Butter Dips

I know I am due to make some "real" food to post for you - are you sick of sweets and snacks!? I did cook for my family this week. We had Reames noodles and their recipe for Chicken noodle soup. I just used the recipe on the back and we loved it. It made a TON - took about half to share with my preschool teacher friends. I did make a fun bread to go with the soup that I will share. I promise to have a few new entree recipes next week.

This simple bread recipe was quick, easy and we chowed. Some family members dipped in the soup - I wanted to eat them just right out of the oven. We didn't love them the next day - little hard. One of my girls still found a way to soften in a quick microwave zap and dip in her soup.

I got this recipe from the 2010 Symphony League Cookbook from my hometown of Marshall, Texas. I went to high school with Richele and thought I would try her recipe. It was a keeper!

Butter Dips

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

Preheat oven to 450. Melt butter in oven in oblong pan (this melts quickly at 450-watch so won't burn). Sift together flour, baking powder and salt. Add milk - stirring slowly with fork til forms a soft dough. Turn onto a floured surface and roll dough to coat with flour; knead about 10 times; roll to form a rectangle about 1/2 inch thick; Cut lengthwise and then again across the middle to form strips; Dip each strip in melted butter in pan and lay them flat, close together, in two rows. Bake for 15-20 minutes. Eat warm!

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