CORNUCOPIA BASKET RECIPES

Steps:

• , 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.

Steps:

• Heat oven to 350°F. Lightly coat a baking sheet, at least 17 by 14 inches, with nonstick spray. To make form for Cornucopia: Tear off a 30 by 18-inch sheet of heavy-duty aluminum foil. Fold in half to 18 by 15 inch. Roll diagonally to form a hollow cone about 18 inches long with a diameter of 5 to 6 inches at wide end. Fasten end with tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up. Spray outside of cone with nonstick spray. Place on baking sheet. Open and unroll 1 can of dough on work surface. Separate breadsticks. Gently roll with hands on work surface until breadsticks are about 18 inches long. Begin by wrapping 1 breadstick around tip of cone. Tuck end under, then press on another breadstick. Continue spiral-wrapping cone, slightly overlapping dough, until there are 6 breadsticks left. Pinch 1 end of each of 3 breadsticks together, then braid, attaching remaining 3 breadsticks to first 3 by pressing ends together. Continue to braid. Brush bread around opening of Cornucopia with glaze. Gently press on braid. Brush entire Cornucopia with glaze. Bake 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with foil.) Remove from oven; let cool completely on baking sheet on a wire rack. Remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia directly on serving surface, letting contents spill out of the opening. Plan Ahead: The Cornucopia can be baked up to 1 month ahead. Cool, wrap airtight, and freeze.