Just a quick couple of links to other people’s posts about how to use wild dandelions beyond the obvious salad greens:
First, of course, is dandelion root “coffee” (which my ex girlfriend adores as-is, but which I think would be neat used as a mocha-esque flavour for ice cream, cupcakes, or other goodies).
According to this site, you can also blanch dandelion roots and include them in mixes of (sweeter) roots like beets, celeriac, carrots and parsnips for use in casseroles and stews.
According to this page on edible flowers, young dandelion blossoms have a sweet, honey-like flavour (if you pick them small and cut off the green parts). You could combine them with, say, red clover blossoms, cornflowers (bachelor’s buttons), hardy rose petals, elderberry flowers, a handful of rhubarb slivers to make an iced tea reminiscent of lemonade with hints of licorice, clove, and nutmeg hiding in its flavours.
The Daily Spud suggests frying dandelion flowers the way you might do with squash or daylily blossoms.
The Herb Garden has a recipe for dandelion flower jelly.
You can find a recipe for dandelion wine over at Allotment Heaven.
 You could also use rosehips, red/staghorn summac berries, or maybe even thin slices of crab apples, to add sharpness if you are making this in August/September rather than May/June/July. Garden/French sorrel could work for a slightly lemony kick as well.