Pastry Cornucopia
Vegetable cooking spray
1 (17 1/4 oz) package frozen puff pastry sheet, thawed
1 large egg
2 teaspoons water
heavy-duty aluminum foil
Crumble 12 (12 inch) pieces heavy-duty aluminum foil into balls;
place balls onto a 20-inch piece of foil. Pull two sides of foil over
balls, and fold together to seal. Shape packet to resemble a 12-inch-
long cornucopia. Coat lightly with cooking spray.
Roll 1 pastry sheet into a 14 x 12 inch rectangle. Place form on
pastry; trim pastry 1/2 inch larger than bottom of form. Place pastry
base and form on a greased baking sheet. Cut remaining pastry into 1-
inch strips. Set aside 1 strip and scraps for decorations.
Roll remaining pastry sheet into a 14 x 12 inch rectangle, and cut
into 12 (14 x 1 inch) strips. Keep pastry strips covered with a damp
towel to prevent drying out.
Combine egg and water, beating lightly with a fork.
Brush pastry strips, one at a time, with egg mixture. Starting at
small end, completely cover form with pastry strips, overlapping
strips 1/4 inch and pressing ends onto pastry base. Trim excess dough
from around bottom of base.
Cut pastry strip reserved for decorations in half lengthwise; twist
pieces together to form a rope, and place on edge of pastry around
opening. Cut remaining pastry scraps into decorative shapes, and
attach to pastry with egg mixture. Brush entire pastry cornucopia
with egg mixture.
Bake at 425 for 10 minutes; reduce heat to 325 and bake 15 minutes or
until golden. Cool completely.
Remove foil form very carefully by first opening up foil shape and
gently removing the foil balls and then removing the remaining foil.
Fill cornucopia with rolls or other items and use as centerpiece.
Store cornucopia, loosely covered, in a cool dry place. Do not store
in refrigerator after baking.
THANKSGIVING PIE
1 pkg. yellow cake mix (Duncan Hines)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks oleo, softened
1/2 c. nuts
1 (21 oz.) peach pie filling
1 can whole cranberry sauce
Combine dry cake mix, cinnamon and nutmeg. Cut in oleo until crumbly.
Stir in nuts. Set aside. Combine pie filling and cranberry sauce in
ungreased 13 x 9 pan. Mix well. Sprinkle crumb mixture over fruit. Bake
350 degrees for 45 to 50 minutes. Serve with Cool Whip or ice cream.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
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