Lallys Southern Chocolate Icing Recipes

Steps:

• In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
• Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
• Spread Quickly over cooled cake, as frosting will set up very fast.

Steps:

• In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

Steps:

• Mix together well the melted butter and brown sugar. Add the milk and cook till thick stirring constantly. Cool to room temperature. Sift in the box of powdered sugar and the vanilla.

Steps:

• Melt together in double boiler butter and chocolate. Add a pinch of salt. Cool. Sift into the cooled mixture the box of powdered sugar and mix well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Place the chicken breasts into the prepared baking dish.
• Stir together the onion, ketchup, cider vinegar, brown sugar, ground mustard, ginger, and salt and pepper in a saucepan until the mixture is well combined. Bring to a boil over medium heat, and simmer until slightly thickened, about 15 minutes, stirring frequently.
• Pour the sauce over the chicken, cover the dish with foil, and bake for 20 minutes. Remove the foil, and bake the chicken breasts until no longer pink in the center and the juices run clear, and the sauce is slightly browned and bubbling, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).