Ingredients
-
1/2
-
2 1/4
-
1
-
3 1/2
-
3/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Butter Dips, , This recipe is in my 1956 Betty Crocker Cookbook They list the following variations: Cheese: add 1/2 c grated sharp cheese to the dry ingredients; Garlic: Add 1/2 clove finely minced garlic to the butter before melting; and Cinnamon: Sprinkle mixture of 2 T sugar and 1/2 tsp cinnamon over dips before baking (as Dianag #2 does) , I’ve been making these for years and years BUT I always spinkle the tops with 2 Tbsp sugar/1/2 tsp cinnamon before baking I can’t imagine eating them any other way Yummy!!
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Steps
|
1
Done
|
Heat Oven to 450. |
|
2
Done
|
Melt Butter in Oven Oblong 13 X 9 1/2 X 3 Inch Pan. |
|
3
Done
|
Remove When Butter Is Melted. |
|
4
Done
|
Sift Dry Ingredients Into Bowl. |
|
5
Done
|
Add Milk. |
|
6
Done
|
Stir Slowly With a Fork Until Dough Just Clings Together. |
|
7
Done
|
Knead Lightly About 10 Times. |
|
8
Done
|
Roll Out 1/2 Inch Thick Into Rectangular 12 X 8 Inch Pan. |
|
9
Done
|
Cut in Half Lengthwise, Then Crosswise Into 16 Strips. |
|
10
Done
|
Dip Each Strip on Both Sides in Melted Butter. |
|
11
Done
|
Place Close Together in Two Rows. |
|
12
Done
|
Bake 15-20 Minutes Until Golden Brown. |
|
13
Done
|
Serve Piping Hot. |
