We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Don’t think such heavenly mindedness makes us pilgrims no earthly good. Don’t pooh-pooh it as looking at the world through pie-in-the-sky, rose-colored glasses. Sojourners who think the most of the next world are usually those who are doing the highest good in this one. It is the person whose mind is only on earthly things who, when it comes to earth, does little good.
Joni Eareckson Tada

There is no more blessed way of living, than the life of faith based upon a covenant-keeping God – to know that we have no care, for He cares for us; that we need have no fear, except to fear Him; that we need have no troubles, because we have cast our burdens upon the Lord, and are conscience that He will sustain us.
C.H. Spurgeon

Cornucopia

0
(0)

CATEGORY CUISINE TAG YIELD
Eggs Christmas, Easter, Holidays, Breads 1 Servings

INGREDIENTS

3 cn Soft-breadstick dough
1 lg Egg, beaten with:
1 tb Water
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccli
Floretts.

INSTRUCTIONS

ASSORTED RAW VEGETABLES
1.  Preheat oven to 350 degrees F.  Lightly spray a cookie sheet, at least
17"x 14", with non-stick cooking spray.
2. 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.
3.  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.
4.  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.
5.  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.)
6.  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.)
7.  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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?