Dopey’s Butter Dips

Vintage bread sticks recipe

I was making soup on one chilly evening here in Colorado when I decided to try and find a vintage bread stick recipe. Not as prevalent as I had anticipated. I finally cam across a pin that was an image from a cookbook someone was selling on ebay.


The recipe is really easy and the dough is wonderful to work with. I came together quickly, but one thing I wasn’t anticipating was the texture of the finished product. I don’t know why I was thinking it would be different than it was, probably partly because I have another bread stick recipe that is the same technique but made with yeast instead of baking powder. The result was something like a biscuit. A good biscuit, but a biscuit none the less. If I were to rename these, I’d probably call them Buttery Biscuit Sticks.


I think they were my kid’s favorite part of the meal. I may have my son help me make them if I ever make them again because they’re just so fast and easy.

Also, the recipe tells you to cut the dough into 32 pieces, and I only did 16. Seemed a little more appropriate for standard bread stick portion sizes today.

Dopey’s Butter Dips

1/3 cup butter

2 1/4 cups sifted all-purpose flour

1 Tbs sugar

3 1/2 tsp baking powder

1 1/2 tsp salt

1 cup milk

Heat oven to 450. Melt butter in oven in 9×13 pan. Remove pan when butter is melted.

Sift together flour, sugar, baking powder, and salt. Add milk. Stir slowly with fork until dough just clings together. Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out 1/2′ thick into rectangle 8×12″. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips.

Pick up cut strips in both hands and dip each strip on both sides in melted butter in baking pan. Next lay them close together in two rows in the same pan. Bake 15-20 minutes until golden brown. Serve hot.

Vintage Chocolate Muffin Recipe

I’ve been dabbling with the idea of creating this blog for a while, so yesterday I finally created it. I wasn’t necessarily prepared to make any vintage recipes though, so I kind of had to peruse my recipes and find something I already had the ingredients for. The problem is that part-way in I discovered I didn’t actually have everything I needed, so I had to improvise.

I selected my recipe from this lovely book “Depression Era Recipes,” which has some interesting touches, like a nice recipe for raccoon. I’m definitely not prepared to make that. But I found this lovely recipe for Chocolate Muffins.

Everything was going great until I read the part about adding the coffee. I don’t drink coffee, so it’s not something I have on hand. I do however drink herbal tea.

I brewed up a little Chai Rooibos tea and add it in place of the coffee. I turned out fine, and I’m sure that it’s a problem not many people will have. Here’s the result:

Verdict: Pretty tasty. They aren’t as light and fluffy as most muffins made today. They kind of remind me of a brownie recipe I used to make as a kid. I only used the 2 teaspoons of cocoa called for in the recipe, but adding more would definitely add a richer flavor.

I’m kind of exploring options for printable recipe cards right now, so until I figure that out, here is the recipe:

Chocolate Muffins
2 T butter
1 c sugar
2 eggs, separated
1 1/2 c four
1/2 c coffee
2 t cocoa
1 1/2 t baking powder
1/2 t vanillaCream together the butter and sugar. Beat egg whites until stiff; beat egg yolks until creamy. Add to sugar the egg yolks, then beat well. Add flour, coffee, cocoa, baking powder and vanilla and mix until well blended. Fold in egg whites. Put into greased muffin tins and bake about 20 minutes in a moderate oven (I did 350). You may use more cocoa if you like.