For something different this year, bake your own cornucopia centerpiece! Fill it with nuts, fruit or other seasonal fall items. A Horn of Plenty!
Non-Stick Aluminum Foil
Traditional White Bucket of Bread
Hearty Wheat Bucket of Bread
Preheat oven to 450 degrees.
Form aluminum foil into a cone and stuff it with additional foil to stiffen it up.
Bend the small end of the cone to form the shape of a cornucopia (not too much as the foil will need removed after baking).
Roll out some of the traditional white dough to about 1/4 inch thick.
Cut thin strips no wider than 1/4 inch.
Start at the small end of the cone and begin wrapping the strips of dough around the non-stick foil. It helps to over lap the layers so no foil shows through any gaps.
Work on wrapping the dough towards the larger end of the foil cone pushing together any new strands that need to be added.
Use a small amount of Hearty Wheat and Traditional White dough and roll each out to about 1/4 inch thick.
Cut two 1 inch wide wheat strands and one 1 inch wide wheat strand and braid them together.
Push the braid onto the last portion of the large end of the cone covering the edges.
Egg wash the dough cone to cover as much surface as possible.
Sprinkle sesame seeds onto the egg washed dough.
Bake for approximately 20-25 mins.
Place cone on rack to cool.
Carefully remove foil.
Place as a center piece to a wonderful fall meal.
A traditional cornucopia is filled with mini gourds, Indian corn and nuts. Consider putting in other delicious treats from cookies to raw veggies.