Thanks for stopping back in my kitchen.

Sometimes I tend to write my columns forgetting that not all of my readers have been cooking for as long as some of my other readers, including myself. We all talk about how times have changed when we discuss business, schools, technology and so many other things, but I forget that many of you are not aware of all of the changes in kitchen “gear.”

When I say changed, I don’t just mean the way we do things but also the equipment available in use.

It is amazing how many new kitchen tools that are on the scene that were not available when I first equipped my kitchen.

Most of you will remember the basic “aluminum” measuring cups and measuring spoons. Today there are dozens of types.

For those “cutesy” kitchens they are cups in shapes of animal heads, lots of colors and the ever-popular collapsible ones. I really like these because if your drawers are like mine, you have very little room in them. These collapsible style cups are made of silicone and collapse within one another. The advantage of silicone is that things do not stick as easy to them and silicone tolerates high heat.

I also like the cups and spoons that are magnetic and sit inside each other and are held together by a magnet.

When I was a new homemaker in the late ’60s, Tupperware exploded on the scene. Your kitchen wasn’t complete without a set of Tupperware bowls along with a “fix-n-mix” measuring bowl with a handle.

Many of you might remember first meeting me when you attended a neighbor’s party where I was your local “Tupperware Party Demonstrator.” When I started there were about 20, mostly white, items on my table and within a year I was carrying two large suitcases that included multiple colored items and toys for the kids in your family.

Today, there are more items than you can count. In my opinion Tupperware was the door opener to silicone. Although it does not hold up to the heat like silicone does, it was the gateway to a type of molded plastic product used in the kitchen.

A good deal of the items in today’s kitchen are made of silicone and can be used for everything from mixing to baking.

It has blossomed in the manufacturing world. Items like cake pans (regular and angel food cake) can be folded and placed in a drawer or cupboard allowing more space for frequently used items. Cooking utensils are the #1 silicone products.

Because they can be used in various manners as well as in a hot skillet or pan, they are much more practical than metal. They also do not scratch your pans.

My personal favorite silicone product is the latest in cookie sheet liners. They are silicone based rectangular sheets that prevent burning and sticking of cookies, pizza and various other foods. The original was made in France by the Silpat company.

There are currently many generic brands but my favorite is still my old Silpat one. I highly recommend that you check this product out and I am sure if you purchase one you will not be sorry. After all, who wants burnt cookies?

For the closest kitchen “gadget” shop, check out the one at the Jeffersonville Outlet Mall. The store is full of kitchen gadgets and items that you need in your kitchen. The prices are good too.

Today’s recipe is for one of my favorite cookie recipes. If you like a soft buttery cookie, accented with orange this is your best bet. Delicous and they keep well.

ORANGE ICED COOKIES

2 cups sugar

1 cup Crisco

2 eggs, beaten

1 cup milk

1/2 cup orange juice concentrate (frozen)

5 cups flour

2 rounded teaspoons baking powder

1 teaspoon baking soda

Preheat oven to 350 degrees.

Cream sugar and Crisco until fluffy. Add eggs and beat well. Combine 5 cups flour with baking powder and soda. Stir orange concentrate into milk. Mix batter by alternating milk and flour until all is incorporated, ending with milk. Drop by heaping teaspoons on cookie sheet

lined with Silpat silicone liner or parchment paper. Bake for 10-12 minutes. Cool completely and then ice.

ICING:

2 1/2 cups confectionary sugar

2 tablespoons soft butter

Orange concentrate.

Sift sugar and beat with butter until creamy. Gently and gradually stir in enough concentrate to form an icing that is of spreading consistency. Ice cookies and spread out to let icing dry. Store in an airtight container.

Sheryl Sollars, a Clinton County native, is an accomplished cook and homemaker. She contributes her column Welcome to My Kitchen out of her love of homemaking and of sharing her thoughts with her readers. If you have cooking questions or a recipe you want to share, please contact Sheryl at [email protected].