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Susan S. Yeske: Recipe of the Week -- Baking can be a way to reduce stress

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I have a friend who uses baking as a form of stress therapy.

Cookies, cakes, breads, pies and muffins, she makes them all to calm her mind by concentrating on the recipe before her. Recipes are reliable, predictable and finite, helping to reassure that the world is still spinning in its proper place.

Professional therapists have acknowledged the value of baking as a form of therapy. In their book, “Life Will Get Better,” Thomas and Nicole Beurkens write that baking is an example of “mindfulness,” which involves being fully present and engaged in one task.

Having a sense of control, even if it’s just over baking a batch of chocolate chip cookies or blueberry muffins, is a stress reliever, the Beurkenses write. Making a beloved family recipe can be a reminder of happier times, while the end result – the sight, taste and smell of something good to eat – causes pleasure that also helps relieve stress.

Even if you aren’t feeling stressed, baking makes everyone in the house feel good, whether they helped make something or simply enjoy eating it.
Here is an old-fashioned recipe that you don’t hear about very often anymore. Found on the tasteofhome.com website, it is a recipe that used to be baked in a cast-iron skillet; now it can be made in a 9x13-inch pan. If you don’t have access to fresh or frozen cranberries, you can leave them out or use dried cranberries. If you don’t have allspice available you can combine equal parts ground nutmeg, cinnamon, and cloves.

Cranberry Pineapple Upside Down Cake

1 cup packed brown sugar
½ cup butter, melted
1 can (20 ounces) sliced pineapple, drained
1 cup fresh or frozen cranberries

Cake:

1 cup butter, softened
1¼ cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup sour cream
1 cup fresh or frozen cranberries, halved
Sweetened whipped cream, optional

1. Preheat oven to 350°F. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-inch baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple.

2. For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.

3. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.


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