June National Food days

Wondering what cooking activities that are available in June? Click on the days below to find recipes to use for each national food day. As well as ideas for cooking in June.
june cooking activities

Kids Cooking Activities Teaching Materials

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National Food Days in June

Click on the days below to find recipes and cooking ideas to use for each national food day. (to see this table on a mobile device turn your device to landscape mode.)

Hazelnut Cake

Rocky Road Day
Frozen Yogurt Day
Applesauce Cake
Chocolate Ice Cream


Chicken Tetrazzini
Jelly-filled Doughnut

Strawberry Rhubarb Pie
Herbs & Spices
German Chocolate
Peanut Butter Cookie
Jerky Day
Strawberry Shortcake


Apple Streudel
Cherry Tart
Vanilla Milkshake
Peaches & Cream

Onion Ring

Pecan Sandy
 Strawberry Parfait
Chocolate Pudding

Almond Butter Crunch


More Cooking Ideas in June

calendarNational Dairy Month- learn more about dairy
Turkey Lovers
Papaya- learn more about papaya
Seafood- seafood and fish recipes
Beef Steak- try this steak kabob recipe
Frozen Yogurt Month- how to make frozen yogurt
Fresh Fruit and Vegetables Month- learn more about food facts

Almond Butter Crunch

Ingredients:almond butter crunch
  • 1 c. blanched whole almonds
  • ½ c. sliced almonds
  • ½ c. + 2 T. unsalted butter, divided
  • 1½ c. chocolate chips, divided
  • 1¼ c. white sugar
  • 2 T. water
  • 1 T. corn syrup
  • ¼ t. salt
  • 1 t. real vanilla extract
  • 1 t. baking soda Directions:
1. Place top oven rack in the center positions and pre-heat oven to 350°F.
2. Spread whole almonds on a baking sheet into a single layer without overcrowding and place in the pre-heated oven for 5-6 minutes.
3. Remove baking sheet from oven and push the whole almonds to one side of the baking sheet, as shown. Pour the sliced almonds on the other side and spread into a thin, even layer. Return baking sheet to the oven for another 4-5 minutes. Remove from oven and set aside.
4. Place the toasted whole almonds in a food processor and pulse until only a few larger pieces remain. Set aside.
5. Melt two tablespoons butter in the microwave and set aside.
6. Create a sling from parchment paper, as shown, and line an 8" x 8" baking pan with it. Pour the melted butter onto the parchment paper and spread evenly across the bottom and the sides of the baking pan.
7. Sprinkle half the ground almonds onto the greased parchment paper, as shown, in an even layer in and set aside.
8. Pour one-half cup chocolate chips into a microwave safe bowl. Microwave on high, stirring every 20-25 seconds, until completely melted. Remove from microwave and pour the melted chocolate over the ground almonds. Spread into an even layer with a spatula and place in the refrigerator just until set.
9. Add the remaining chocolate chips to the food processor and pulse until chopped small. Set aside.
10. Place a large, heavy saucepan over medium heat. Add remaining butter, sugar, water, and corn syrup and stir continually until the butter is completely melted, approximately 5-6 minutes.
11. Stop stirring and add the candy thermometer to the saucepan (without touching the bottom) once the mixture begins to bubble. Reduce heat to just below medium and continue to cook until the mixture reaches between 290°F - 295°F.
12. Remove from heat and immediately stir in the vanilla extract and baking soda. Pour mixture into the prepared baking dish and gently tap on the counter until the hot candy mixture is level.
13. Add the ground chocolate chips in an even layer across the top and spread with a spatula until melted and smooth, as shown. Sprinkle the remaining ground almonds in an even layer on top, and finish with the toasted sliced almonds.
Tip: Press down gently with your fingers to make sure the almonds adhere to the layer of chocolate.
Place in the refrigerator for 10-15 minutes, or just until set.
14. Remove from refrigerator and lift the parchment paper from the pan. Place the candy on a cutting board and carefully break apart with the tip of a sharp knife into individual pieces, as shown. Serve immediately or store in an airtight container in the refrigerator for up to 2-3 weeks. Enjoy!

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