| 1 | Preheat oven to 350 °F. |
| 2 | Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray. |
| 3 | Tear off a 30"x 18" sheet of heavy duty aluminum foil. |
| 4 | Fold in ?to 18"x 15". |
| 5 | Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (cornucopia opening). |
| 6 | Fasten end with clear tape. |
| 7 | Stuff cone with crumpled regular foil until form is rigid. |
| 8 | Bend tail of cone up then down at end. |
| 9 | Spray outside of cone with non-stick cooking spray. |
| 10 | Place on cookie sheet. |
| 11 | Open and unroll first can of breadstick dough on work surface. |
| 12 | Seperate breadsticks. |
| 13 | Begin by wraping one breadstick around tip of cone. |
| 14 | Brush end of next breadstick with glaze and press to attach to end of first breadstick. |
| 15 | Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left. |
| 16 | Pinch one end of the 3 breadsticks together, then braid. |
| 17 | Brush bread around opening of cornucopia with glaze. |
| 18 | Gently press on braid. |
| 19 | Brush entire cornucopia with glaze. |
| 20 | Bake 45 minutes in preheated oven or until bread is a rich brown. |
| 21 | (if parts start to darken too much, cover them with poeces of foil). |
| 22 | Remove from oven and let cool completely on cookie sheet on a wire rack. |
| 23 | Carefully remove foil when cool. |
| 24 | (if freezing, leave foil in bread for support. |
| 25 | Remove when thawed). |
| 26 | 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. |
| 27 | If treated in this manner, the cornucopia will be inedible but can be preserved and re-used |
