This recipe happened almost accidentally. I wanted to bake some apple pieces for my toddler so that they would be easier to chew but forgot about them in the oven. By the time I got to them they had completely cooked down into a fine mash. Instead of baked apple pieces I ender up with apple sauce. Really delicious easy peasy, no blender required apple sauce. So good that I ate most of it myself instead of feeding it to the toddler.
In an effort to elevate it to adult status I added a few of my favorite flavors: dates and pumpkin pie spice. As a result this deeply flavorful and sweet apple butter was born. It’s uses are endless: top some ice cream, stir it into oat meal or overnight oats, spread it on toast or a bagel with a little cream cheese or just eat it up with a spoon. Hopefully it will make it out of the baking dish and into the fridge before it’s all gone!
Baked Date Apple Butter
Apples and dates, seasoned and baked into a rich, flavorful spread.
potato masher, immersion blender, or food processor (optional)
10medium size applespeeled, cored and cut into a large dice
10medjool datespitted, and cut into quarters
1-2tablespoonspure silan date syrup
11/2teaspoonspumpkin pie spice
Preheat oven to 350F.
Spray a 9×13 in. baking dish with cooking spray.
In a large bowl combine the apples, dates, silan, and pumpkin pie spice. Mix well to combine.
Pour the apple mixture into an even layer in the baking dish. Cover tightly with foil.
Bake for 30 minutes. Stir, cover and bake for an additional 30 minutes.
Allow the apples to cool. Apple butter can either be left at this consistency or can be mashed with a potato masher or blended with an immersion blender or food processor for a smoother consistency.
Store refrigerated in an airtight container for up to two weeks.
Any large oven proof pan with a lid such as a dutch oven can be used instead of a baking dish and foil. If you are using a particularly sweet variety of apple, use less of the silan. Silan is a syrup made from dates. Be sure the silan you are using is 100% pure. Many brands add corn syrup and other additives. Cinnamon or a combination of warm spices such as ginger, cloves, allspice and nutmeg can be used in place of the pumpkin pie spice.
Schnitzel is one of my family’s most favorite dishes. I always make an extra large batch and freeze half of it between layers of parchment paper to have for another meal. Honestly I really don’t enjoy frying at home. But I’ve found that if I take the time to set up all of the components before I start frying it makes the whole process go a lot smoother. I’ve learned that I only need to start with a small amount of oil and once it has been used up I wipe out the pan with a wad of paper towels and heat fresh oil. That prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.
Arrange in 3 separate bowls: 1) flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, 2) eggs, beaten, 3) panko breadcrumbs seasoned with remaining salt, pepper and paprika.
Heat 1/4 inch of oil in a large, deep frying pan on medium/high heat.
Line a rimmed baking sheet with paper towels to absorb any excess oil after frying.
Using tongs, dredge chicken first in flour, then in egg , then in breadcrumbs.
Fry 1-3 minuets on each side until golden, crispy and cooked through.
Place on the baking sheet once cooked until ready to serve.
Start with a small amount of oil and once it has been used up wipe out the pan with a wad of paper towels and heat fresh oil. It will prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.