Tried and true autumn recipes

Last week, longtime reader Emily Torrence sent me three of her favorite “tried-and-true” recipes that she loves to make when autumn weather arrives. Like most of us, she has collected recipes from friends over the years and generously shares them with others.

This time of year is the best for getting in the kitchen and baking to your heart’s content. This first recipe really fits the bill.

Cyndi’s Pineapple Nut Cake

2 cups flour 2 cups sugar 2 large eggs 1 cup chopped nuts 2 t. baking soda 1 (16 oz.) can crushed pineapple with juice 1 t. vanilla Mix all ingredients in a bowl by hand, combining well. Pour into a greased and floured 9x13-inch baking pan and bake at 350 degrees for 45 minutes. While still warm, frost cake with cream cheese frosting. Serves 10-15. Emily Torrence.

Cream Cheese Frosting:

8 oz. cream cheese, softened 1 stick butter, softened 1 3/4 cups powdered sugar 1 t. vanilla Mix all together with an electric mixer. Spread on warm cake. *** There’s nothing like a pot of chicken soup simmering on the stove (or in the crockpot) on a chilly day to warm you up. This is so easy to put together in the late morning and have ready for supper that evening.

Gloria’s Crockpot Chicken Noodle Soup

5 cups chicken broth (homemade is best) 1 can cream of chicken soup 1/2 cup of each: celery, onion, carrots and green onions, all chopped 1 (15 oz.) can corn, drained 2 cups egg noodles (Emily uses no-yolks) 2 cups cooked or canned chicken, cut into bite-size pieces Morton’s Nature’s Seasoning, to taste Combine all in a crockpot, except the noodles. Cook overnight on low or for several hours (6 to 7). Add noodles the last 45 minutes of cooking. Freezes well. Emily Torrence. *** This salad is good any time of year. Serve it on a bed of lettuce if you like. It’s colorful, has some crunch and tastes yummy.

Millie’s Easy Fruit Salad

2 (4 oz.) vanilla pudding cups (ready-made pudding, near yogurt at grocery store) 1 cup Cool Whip 2 cups seedless green grapes, cut in half 2 cups mini-marshmallows 2 small can mandarin orange segments, drained and cut in half 1 (8 oz.) can pineapple tidbits, drained 2 cups fresh sliced strawberries, cut in half Chopped pecans or walnuts, optional Mix and chill for a few hours. Serve on lettuce leaf. Serves 6-8. Millie Kirchoff via Emily Torrence. *** Thanks to Emily for sharing some of her favorites. Enjoy!