Tag Archive | Cooking spray

“Cornucopia Bread?”… Yes, I’ll Bring It Again!

Keepsake:

I’ve made this neat cornucopia bread for quite a few years now… I don’t even know where I read the recipe

I looked up the directions… where you could have clearer instructions … Just in case you want to try it…

It isn’t that hard… Just don’t expect perfection Relax!… It will turn out!…

This year I couldn’t find bread stick dough … so I improvised with crescent dough

Just pressed it together in sheets… cut in strips… and rolled with fingers a little into longer strips…

The wrapping around the cone is the hardest part… but, just keep pressing dough together as you attach each piece…

The cone is filled with balls of loose foil to keep the shape…

Bread before baking…

Bread brushed with beaten egg…

  

Finished Baked Cornucopia…

They will be easy to remove along with the cone shape after bread cools… I Promise!

I cut up yellow squash, carrots, celery and cucumbers into sticks…

and add a few slices of tomato for color and some broccoli florets…green onions…green pepper… I put the raw veggies  into the opening of the cornucopia and on the plate surrounding  it … Add a pretty bowl or glass filled with your favorite dip

Makes a really nice appetizer as well as a pretty centerpiece for your guests to munch on before sitting down to Thanksgiving Dinner!…

Instructions

1. Cut a heavy-duty piece of aluminum foil to 30 by 18 inches. Fold it in half to 18 by 15 inches, and roll it into a hollow cone shape about 18 inches long. The open end of the cone (cornucopia) should be about 5 inches in diameter.

2. Fasten the ends of the aluminum foil with clear tape. Fill the entire cone with crumpled up aluminum foil. Bend the tail of the cornucopia up, then down at the end.

3. Spray with cooking spray, and place the aluminum cone on a large baking sheet. Beat the egg and water to make the glaze for the bread cornucopia.

4. Open the can(s) of breadstick dough. Separate the breadsticks, and start by wrapping the first breadstick around the end of the cone.

5. Use the glaze as a glue. Brush the end of the next breadstick with glaze and overlap it with the first breadstick end pressing the two together. Wrap the second bread stick further up the cone slightly overlapping the first.

6. Repeat using all breadsticks. Brush each end with glaze, and press to the previous breadstick making sure there are no open spaces until the entire cone is covered. Leave 3 breadsticks to make a braid for the end.

7. Pinch the ends of the three breadsticks together. Braid them like hair. Glaze the opening of the cornucopia and press the braid around the end, stretching to make it fit the end.

8. Bake at 350 degrees F for 45 minutes until the bread is golden brown. If some areas start to get to dark, cover them with foil until the rest brown.

Tips & Warnings

  • Dough will be pretty slippery, so work quickly and get help if you can.
  • Fill the cornucopia with fresh fruits or vegetables.
  • Add a dip to the side, and don’t forget to eat the cornucopia too.

http://youtu.be/tc5-JeezRo8   Another way to make the foil cornucopia…

“Pizza”… ANYTIME?

Gift…

Is it ever too late for PIZZA?  … I don’t think so… my family doesn’t think so… I bet you don’t think so…

We really haven’t eaten supper yet… We had a late lunch which was a full meal… but, that’s what I do more and more… because of being home…

Our big meal more in the middle  of the day…

From what I hear… a lot of people have or still do that…

But, when the hours go by… the hungries do come upon us … even at 8:00 pm

So I looked in the pantry and remembered I had bought a Pizza Kit…

My son has always loved these little boxed pizza kits… It comes in cheese or pepperoni… and we always get pepperoni

And if like tonight… I have some extra ingredients to add to it… I will…

Tonight it’s green pepper , onion and more cheese … PLEASE!…

It comes with a bag of dough mix… You just add warm water and mix until a dough  forms … I spray a little Cooking Spray on the dough itself… and then turn it over and do it on the other side… Then it rests on top of my stove while the oven is pre-heating

After about 10 minutes… I turn the dough on a sprayed pizza pan… and spread it with my hands  until it is to the edge… I might even spray my hands a little… if sticking to the dough…

The kit comes with a small can of sauce with little pepperoni in it…

Spread it all over the dough… It also come with a small bag of Parmesan Cheese  to sprinkle all over the sauce…

As I said… I chopped up additional ingredients of onion, green pepper and added some shredded cheese on top…

Bake for 20 minutes  … and ou la… that is Italian isn’t it???… Home cooked 12″ pizza… hot… right out of the oven…The Chef responsible for this neat little kit is Ettore Boiardi

You may recognize the name as Chef Boyardee when you buy kids canned pasta  like ravioli, lasagna, spaghetti/meatballs, etc. …

He was an Italian-American immigrant… Opened up a restaurant called Giardino d’ Italia in Cleveland , Ohio in 1928…

After customers asked for his recipes and ingredients like the TV commercials state… he decided to open up a factory …The company has gone through 3 owners but, the products are now made by …and still depicts the likeness of this wonderful chef…

Now… time to try our late supper… thanks to Mr. Boiardi

… and my love for pizzaANYTIME!