Amish Turnip Tatie Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
• Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
• Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
• Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• Bake in the preheated oven until cooked through and bubbling, about 1 hour.

Steps:

• Trim and peel turnips. Cut into chunks. Bring a 2 quart pan of water to boil. Add 2 tsp table salt and 2 tbsp white vinegar. Add turnips and boil until soft. Drain water. Mash turnips with 2 tbsp butter, cream and egg. Stir in 1/4 cup of the bread crumbs, sweetener and salt. Spoon into a casserole dish. Dot with remaining butter and sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes *I used Jennifer Eloff's recipe for Plain Bread, a quick microwave bread which toasted, makes good bread crumbs. Recipe Below 4 servings 165 cal. Jiffy Cinnamon Bread: 7 tbsp ground almonds (105 mL) 31/2 tsp coconut flour (17 mL) 31/2 tsp oat flour (17 mL) 1 tsp baking powder (5 mL) 1/2 tsp cinnamon (2 mL) 1/4 tsp salt (1 mL) 2 to 3 tbsp raisins, snipped (30 - 45 mL) in half 3 eggs 41/2 tsp heavy cream, OR almond milk, OR (22 mL) coconut milk Liquid sucralose to equal 4 tsp (20 mL) SPLENDA® Granular 11/2 tsp olive oil (7 mL) 3 tbsp shredded Monterey Jack cheese (45 mL) Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, OR SPLENDA® Granular and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing. Mine is powerful and runs hot.). Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and brown.. Variation: Plain Bread (great for toast): Omit raisins, cinnamon, sweetener and salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker. Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

Steps:

• Cook turnips until tender.
• Drain, mash and then add 1/2 cup bread crumbs, saving rest for top.
• Add egg, sugar, milk, salt and pepper to taste.
• Mix together; pour into greased baking dish.
• Dot with butter and rest of crumbs.
• Bake 45 minutes at 375 degrees.

Steps:

• Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl.
• Pour the mixture into a lightly greased shallow casserole (9 inches).
• Then scatter the bread crumbs over the top.
• Bake for 40 minutes at 375 degrees F.
• Serve immediately.

Steps:

• Heat oven to 180C/160C fan/gas 4. Make the pastry by rubbing the lard or margarine into the flour and mixing to a dough with a little water - it'll take 2-3 tsp. Roll out half the pastry and use it to line a 22cm flan or tart tin. Layer the potatoes, onion, bacon and seasoning into the pastry case, then pour over the egg (saving a little to glaze the top).
• Roll out the remaining pastry, cover the pie and trim the edges. Brush with the remaining beaten egg. Bake for about 45 mins to 1 hr, until the pastry is golden brown and a knife can be easily inserted into the tender potatoes.