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There’s nothing like homespun cooking to fuel a state’s bragging rights. Here are a few recipes with historic ties to the Hawkeye State—along with a sampling of Iowa-made foods and beverages you’ll find at Hy-Vee.
Dutch letters are a classic Iowa treat featuring almond paste inside a rolled puff pastry. They originated in the Netherlands, and were brought to Pella, Iowa, by Dutch immigrants in the mid-19th century and quickly caught on. Although other letters of the alphabet are sometimes offered, “S” is the predominant shape of Dutch letters. It’s a reminder of Sinterklaas Day, Dec. 6, when the Dutch celebrate gift-giving from St. Nicholas, much like Christmas.
Although Dutch letters are firmly connected to the Christmas season, these legendary pastries are popular year round. They are especially in demand during Pella’s annual Tulip Time Festival in May, when visitors can choose between offerings at two long-time Dutch bakeries in town.
Pella,
Ia
Dutch
Letters
Loose-meat sandwiches, otherwise known as Maid-Rites, date back to the Roaring Twenties. They were, in fact, a roaring success from the moment they were introduced in Muscatine, Iowa. Inventor Fred Angell, a butcher, steamed hamburgers instead of frying them, then added some spices. When offered a taste, a delivery man is said to have exclaimed, “Fred, you know this sandwich is made right.” The name stuck, and Maid-Rites soon became an Iowa tradition.
muscatine,
Ia
One of America’s favorite condiments was not to be found on Maid-Rite counters until barely a decade ago. After a yes-or-no vote was held on the back of customers’ receipts, ketchup made its first official appearance.
Slow Cooker
Loose Meat Sandwiches
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Bacon ’n’ Cheddar
Loose Meat Sandwiches
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Try popular
add-ons such as bacon and cheese for a sping on this classic.
View Recipe
Hands On 1 hour
Total Time 1 hour 35 minutes plus chilling time
Serves 12
1 (8-oz.) pkg. almond paste
3 Hy-Vee large eggs, separated, divided
½ cup Hy-Vee granulated sugar
½ cup packed Hy-Vee brown sugar
1 tsp. Hy-Vee vanilla extract
½ tsp. Hy-Vee ground cinnamon
2 Tbsp. water plus 1 cup ice-cold water, divided
4 cups Hy-Vee all-purpose flour
1 tsp. kosher salt
1½ cups cold Hy-Vee unsalted butter, chopped
½ cup Hy-Vee vegetable shortening, plus additional for greasing baking sheets
½ cup coarse sanding sugar
1. BEAT almond paste, 2 egg whites, granulated sugar, brown sugar, vanilla and cinnamon in large mixing bowl with electric mixer on high until smooth. Spoon into a pastry bag fitted with a large circle tip; set filling aside.
2. WHISK together remaining egg white and 2 Tbsp. water;
set egg wash aside.
3. WHISK together flour and salt in large bowl. Cut in butter and ½ cup shortening with a pastry blender until mixture is crumbly. Whisk together remaining 1 cup ice-cold water and 1 egg yolk. (Reserve remaining 2 egg yolks for another use.) Drizzle egg yolk-water mixture over flour mixture in bowl; toss with a fork until combined. Gather dough into a ball; knead gently until dough holds together. Divide dough into 4 portions; wrap each portion in plastic wrap and refrigerate 20 minutes.
4. PREHEAT oven to 350°F. Lightly grease baking sheets with additional shortening; set aside.
5. ROLL one portion of chilled dough into a 13×9-in. rectangle on a lightly floured surface. Fold up 2 short sides of rectangle to meet in the middle; fold in half like a book to form 4 layers. Rotate the dough 90 degrees; repeat rolling and folding process 3 more times. Roll folded dough to a 13×7½-in. rectangle. If necessary, trim dough to dimensions. Cut dough rectangle into 3 (13×2½-in.) strips. Brush strips with egg wash.
6. PIPE filling along one edge of the 13-in. side of each strip. Tightly roll up each, starting from a long side. Do not pinch ends. Chill the filled logs 20 minutes. Repeat the rolling, folding and filling process with the remaining
3 portions of chilled dough to make a total of 12 logs.
7. TRANSFER chilled logs, seam sides down, to the prepared baking sheets. Form each log into an S-shape. Brush remaining egg wash over each and sprinkle with sanding sugar.8. bake 35 minutes or until flaky and lightly browned. Transfer to wire racks and cool. Serve at room temperature.
Per serving: 630 calories, 38 g fat, 17 g saturated fat, 2 g trans fat,
110 mg cholesterol, 220 mg sodium, 67 g carbohydrates, 2 g fiber,
34 g sugar (26 g added sugar), 8 g protein. Daily Values: Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 2%
Hands On 1 hour
Total Time 1 hour 35 minutes
plus chilling time
Serves 12
1 (8-oz.) pkg. almond paste
3 Hy-Vee large eggs, separated, divided
½ cup Hy-Vee granulated sugar
½ cup packed Hy-Vee brown sugar
1 tsp. Hy-Vee vanilla extract
½ tsp. Hy-Vee ground cinnamon
2 Tbsp. water plus 1 cup ice-cold water, divided
4 cups Hy-Vee all-purpose flour
1 tsp. kosher salt
1½ cups cold Hy-Vee unsalted butter, chopped
½ cup Hy-Vee vegetable shortening, plus additional for greasing baking sheets
½ cup coarse sanding sugar
1. BEAT almond paste, 2 egg whites, granulated sugar, brown sugar, vanilla and cinnamon in large mixing bowl with electric mixer on high until smooth. Spoon into a pastry bag fitted with a large circle tip; set filling aside.
2. WHISK together remaining egg white and 2 Tbsp. water; set egg wash aside.
3. WHISK together flour and salt in large bowl. Cut in butter and ½ cup shortening with a pastry blender until mixture is crumbly. Whisk together remaining 1 cup ice-cold water and 1 egg yolk. (Reserve remaining 2 egg yolks for another use.) Drizzle egg yolk-water mixture over flour mixture in bowl; toss with a fork until combined. Gather dough into a ball; knead gently until dough holds together. Divide dough into 4 portions; wrap each portion in plastic wrap and refrigerate 20 minutes.
4. PREHEAT oven to 350°F. Lightly grease baking sheets with additional shortening; set aside.
5. ROLL one portion of chilled dough into a 13×9-in. rectangle on a lightly floured surface. Fold up 2 short sides of rectangle to meet in the middle; fold in half like a book to form 4 layers. Rotate the dough 90 degrees; repeat rolling and folding process 3 more times. Roll folded dough to a 13×7½-in. rectangle. If necessary, trim dough to dimensions. Cut dough rectangle into 3 (13×2½-in.) strips. Brush strips with egg wash.
6. PIPE filling along one edge of the 13-in. side of each strip. Tightly roll up each, starting from a long side. Do not pinch ends. Chill the filled logs 20 minutes. Repeat the rolling, folding and filling process with the remaining
3 portions of chilled dough to make a total of 12 logs.
7. TRANSFER chilled logs, seam sides down, to the prepared baking sheets. Form each log into an S-shape. Brush remaining egg wash over each and sprinkle with sanding sugar.8. bake 35 minutes or until flaky and lightly browned. Transfer to wire racks and cool. Serve at room temperature.
Per serving: 630 calories, 38 g fat, 17 g saturated fat, 2 g trans fat,
110 mg cholesterol, 220 mg sodium, 67 g carbohydrates, 2 g fiber,
34 g sugar (26 g added sugar), 8 g protein. Daily Values: Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 2%
Dutch
Letters
VIEW NUTRITIONAL INFO
PER SERVING: 630 calories, 38 g fat, 17 g saturated fat, 2 g trans fat, 110 mg cholesterol, 220 mg sodium, 67 g carbohydrates, 2 g fiber, 34 g sugar (26 g added sugar), 8 g protein.
DAILY VALUES: Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 2%