The Many Faces of Dandy Blend™

The Many Faces of
Dandy Blend ™
A Cook’s Guide to the
Delights of Dandy Blend™
The Healthy Alternative to Coffee
Peter A. Gail, Ph.D.
More Recipes:
Acknowledgements
With gratitude to Judi Strauss, who prepared the first iteration of this booklet while
working for Goosefoot Acres, and to all those who over the years have shared their
creations with us. They are acknowledged in the text. This booklet would not have been
possible without them.
Peter A Gail, Ph.D.
August 2006
Copyright 2011. Goosefoot Acres, Inc. All rights reserved.
Order additional copies for $3.00 post paid from
GOOSEFOOT ACRES, INC
P.O. Box 446 • Valley City, Ohio 44280
330-273-3001 • (800)697-4858
www.dandyblend.com
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More Recipes:
Dandy Blend Basics
Dandy Blend is incredibly versatile. It is also the easiest way to get the goodness
and health-promoting benefits of dandelion into your diet. One spoonful in a
cup of hot or cold liquid, stir, and it is ready to drink. What the beverage tastes
like and how it feels going down depends upon 1) how much powder you put
into the 8 ounces of water or milk, 2) whether it is warm or cold and 3) what
flavoring and/or sweetener you add.
For a pleasant, nutty roast tea, use a level teaspoon of Dandy Blend powder
per 8 oz of hot water. For iced tea, put the powder in ice water and stir. This
gives a beverage with tea-like consistency, perfect for those who like tea but
don’t like coffee.
For most people who want a replacement for their coffee, a rounded teaspoon
of Dandy Blend has the body, texture and flavor of a good cup of coffee. For iced
coffee, put the powder in ice water and stir, as above.
A heaping teaspoon to as much as a tablespoon of Dandy Blend gives an
espresso strength and flavored beverage. When in a restaurant and you want
a healthy, strong, full-bodied espresso, mix one rounded teaspoon of Dandy
Blend in four ounces of hot water and ask the waiter to substitute that for the
coffee they would normally put in the espresso maker.
Doesn’t quite taste like your favorite coffee? Here is another trick you can try.
1. Make a cup of your favorite coffee, complete with all the stuff you
normally put in it.
2. Set it beside a cup of hot water, into which you have added the same
sugar, creamer, etc..
3. Add 1 rounded tsp of Dandy Blend and stir. Taste.
4. If it is too weak, add another 1/4 tsp of Dandy Blend, stir and try again.
Keep doing this until the two “coffees” taste the same, or at least similar.
If this works for you, make note of how much Dandy Blend you added, and do
this each time.
Now, when using Dandy Blend in recipes that call for coffee, instant coffee or
espresso powder, use the amount you determined to be equivalent to the flavor
of your regular coffee. If your recipe calls for prepared coffee, just mix
the adjusted amount with hot water and add it to your recipe.
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Gourmet Latte-Style Beverages
Enjoy Starbucks creations? You may also add creamers, sweeteners and
flavorings of your choice to the above to replicate your favorite coffee flavors and
beverages.
Add Dandy Blend in 8 oz of cold or hot milk or milk alternatives (soy, almond, rice,
or other. We prefer vanilla-flavored Rice Dream). Also try it in chocolate milk.
YUM! Notice particularly the word “cold” - it makes an excellent iced beverage
for use in warm weather.
For store demonstrations, we make 8 cups of Dandy Latte at a time in a shaker bottle.
The Bottom Line
One thing’s sure, however. When you are using Dandy Blend in place of
coffee, your health is bound to benefit from it. ENJOY!!!
Everyone has their favorite way of enjoying their Dandy Blend. Sharing yours
with us might win you a free container of Dandy Blend. Call 800-697-4858 or
send your recipe to petergail@aol.com
More Recipes:
• Add 64 oz of hot or cold milk or dairy alternative to a half gallon or gallon
mixing bottle with a water tight lid.
• Add eight rounded teaspoons (1 per cup) of Dandy Blend and shake well.
• Now add 1 rounded teaspoon of cinnamon and 1⁄2 rounded teaspoon
of nutmeg, and shake vigorously again.
• Add sweetener to taste, and serve.
This makes a Dandy Cinnamon-Nutmeg Latte
For smaller quantities, scale the recipe down. For example, for one 8 oz cup of
Dandy Cinnamon-Nutmeg Latte you would use 8 oz water or milk, 1 rounded tsp
Dandy Blend, 1/8 rounded tsp of cinnamon, a pinch of nutmeg and sweetener to
taste. We use agave nectar in ours.
The versions of latte you can make are limited only by your imagination and
creativity. Experiment with your favorite flavors, and then share the best with us,
so we can pass them on to others. Some people create latte effects using the
wide variety of flavored coffee creamers on the market.
• Dandy Cinnamon/Nutmeg Latte was shared with us first by Dawn Bliss of
Stony Ridge Café in Tahoma, California.
• The Alternative Café in Cleveland Heights Ohio reported that they offered
Dandy Carmel Latte, Dandy Mocha Latte, Dandy Vanilla Latte, and Dandy
Carmel Cream Latte on their menu. To introduce them to customers, they
offered a free Dandy Latte with each sandwich bought over a period of a
month. This is possible because, when buying Dandy Blend in the 2 pound
food service foil packs, the price is only 5 cents per cup.
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And, finally, you can even use Dandy Blend to make an
awesome bread.
Dandy Pumpernickel Bread
W hile traditional pumpernickel bread is made with coffee, here Dandy
Blend is used instead. This robust bread makes great sandwiches or a nice
accompaniment to bean soup.
2 cups warm water
1⁄4 cup molasses
2 pkgs. active dry yeast
1⁄4 cup cocoa
2 Tbsp. caraway seeds, plus extra for sprinkling
4 tsp. Dandy Blend
1 Tbsp. salt 4-5 cup all purpose flour
2 cup rye flour cornmeal
1 egg white
Dissolve molasses in water and stir in yeast. Allow to proof for 10 minutes.
Stir in next four ingredients and 2 cups of the all-purpose flour. Beat with
electric mixer on high for two minutes. Stir in rye flour and beat 3 minutes
more. With wooden spoon begin stirring in remaining flour until a soft
dough forms and starts to form into a ball. Turn dough onto lightly floured
work surface and knead until dough is smooth and elastic, adding flour as
necessary. This should take 5-10 minutes. Place dough in lightly greased
bowl, turning to grease the top of the dough. Cover and place dough in a
warm, draft-free place until dough doubles (about 1 hour.) Punch dough
down and let rest 10 minutes. Meanwhile grease a large baking sheet
and sprinkle with cornmeal, shaking to coat pan evenly. Divide dough in 2
equal pieces and form into balls. Place on prepared baking sheet and cover
allowing to rise until again doubles, about 40 minutes. Preheat oven to 375
degrees. Brush loaves with egg white and sprinkle with remaining caraway
seeds. Bake for 35 minutes or until loaves sound hollow when tapped lightly.
Cool on racks. Makes 2 loaves.
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• Shatoiya Delatour, former owner of Dry Creek Herb Farm in Auburn
California and renown glass artist, tells us that her favorite is Dandy Blend
mixed with Bailey’s Irish Creme.
• Try hot chocolate with a teaspoon of Dandy Blend stirred into it. This is
one of my wife’s favorites. It is also good stirred into plain old ordinary
cold chocolate milk or chocolate dairy alternatives.
• My wife makes a nice light summer beverage for us by putting 4 rounded
teaspoons Dandy Blend into a pitcher, dissolving it with one cup of hot
water, adding 2 cups of cold water, one cup of cold milk and 1/4 cup of a
flavored coffee creamer, like French Vanilla or Cinnamon Hazelnut
International Creamer She then stirs it well, covers it, and puts in the
refrigerator to chill for a couple of hours before serving. It is awesome.
If you are on a fitness program and use protein powders, here is one for you.
Lisa Saslove, of Satori Lifestyles in San Luis Obispo, CA, shared this recipe
developed by her friend Melody Pickell.
Dandy Protein Latte
1⁄2 cup almond milk
1⁄2 Tablespoon to 1 Tablespoon protein powder
2 shakes of cinnamon
stevia to taste
1 rounded teaspoon Dandy Blend
1 cup hot water
Into a blender put almond milk, protein powder, 1 shake of cinnamon and stevia (or
other healthy sweetener, such as agave nectar). Blend on low (protein powder must
be mixed before adding hot water or it clumps) add Dandy Blend and hot water blend
on high until foamy. Pour into cup and add a second shake of cinnamon.
And finally, for those of you who follow Sally Fallon and the Westan A. Price
philosophy, here’s one for you.
One of our favorite Coloradoans, Christina Schultz, from Glenwood Springs, has
created this absolutely delightful recipe for those hooked on Peter Paul Mounds bars.
Into 12 oz. of boiling water in a 16 oz mug, put two heaping teaspoons of Dandy
Blend, one tablespoon of coconut oil, one rounded teaspoon of sweetener (preferably
Rapadura sugar or agave syrup), and 1/4 cup of whole raw milk, coconut milk, or
cream. It tastes surprisingly like a liquid Mounds bar.
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An Ice-Cold Fizzy Soda
Dandy Cola
Christina Schultz also came up with this wonderful recipe for a DANDY
COLA, which tastes very much like regular cola beverages, but without the
caffeine or acids that corrode the stomach.
1. Into a 16 oz glass, add from a heaping teaspoon to a heaping Tablespoon
(or more to taste) of Dandy Blend. (Experiment to find out what works
best for you). Add about 1/4 cup of boiling water and stir to
dissolve completely.
2. If sweetener is desired, add up to about 1/8 cup maple syrup, to taste,
at this stage. (The originator of the recipe adds none)
3. Stir until cool and it quits foaming.
4. Tip glass and VERY SLOWLY pour in a 12 oz can of cold seltzer water
(club soda) Do this carefully as though it were a nitrogen-activated beer or
stout. ( If you are very slow and careful you will get only a half inch or so of
foam that will quickly dissipate.
5. Add ice to fill the glass. Do this CAREFULLY and slowly, as that can
reactivate the foam.
Viola ! You have a nice, cold, fizzy Dandy Blend that tastes remarkably like
regular cola.
A postscript: The first time we tried this new recipe, my wife discovered that she
hadn’t sweetened it quite enough for her taste, so she added a bit of cinnamonnutmeg non-dairy coffee creamer to it. Viola, again! Another whole new,
delicious iced beverage. Try this one also.
Dandy Eclair Cake
1 package graham crackers
1 can vanilla pudding
1 8 oz. container non-dairy whipped topping
2-3 T. Dandy Blend
1 can chocolate frosting In 9 x 13 inch pan place a layer of graham crackers. In
medium bowl combine the pudding, whipped topping and Dandy Blend. Spoon
half of this mixture over the cracker layer and spread out smooth. Place
another layer of crackers over this layer and top with the remaining pudding
mixture. Smooth out. Top with another layer of crackers, covering the pudding
layer completely. Spread carefully with the frosting. Cover and refrigerate
overnight. Makes 10-12 servings.
Dandy Glazed Angel
1 prepared angel food cake
2 c. powdered sugar
2 T. chocolate syrup
2 T. Dandy Blend
1-2 T. milk
Place cake on serving platter. Combine sugar, syrup and Dandy Blend until
smooth, adding enough milk to make a thin frosting. Drizzle glaze over the
cake. Serve with Dandy Blend ice cream, if desired. Makes 8-10 servings.
Frozen Dandy Blend Beverages
Dandy Shake
2 scoops dandelion ice cream (recipe below in Dandy Desserts)
1 cup cold milk
1 tsp. Dandy Blend
Combine all ingredients in a blender and blend until smooth and creamy.
Pour into tall glass and serve with a straw. Makes 1 serving.
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Variations:
• Mocha - add 1⁄4 cup chocolate syrup when you add the Dandy Blend,
or use chocolate ice cream in place of vanilla ice cream and syrup.
• Mocha Mint - add 1⁄4 cup chocolate syrup and 1⁄2 tsp. mint extract.
• Orange Cappuccino - add 2 tsp. grated orange peel, or more to taste.
• Cinnamon - add 1 tsp. powdered cinnamon.
Experiment! Come up with your own variations
Mocha Mock Mousse
This is a great dessert when you haven’t the time or inclination to cook. You
can also decorate the tops with a little shaved chocolate if you like.
1 12 oz. container non-dairy whipped topping, thawed
1 Tbsp. Dandy Blend
1 Tbsp. hot water
1 can chocolate pudding (or a 4 serving box, prepared according to package
directions)
pirouette cookies, optional
Place whipped topping in a large bowl. In separate small bowl combine Dandy
Blend and water until powder is dissolved. Pour over the whipped topping and
fold in gently. Spoon in the pudding and continue folding mixture until smooth.
Spoon into fancy serving cups and chill, covered, until ready to serve. Decorate
each “mousse” with a cookie or two, if desired. Serves 4-6. Variation: Use the
chocolate flavored whipped topping for a stronger chocolate flavor
Note: You can use real whipped cream in place of the frozen whipped
topping (12 oz.) but there are some considerations:
• Real whipped cream will have to be sweetened a bit (1⁄4 cup of sugar
should do)
• Add the Dandy Blend /water mixture to the pudding first and fold in
gently to retain as much volume in the whipped cream as possible.
Also, plan to use the “mousse” the day you make it for best results.
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Dandy Blend Cookies
These crispy cookies are great with a hot cup of Dandy Blend, tea or coffee.
1⁄3 cup shortening
1⁄2 cup brown sugar
1⁄2 cup granulated sugar
1 egg, or 2 egg whites
2 tsp. vanilla
2 tsp. milk
2 cup flour
1⁄2 tsp. baking powder
1⁄4 tsp. baking soda
1⁄4 tsp. salt
2 Tbsp. Dandy Blend
Heat oven to 375 degrees. Mix shortening, sugars, egg, vanilla and milk until
fluffy. Combine dry ingredients and mix well. Add to shortening mixture and
blend until smooth. Chill dough 30 minutes. Roll dough into 1 inch balls and
place 2 inches apart on ungreased baking sheet. Press cookies flat with the
bottom of a glass which has been dipped in sugar. If you use a glass with a
design on the bottom, cookies will come out with a decorative pattern on
them. Bake 9-12 minutes, or until lightly browned. Yield 4 dozen.
Dandy-Dandelion Creme Brulee
1 pint milk
1 cup heavy cream
12 egg yolks
1 cup sugar
4 t. Dandy Blend
1 T. cocoa powder
1⁄2 t. cinnamon
In a sauce pan, bring the cream, milk, and 1⁄2 of the cup sugar to boil. In a
separate mixing bowl, whisk the remaining sugar, egg yolks, Dandy Blend,
cocoa powder, and cinnamon together until light and creamy. Remove the
boiling milk and cream mixture from the heat and whisk about one cup of
it into the lightening egg yolk mixture. Whisking continuously, pour the yolk
mixture all into the sauce pan in a slow steady stream. Mix thoroughly,
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then pour mixture into desired ramekins or baking dish. Bake in a hot water
bath in a preheated 350 degrees oven until the middle has set to resemble
gelatin. Time will depend upon the size or sizes of the baking containers,
but could take around 40 minutes. Remove baked custard and cool to room
temperature, then refrigerate until cold. Meanwhile, sprinkle 1 cup of
brown sugar on a baking pan and dry it in a 350 degree oven. Allow sugar
to cool, then powder it in a food processor. Sprinkle the powderized brown
sugar evenly over the top of the cooled custard(s). Place the custard into a
preheated broiler, and watching very closely, broil until the sugar has melted.
Garnish with fresh dandelion flowers if desired. Serve when the sugar top
has cooled. Keep any remaining in the refrigerator for up to 3 days. ( Our
thanks to Stacy Spillane of Maple Heights, Ohio for this great recipe.)
Dandy Tiaramisu
1 large or 2 small pound cakes
1 c. whipping cream
2 T. Dandy Blend
1/4 c. sugar
1/4 c. hot water
1/4 c. Amaretto or 2 t. almond extract
1 can vanilla pudding
Shaved chocolate
Slice pound cake and set aside. Whip cream and keep chilled. Dissolve
Dandy Blend and sugar in water. Cool and stir in Amaretto or almond
extract. In medium baking dish, place a layer of cake slices. Cover with a
layer of whipping cream and drizzle with some of the Dandy Blend mixture.
Spoon over some of the pudding, repeating layers until ingredients are
used up, saving 1 c. of the whipped cream for the top. Spread reserved cup
of whipped cream on the tiaramisu. Cover and chill until ready to serve.
Garnish with the shaved chocolate, if desired. Serves 8. Note: You can also
prepare dessert in individual dishes. Just place a piece of cake in a pretty
glass, top with Dandy Blend mixture, pudding and then whipped cream
and chocolate.
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Dandy Malt
2 large scoops dandelion ice cream (recipe below in Dandy Desserts)
1 cup cold milk
1 tsp. Dandy Blend
1⁄4 cup malted milk powder (or up to 1⁄2 cup)
Combine all ingredients in a blender and blend until smooth. Pour into a tall
glass and serve with a straw. Makes 1 serving.
Note: Although ice cream is recommended for these recipes, frozen yogurt
or reduced-fat ice cream could be used for a healthier snack.
Dandy Desserts
Fifteen years ago, our son-in-law Dominic Reale asked “What would happen
if we stirred Dandy Blend into vanilla ice cream?” We took a scoop of
slightly softened vanilla frozen yogurt, stirred in about 1/4 tsp of Dandy
Blend, added a little more until the vanilla taste was gone and it was a
uniform beige color, and –presto– we had a coffee-flavored ice cream.
Add some chocolate chips and you have Jamocha Chocolate Chip ice cream.
Add the Dandy Blend to chocolate ice cream, and you have a delightful
Mocha treat. You can’t tell the results from the real thing! Since then
we have added Dandy Blend to cookies, to cake frosting and just about
everything else that includes coffee as an ingredient.
Dandelion Ice Cream
This has turned out to be one of our most popular recipes using Dandy Blend.
The finished ice cream tastes a lot like coffee ice cream, with the benefit of
no caffeine. This is great for the whole family and forms the base for a killer
milkshake (recipe above in Frozen Dandy Blend Beverages).
1 qt. good quality vanilla ice cream or frozen yogurt, softened slightly
1-2 Tbsp. Dandy Blend, or more to taste
In large bowl or mixer, combine the ice cream and Dandy Blend until the
color is a uniform tan. Adjust to your taste. Serve immediately or place in
freezer, covered until ready to enjoy. Serves 4-6.
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