St. Patricks Day FHE, Jell-O Cookies: Food Storage Recipes
I thought I’d share with you a really fun idea for a St. Patricks Day Family Home Evening. Tradition says that St. Patrick used the shamrock to teach people about the trinity. Likewise we can teach our family that Heavenly Father, Jesus Christ, and the Holy Ghost are separate but one in purpose. However, most of us don’t have shamrocks growing in our back yard (and if you do…you’re really lucky because that means you live in a WARM area!). That is why I’m sharing this new recipe with you for Jell-O Cookies that you can shape shamrocks out of by forming 3 balls (while teaching that the God Head is three separate beings) and flattening them with a glass (while teaching they are one in purpose). These cookies are also great for other holidays if you use different flavors of Jell-O to make different colors.
Fruit Jell-O Cookies
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring
Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into nickel sized balls, place three together and place on ungreased cookie sheet. Flatten balls with flat cookie stamp or glass bottom. Bake 6 to 8 minutes at 400 degrees.
Roll cookie dough into nickel sized balls and place three together in pyramid form.
Take cookies and flatten with bottom of glass.
Flattened cookies on cookie sheet.
Strawberry Syrup: Freeze Dried Berry Food Storage Recipes
And possibly, my favorite of all. Only because I LOVE fresh strawberries on vanilla ice cream and this is as close as I can get in the winter!
Strawberry Syrup
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Blueberry Syrup: Freeze Dried Berry Food Storage Recipes
So why just stop at raspberry syrup? Freeze dried berries also come in blueberries (full of anti-oxidants) and strawberries (check out the recipe for strawberry syrup on Wednesday’s post!)! Not to mention that real blueberry or strawberry syrup (not that Hershey’s strawberry FLAVORED syrup) is extremely expensive and in some areas hard to find. Now you can make it from your food storage for cheaper and have it taste FRESH. (Have I mentioned that I love the freeze dried berries because they taste FRESH?! 
Blueberry Syrup
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Raspberry Syrup: Freeze Dried Berry Recipes
I have to say that this is my NEW favorite topping on almost everything and that I’m drooling just writing this post! It is so easy to make (just blend it all in the blender…and you know how I LOVE my blender), is entirely delicious and tastes FRESH. In the bleak of the winter it’s nice to have a slight taste of heaven. Especially, if you’re like me and your all time favorite dessert is vanilla ice cream with fruit (or fruit sauce, as the case may be) you will love having this around! But remember, it tastes good on so many other items: cheesecake, french toast, trifle, and the list goes on and on!
Raspberry Syrup
(makes about 2 cups)
1 1/2 C. freeze dried raspberries
2 C. water
1/2 C. sugar
1 T. lemon juice
Blend ingredients in blender. If you want it warm, make sure to transfer it to a microwave safe container and heat until warmed through.
