Soon frost will be on the pumpkin here in the northeast. That means it’s time for soups and stews, puddings, cobblers, and a host of warm and comforting dishes to ward off winter’s coming chill.

Like old friends, comfort foods fill us with a sense of contentment and security. Creamy baked macaroni, fluffy tapioca and cinnamon bread pudding top my list. And of course there’s mom’s chicken soup. I couldn’t get over a cold without it.

Dad’s specialty comes to mind as I pick the last of the tomatoes. I can see his homemade pasta drying over the broom handle in the kitchen. Meatballs and onions sizzle on the stove. Dad adds garlic and basil and simmers the glistening orbs in a thick puree of tomatoes. Freshly grated Locatelli Romano tops the steaming platter of Italian perfection.

Well, it’s easier to conjure up memories than gourmet dishes! Why not make some new food traditions with easy to prepare versions of classic comfort foods? I offer two shortcuts for making bread pudding and mom’s chicken soup, packed with “mostly” homemade goodness.

Puddin’ Bread

7-8 slices of firm or stale bread cut in 1-inch cubes

2 cups milk or almond milk

2 eggs

1 teaspoon vanilla extract

½ cup brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

dash of salt

1 tablespoon melted margarine

Whisk eggs and vanilla into milk. Separately, mix brown sugar, cinnamon, nutmeg and salt. Add milk mixture to sugar mixture. Combine thoroughly.

Place bread cubes in ungreased 1 ½ - 2-quart microwaveable bowl. Pour liquid over bread. Let mixture rest 5 minutes. Stir gently. Drizzle melted margarine over top. Cover loosely. Microwave on high approximately 10 minutes. Pudding is done when it pulls away from sides of bowl and knife inserted is sticky, not slippery. Serve warm with a little milk. Serves 4.

Get creative! Toss in a handful of butterscotch chips and pecans. How about chocolate chunks and marshmallows?

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Hurry Up Soup

2 32-ounce boxes low-salt or unsalted chicken stock or broth

1 cup diced cooked chicken (canned works fine)

1 teaspoon dried dill or 3 sprigs fresh dill

1 teaspoon dried parsley or a handful of fresh parsley

½ teaspoon garlic salt or 1-2 cloves fresh garlic

½ teaspoon onion salt or one coarsely chopped leek

¼ teaspoon celery seed or 1 small stalk celery, sliced thinly

1 cup frozen mixed vegetables

½ cup uncooked instant rice

salt and pepper to taste

Shake chicken stock and pour into a 6-quart pot. Add chicken, herbs, seasonings and vegetables. Bring to a boil. Add rice. Turn down heat and simmer about 10 minutes until vegetables are tender. Serves 4.

Create your own signature soup. Why not cannellini bean and plum tomato with basil and oregano? For a tasty garnish, toast some bread cubes in a little olive oil, and sprinkle on some Parmigiano-Reggiano.

Inspired? Go for it! Make your shopping list, wake up your inner chef and warm the hearts and tummies of the ones you love!

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