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BUTTER DIPS

1/2 cup butter
2 1/4 cups sifted flour
1 Tbsp. sugar
3 1/2 tsp. baking powder
3/4 tsp salt
1 cup milk

Heat oven to 450. Melt butter in oven oblong 13 x 9 1/2 x 3 inch
pan. Remove when butter is melted. Sift dry ingredients into
bowl. Add milk. Stir slowly with a fork until dough just clings
together. Knead lightly about 10 times. Roll out 1/2 inch thick
into rectangular 12 x 8 inch pan. Cut in half lengthwise, then
crosswise into 16 strips.

Dip each strip on both sides in melted butter. Place close together
in two rows. Bake 15-20 minutes until golden brown. Serve piping
hot. Makes 32 Butter Dips.

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16 of 19 people found the following review helpful:
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Butter Dips, May 9, 2005 - 07:04 PM
Reviewer: Katherine from Marsing, ID
I obtained the recipe for butter dips about 28 years ago from my mother-in-law who got it out of an old edition of the Betty Crocker Cook Book. I have been making them ever since. My husband not only loves them hot with soup or chili, he loves them after they sit for several days, and they become stale and chewy. My preference is to have them hot spread with a bit of peanut butter. When I make them I usually make at least two batches and I never throw any away. My family thinks butter dips are wonderful.

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8 of 13 people found the following review helpful:
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An easy comfort food, December 19, 2005 - 06:59 PM
Reviewer: Rick Gamber from Lansing, MI USA
My ancient Betty Crocker cookbook fell apart and I tossed it without saving this recipe. (A dumb move, I suspect.) My thanks to the submitter (and google). These are so simple yet so good. Invited guests who appreciate "simple and tasty" always ask ahead of time if I'm going to make them. They're so easy to make I almost feel guilty at the praise they seem to attract. Don't use margarine, let them get golden brown, --- and make a few extra. They're a great snack the next day, if they last that long.

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