CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
CORNUCOPIA SALAD
I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.-Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside. , In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple., In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.
Nutrition Facts : Calories 186 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.
THANKSGIVING CORNUCOPIA
Make and share this Thanksgiving Cornucopia recipe from Food.com.
Provided by paulamatt
Categories Very Low Carbs
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
- Tear off a 30"x 18" sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18"x 15".
- Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
- Fasten end with clear tape.
- Stuff cone with crumpled regular foil until form is rigid.
- Bend tail of cone up then down at end.
- Spray outside of cone with non-stick cooking spray.
- Place on cookie sheet.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping one breadstick around tip of cone.
- Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
- Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid.
- Brush bread around opening of Cornucopia with Glaze.
- Gently press on braid.
- Brush entire Cornucopia with Glaze.
- Bake 45 minutes in preheated oven or until bread is a rich brown.
- (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
- Carefully remove foil when cool.
- (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
THANKSGIVING CORNUCOPIA
Make and share this Thanksgiving Cornucopia recipe from Food.com.
Provided by paulamatt
Categories Very Low Carbs
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
- Tear off a 30"x 18" sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18"x 15".
- Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
- Fasten end with clear tape.
- Stuff cone with crumpled regular foil until form is rigid.
- Bend tail of cone up then down at end.
- Spray outside of cone with non-stick cooking spray.
- Place on cookie sheet.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping one breadstick around tip of cone.
- Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
- Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid.
- Brush bread around opening of Cornucopia with Glaze.
- Gently press on braid.
- Brush entire Cornucopia with Glaze.
- Bake 45 minutes in preheated oven or until bread is a rich brown.
- (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
- Carefully remove foil when cool.
- (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
CORNUCOPIA SNACKS
These are great for a children's Thanksgiving feast--and the children can help make them! They will satisfy your salty-sweet craving. To retain their crunchiness, assemble them the same day that you plan on serving them. *Please adapt measurements to suit how many you want to serve.
Provided by sassykat1213
Categories Lunch/Snacks
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Slightly over-stuff each Bugle with white icing.
- Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
- The result should look like a miniature cornucopia of fruit! :).
- Make a bunch, because they will disappear quickly!
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 16.2, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
LOX CORNUCOPIA APPETIZER
These look beautiful on a buffet table and go over well. Pass them around as a pre dinner appetizer. It's finger food!
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 32 Corucopius
Number Of Ingredients 4
Steps:
- Roll each slice of salmon into a cone shape.
- Place on wax paper.
- Cream the cheese until soft.
- Stir in the parsley.
- Pipe into the wee cones of salmon.
- Top with a tiny spoon of caviar.
- Arrange on a platter and refrigerate until serving time.
THANKSGIVING CORNUCOPIA DECORATED CAKE
Entered for safe-keeping. From Woman's World 11/10/08, this decorated cake is a centerpiece, using golden yellow food color, Tootsie Roll Midgees, Marzipan fruits, nonpareil-coated gummi raspberry candies, candy corn and Mellowcreme pumpkins, with a waffle ice cream corn to form the horn of plenty. The Tootsie Roll Midgees offer a dark contrast to show off the colors of the other candies, and are shaped a variety of ways: rope, braid, and leaves. Note: If the Tootsie Rolls are too firm to roll, place them on a microwave-safe plate and microwave on HIGH in 5-second intervals until pliable. Cooking time is for cake layers per your favorite recipe.
Provided by KateL
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Tint frosting yellow with fool coloring.
- Place 1 cake layer on serving plate; spread with 1 cup frosting.
- Top with remaining layer; spread top and side with remaining frosting.
- For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
- Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
- Garnish cake and "cornucopia" with "leaves" and other candies.
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