The Prayer Porch

Category: Recipes and Traditions

  • Babci’s Apple Cake

    Babci’s Apple Cake

    There’s something about fall that makes me want to reach for simple, old-fashioned recipes. They fill the kitchen with warmth. They feel like a hug from generations past. This one is from my Babci (Polish for grandmother), and it’s as humble as it is delicious. You’ll need a small bundt pan. Gather a few pantry staples and one crisp apple. With these, you can bake a little taste of comfort.

    “Autumn carries more gold in its pocket than all the other seasons.”

    Ingredients:

    • 1 egg
    • ¾ cup sugar
    • 1 ¾ cup all-purpose flour
    • ½ cup olive oil (or vegetable oil)
    • ¼ cup orange juice
    • 1 ½ teaspoons baking powder
    • 1 small Granny Smith apple, sliced very thin

    Directions:

    Preheat oven to 350°F.

    Grease a 6″ bundt pan (the perfect size for afternoon tea).

    Mix all ingredients except the apple, stirring by hand until smooth.

    Pour half the batter into the pan (the batter will be thick)

    Layer the thinly sliced apple on top.

    Add the rest of the batter over the apples.

    Bake for 30–35 minutes. Check at 30 minutes since ovens vary. I use a gas stove, so my timing may be different.

    I like to do a light dusting of confectioner’s sugar.

    Let cool slightly before turning out and serving.

    This little bundt cake is sweet and simple. It’s just the right size for sharing with a neighbor. You can also enjoy it with tea on a crisp fall afternoon. 🍂✨

  • Easy Apple Scones with Brown Sugar Glaze

    Easy Apple Scones with Brown Sugar Glaze

    What better way to mark the season than with something warm from the oven? Apples are the heart of autumn, and these apple scones capture the cozy comfort of fall days on the porch. I hope you’ll try them. Enjoy them maybe with a cup of tea or coffee. Let them remind you of the sweetness God weaves into every season.

    Ingredients for the scones:

    • 2 ½ cups all-purpose flour
    • ⅓ cup granulated sugar
    • ½ teaspoon salt
    • ½ tablespoon baking powder
    • 3 teaspoons cinnamon
    • ½ teaspoon ground nutmeg
    • ½ cup chilled butter, grated
    • 2 cups diced apple
    • ½ cup sourdough discard (or 1/2 cup Greek vanilla yogurt)
    • ½ cup applesauce
    • 1 egg
    • 4 tablespoons sweet cream

    Brown Sugar Glaze:

    • 1 teaspoon vanilla extract
    • 2 tablespoons melted butter
    • ¾ cup brown sugar
    • ½ cup confectioners’ sugar
    • 2 tablespoons sweet cream
    • 1 teaspoon cinnamon
    • Pinch of salt

    Directions:

    Whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.

    Grate the cold butter into the flour mixture. Toss until the butter pieces are evenly coated.

    Dice apples and add them on top of the flour mixture. Set aside.

    In a separate bowl, whisk together sourdough discard (or Greek yogurt), applesauce, sweet cream, egg, and vanilla until smooth.

    Gently fold wet ingredients into the flour mixture. Stir until just moistened (scone dough should resemble pie dough, not cookie dough – don’t overmix!).

    Pat dough into a 7-inch circle on parchment paper. Fold circle in half and in half again. Reshape into a 7- inch circle allowing the dough layers to stay. Cut into 8 wedges with a bench scraper, or into 16 squares from an 8-inch square.

    Place parchment on a baking sheet. Chill dough in the freezer for 5 minutes while the oven preheats to 375°F. Bake 15–17 minutes, until edges are crisp and centers are cooked through.

    While scones bake, whisk together glaze ingredients until smooth.

    Drizzle glaze over warm scones and enjoy!

  • Easy Sourdough Peach Galette Recipe

    Easy Sourdough Peach Galette Recipe

    There’s something special about gathering simple ingredients, working with your hands, and watching them become something beautiful. This sourdough peach galette is just that. Rustic, free-formed, and filled with the sweetness of ripe summer peaches. Perfect to serve on the porch with a cup of coffee or tea.

    Ingredients:

    For the Sourdough Pastry:

    • 1 ½ cups all-purpose flour
    • 1 tbsp sugar
    • 1 tsp salt
    • ½ cup unsalted butter, chilled
    • ½ cup cold sourdough discard
    • ¼ cup ice water

    For the Peach Filling:

    • 6–8 ripe peaches
    • ½ cup granulated sugar
    • 1 tbsp lemon juice
    • 2 tsp cinnamon
    • pinch of salt
    • 1 ½ tbsp cornstarch

    For the Topping:

    • 2 tbsp heavy cream
    • 1 tbsp granulated sugar

    Directions:

    Make the Pastry:

    In a small bowl, stir together flour, sugar, and salt.

    Grate the chilled butter and toss it into the flour mixture.

    Add the sourdough discard and ice water. Use your hands to gently bring the dough together into a ball. If crumbly, add a teaspoon or two of extra ice water.

    Knead lightly (don’t overwork). Wrap and place in the freezer for 15–20 minutes while you make the filling.

      Slice peaches: cut in half, twist to remove the pit, then thinly slice.

      Place slices in a bowl and toss gently with sugar, lemon juice, cinnamon, salt, and cornstarch.

        Assemble the Galette:

        Preheat oven to 375°F.

        Roll the chilled dough into a 12–14 inch circle on lightly floured parchment paper.

        Arrange peach slices in the center, leaving a 2-inch border.

        Fold the dough edges up and over the peaches, patching as needed.

        Brush the crust and peaches with heavy cream, then sprinkle with sugar and cinnamon.

        Transfer parchment and galette onto a baking sheet.

          Bake at 375°F for 10 minutes. Lower heat to 350°F and bake another 30 minutes, until peaches are bubbly and the crust is golden.

          Cool slightly before slicing. Enjoy with whipped cream or a scoop of ice cream!


        1. How to Make a Perfect Latte at Home

          How to Make a Perfect Latte at Home

          There is something about a latte that feels like both comfort and ritual. The swirl of milk meeting espresso, the warmth of the cup in your hands – a small, everyday grace.
          The good news is you don’t need a café to enjoy a latte. With just a few simple steps, you can make a creamy, cozy latte right in your own kitchen.

          Ingredients:

          • 1–2 oz freshly brewed espresso (or strong coffee)
          • 6–8 oz milk of your choice (whole milk makes the creamiest foam)
          • Optional: cinnamon, cocoa powder, or nutmeg for garnish

          Steps to Make a Latte:

          Brew your espresso directly into your favorite mug so it’s hot and ready.

          Steam or froth your milk until velvety and hot (about 150°F/65°C). If you don’t have a steam wand, gently heat your milk on the stove. Use a milk frother or whisk until you see soft, creamy bubbles.

          Pour the milk slowly over your espresso. Hold the cup at a slight angle. Let the foam rise to the top. If you want some artistry, lower your pour near the end. Give a gentle wiggle. You could surprise yourself with a heart or leaf!

          Dust the top with cinnamon, cocoa, or nutmeg if you’d like, then sip and enjoy.

          Brew Tip:

          For the classic latte, pour the espresso first and milk second. If you reverse the order—milk first, espresso second—you’ve made a latte macchiato, which has a lovely layered look.

          ️

        2. Easy Summer Skillet Dinner with Garden Veggies

          Easy Summer Skillet Dinner with Garden Veggies

          This colorful skillet dinner celebrates the flavors of summer. It includes tender zucchini, sweet cherry tomatoes, and savory grass-fed beef. Everything is topped with a sprinkle of Parmesan. It’s simple, fresh, and full of garden goodness 🍅

          Ingredients:

          • 1 lb grass-fed ground beef
          • 1 medium zucchini, sliced and quartered
          • 1 medium yellow squash, sliced and quartered
          • 1/2 red onion, chopped
          • 2 small jalapeños, chopped (remove seeds for less heat)
          • 2 cups cherry tomatoes, halved
          • 2 Tbsp olive oil
          • Italian seasoning or oregano, to taste
          • Sea salt and black pepper, to taste
          • Parmesan cheese, for topping

          Optional Creamy Jalapeño Drizzle

          • 1/2 cup heavy cream
          • 1 small jalapeño, finely chopped
          • 1 tsp olive oil

          Directions

          Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, season lightly with salt and pepper, and cook until browned. Remove from skillet and set aside.

          In the same skillet, add the remaining olive oil, zucchini, yellow squash, red onion, and chopped jalapeños. Sauté until vegetables are tender, about 5–7 minutes.

          Add the cherry tomatoes and cook just until softened, stirring gently. Season everything with Italian seasoning (or oregano), more salt, and pepper to taste.

          Return the cooked beef to the skillet and stir to combine, letting all the flavors meld for a few minutes.

          Serve hot, topped generously with Parmesan cheese.

          Optional Creamy Jalapeño Drizzle

          In a small pan, heat olive oil over low heat. Sauté chopped jalapeños until softened. Add heavy cream and simmer for a few minutes until slightly thickened. Spoon over your plated dish for a spicy, creamy finish.

        3. Sourdough Babka with Strawberry Jam

          Sourdough Babka with Strawberry Jam

          Baking Blessing ❤

          ️May your kitchen be filled with the warmth of the oven and the joy of creation.
          May the work of your hands nourish both body and soul.
          As this bread rises and bakes, let your heart rise too.
          Be grateful to the One who gives us our daily bread.

          Ingredients:

          Dough:

          • 3 1/2 cups bread flour
          • 1/4 cup sugar
          • 1/2 cup whole milk
          • 1 1/2 tsp salt
          • 4 large eggs
          • 6 Tbsp unsalted butter, softened
          • 1 cup active sourdough starter

          Filling & Finish

          • Strawberry jam (enough to spread thinly over two 10×14-inch rectangles)
          • Sweetened cocoa powder, for dusting (optional)
          • 1 egg + 1 Tbsp water, for egg wash (optional)

          Plan Ahead:

          Feed your starter the night before so it’s nice and bubbly by morning.

          Directions:

          In the morning, combine the flour, sugar, and milk. Add the salt, eggs, butter, and active sourdough starter. Knead until the dough is smooth and glossy, about 10–15 minutes. It will come together as it kneads.

          Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot until it doubles in size. This should take about 6–8 hours.

          Once risen, refrigerate the dough for a few hours or overnight so it’s firm and easy to shape.

          When ready to shape, turn the chilled dough onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 10×14-inch rectangle.

          Spread a thin layer of strawberry jam over each rectangle, leaving a 1-inch border on one short end. If you like, dust lightly with sweetened cocoa powder.

          Starting from the opposite short end, roll up each rectangle into a log. Use a sharp knife to slice each log lengthwise. This will expose the layers. Then twist the two strands together. Make sure to keep the cut sides facing up. Tuck the ends under gently.

          Place each twist into a greased standard 1 lb. loaf pan. Cover and allow to rise until puffy and nearly doubled, about 4 hours.

          Preheat your oven to 350°F. Brush the tops with egg wash if you’d like a glossy finish. Bake for 40–45 minutes, until golden and set.

          Let the loaves cool in their pans for 10 minutes before transferring to a rack. Slice and enjoy warm, or let cool completely for cleaner slices.

          This sourdough babka combines tender dough with the brightness of strawberry jam. It’s a loaf that feels just right for sharing over coffee. It is also perfect for gifting to a friend or lingering over in a quiet afternoon moment.

        4. Maniatiki: A Refreshing Potato Salad from the Heart of Greece

          Maniatiki: A Refreshing Potato Salad from the Heart of Greece

          A Taste of Mani 🇬🇷

          The Mani Peninsula, nestled in the southern Peloponnese, is known for its rugged mountains, crystal-clear seas, and fiercely independent spirit. Maniot cooking reflects this land, simple yet bold, using what’s local and abundant. Clementines thrive in the sunny groves, olives are pressed into golden oil, and capers grow wild along stone walls. This potato salad, or Maniatiki, captures the essence of the region: bright, fresh, and full of life.

          Ingredients:

          • 5 medium potatoes
          • 1 tsp salt
          • 8 small clementines, peeled and cut in half
          • ½ cup red onion, sliced
          • 1 Tbsp capers
          • ½ cup Kalamata olives, pitted and halved
          • ¼ cup flat-leaf parsley, chopped

          Dressing:

          • ¼ cup olive oil
          • 3 tsp balsamic vinegar
          • 2 tsp fresh orange juice
          • ¼ tsp sea salt
          • Black pepper, to taste

          Instructions:

          Peel and boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.

          Cut potatoes into bite-sized pieces. In a large bowl, combine potatoes, clementines, red onion, capers, olives, and parsley.

          In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, sea salt, and black pepper.

          Pour dressing over the salad and gently toss with a rubber spatula until well coated. Serve at room temperature or chilled.

        5. Delicious Sourdough Chocolate Chip Muffins

          Delicious Sourdough Chocolate Chip Muffins

          “Even the simplest baked goods become a feast when shared with grateful hearts and the goodness of God.”

          Ingredients:

          • ¾ cup sourdough starter
          • 2 eggs
          • ¼ cup melted butter
          • 1 tsp vanilla extract
          • 3 Tbsp milk
          • 2 Tbsp Greek yogurt
          • 1¼ cups all-purpose flour
          • ½ cup granulated sugar
          • 1 tsp baking powder
          • ¼ tsp salt
          • ½ cup chocolate chips
          • Extra sugar, for sprinkling

          Instructions:

          Set your oven to 350°F. Line a muffin pan with papers or lightly grease.

          In a large bowl, whisk together the sourdough starter, eggs, melted butter, vanilla extract, milk, and yogurt.

          Stir in the flour, sugar, baking powder, and salt.

          Gently fold in the chocolate chips to make a soft batter.

          Scoop about 3 tablespoons of batter into each muffin cup, filling them just about halfway. Sprinkle a little sugar on top for added sweetness.

          Bake for 18–20 minutes, or until the tops are light golden and/or a toothpick comes out clean.

          “This is the day the Lord has made; let us rejoice and be glad in it.”
          Psalm 118:24

        6. Easy Homemade Pizza Dough Recipe

          Easy Homemade Pizza Dough Recipe

          Ingredients:

          • 1 ½ cups warm water (about 110°F)
          • 1 Tbsp sugar
          • 2 ¼ tsp instant yeast (1 packet)
          • 3 ½ to 4 cups all-purpose flour
          • 2 Tbsp olive oil (and a little more for greasing the bowl)
          • 1 tsp salt

          Toppings (for 2 hand shaped pizzas):

          • Olive oil (for brushing) – seasoning (Italian seasonings or fresh basil)
          • 2 garlic cloves, minced (optional)
          • 1 cup pizza sauce (or fresh sliced tomatoes if they are in season)
          • 4 cups shredded mozzarella and/or parmesan cheese
          • Any favorite toppings

          Directions:

          In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes. Add flour, olive oil, and salt. Stir until a soft dough forms.

          Knead by hand for 5 minutes until the dough is smooth and slightly tacky. Add more flour if it’s too sticky.

          Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours, or until doubled in size.

          Preheat oven to 425°F and lightly oil a baking stone.

          Punch down the dough and divide in half. Flatten and stretch by hand into a 12-inch circle or square on the pan. Pinch the edges to make a crust. Let rest while you get your toppings ready.

          Press a few dents in the dough with your fingers. Brush with olive oil, seasoning and sprinkle garlic (optional), spread on sauce, and top with cheese and other toppings.

          Bake for 13–15 minutes, until the crust is golden and the cheese is bubbly.

          To Freeze Dough

          After rising, divide the dough and coat with oil. Place in freezer bags and store in freezer for up to 3 months. Thaw in the fridge overnight and let rest at room temp for 1 hour before shaping.

        7. Pickled Carrots with Horseradish & Parsley 🥕

          Pickled Carrots with Horseradish & Parsley 🥕

          These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. They’re especially flavorful after at least three days in the fridge.

          🌿 Health Benefits

          • Gut health: The pickling process can support a healthy gut microbiome and aid digestion.
          • Nutritional value: Carrots are rich in beta-carotene, fiber, and antioxidants.

          Ingredients:

          • 2 lbs organic carrots, peeled and sliced (1/4 inch)
          • 6 cups white vinegar
          • ¾ cup brown sugar
          • ⅛ cup kosher salt
          • 1 cup chopped organic parsley
          • ¼ prepared horseradish
          • ¼ cup extra virgin olive oil

          Directions:

          In a large pot, combine vinegar, brown sugar, and salt. Simmer over medium heat, stirring occasionally until the sugar and salt dissolve.

          Wash, peel and slice the carrots. Put the carrots in a glass bowl and pour the hot brine over the carrots. Let the carrots sit for 3 hours in this brine. After 3 hours, drain the brine into a glass container. You can use this brine a few times.

          Finely chop the parsley, and mix in the prepared horseradish and olive oil.
          Coat the carrots with this mixture and spoon carrots into jars.

          Seal the jars with lids and allow them to cool at room temperature for 1 hour. Then refrigerate.

          Let the carrots sit for at least 3 days before enjoying for best flavor. They’ll keep well in the fridge for up to 2 weeks.

          “In every jar of something pickled, there’s a little bit of summer held in brine.” 🥕