3 2 1 Pie Dough

From Chef Zak Miller, NOCHI Baking & Pastry Arts Instructor
Yields 4 pieces at 11 oz

Ingredients

  • 1lb, 8 oz pastry flour

  • 1/2 oz salt

  • 1 lb butter, cold, cubed

  • 8 oz water, cold

Directions

  1. Cube the cold butter into 1/2" pieces.  Keep cold.

  2. Prepare the cold water by adding water to ice, drain, weigh.

  3. Sift the flour and the salt.

  4. Cut the butter into the flour.

  5. **MEALY= pie sized pieces of fat

  6. **FLAKY= walnut sized pieces of fat

  7. Add the cold water all at once.  Mix until just combined.

  8. Divide the dough into 11 oz pucks, wrap, chill.

  9. Roll the dough on a floured bench, brush off flour, line tin.

  10. Finish as directed.

BAKING: 425 deck

NOTE:  use 1 oz of pie dough for every inch of pie tin.

Sweet Potato Tart Filling

From Chef Zak Miller, NOCHI Baking & Pastry Arts Instructor

Ingredients

  • 900 g roasted sweet potato

  • 230 g butter, soft

  • 400 g sugar

  • 240 g milk

  • 4 each eggs

  • 10 g vanilla

  • 2 g cinnamon

  • 10 g salt

Directions

  1. Warm the sweet potatoes. 

  2. Mix with paddle till smooth. 

  3. Add butter and mix to combine. 

  4. Add the sugar. 

  5. Add the eggs one at a time. 

  6. Add the milk and the remaining ingredients. 

  7. Fill prebaked shells and bake at 325 till tester comes out clean.

Pecan Pie Filling

From Chef Zak Miller, NOCHI Baking & Pastry Arts Instructor
Serves 10 pies

Ingredients

  • 5.325 lb granulated suagr

  • 4.5 lb dark corn syrup

  • 3 lb butter, melted

  • 4.5 lb eggs

  • 6 oz vanilla extract

  • 5 lb pecans (8 oz per pie)

Directions

  1. Combine the butter, dark corn syrup and sugar in pot. Stir

  2. Bring to a boil while stirring. Boil 1 minute.

  3. Cool to room temperature.

  4. Add the eggs and vanilla to combine.

  5. Store under refrigeration until needed.  Or use immediately.

  6. Scale the pecan pieces into the par-baked pie shell.

  7. Pour the filling over the nuts, make sure to cover the nuts.

**SCALING WEIGHT:  Pecans 8 oz,  Filling 1#  12 oz

BAKING:  325'F deck for approx 40 min.

Check for doneness when the center of the pie begins to domes, firm to the touch, and is golden brown.

Cranberry Cake

From Chef Melinda Wilson, NOCHI Event Sous Chef
Serves 8-10

Ingredients

Cranberry Pecan Base

  • 2 tbsp unsalted butter, melted

  • 2 cups cranberries, fresh or frozen

  • ⅔ cup pecans, coarsely chopped

  • ½ cup granulated sugar

Topping

  • 12 tbsp (¾ cup) unsalted butter, melted and cooled slightly

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¼ tsp almond extract

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off

  • ½ tsp salt

  • 1 tbsp coarse sparkling or turbinado sugar, for topping

Directions

Preheat the oven to 350°F and set an oven rack in the middle position.

Cranberry-Pecan Base

  1. Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides).

  2. Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside.

Topping

  1. In the bowl of an electric mixer, beat the butter and sugar on low speed until combined.

  2. Add the eggs, vanilla extract, and almond extract and beat until smooth.

  3. Beat in the flour and salt until evenly combined.

Cake

  1. Pour the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly.

  2. Sprinkle the top evenly with the sparkling/turbinado sugar.

  3. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)

  4. Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, 

Pumpkin Chocolate Chip Bread

From Chef Blair Tiller, NOCHI Assistant Instructor
Yield: 9x5 loaf dish 

Ingredients

  • 33 g butter, softened

  • 60 g dark brown sugar

  • 115g sugar 

  • 166 g pumpkin puree

  • 2 ea large eggs, whole

  • 124g all purpose flour

  • 2 g baking powder 

  • 3 g baking soda

  • 2 g kosher salt

  • 2 g cinnamon, ground

  • 2 g all spice, ground

  • 75 g milk

  • 75 g dark or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. 

  2. Combine butter, sugar and brown sugar in kitchen aid with paddle attachment and cream until light and fluffy, about 5 minutes. 

  3. Add pumpkin puree and mix until homogenous. 

  4. Gradually add eggs one at a time, mixing until fully combined between each addition. 

  5. Combine dry ingredients and sift. 

  6. Slowly add in dry ingredients and milk, alternating between the two, until all has been incorporated. 

  7. Fold in chocolate chips with spatula. 

  8. Spray loaf pan with cooking spray then place batter into loaf pan. 

  9. Bake for 45-55 minutes or until toothpick inserted comes out clean. If the top is beginning to get too dark while baking, take out and cover with foil, then place back into oven and continue to bake until done. 

  10. Let cool in loaf pan for 5-10 minutes, then remove onto cooling rack to continue cooling.