Menu ideas to enjoy for a June snack activity (for seniors)

Strawberry Mille-Feuille

[No Oven!] Easy Strawberry Millefeuille with Frozen Puff Pastry Sheets 🍓 Perfect for Valentine’s Day, White Day, Birthdays, Anniversaries, Christmas, and Mother’s Day 🌷 | Strawberry Millefeuille

When you think of spring fruits, strawberries are one of the first that come to mind.

These days you can find them in supermarkets even in winter, but their true peak season is said to be from April to June.

Here’s a strawberry mille-feuille made with delicious June strawberries.

Mille-feuille typically uses puff pastry, but we’ll cook it in a frying pan instead of using a toaster oven or oven.

For older adults who enjoy kitchen work, frying-pan cooking could be fun.

Layer cream and strawberries between the baked pastry sheets.

Chill until set, slice, and enjoy.

Its store-bought look and delicious taste are sure to delight older adults as well.

Baked churros

[No-Fry, Easy] How to Make Churros Without Frying Using Pancake Mix

Let’s try making theme park–favorite churros as a snack activity at a senior care facility! This recipe doesn’t require deep-frying, which lowers the hurdle for preparation.

Put milk and oil in a pot and heat over medium.

Once it comes to a boil, turn off the heat and add pancake mix, stirring to combine.

Be careful not to burn yourself.

Beat eggs in a bowl, then add them to the dough you just made in two additions.

At first the dough won’t come together easily, but if you use a spatula to cut through it finely and then repeatedly press the dough against the bowl and fold it over, it will come together more smoothly.

Transfer the dough to a piping bag fitted with a star tip, pipe onto parchment paper, and bake in the oven.

The toasty aroma makes this a mouthwatering treat!

Warabi Mochi in Anmitsu Style

Oyachube! “Anmitsu-style Warabi Mochi”

Warabi mochi has a jiggly texture that wobbles in your mouth.

It’s often coated with kinako (roasted soybean flour), but topping it with matcha or drizzling it with kuromitsu (black sugar syrup) is also delicious.

Warabi mochi is made with a starch called warabi flour, though using warabi flour can sometimes result in a firmer texture.

Try using store-bought kits that yield softer warabi mochi, or make a softer version with potato starch (katakuriko).

You can also turn it into an anmitsu-style dessert by adding sweet red bean paste and fruit, then finishing with kuromitsu.

It transforms warabi mochi into a more festive Japanese confection than usual, and it’s likely to be appreciated by older adults as well.

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Nakajima Junko

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Fluffy Marshmallow Mousse

[Only 3 Ingredients] How to Make Fluffy Marshmallow Mousse [Easy Snack]

How about a chic yet super-easy marshmallow mousse for a June snack activity? You only need three ingredients: marshmallows, milk, and lemon! Put the marshmallows and milk in a saucepan and heat over medium, whisking as it warms.

Once the marshmallows are completely melted, remove from the heat.

Pour into glasses or other containers, chill in the refrigerator until set, and finish with a slice of lemon on top.

The mousse sets into two layers: fluffy on top and silky-smooth on the bottom.

It’s fun to make, and the surprising textures are a must-try!

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miyabi

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Hydrangea jelly

[Super Easy] Hydrangea Jelly Made in the Microwave—No Stove or Knife Needed #dayservice #daycare #dayrehab #caregiving #seniors #snack #dessert #sweets

Let’s make hydrangea jelly for a snack activity—two refreshing layers of milk jelly and grape jelly that are as pretty as they are fun.

The ingredients are simple: milk, grape juice, water, gelatin, and sugar.

Bloom the gelatin in water, warm it in the microwave until fully dissolved, then mix it separately into the milk and the grape juice and chill to set.

Pour the milk jelly into containers to chill and set.

Set the grape jelly in a flat dish, then roughly break it up with a fork when serving.

Once plated, the jelly looks like hydrangea blossoms.

Another great point is that you don’t need to use the stove, so everyone can make it together.

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utatane

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mizumanju (a Japanese chilled translucent rice flour dumpling, often with sweet bean paste)

[Elderly Recreation] Rec Craftsman Series Part 128: “Mizu Manju (Water Dumplings)”

The muggy rainy season makes you crave something smooth and easy to swallow, doesn’t it? How about making suimanjū, a perfect snack for this time of year? Kuzu starch is very expensive, so this recipe uses potato starch instead.

Potato starch is much easier to find.

In a shallow pot, combine water, sugar, and potato starch, dissolve well, then heat.

Cook thoroughly until it becomes thick and sticky, then remove from the heat.

Spoon some into small heatproof containers, add a layer of sweet boiled azuki beans on top, then pour in more of the mixture.

Chill until set, and it’s ready to eat.

Using pre-cooked sweet azuki beans makes it super easy.

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utatane

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Milk Azuki Jelly

I’m going to make a two-layer milk and red bean jelly. #makingSnacks #homemadeSnacks #snackRecipe #jellyRecipe #redBeanRecipe #milkJelly

Here’s an idea for a refreshing, smooth milk-and-azuki jelly.

It’s a jelly based on sweet red bean paste, but it isn’t overly sweet and is easy to eat.

It would likely pair well with tea or coffee! The cooking process is simple too—mostly simmering and using a hot-water bath.

That makes it easy to remember the recipe and suggest it when you suddenly feel like making something.

By the way, the texture and sweetness will change depending on whether you use smooth koshian or chunky tsubuan.

Choose your favorite and give it a try!

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yamamoto

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