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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

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Gram’s Pumpkin Pie
Goosecross Cellars Recipe
Chenin Blanc


2 cups canned pumpkin
1 ½ cups evaporated milk
¼ cup brown sugar
½ cup sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
2 large eggs, slightly beaten


Preheat oven to 425 degrees. Mix the ingredients in the order given. Pour into an unbaked pie crust. Bake 15 minutes, then reduce the oven to 350 degrees. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Double recipe for 2 pies.


2 ½ cups all-purpose (plain) flour
1 t. fine-grained sea salt
1 T. sugar
2 sticks (1/2 pound) butter, cut into 1 T. pieces
About ¾ cup cold water

Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.
Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).
When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, Make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers.
Continue with your favorite recipe. This makes 2 pie crusts.

Pastry recipe by Sherry Page from Culinary Getaways,

Serves 8

Pumpkin pie filling recipe by Hermina Donovan

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

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