Lemony Grilled Salmon Fillets with Dill Sauce

Nutritional Facts 1 salmon fillet with 3 tablespoons sauce equals 320 calories, 20 g fat (6 g saturated fat), 97 mg cholesterol, 266 mg sodium, 6 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Lemony Grilled Salmon Fillets with Dill Sauce in Taste of Home April/May 2012, p26

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Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

by Averie Sunshine on June 12, 2013

Chocolate. It’s what’s for breakfast.

It’s even better when paired with homemade salted caramel sauce.

This isn’t the type of breakfast you’d make every day, but it sure is a good one when you do.

It’s my birthday today and they’d make a nice birthday breakfast. But I made them last weekend and they’re long gone.

The pancakes are light, soft, and fluffy from the buttermilk. They’re anything but lead balloons, a major gripe I have with many pancakes.

And if you can get the pancakes to look like Pac-Man, they taste even better. I loved that game and could play it for hours, but I digress.

The pancakes appear fairly dark because I used Hershey’s Special Dark Cocoa Powder, but they look darker and more intense than they actually taste. I love my dark chocolate, but I don’t want bitter for breakfast.

The chocolate flavor is present, but not overpowering. If you prefer to be overpowered, make these.

The salted caramel sauce is the icing on the cake. Or the drizzle on the stack. If you’ve never made caramel sauce, it’s not a biggie.

I wrote a step-by-step tutorial with Dark Rum Caramel Sauce. Same thing here, just swapping out rum for a bit of sea salt. Or keep the rum.

When making caramel sauce, make sure you’re organized and have everything ready to go. Read the recipe. Then read it again before you turn on the stove. Make sure you know what you’re doing, where you’re going, and what to look for. The whole process takes less than 10 minutes, but before you start playing around with boiling sugar, make sure your ducks are in a row.

And there’s absolutely nothing wrong with Trader Joe’s Fleur de Sel Caramel Sauce.

I kept the pancakes on the smaller side, about 3 inches in diameter, and made 11 pancakes. If you’re keeping them smaller, it’s a 10 to 12 pancake recipe. Or a 6-pancake recipe for larger pancakes.

I’m not a good pancake flipper and smaller pancakes are easier and more manageable to flip.

Feel free to double the recipe, and the extras can be frozen for up to 6 months and warmed in the micro. It’s a nice 60-second hot breakfast option for busy weekday mornings. They’re a smidge rubbery when reheated, but it’s very liveable and easy to overlook because there’s chocolate involved.

I took some of the extra pancakes and smeared peanut butter on them for chocolate-pancake-and-peanut-butter-sandwiches for lunch boxes. Chocolate pancakes trump bread.

The soft, light, moist pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Maple syrup of course works too, but caramel and chocolate is a match made in heaven.

The caramel is thick, rich, luxurious, and I couldn’t keep my spoon out of the jar.

When I made these over the weekend, they were met with rave reviews from my family.

You can’t go wrong with chocolate for breakfast. Or with caramel sauce.

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Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it's what's for breakfast.

Yield: 10-12 small pancakes or 6 larger

Prep Time: 5 mins for pancakes

Cook Time: 5 mins for pancakes, 10 mins for caramel

Total Time: 20 minutes

1 tablespoon light brown sugar, packed1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extractNote - If you don't want to make your own salted caramel sauce, Trader Joe's sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe's sauce.3/4 cup heavy cream or half and half (I use half and half)1/4 cup butter (half of 1 stick, salted or unsalted may be used)1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)For the Pancakes - In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.In a large measuring cup or bowl, whisk together final 4 wet ingredients.Add wet to dry, and fold gently to combine. Don't overmix; batter will be lumpy. It's a thick batter, but if it's too thick for your liking, add a splash of additional buttermilk to thin it.Spray a large non-stick skillet with cooking spray, and place over medium heat.Using a 2-tablespoon cookie scoop or spoon that's been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.For the Salted Caramel Sauce - In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.Add the vanilla and optional rum. It will bubble again.Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the $500 Amazon Gift Card Giveaway

What’s your favorite pancake recipe?

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Salmon Spirals with Cucumber Sauce

Nutritional Facts 1 skewer with 1/3 cup sauce equals 253 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 233 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein.

Originally published as Salmon Spirals with Cucumber Sauce in Healthy Cooking June/July 2010, p37

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Blueberry/Rhubarb Breakfast Sauce

Blueberry/Rhubarb Breakfast Sauce Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho

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[X] Rate Blueberry/Rhubarb Breakfast Sauce RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Blueberry/Rhubarb Breakfast Sauce Recipe Prep/Total Time: 30 min. Yield: 56 Servings 20 10 30 Ingredients 6 cups finely chopped rhubarb4 cups sugar1 can (21 ounces) blueberry pie filling1 package (3 ounces) raspberry gelatin Directions In a saucepan, bring rhubarb and sugar to a boil. Boil for 10 minutes. Remove from the heat; add pie filling and mix well. Bring to a boil. Remove from the heat and stir in gelatin. Store the sauce in jars or freezer containers. Refrigerate or freeze until ready to use. Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.

Originally published as Blueberry/Rhubarb Breakfast Sauce in Country December/January 1992, p51

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(1-10) of 15 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 16, 2013 by kaanba

I have made this in combination of 6 oz. package of gelatin and different flavors of pie filling and put it into jam jars and freeze it. Wonderful as a jam.

Reviewed on May. 16, 2013 by debjogreene

This was yummy! I also made it for my parents using Splenda (they are diabetic) and they loved it too! It's also good with huckleberries instead of blueberries.

Reviewed on May. 16, 2013 by Charlene A

I tried it with strawberries (blended them) and it was wonderful. I wish I could give it 10 stars. I'm diabetic and only use a tablespoon with a little water. Awesome! I have used it with blueberries too!

Reviewed on May. 15, 2013 by AuntieA1955

my dear dulsager, never apologize for giving stars if you've tried the recipe or not! I'm slamming the anal nay sayers who love to nit pic any and everyone who DARE to comment their opinon on this page, just on the off chance they have not yet cooked the recipe. Rate and Review, it is what it is, to be inturpreted by the individual, not the holier than tho with the wooden spoon up their [expletive]! Where does it say you have to eat it before you comment, hummmm?

Reviewed on May. 15, 2013 by Judi720

I have also had this recipe for a couple years from this site. I actually can it & have given it as gifts at Christmas & during the year. Everyone raves about it....good on pancakes or waffles with whipped cream...feel like you are eating out for Breakfast.

Reviewed on May. 15, 2013 by KaSm

I received this recipe from a B&B owner, back when it was first published. I've made it many times and frozen it in small containers. When using, I add water to thin it out, as that is how it was first served to me. It serves more than it states and is so very, very good!! If you don't want to thin it with water, you could use less sugar, as it is sweet.

Reviewed on May. 15, 2013 by dulsager

Hey! I just wrote the review rescinding my stars and stars appeared again. I did NOT do that! And I suppose stars will appear again when I post this so I apologize again, again!!

Reviewed on May. 15, 2013 by dulsager

To AuntieA - you are correct. The stars should be given only if the recipe has been tried. I HAD thought about that when I rated this earlier but, like linda_ing, wanted to boost it's ratings after an unfair review. But my 5 stars were unfair too as I haven't yet made this so I hereby rescind my stars and apologize to all involved.

Reviewed on May. 15, 2013 by JackH2010

I would love to make this recipe, but how much of an exchange for either honey or agave syrup would it take to equal 4 cups of sugar?? I'm new to this exchange-type stuff and would love to try this recipe.

Reviewed on May. 15, 2013 by AuntieA1955

have you noticed how many people that actually take the time to comment about the people who comment about recipe's they haven't tried yet. Hummmm, I wonder if it's because they're allowed to rate and review the recipe regardless if they've swallowed it or not. I guess we need to contact Taste of Home for the exact list of rules and fine print for all you rate and review Nazi's out there in recipe land.

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