Tel Button

Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

Jump to Recipes:
Search for Recipes:

Page of 19
Panettone (Northern Italian Christmas Bread)
True Panettone is not laden with multi-colored candied dried fruits. This recipe is hundreds of years old and was the sweet of poor Italians. This will be delicious with Goosecross Chenin Blanc, although my older relatives enjoyed it with red wine. My grandfather used to dip pieces of the cake into the wine!
Goosecross Cellars Recipe
Chenin Blanc


2 small pkgs. dry yeast
½ cup warm milk
¾ cup sugar
6 eggs
1 teaspoon salt
1 lb. melted butter
6 cups flour
½ cup golden raisins
½ cup chopped citron
2 tablespoons grated lemon rind


In a medium bowl soften yeast in milk. Add sugar and mix well. Break eggs into the bowl one at a time, stirring as you add. Add salt and melted butter. Mix well. Add flour slowly, stirring constantly to keep from forming lumps.

Remove dough from bowl and knead on a floured board for 10 minutes. Put dough in a clean bowl and set aside in a warm place, covering bowl with a cloth. Allow dough to rise until it doubles in size.

Preheat oven to 350 degrees.

After dough rises, knead in raisins, citron and lemon rind. Knead for about 15 minutes, until it is the consistency of typical bread dough. Add more flour if necessary to keep it from sticking to your hands.

Butter large round cake pan about 4 inches deep and 10 inches in diameter. Dust with flour and place dough evenly in pan. Bake 30-40 minutes or until crust is golden brown. To create the original shape of the Panettone you can bake it in tall coffee cans.

Serves 8

Recipe provided by: Diane De Filipi of Let’s Go Cook Italian

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

Page of 19