HOW TO MAKE A CORNUCOPIA RECIPES

BAKED CORNUCOPIA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked Cornucopia Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 1 Cornucopia.

Number Of Ingredients 8

Ingredients

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 large egg
1 tablespoon water
Aluminum foil

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

EASY SUGAR CONE CORNUCOPIAS RECIPE | ALLRECIPES

Easy Sugar Cone Cornucopias Recipe | Allrecipes image

Sugar cones shaped like cornucopias make for a festive treat! I like to dip them in white chocolate and candied ginger, but you could dip them in sprinkles, candies, nuts, you name it! And you can fill them with any kind of fruit (fresh or dried), berries, candies, nuts--the possibilities are endless!

Provided by Kim

Categories Desserts Chocolate Dessert Recipes White Chocolate

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 6 sugar cones

Number Of Ingredients 6

Ingredients

6 sugar cones
¼ cup white chocolate chips
¼ cup finely chopped candied ginger
? cup seedless black grapes
? cup seedless red grapes
? cup seedless green grapes

Steps:

Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

Nutrition Facts : Calories 133 calories, CarbohydrateContent 25.4 g, CholesterolContent 1.6 mg, FatContent 3.3 g, FiberContent 0.7 g, ProteinContent 1.7 g, SaturatedFatContent 1.7 g, SodiumContent 43.2 mg, SugarContent 17.1 g

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