Braid the three strands together while slightly stretching them. This is much easier to do if you have someone hold the pinched together end while you braid. Braid the entire length of the breadsticks, and pinch the ends.
Cover the opening with another piece of foil. Curl the tail, and adjust the shape so that it sits flat.
Spray your entire form with PAM.
November means spending some time in the kitchen! That means less time for watercolor paintings, smashing beer bottle caps, and all the artsy things that keep me amused! I figure then, I can but my creativity to good use in the kitchen and dining room. I usually have my table set and centerpiece made before I have even thought about the actual meal!
Making a cornucopia is not my original idea. I wish it was, but if the truth be told, I saw this on the cover of one of those cheesy magazines sold in every grocery store at the register, and right beside The National Inquirer.. It looked interesting enough to give it a try. Little did I know that it would become a part of our family traditions. One year, I said I didn't plan on making my baked cornucopia, and there was practically a revolt at my house. I have not missed a year yet! I have had many friends ask me to teach them how, so here goes! Pictures will hopefully make it a little easier to follow!
Add a few fruits and veggies. Hollow out the center of a small pumpkin, and fill it with dip. Use it to serve your appetizers, then move it to the table for a centerpiece. It never fails to impress!
Wrap the braid around the open end of the cornucopia so that the ends of the braid are at the bottom, and pinch the ends together.. Don't worry if it is not perfect. The bottom will not really be seen.
Bake according to the directions on the can of breadsticks, but watch closely and remove from oven when the cornucopia is golden brown. Let it cool to room temperature, Then pick and pull as much of the foil our of it as possible. You probably will have foil left in the curled up end.
Fill the hollow cone with regular weight aluminum foil. Just crumble the foil into wads and stuff it into your form. Pack it in as tight as you can get it.This will hold the shape of your cornucopia.This step can be a little tricky, so be patient.
Whisk one egg.
Stop wrapping when your cornucopia is about one inch shy of the desired size.
Using heavy duty aluminum foil, make a cone by folding a long sheet of foil in half. Then gently roll it over to create the shape. Use scotch tape to hold it togeher at the seam,
Your braided breadsticks need to be long enough to wrap around the open end of the cornucopia. It will stretch some more, but you may need to add three more breadsticks and continue braiding.
Brush the egg over the cornucopia , and it will have a glossy golden brown color after being baked.
Use individual breadsticks and begin wrapping them around your form starting at the tail. slightly overlap the dough so that no foil can be seen. pinch the ends of each breadstick to the next one, and continue wrapping.
Pinch three breadsticks together at one end.
You will use two or maybe three cans of breadsticks depending on the size of your form.
(I went to several stores before I found these, but finally got lucky at Walmart.)