Thanksgiving table decorations. Time to go back in the storeroom and pull the boxes that somehow drifted behind the canned soda delivery and worked their way up the shelves and hid themselves in the far corner. Or you could make some to order. The baker's dough recipe is basic, and lends itself to anything that can be made of clay or ceramic. You can use food coloring, egg wash, or paint on it, and if varnished, can last under storage. Traditionally used to make a cornucopia (check out a French bakery window), you can do napkin rings, tree ornaments, etc.
4 cups all purpose flour, 1 cup salt, 3/2 cup water:Form ball, if dry add water 1T at a time. Knead at least 20 minutes until smooth and very elastic. Form. Bake @ 250° for 3/2 hr until slightly brown, firm and very dry. Spray with varnish.
To make a cornucopia, make a double batch of dough. Roll half out into a sheet and half into snakes (tubes). Make a cone with cardboard and aluminum foil, then use crumpled foil to make any details. (bulge on end, that sort of thing).Spray the form with no-stick or oil it. Use a cookie cutter to make a few leaves from your sheet and use the rest to drape your form.(a wet finger will seal the seams) Use the snakes to build surface texture (again, use some moisture or they will separate during baking), place the leaves and put it into the oven. After about 45 minutes, check it. If things have firmed enough, pull the form, give it an egg wash and put back in oven. The goal here is golden brown with all the moisture driven off. If the bottom is retaining a bit of moisture, turn the darn thing and give it some more oven time. Don't try to drive the process by turning the oven up, it will crack or separate. (and usually on the part you worked the hardest on). When done, let it air dry and cool, use food color or paint for any details, and spray with varnish. If you have any dough left, punch out some gingerbread men. Christmas comes soon enough.
