Summer Solstice??

Yeah, right. It is the longest day of the year and we have spent it being rained on. It has been a rather gloomy Spring, punctuated by a glorious day here and there...just enough to keep Summer hopes alive before having them dashed. Again.

But here are a few fun things for Summer. When it finally decides to get here.

This week is the first full week of Summer vacation for my kids...their school year starts late and ends late. So I put together their Summer Fun Jar today because it was such a hit last year. I had to get creative with things to do because we're a little more limited here, but rewards include milkshakes, picnics at the park, extra swim days, and trips downtown to Riverfront Park and Mobius Kid's Museum.

And here is another winner dessert recipe. I don't know about you, but raspberries scream Summer to me!

Apple-Raspberry Crisp

4 Gala or Braeburn apples (2 lb), peeled, cored and sliced about 1⁄4 in. thick
2 cups frozen unsweetened raspberries (from 12-oz pkg)
1⁄3 cup maple syrup or pancake syrup
2 Tbsp cornstarch
1 tsp vanilla extract
1⁄2 tsp apple pie spice
8 reduced-fat pecan shortbread cookies (Pecan Sandies)
1⁄2 cup coarsely chopped pecans
Vanilla ice cream (optional)

Heat oven to 375ºF. Coat a 1 1⁄2-qt. shallow baking dish with nonstick spray. Toss apple slices, frozen raspberries, maple syrup, cornstarch, vanilla and spice in large bowl. Evenly spread into prepared baking dish; cover with foil. Bake 45 minutes. Remove foil, crumble shortbread cookies on top and sprinkle with pecans. Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly. Serve warm or at room temperature with vanilla ice cream, if desired.

(By Woman's Day Kitchen from Woman's Day | October 7, 2008)

And you still have one more day to enter my giveaway for the Florentine Chemisette!