Donor Thank You Event
Thank you to our sweet donors!
Our Corpus Christi Catholic School Donors were invited to a progressive wine and dessert tasting on Saturday evening, October 21st. It was a wonderful night in which the donors were able to hear more about what the school is “doing these days” and how their generous gifts have impacted so many lives. Corpus Christi Catholic School continues to be a leader in education; from innovative programming & technology to extra curricular experiences, all in a Catholic Christian environment.
Thank you to all of our Donors! We appreciate you!
Recipes and Wine Pairings
Corpus Christi Catholic School would also like to thank Fenn Valley for their delicious expertise in pairing their wines with our desserts!
Click here for more information on Fenn Valley Wines
Glazed Lemon Cookie -Sauvignon Blanc
¾ cup of unsalted butter at room temperature
¾ cup granulated sugar
2 large egg yolks
½ tsp. pure vanilla extract
¼ tsp. kosher salt
2 cups unbleached flour
1 cup confectioners’ sugar
2 TBLS. Fresh lemon juice, plus more if necessary
1 tsp. grated lemon zest
Beat the butter and sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 ¼ “ diameter logs. Wrap in wax paper and refrigerate until form, about 30 minutes (although I have left them overnight at times).
Heat oven to 350. Slice the logs into 3/8” thick pieces and space them 1 ½ “apart on parchment lined baking sheets. Bake until lightly golden, 16-20 minutes. Cool on baking sheets for 5 minutes then transfer to cooling rack to cool completely.
In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
Pecan Pie Balls – Capriccio
2 1/2 c pecans, toasted and chopped
1 c graham crackers, crushed
1 c brown sugar, firmly packed
1/2 tsp of salt
2 Tbsp maple syrup
1/4 c bourbon, brandy or spiced rum, or use almond extract
1 tsp vanilla
7 oz. dark chocolate bark
1 tsp coarse salt
Combine first four ingredients in large bowl. Add maple syrup, bourbon, and vanilla. Use your hands to make sure all the ingredients are mixed thorughly. Almond exract can be subbed for non alcohol version…add water to equal liquid amount. You can also try non-alcohol rum flavoring.
Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in freezer for 2 hrs. Tip: after balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
Melt chocolate bark in a double boiler or microwave per directions on package.
Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
Optional, Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
Spice Cookies – Mulled Wine
¾ c shortening
1 c sugar
¼ c molasses
2 c flour
2 t. baking soda
1 t. cinnamon
¾ t. cloves
¾ t. ginger
Mix all ingredients. Form into balls the size of a walnut. Roll in granulated sugar and place on a greased baking sheet. Bake at 350 degrees for 10-12 minutes.
Chunky Apple Cake – Semi Dry Apple Cider
½ cup butter, softened
2 cups sugar
½ tsp vanilla extract
2 c all purpose flour
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
½ tsp baking soda
6 cups chopped, peeled tart apples
½ c packed brown sugar
¼ cup butter, cubed
½ cup heavy whipping cream
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13 in. x 9 in. baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
Triple Chocolate Buttermilk Pound Cake – Cherry Wine
2 cups unbleached flour
¾ c unsweetened cocoa (I use Rodelle Gourmet Baking Cocoa)
½ tsp. baking powder
1 tsp. kosher salt
1 ½ cups unsalted room temperature butter
3 cups granulated sugar
5 large eggs at room temperature
1 ¼ cups buttermilk
2 tsps. Instant espresso
2 tsps. pure vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
¾ cup semisweet chocolate morsels
3 Tbsp. Butter
1 Tbsp light corn syrup
½ tsp pure vanilla extract
1 cup powdered sugar
1 to 2 Tbsp buttermilk
¼ tsp pure vanilla extract
Preheat oven to 325. Whisk together flour and next 3 ingredients. Beat 1 ½ cups butter in bowl (with electric mixer) at medium-high speed until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 ¼ cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet morsels. Pour batter into lightly sprayed miniature Bundt pans, filling each about three-fourths full. Bake for 20-25 minutes. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely.
Prepare chocolate glaze: Combine semisweet chocolate morsels, 3 Tbsp butter and 1 Tbsp corn syrup in microwave safe bowl at MEDIUM (50% power) 1 to 1 ½ minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in ½ tsp vanilla.
Prepare buttermilk glaze: Whisk together powdered sugar, 1 Tbsp buttermilk, and ¼ tsp vanilla in a small bowl until smooth. Add up to 1 Tbsp buttermilk is needed.
Drizzle warm glazes over cooled cakes.
Gooey Butter Cake – Late Harvest Vignoles
1 pkg plain yellow cake mix
8 tablespoons butter, melted
1 large egg
1 8oz pkg cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
3 ¾ cups powdered sugar
- Preheat oven to 350 degrees F. Mix 1st 3 ingredients on low speed. Batter should come together in a ball. Pat into the bottom of an ungreased 9X13 dish and set aside.
- For filling mix remaining ingredients. First mix cream cheese on low speed until fluffy. Add butter, vanilla, & eggs and beat on medium speed 1 minute. Beat in sugar until well incorporated. Pour filling onto crust and place in oven.
- Bake until it is well browned but the center still jiggles when you shake the pan, 45-47 minutes. Store cake at room temp 4 days, refrigerator 1 week, or freeze 6 months.