The Prayer Porch

Tag: recipes

  • 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. 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.

        3. 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

        4. Blueberry Lemon Sourdough Discard Loaf

          Blueberry Lemon Sourdough Discard Loaf


          A bright and tender loaf perfect for summer mornings or afternoon tea 🍋🫐

          Ingredients:
          • ½ cup unsalted butter (melted and cooled)
          • 1 cup granulated sugar
          • 3 eggs
          • 2 tablespoon lemon zest
          • 3 tablespoons lemon juice (from fresh lemons)
          • ½ cup sourdough discard (unfed sourdough starter)
          • ½ cup whole-milk vanilla Greek yogurt
          • 1 ½ cups all-purpose flour
          • 1 teaspoon baking powder
          • ¼ teaspoon salt
          • 1 cup fresh or frozen blueberries (tossed with a little flour to prevent sinking)

          Instructions:
          Preheat oven to 350°. Grease and lightly flour a standard loaf pan.

          In a large bowl, whisk together the melted butter and sugar until smooth.
          Add eggs, lemon zest, and lemon juice. Mix until smooth.
          Stir in the sourdough discard.
          In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
          Gradually add the dry ingredients into the wet mixture, stirring until combined.
          Gently fold in the blueberries.

          Pour the batter into the prepared loaf pan and smooth the top.
          Bake for 10 minutes at 350°. Reduce the temperature to 325°. Bake for another 40 minutes or until a toothpick inserted in the center comes out clean.
          Allow to cool in the pan for 10 minutes before transferring to a wire rack.

          When cool, drizzle with a lemon glaze for extra sweetness or lightly dust with confectioner’s sugar.

          To make a light lemon glaze, whisk together:

          1 cup confectioner’s sugar
          1 tablespoon fresh lemon juice
          ½ teaspoon vanilla extract

          “Just as the Lord fills our hearts with joy, He also fills our days with simple gifts. These gifts include the blessing of fresh blueberries and the warmth of home-baked bread.”

        5. Cheddar Sourdough Biscuits

          Cheddar Sourdough Biscuits

          There’s something comforting about a warm biscuit straight from the oven. It’s especially delightful when made with a little sourdough love 🖤 These biscuits are tender, cheesy, and perfectly satisfying. They’re quick to make and even better shared.

          Ingredients:
          • 1 cup all-purpose flour
          • 1 tsp baking powder
          • ½ tsp salt
          • 1 cup grated sharp cheddar cheese (or your favorite cheese)
          • 1 cup sourdough discard (unfed sourdough starter)
          • ½ cup heavy cream

          Directions:
          Preheat your oven to 375°F.
          In a mixing bowl, mix the flour, baking powder, salt, and cheddar cheese.
          Add the sourdough discard and heavy cream, stirring until combined.
          Turn the dough out onto a lightly floured surface and gently knead a few times.
          Shape into a circle about 1 inch thick.
          Cut into 8 wedges and place on a parchment-lined baking sheet or baking stone.
          Bake for about 12 minutes, or until the tops are just golden.
          Serve warm, with a pat of butter if you’d like.

          Optional: Add finely chopped jalapeños, fresh or pickled, for a little zing.

        6. Comforting Zucchini Quiche: A Taste of Home

          Comforting Zucchini Quiche: A Taste of Home

          This comforting recipe comes from a neighbor we all cherished. Julie was someone whose kitchen always smelled of something warm and welcoming. Her door was always open, and no visit was complete without a slice of her delicious zucchini quiche. It was her gentle way of saying, “I am so happy you are here.” Life moved a little slower back then, and love was often served on a plate.

          Ingredients:

          • 2 cups grated zucchini
          • 4 eggs
          • 2 cups Bisquick®
          • ¼ cup heavy cream
          • ½ cup sharp cheddar cheese, grated
          • Dried or fresh oregano, salt, and pepper to taste

          Directions:

          Preheat oven to 350°F.
          In a large bowl, combine the grated zucchini, eggs, Bisquick®, heavy cream, and cheddar cheese. Season with oregano, salt, and pepper.
          Top with a little more cheddar cheese.
          Mix by hand until fully mixed.
          Pour into a greased pie dish.
          Bake for about 30 minutes, or until golden and set in the center.
          Let cool slightly before slicing. Enjoy warm or at room temperature.

          ( I love this quiche with some fresh tomatoes, olives and feta cheese!)

        7. Grandma’s Chocolate Chip Cookies

          Grandma’s Chocolate Chip Cookies

          There’s something about these cookies that takes us right back to the heart of home. They’re a family favorite and over the years, they’ve become more than just a sweet treat. They’re a warm memory, a shared joy, and a small act of love passed from one generation to the next.

          Ingredients:

          1 ¾ cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

          2 cups all-purpose flour

          1 teaspoon baking soda

          1 teaspoon salt

          1 cup (2 sticks) butter, room temperature

          1 cup granulated sugar

          1 teaspoon vanilla extract

          1 large egg

          Directions:

          Preheat oven to 350°F

          In a small bowl, combine flour, baking soda, and salt. Set aside.

          In a large mixing bowl, cream the butter and sugar until light and fluffy.

          Add the egg and vanilla; beat until well blended.

          Gradually add the dry ingredients to the wet mixture and stir.

          Fold in the chocolate morsels.

          Drop by rounded tablespoons onto an parchment paper lined baking sheet.

          Bake for 18 minutes or until the edges are golden brown.

          Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

          “A recipe passed down is a legacy of love.” 🍪