Horns Of Plenty Recipes
BAKED CORNUCOPIA
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
Time 1h30m
Yield 1 Cornucopia.
Number Of Ingredients 8
Steps:
Nutrition Facts :
HORNS-OF-PLENTY
I have been making these cookies every Thanksgiving and Christmas for over 30 years, they are a requested favorite, and I have won blue ribbons at the state fair with them twice. The dough is so flaky it melts in your mouth. NOTE: Although you use yeast, you do not let them rise, this is what gives them their delicious tenderness
Provided by Monica Valenti @ChefMJV
Categories Other Desserts
Number Of Ingredients 22
Steps:
- Mix first two mixtures together lightly with fork.
- Form dough into ball: cut into 4 equal parts
- Roll 1 part at a time on well floured board or between two sheets of wax paper, to form a 9" circle
- spread with 1/4 of egg white mixture, sprinkle with cinnamon, nuts, choc. chips, coconut, and raisins.
- cut into 8 pie shaped pieces..like a pizza
- roll each piece starting at wide end like a butterhorn
- bake on greased cookie sheet at 375 for about 15 minutes..till just lightly browned
- Frost while still warm with powdered sugar icing
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- To make the dough, tip the ground almonds and icing sugar into a bowl, add the egg whites and the almond extract and mix to a dough with your hands. Cover the bowl with cling film and chill for at least 2 hours, preferably overnight; or freeze for 30 minutes.
- Heat the oven to 190°C/170°C fan/375°F/Gas 5. Using the Weight & Shape Template measure out a 14g piece of dough and roll it into a smooth ball, then place it on the lined baking sheet.
- To shape the rings that form the horn, measure out 18g of dough and shape it into a cigar shape with slightly tapered ends as per the template shape number 1. Place the cigar on a piece of baking paper placed over the template and press lightly on one side so that the cigar is slightly triangular when stood up. Make sure not to stretch the length of the cigar, as it must be the length on the template in order for all the rings to fit together. Press the ends together overlapping by 5mm to form a ring, and place on the baking sheet next to the ball.
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