Dandelion dessert recipes

Dandelion dessert recipes 

These are tasty dandelion dessert recipes you might enjoy:

Dandelion Flower Cookies:

Ingredients:

2 cups flour

1/2 cup sugar

1/2 cup butter

1 egg

1/2 tsp baking powder

1/2 cup dandelion petals

Instructions:

Preheat oven to 350°F (175°C).

In a large bowl, mix flour, sugar, and baking powder together.

In another bowl, cream butter and egg together, then mix in dandelion petals.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Roll out the dough on a floured surface and cut into desired shapes.

Place the cookies on a baking sheet and bake for 10-12 minutes or until golden brown.

Dandelion Flower Syrup:

Ingredients:

2 cups dandelion flowers

2 cups water

2 cups sugar

Instructions:

Rinse the dandelion flowers and place them in a large pot with the water.

Bring the mixture to a boil and let it simmer for 10-15 minutes.

Strain the mixture through a cheesecloth or fine-mesh sieve.

Return the liquid to the pot and add sugar.

Bring the mixture to a boil and let it simmer until the sugar dissolves.

Remove from heat and let it cool.

Store the syrup in a jar and use it as a sweetener for desserts or drinks.

Dandelion Flower Pudding:

Ingredients:

2 cups milk

1/4 cup sugar

1/4 cup cornstarch

1 tsp vanilla extract

1/2 cup dandelion petals

Instructions:

In a saucepan, whisk together milk, sugar, and cornstarch.

Heat the mixture over medium heat, whisking constantly until it thickens.

Stir in vanilla extract and dandelion petals.

Pour the mixture into individual cups and let it cool in the refrigerator for at least 2 hours.

Serve with whipped cream or fresh berries.

Dandelion Flower Ice Cream:

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

1/2 cup dandelion petals

1 tsp vanilla extract

Instructions:

In a saucepan, heat heavy cream, whole milk, and sugar over medium heat.

Add dandelion petals and vanilla extract and let it simmer for 10 minutes.

Strain the mixture through a cheesecloth or fine-mesh sieve.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the ice cream to a container and freeze for at least 2 hours before serving.