquelyn’s easy instructions here to season your table with harvest time crafting fun.
- Materials needed:
- Disposable round 12- to 14-inch aluminum pizza pan (solid or perforated)
- Cooking spray
- Baking sheet
- 2 loaves (1 pound each ) frozen bread dough, thawed (or homemade dough for two 1-pound loaves)
- 1 Eggland's Best Egg
- 1 tablespoon water
- Aluminum foil
- FIG 1 Making form from pizza tin.
- To make a form, roll pizza pan into a cone shape with a 5-inch circular opening, as in Fig. 1. Curve pointed end to one side to create cornucopia shape.
- Spray both the form and the baking sheet with cooking spray. Place form on the baking sheet.
- Roll each loaf of bread dough into a 15- x 9-inch rectangle, about 1/4 inch thick. Cut each rectangle into six 15- x 1-1/2-inch strips. Cover bread dough strips lightly with a towel.
- Starting at the curved point, wrap one strip around the form, overlapping strips by 1/2 inch as you wrap (see Fig. 2). Add additional strips as needed, pinching ends together to seal.
- FIG 2 Wrapping dough strips around form.
- Continue to wrap until you reach the circular opening of the form. Seal last dough strip underneath the cornucopia. (Any remaining bread dough may be shaped into rolls and baked as desired.)
- Cover with a towel and let dough rest 15 minutes. Beat egg and water together and brush over cornucopia.
- Bake at 350° for 20 minutes. Cover with foil; bake for another 20 minutes. Reduce heat to 250° bake 20 minutes more or until bread sounds hollow when tapped.
- Cool 10 minutes on a wire rack. Carefully remove form, compacting it as needed. Cool completely.
- Cornucopia may be made up to 5 days in advance. Store at room temperature, covered lightly with a towel.
- To use, place cornucopia on a tray or board. Fill with nuts, greens or herbs such as rosemary, cranberries, rolls, doughnut holes, gourds or other decorations as desired for a centerpiece. Yield: 1 Cornucopia.
Originally published as Baked Cornucopia in Country Woman September/October 1995, p26
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