Recipes, Pretzel Rolls, Shoofly Pie, Salted Caramel Sauce, Chef Andrew Little, Pennsylvania Dutch, Hanover, PA, Sheppard Mansion, Pretzel Rolls, Shoofly Pie, Recipes, Where to eat in Pennsylvania, Where to shop in Pennsylvania, Modern Pennsylvania Dutch Cuisine, Contemporary, Iconic Pennsylvania Dutch Dishes, Scrapple, Schnitz und Knepp, Slippery Noodle Pie, Apple Dumplings



Executive chef at Sheppard Mansion in Hanover, Pennsylvania.


Chef Little is giving his own modern twist to the region’s Pennsylvania Dutch cuisine. Much of his ingredients comes directly from the restaurant’s own garden.

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Pretzel Rolls

Courtesy of chef Andrew Little

Chef Andrew Little’s Pretzel Roll recipe will be featured in the cookbook “Made in America: Our Best Chefs Reinvent Comfort Food” by Lucy Lean.


Pretzel Rolls

32 rolls


- 2 oz dry yeast

- 1 oz salt

-1 cup packed dark brown sugar

- 1 pint plus 2.3oz warm water

- 6 cup bread flour

- 1 gallon water

- 1 cup baking soda

- Maldon sea salt, for garnish


1) Combine the yeast, salt, and brown sugar in a mixing bowl.

2) Pour water into the mixing bowl and  allow the yeast to foam.

3) Once foaming, add the 6 cups of bread flour and transfer to a mixer with the dough hook.

4) Mix on medium speed for 12 to 15 minutes until the dough cleans the side of the bowl and creates a smooth, pliable dough.

5) Remove the dough from the bowl and place directly on a clean, floured countertop.

6) Allow it to rest for 15 minutes.

7) Cut the dough into 2oz pieces  and roll into rounds.

8) Refrigerate for 15 minutes.

9) While the rolls are resting in the refrigerator, pour the 1 gallon of water into a stock pot and add the baking soda.

10) Heat until the water comes to a boil.

11) Remove the rolls from the refrigerator and dunk in the boiling water for 30 seconds.

12) Remove the rolls to a Silpat (silicon non-stick baking mat) lined baking sheet and top with Maldon Sea Salt.

13) Allow the rolls to proof in a warm location of the kitchen for about two hours or until doubled in size.

14) Score the rolls with a sharp knife and bake at 400 degrees F for 12 minutes.

15) Remove to a cooling rack.


Sheppard Mansion - Hanover, PA

Shoofly Pie

Courtesy of chef Andrew Little


Shoofly Pie

Serves 6


Ice Cream

- 2 cups heavy cream

- 2 cups milk

- 2¾  cup dark molasses

- 13 egg yolks


- 2 cup flour

- 1 cup oats, ground fine in a food processor

- 1 teaspoon cinnamon

- ½ teaspoon nutmeg

- 4 eggs, whisked smooth


- Toasted pecans

- Apple

- Salted Caramel Sauce (see recipe below)


- Home deep fryer


Ice Cream

1) Combine the cream, milk and molasses in a heavy bottomed sauce pan and bring to a simmer.

2) While the liquid is coming up to temperature, whisk the egg yolks until smooth.

3) Once the liquid has come up to a simmer, temper it into the yolks.

4) Place the fully tempered mixture back on the stove and stir with a wooden spoon until the mixture coats the back of a spoon.

5) Pass the ice cream base through a fine mesh sieve into a container.

6) Place this container in an ice bath and chill fully (preferably overnight).

7) Process the ice cream base according to the instructions of the machine manufacturer.


1) Combine the flour, oats, cinnamon and nutmeg in a bowl.

Shoofly Pie

1) Scoop the ice cream into uniform scoops and refreeze for 30 minutes.

2) Dredge the ice cream balls into the egg yolks and coat with crumb mixture.

3) Freeze for 30 minutes.

4) Repeat this step two additional times.


1) Preheat a deep fat fryer to 375 degrees F.

2) Drop one frozen shoo fly into the fat and fry until golden brown on the exterior, about 3 minutes.

3) Remove to a rack and prepare the garnish for the plate.


Salted Caramel Sauce

Courtesy of chef Andrew Little


- 1½ cup sugar

- ½ cup water

- 1 cup heavy cream

- 4 oz butter

- 1 teaspoon Maldon sea salt


1) Combine the sugar and water in a heavy bottomed sauce pan.

2) Cook over high heat until a deep caramel color has been reached.

3) Remove from heat and add the heavy cream (be aware, a large amount of steam will be generated).

4) Place the pot back on the  heat and whisk until smooth.

5) Slowly stir in the butter and salt.




Andrew Little’s recommendations for where to eat and shop in Pennsylvania, Virginia and Tennessee.

Sheppard Mansion


Contemporary Pennsylvania Dutch

117 Frederick Street

Hanover, PA 17331

T: 717.633.8075



Wed - Sat: 5:30pm -


Chestnut & Mushroom Stuffing

Recipe courtesy of chef Andrew Little, Sheppard Mansion


- 2 loaves, Pennsylvania Dutch potato bread, cubed

- 4 tablespoons lard, melted

- 2 onions, chopped

- 3 ribs of celery, chopped

- 1 tablespoon minced garlic

- 3 tablespoons minced fresh sage leaves

- 3 tablespoons minced fresh thyme leaves

- ½ tablespoon minced fresh rosemary leaves

- 1 stick unsalted butter

- 1 pound chestnuts, peeled and chopped

- 1 cup dried cranberries

- 1 pound mushrooms, sautéed and cooled

- zest of 2 oranges

- salt and pepper

- 2 cups chicken stock or mushroom stock if available


1) Toss the bread pieces with the melted lard and salt and pepper until evenly coated, then place them on a cookie sheet and bake them in a 350 degree F oven, stirring occasionally, until they are golden and crispy, about 15 minutes.

2) Once out of the oven, allow them to cool enough that you can work with them and place them in a large mixing bowl.

3) In a large pan, melt the butter.

4) Once melted, add the onions, celery, herbs, and garlic and cook until all the vegetables are translucent, about 7 minutes.

5) Once the vegetables are translucent, add the chestnuts, cranberries, and mushrooms.

6) Remove the pan from the heat and continue stirring the vegetable mixture.

7) Add the orange zest and season with salt and pepper.

8) Pour the vegetable mixture over the bread and mix to fully incorporate. 9) Pour the chicken stock over the bread mixture and incorporate.

10) Brush an oven safe casserole dish with butter and pour in the stuffing mixture.

11) Cover the casserole with aluminum foil and bake for 30 minutes at 350 degrees.