The Prayer Porch

Tag: baking

  • Easy Small Batch Blueberry Muffins Recipe

    Easy Small Batch Blueberry Muffins Recipe

    There’s something about the smell of blueberry muffins baking that slows down the morning. It brings to mind small, sacred routines. Sipping coffee while sunlight filters in. Listening to songs of the morning birds.

    Sometimes the simplest offerings are enough.

    Let these be a little reminder of how beautiful the ordinary can be.

    Ingredients:
    • 1 cup all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp salt
    • ¼ cup sugar
    • ¼ cup Greek vanilla yogurt
    • 1 tsp lemon zest
    • 1 egg
    • ½ tsp vanilla extract
    • ¼ cup whole milk
    • 1 cup fresh blueberries

    Directions:
    Preheat your oven to 375°F and line a muffin tin with 6 liners or lightly grease.

    In a medium bowl, whisk together the flour, baking powder, salt, and sugar.

    In a separate bowl, mix the yogurt, lemon zest, egg, vanilla, and milk until well blended.

    Gently fold the wet ingredients into the dry mixture

    Fold in the blueberries.

    Spoon the batter evenly into the prepared muffin tin.

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

    Let cool slightly before serving with a warm cup of something cozy.

  • 🍓 Strawberry Shortcake

    🍓 Strawberry Shortcake

    Shakespeare reminds us that beauty is found in ordinary places. Sweetness often blossoms there too. 🌿
    “The strawberry grows underneath the nettle,
    And wholesome berries thrive and ripen best.”

    There’s something about the arrival of strawberry season that stirs up the sweetest memories. This small-batch air fryer version is just right for a summer afternoon treat and will make 4 servings.

    Ingredients:

    • 2 cups fresh strawberries, sliced

    • 1 tbsp + 2 tsp granulated sugar

    • 1 cup all-purpose flour

    • 1 tsp baking powder

    • 1/4 tsp baking soda

    • 1/4 tsp salt

    • 3 tbsp cold unsalted butter, grated

    • 1/2 cup milk

    Whipped cream for serving and a light dusting of cocoa to finish

    Directions:

    In a bowl, combine strawberries and 1 tablespoon sugar. Mix well and set aside.

    Preheat your air fryer to 300°F and lightly grease a small round baking pan.

    In a separate bowl, whisk together the flour, remaining 2 teaspoons sugar, baking powder, baking soda, and salt.

    Add the grated cold butter and gently blend with fingers or a pastry cutter until the mixture resembles coarse crumbs.

    Slowly pour in the milk and stir just until a soft dough forms. Do not over mix.

    Press the dough evenly into the prepared baking pan.

    Air fry for about 15 minutes, or until golden brown on top and cooked through.

    Let the shortcake cool slightly before slicing. Serve it with the sugared strawberries (and blueberries). Add a spoonful of whipped cream and dust with cocoa.

  • Savory Chicken Broccoli Braid

    Savory Chicken Broccoli Braid

    Every bridal shower, potluck, or picnic once had something in common. They featured that beautiful golden braid. It was fresh from the oven and filled with something savory. This Pampered Chef® classic wasn’t just a recipe, it was a staple.

    It reminds me of weekends with friends and family. We would pass plates on porches or wrap slices in foil for car rides and church luncheons. Hot or cold, it always hit the spot. Easy to make, even easier to share and somehow it just made any gathering feel a little more special.

    This recipe was our go-to lunch. Life was busy, but we still wanted to serve something that felt made with love. Maybe that’s why it stuck around all these years. Because sometimes, the simple things really are the best.

    Ingredients:

    • 1 cup chopped broccoli florets
    • 2 cups cooked chicken, chopped
    • ½ cup diced red bell pepper (optional)
    • ½ cup sharp cheddar cheese
    • ¼ cup mayonnaise
    • 2 teaspoons dried dill weed
    • 1 garlic clove, pressed
    • ¼ teaspoon salt
    • 1 package refrigerated crescent dough
    • 1 egg white, lightly beaten

    Directions:

    Preheat your oven to 375°F and prepare a large baking sheet (or pizza stone).

    In a large bowl, combine the broccoli, chicken, bell pepper, cheddar cheese, mayonnaise, dill, garlic, and salt. Mix well.

    Unroll the crescent roll dough but do not separate the triangles. Arrange the dough so the long sides run along the length of your baking sheet or stone.

    Spoon the chicken mixture evenly down the middle. On each long side, cut 1½-inch wide strips into the dough about 3 inches long up to the filling.
    To braid, take one strip from each side, twist once, and fold across the filling, gently pressing the ends together. Continue alternating strips to create a braid. Tuck the ends under to seal.

    Brush the top of the braid with the beaten egg white.

    Bake for 20 minutes or until the braid is golden brown and cooked through. Let cool slightly before slicing.

  • Homemade Oatmeal Bread

    Homemade Oatmeal Bread

    There’s something sacred about the rhythm of baking bread. The quiet moments of mixing, kneading, and waiting as the dough rises. This humble oatmeal loaf was once my daily bread. It is soft and golden. There is just enough molasses to lend a gentle sweetness. It’s not flashy or fussy, but rather the bread that feels like home.

    Ingredients:

    • 1 cup old-fashioned oats
    • 2 teaspoons salt
    • ½ cup light molasses
    • 1 tablespoon butter
    • 1 3/4 cups boiling water
    • ½ cup lukewarm water
    • 1 package (or 2¼ teaspoons) dry yeast
    • 5 cups unbleached all-purpose flour

    Directions:

    Grease a 5 x 9-inch loaf pan and set aside.

    In a large bowl, combine the oats, salt, molasses, and butter.
    Pour in the boiling water, stir gently, and let the mixture stand for 1 hour to cool and soften.

    In a small bowl, dissolve the yeast in the lukewarm water. Let it sit until bubbly, about 5–10 minutes.

    Add the yeast mixture and flour to the cooled oat mixture. Mix well until a sticky dough forms.

    Turn the dough out onto a floured surface and knead for 8–10 minutes or until smooth and elastic.

    Place the dough in a well-greased bowl. Cover it with a towel. Let it rise in a warm, draft-free place for 1 hour, or until it doubles in size.

    Punch down the dough, and shape into a loaf.

    Place the loaf in the prepared pan and let rise again until doubled.

    Bake in a preheated 350º F oven for 45 minutes, or until the loaf sounds hollow when tapped.

    Cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.

  • Delicious Strawberry Sourdough Cake Recipe

    Delicious Strawberry Sourdough Cake Recipe

    🍓 “Doubtless God could have made a better berry, but doubtless God never did.”
    – Dr. William Butler, 17th century


    Ingredients:

    • 6 tablespoons unsalted butter, softened
    • 1 cup sugar
    • 1/2 cup sourdough discard (or Greek vanilla yogurt)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
    • 3/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 lb strawberries, stems removed and halved
    • sugar and cinnamon (for sprinkling on top)

    For the Whipped Cream:

    • 1/2 cup heavy whipping cream
    • 3 tablespoons granulated sugar
    • 1/2 teaspoon vanilla extract

    Directions:

    Preheat oven to 350º.
    Prepare a 9-inch round pan by greasing the bottom or lining with parchment paper.

    In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
    Add the sourdough discard (or yogurt), egg, milk, and vanilla extract. Mix until smooth.

    In a separate bowl, whisk together the flour, baking powder, and salt.
    Add the dry ingredients and stir until combined.

    Spread the batter in your prepared pan.
    Top with halved strawberries, cut side down.
    Sprinkle lightly with sugar and cinnamon for a cozy finish.

    Bake at 350ºF for about 40 minutes, or until a toothpick comes out clean and the top is golden.

    In a chilled glass bowl, combine whipping cream, sugar, and vanilla.
    Whip until medium peaks form. Cover and refrigerate until ready to serve.

  • 🍎 German Apple Cake

    🍎 German Apple Cake

    This recipe comes from my father-in-law’s father and dates back to the 1940’s. It was a time when home baking was a treasured ritual. Recipes were passed down by hand, heart, and memory.

    During that era, many families in the U.S. found comfort in simple, resourceful cooking. The 1940’s were marked by both the hardship of war and the strength of community. Cakes like this were made with basic pantry staples and the seasonal abundance of apples. They became humble expressions of love, resilience, and gathering.

    Baking this cake now feels like more than just making dessert. It’s continuing a legacy. A quiet way to honor those who came before us, and to create new memories with every warm slice.

    Ingredients:

    • 4–5 apples, sliced
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1/2 cup sugar
    • 1 1/2 cups all-purpose flour
    • 2 eggs
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • Juice of 1 lemon
    • Cinnamon and sugar (for sprinkling on the apples)
    • Confectioner’s sugar (for dusting after baking)

    Optional: Homemade Whipped Cream

    • 1/2 cup heavy whipping cream
    • 3 tablespoons granulated sugar
    • 1/2 teaspoon vanilla extract

    Directions:

    Preheat your oven to 375ºF.
    Slice the apples and sprinkle them with a cinnamon and sugar. Set aside.

    In a mixing bowl, beat the butter until soft and fluffy.
    Add the flour, eggs, baking powder, vanilla extract, and lemon juice. Mix until a soft batter forms.

    Grease a 9-inch Springform pan.
    Spread or press the batter evenly into the bottom of the pan.
    Arrange the apple slices neatly on top of the batter, pressing them in just slightly.

    Bake for 40 minutes, or until golden and a toothpick comes out clean.
    Allow to cool, then dust with confectioner’s sugar before serving.

    🍰 Homemade Whipped Cream (Optional)

    In a chilled bowl, combine the whipping cream, sugar, and vanilla.
    Whip until soft-to-medium peaks form. Cover and refrigerate until ready to serve.