The Many Faces of Dandy Blend

The Many Faces of Dandy Blend Acknowledgements With gratitude to Judi Strauss, who prepared the first iteration of this booklet while working for Goo...
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The Many Faces of Dandy Blend

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 2006. Goosefoot Acres, Inc. All rights

A Cook’s Guide to the Delights of Dandy Blend™ The Perfect Replacement for Coffee Peter A. Gail, Ph.D..

reserved Order additional copies at $2.00 each, postpaid, from

GOOSEFOOT ACRES, INC 4726 Inverness Rd Brunswick, OH 44212 (216)932-2145— (800)697-4858

DANDY BLEND BASICS andy 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 how much powder you put into the 8 ounces of water or milk, and whether it is warm or cold.


# 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, fullbodied 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.

njoy Starbucks creations? You may also add creamers, sweeteners and flavorings of your choice to the above to replicate your favorite coffee flavors and beverages.

Now, when using Dandy Blend in recipes that call for coffee or 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.

Notice particularly the word “cold” - it makes an excellent iced beverage for use in warm weather.



# 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!

For store demonstrations, we make 8 cups of Dandy Latte at a time in a shaker bottle.

# 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 ½ 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 CinnamonNutmeg 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. 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.

# 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 tsp 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. #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), and 1/4 cup of whole raw milk, coconut milk, or cream. It tastes surprisingly like a liquid Mounds bar.

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 [email protected]






Dandy Malt 2 large scoops dandelion ice cream (recipe below in Dandy Desserts) 1 cup cold milk 1 tsp. Dandy Blend ¼ cup malted milk powder (or up to ½ cup)

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. Pour into a tall glass and serve with a straw. Makes 1 serving.

Combine all ingredients in a blender and blend until smooth and creamy. Pour into 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.

AS AN ICE-COLD FIZZY SODA hristina 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 nitrogenactivated 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 cinnamon-nutmeg non-dairy coffee creamer to it. Viola, again! Another whole new, delicious iced beverage. Try this one also.

DANDY DESSERTS ifteen 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 vanilla yogurt, to cookies, 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, 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. Variations: # Mocha - add ¼ 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 ¼ cup chocolate syrup and ½ 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 (¼ 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. Dandy Blend Cookies

These crispy cookies are great with a hot cup of Dandy Blend, tea or coffee.

a cup shortening ½ cup brown sugar ½ cup granulated sugar 1 egg, or 2 egg whites 2 tsp. vanilla 2 tsp. milk 2 cup flour ½ tsp. baking powder ¼ tsp. baking soda ¼ 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 ½ t. cinnamon In a sauce pan, bring the cream, milk, and ½ 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, 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.

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. And, finally, you can even use Dandy Blend to make it an awesome bread.



hile traditional pumpernickel bread is made with coffee, here Dandy Blend is used instead. This robust bread

makes great sandwiches accompaniment to bean soup.




2 cups warm water ¼ cup molasses 2 pkgs. active dry yeast ¼ 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.

THE BOTTOM LINE ne thing’s sure, however. When you are using Dandy Blend in place of coffee, your health is bound to benefit from it. ENJOY!!!