More Great Cookbooks: Bread | Brownie | Cake | Cobbler

Science 8 is Cooking with Chemistry!


User Avatar
Member since 2012

Share Cookbook


Science 8 is Cooking with Chemistry!
69 Recipes
186 Downloads

Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.

Cookbook Recipes
Cookbook Recipe
Dr. B's Big Soft Ginger Cookies
 
Cookbook Recipe
Noah S’s Magic Cookie Bars ( Modified From All Recipes.com Eagle Brand)
 
Cookbook Recipe
Sara’s Great Big Soft Sugar Cookies! Modified from Cooks.com
 
Cookbook Recipe
CJ S.’s Apple Crisp (modified from Apple Oatmeal Crisp - allrecipes.com)
 
Cookbook Recipe
Alexandra’s Chocolate Gooey Butter Cookies (Modified from Paula Dean)
 
Cookbook Recipe
Zachary H’s delicious Apple Pecan Cobbler (modified from Christine Cahill)
 
Cookbook Recipe
Kailey’s Cranberry Cookies (modified from christmas-cookies.com)
 
Cookbook Recipe
Kaitlyn D's Apple Crisp
 
Cookbook Recipe
Naomi W’s Gingerbread Cookies (modified from a family recipe)
 
Cookbook Recipe
Dylan D’s Oreo Philly Cheesecake ( modified from yummly.com)
 
Cookbook Recipe
Steve's Strawberries with Anise-Cream modified from mccormickgourmet.com
 
Cookbook Recipe
Marc H's Easy Brownie recipe modified from foodnetwork.com
 
Cookbook Recipe
Hannah’s Irish Soda Bread modified from All Recipes Cookbook
 
Cookbook Recipe
Anna’s Oatmeal Butterscotch cookies modified from allrecipes.com
 
Cookbook Recipe
Kendra W’s Easy Sugar Cookies modified from allrecipes.com
 
Cookbook Recipe
Ben P.’s Scrumptious Guacamole modified from allrecipes.com
 
Cookbook Recipe
Krystian W’s Fried Dough, modified from the experts of Food.com
 
Cookbook Recipe
Dayla's Fantastic Fudge Brownies http://allrecipes.com/recipe/fudge-brownies-i/
 
Cookbook Recipe
Mr. Brady's Bacon and Swiss Dip
 
Cookbook Recipe
Alex's Peanut Butter Cookies Modified from Cook Book.com
 
Cookbook Recipe
Kevin F’s Banana Bread (Modified from simplyrecipes.com)
 
Cookbook Recipe
Cyrena’s Soft and Chewy Chocolate Chip Cookies, modified from MarthaStewart.com
 
Cookbook Recipe
Maya D's German Pancakes MODIFIED FROM GREAT GRAMMA FONTANELLA'S COOK BOOK
 
Cookbook Recipe
Sarah M's Chewy Chocolate Chip Cookies
 
Cookbook Recipe
Allison’s Vanilla Cake Recipe modified from Allrecipes.com
 
Cookbook Recipe
Nick’s Soft and Gooey Apple Pie (Modified from MomsWhoThink.com)
 
Cookbook Recipe
Alex R’s Shortbread Cookies modified from an old family recipe.
 
Cookbook Recipe
Sarah U's Pumpkin Bread modified from kingaurthurflour.com
 
Cookbook Recipe
Julie M's Peanut Butter Cookies (Modified from Betty Crocker)
 
Cookbook Recipe
Hailee W’s Amazing Chocolate Chip Cookies [ modified from the back of Nestle Toll House chocolate chips]
 
Cookbook Recipe
Aidan K’s Chocolate-mint Brownie cookies, Modified from allrecipes.com
 
Cookbook Recipe
Faith G's Blondies (modified from www.foodnetwork.com
 
Cookbook Recipe
Max’s Brownie Recipe Modified Version from NESTLE® TOLL HOUSE COCOA MIX
 
Cookbook Recipe
Emma's Whoopie Pies! modified from allrecipies.com
 
Cookbook Recipe
Laura B's Apple Pie.
 
Cookbook Recipe
Jason’s Brownie Marshmallows :D modified from Brownie-Mellow bars
 
Cookbook Recipe
Zoie’s Peanut Butter Blossoms, modified from hersheys.com
 
Cookbook Recipe
Maddie's Autumn Doughnuts modified from www.allrecipies.com
 
Cookbook Recipe
Spencer’s Awesome Chili, modified from my own recipe
 
Cookbook Recipe
Ryan’s gooooooood pancakes modified from Momma’s recipe book
 
Cookbook Recipe
My favorite gooey Macadamia nut cookies.
 
Cookbook Recipe
Sierras Ultimate Death by chocolate Mousse modified from foodnetwork.com
 
Cookbook Recipe
Daniel’s Pumpkin Pie modified from Paula Dean’s cookbook
 
Cookbook Recipe
Daltons Cinnamon Apple Crumble Pie
 
Cookbook Recipe
Amy’s Granny’s Chocolate Cream Pie
 
Cookbook Recipe
Michael M's Norwegian Waffles from
 
Cookbook Recipe
John’s Sugarless Pumpkin Pie modified from Allrecipes.com
 
Cookbook Recipe
Holland H.’s Perfectly Spiced Pumpkin Pie modified from http://www.frontiercoop.com/holidays/index.php
 
Cookbook Recipe
Jonquasia’s Oatmeal Raisin Cookies modified from http://www.recipe.com/oatmeal-raisin-cookies/
 
Cookbook Recipe
Paul’s Chicken Marsala Modified from www.allrecipes.com
 
Cookbook Recipe
Stephen L’s Steak and Onion Oven Omelet Modified from Nate Totz
 
Cookbook Recipe
Keenan B’s Frozen Hot Chocolate
 
Cookbook Recipe
Rob’s Sugar Cookies modified from allrecipes.com
 
Cookbook Recipe
Kayla’s Maple Frosting Filled Pumpkin Whoopie Pies (modified from Brown Eyed Baker)
 
Cookbook Recipe
William D’s Grilled Trout
 
Cookbook Recipe
Tegan’s Lasagna, modified from allrecipes.com
 
Cookbook Recipe
Chandler’s Crunchy Red Velvet Cake Modified from Foodnetwork.com
 
Cookbook Recipe
Owen’s Black Cat Brownies, modified from Pizza and Pajamas Favorite Halloween Recipes
 
Cookbook Recipe
Stanley’s Sugar Cookies modified from www.allrecipies.com
 
Cookbook Recipe
Colby W’s Chocolate Muffins (Modified from Hopkins House Muffins)
 
Cookbook Recipe
Danny's Tomato Basil/Margarita Pizza from kraftrecipes.com
 
Cookbook Recipe
Wyatt T's Vanilla Cake modified from
 
Cookbook Recipe
Baily’s Chocolate Chip Oreo Brownie Bars modified from www.cookiemadness.net
 
Cookbook Recipe
Billy's Giant Peanutbutter Cup
 
Cookbook Recipe
Spencer’s Chicken Tortilla Soup
 
Cookbook Recipe
Sarah B’s Meatballs modified from Southernfood.about.com
 
Cookbook Recipe
Wyatt K's Sweet Rolls
 
Cookbook Recipe
Kelsey’s Chocolate Chip Cookies modified from The food network
 
Cookbook Recipe
Lindsay’s Maine Clam Chowder (modified from allrecipes .com)
 

Cookbook Recipe
Dr. B's Big Soft Ginger Cookies
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger, ground cinnamon, ground cloves, butter, and molasses. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. The butter warming up after it is taken out of the refrigerator, and the dough being formed into balls are both physical changes. The puffing up of the cookies and the change in aroma as they bake both indicate that chemical changes are taking place. NUTRITION INFORMATION PER COOKIE: 142 calories, 2 g protein, 21 g carbohydrates, 6 g fat, 11 mg cholesterol, 118 mg sodium, 56 mg potassium

Cookbook Recipe
Noah S’s Magic Cookie Bars ( Modified From All Recipes.com Eagle Brand)
CHEMISTRY INFORMATION: My recipe does not have any pure substances. But, the water that you use to clean up after you bake the cookies is a pure substance (H2O). A homogenous mixture in this recipe could be the sweetened condensed milk. Another one could be the nonstick spray that coats the pan. The last one could be the half a cup of melted butter. These are all homogeneous mixtures because, you can’t see the different substances in the ingredients and objects. There are also some heterogenous mixtures too. One of these could be the cookie bar when it’s all done. Another one could be when you layer the chocolate chips and the coconut and they don’t mix. The last one is when the milk and graham cracker crumbs are added. All of these things can easily be distinguished. One physical change that occurs is when it is all cooled and you cut it into the different shapes. Another one could be when you firmly push all the ingredients together with the fork. One way that you can tell a chemical change is occurring is when the bar turns from a bright white to a different color when you take it out of the oven. Another way you can tell is when you watch it bake the, ingredients are rising. Submitted by: "Noah S"

Cookbook Recipe
Sara’s Great Big Soft Sugar Cookies! Modified from Cooks.com
This is the chemistry information from my recipe. The pure substances that are in Sara’s Great Big Soft Sugar Cookies recipe are, baking soda (NaHCO3), and sugar (C12H22011). The ingredients that are homogeneous mixtures are butter, almond extract, and all purpose flour. The ingredients that are heterogeneous mixtures are the egg before it is beaten together, the batter before everything is mixed together, and the cookies after they are fully cooked. Two physical changes that occurred are one, when you mix the egg altogether, and its color changes that is a physical change, and two, when you melt the butter, and it turns into a liquid, that is a physical change too! Two clues that there are chemical changes that occur when making the cookies is one, having the cookies rise in the oven from the baking soda, and two, the smell of the cookies changing while they are cooking! Submitted by: "Sara S"

Cookbook Recipe
CJ S.’s Apple Crisp (modified from Apple Oatmeal Crisp - allrecipes.com)
This is the chemistry information for my recipe. The pure substance is table sugar (C12H22O11). The homogeneous mixtures are all-purpose flour, brown sugar, ground cinnamon, and the melted butter. The heterogeneous mixtures are the apples, the rolled oats, and the finished product. The butter warming up in the microwave, and the apples being chopped up into little pieces are both physical changes. The browning of the apple crisp and the change in aroma as it bakes are both clues of chemical changes. Submitted by: "CJ S."

Cookbook Recipe
Alexandra’s Chocolate Gooey Butter Cookies (Modified from Paula Dean)
Recipe Backstory: CHEMISTRY INFORMATION: In my recipe I do not have any pure substances, but an example of one would be sugar (C12H22O11). Some homogeneous mixtures in my recipe would be the 1 brick of cream- cheese, the 1 stick of butter, the 1 tablespoon of vanilla extract, the 1 box of moist chocolate cake mix, and the confectioners’ sugar. These would be homogeneous mixtures because I can’t see all of the different things that make up these ingredients; they all look the same throughout. The heterogeneous mixtures in my recipe would be the one egg because I can see all of the different things that make up the egg, the batter before it is mixed, and the cookies after they are done baking. The 1 stick of butter being warmed up and the dough being formed into ball are both physical changes. One sign of a chemical change in my recipe would be when the cookies start to smell when they are being cooked in the oven. Another sign of a chemical change would be when the when the cookies are puffing up and getting bigger because of the baking soda. Submitted by: "Alexandra M."

Cookbook Recipe
Zachary H’s delicious Apple Pecan Cobbler (modified from Christine Cahill)
CHEMISTRY INFORMATION: The pure substances are sugar (C12H22O11), and salt (NaCl). The ingredients that are homogeneous mixtures are ground cinnamon, butter, all-purpose flour, baking powder, and evaporated milk. The heterogeneous mixtures are the egg,the sliced apples, the chopped pecans, the batter before it is mixed, and the apple pecan cobbler after it’s done being baked. The butter warming up after it is taken out of the refrigerator, and the mixing of the batter is a physical change. Some clues that there are chemical changes are the changed coloring of the batter after it’s baked and the new smell of the finished Apple Pecan Cobbler. Submitted by: "Zachary H"

Cookbook Recipe
Kailey’s Cranberry Cookies (modified from christmas-cookies.com)
The chemistry information of this recipe is, the pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, butter, milk, orange juice, baking powder, and brown sugar.The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. The butter warming up after it is taken out of the refrigerator, and the dough being formed into balls are both physical changes. The puffing up of the cookies and the change in aroma as they bake both indicate that chemical changes are taking place. Submitted by: "Kailey T."

Cookbook Recipe
Kaitlyn D's Apple Crisp
Recipe Backstory: CHEMISTRY INFORMATION: The pure substance in my recipe is sugar (C12H22O11). The homogeneous mixtures in my recipe are all purpose flour, orange juice, cinnamon, nutmeg, and the unsalted butter. The ingredients that are heterogeneous mixtures are the apples, oats and the topping when it is mixed and the apple crisp when it is finished cooking. A physical change is the softening of the butter before you put it the topping mixture. Another physical change is when you cut the apples. The smell that the apple crisp that gives off when it is cooking is a sign that a chemical change is happening. Also the temperature of the dessert while it is cooking. Submitted by: "Kaitlyn D."

Cookbook Recipe
Naomi W’s Gingerbread Cookies (modified from a family recipe)
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3) and sugar (C12H22O11). The homogeneous mixtures are flour, ginger, butter, cinnamon and ground cloves. The heterogeneous mixtures are the egg, the batter before it was mixed, and the cookies once they are done. Some physical changes are the dough cooling in the refrigerator and the dough warming up in the oven. The dough changing color in the oven and the new way the cookies smell are both signs of chemical changes. Submitted by: "Naomi"

Cookbook Recipe
Dylan D’s Oreo Philly Cheesecake ( modified from yummly.com)
CHEMISTRY INFORMATION: The pure substance is sugar (C12H22O11). The ingredients that are homogeneous mixtures are, cream cheese, and butter . The heterogeneous mixtures are the eggs, and the cake after it is finished baking. The butter warming up after it is taken out of the refrigerator, and the batter being formed into a pan and being put in the oven are both physical changes. The puffing up of the cake and the change in aroma as they bake both are signs of evidence to indicate that chemical changes are taking place. Submitted by: "Dylan D"

Cookbook Recipe
Steve's Strawberries with Anise-Cream modified from mccormickgourmet.com
Chemistry Info: A pure substance would be the ¼ cup of sugar (C12H22O11). The ingredients that are Homogeneous Mixtures are Vanilla Extract, Whole Milk Ricotta Cheese, and Sugar. The Heterogeneous Mixtures are the lemon, 6 cups of strawberries, and Anise Seeds. Two clues that show a chemical change has occurred is if you leave the strawberries out for too long, it’ll turn brown, another is that the strawberry started out green instead of red as it was growing on the plant. Some physical changes are putting the dessert in the fridge and it gets cold, and blending the ingredients together to get a liquid. Submitted by: "Stephen B."

Cookbook Recipe
Marc H's Easy Brownie recipe modified from foodnetwork.com
Chemistry information: The pure substances are Salt (NaCI), Sugar (C12H22O11). The ingredients that are homogeneous mixtures are Butter, Vanilla extract, Cocoa. The Heterogeneous mixtures are eggs, the batter before it is mixed, and the brownies when they are done baking. The cracking of the eggs is a physical change, mixing all the ingredients together is also a physical change. The rising of the brownies is a sign of chemical change. also the smell that the brownies produce is a sign of a chemical change as well. NUTRITION INFORMATION PER BROWNIE: Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams. Submitted by: "Marc H"

Cookbook Recipe
Hannah’s Irish Soda Bread modified from All Recipes Cookbook
CHEMISTRY INFORMATION: The Pure substances are baking soda (NaHCO3), and salt (NaCl). The ingredients that are homogeneous mixtures are flour, butter, baking powder, and buttermilk. The fully mixed batter is a heterogeneous mixture. ALso the egg, the batter before it’s mixed, caraway seeds, raisins, and when the bread is done baking are heterogeneous mixtures. The butter warming up after it is taken out of the refrigerator, and the dough being formed are both physical changes. The rising of the bread and the change in aroma as they bake both indicate that chemical changes are taking place. NUTRITION INFORMATION PER COOKIE: Calories: 192 kcal Carbohydrates: 31.7 g Cholesterol: 29 mg Fat: 4.9 g Fiber: 0.8 g Protein: 5.1g Sodium: 497 mg Submitted by: "Hannah L"

Cookbook Recipe
Anna’s Oatmeal Butterscotch cookies modified from allrecipes.com
The pure substances are baking soda (NaHCO3), salt (NaCI) and sugar (C12H22O11). The ingredients that are a heterogeneous mixtures are eggs and oats. The homogenous mixtures are flour i and butter, brown sugar, vanilla extract, butterscotch chips. Physical change is when you melt butter from a solid to a liquid. Another physical change is when the batter is all mixed together and it is all in a blob and it is very cold. A sign of a chemical change is when the cookies rise in the oven. Another sign of a chemical change is that when the edges brown. Submitted by: "Adrianna C"

Cookbook Recipe
Kendra W’s Easy Sugar Cookies modified from allrecipes.com
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), white sugar (C12H22011), and. The ingredients that are homogeneous mixtures are vanilla extract,all-purpose flour, butter, and baking powder. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the eggs, the batter before it is mixed, and the cookies after they are finished baking. Two physical changes are the butter warming up after it is taken out of the refrigerator, and when you roll the cookie dough into a ball. Two signs that a chemical change has occurred are when the cookies are in the oven and they puffed up, also a chemical change happens when some of the cookie’s bottoms turned golden brown. NUTRITION INFORMATION: 86 calories, 15 mg cholesterol, 0.2 g fiber, 60 mg sodium, 11.7 g carbohydrates, 4 g fat, 0.9 proteins Submitted by: "Kendra W."

Cookbook Recipe
Ben P.’s Scrumptious Guacamole modified from allrecipes.com
The only pure substance is Salt (NaCl). The only ingredients that are homogeneous mixtures are lime juice and the sour cream.The heterogeneous mixtures are avocados, small onions, clove garlic, ripe tomato, and pepper. The finished product is also a heterogeneous mixture. Chopping the tomatoes, juicing the limes, mashing the avocados, chopping the onions, and mincing the garlic are all physical changes. The color change if you leave it out is a chemical change. Also, the tomato changing from green to red while it is growing is a chemical change. Nutrition information: 45 calories, 2 grams of fiber, 2 mg of sodium (without the extra for taste), 3.4 grams carbs, 3.7 grams of fat, 0.7 grams of protein. Submitted by: "Ben P"

Cookbook Recipe
Krystian W’s Fried Dough, modified from the experts of Food.com
The pure substances in the Fried Dough are Salt (NaCl), and Sugar (C12H22O11). The ingredients that are Homogeneous mixtures are Flour, Milk, and Baking Powder. The Heterogenous mixture in this food is the Shortening. At the point when you have a nice thick mixture in the bowl, you can see its a heterogeneous mixture because it still has some clumps of dough. Its fine if you have it like that, but if you want it crushed up more, you can do that. The dough being formed and the dough getting a different texture when it is rolled on a lightly floured surface are both Physical Changes. There are two signs of chemical changes when you’re making the fried dough. The first one is the dough turning a golden brown color when you fry it. The second chemical change is the nice odor formed after the golden brown dough is made and taken out of the pot. It has that nice, bread/cake smell. Submitted by: "Krystian W"

Cookbook Recipe
Dayla's Fantastic Fudge Brownies http://allrecipes.com/recipe/fudge-brownies-i/
The pure substance is salt (NaCl), The ingredients that are homogeneous mixtures are all-purpose flour, chocolate, Vanilla extract and the butter. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the brownies after they are finished baking. The butter warming up after it is taken out of the refrigerator is a physical change.. Also, when you mix all of the ingredients together is also another physical change. When the brownies rise to the top of the pan is a sign of a chemical change. After the brownies are put in the oven they get a little darker brown indicating that chemical changes are taking place. Submitted by: "Dayla W"

Cookbook Recipe
Mr. Brady's Bacon and Swiss Dip
CHEMISTRYINFORMATION The pure substance in the recipe is water (H2O). The homogeneous mixtures in the recipe are mayonnaise, cream cheese, and swiss cheese. The heterogeneous mixtures in the recipe are bacon, mustard, scallions, chopped almonds, and the bread for dipping. The final dish is also heterogeneous. The physical changes that occur are when the scallions are chopped up and the almonds are chopped up, another physical change was when you mixed the dish together. The evidence for chemical changes that occur in the recipe are the change of aroma of the dish as it is baking and when the bacon turns brown. Submitted by: "Sean B"

Cookbook Recipe
Alex's Peanut Butter Cookies Modified from Cook Book.com
Chemistry Info: The pure substance is sugar C12H22O11.One Homogeneous mixture is peanut butter. Another homogeneous mixture is chocolate chips. One heterogeneous mixture is the product of the cookies.The last Heterogeneous mixtures are the eggs. One sign of a chemical change is the cookies browning while cooking. Another sign of a chemical change is the cookies rising once you cook them. Submitted by: "Alex M"

Cookbook Recipe
Kevin F’s Banana Bread (Modified from simplyrecipes.com)
CHEMISTRY INFORMATION: The Pure Substances are Baking Soda (NaHCO3), Salt (NaCl), and Sugar (C12H22O11). Some Ingredients that are homogeneous mixtures are all-purpose flour, butter, mashed bananas, and vanilla. The batter mixed all together is also a homogeneous mixture. Some heterogeneous mixtures in my recipe are egg, and the batter before it is mixed. Some physical changes are after the butter comes out of the microwave and is melted, not solid, and when you beat the egg. The change in smell when the Banana Bread is baked and the Banana Bread browning in the oven are both examples of a chemical change. Submitted by: "Kevin F"

Cookbook Recipe
Cyrena’s Soft and Chewy Chocolate Chip Cookies, modified from MarthaStewart.com
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), sugar(C12H22O11) and salt (NaCI). The ingredients that are homogeneous mixtures are all-purpose flour, butter,brown sugar, vanilla extract, and milk chocolate chips. The mixture after it is fully mixed is a homogeneous mixture. The heterogeneous mixtures are egg and the batter before it is mixed. The butter warming up after it is taken out of the refrigerator, and the cookie dough being rolled into balls are both physical changes. The puffing up of the cookies and the change of color of the cookies are both signs of chemical changes. Submitted by: "Cyrena Z"

Cookbook Recipe
Maya D's German Pancakes MODIFIED FROM GREAT GRAMMA FONTANELLA'S COOK BOOK
CHEMISTRY INFORMATION: The pure substance in my recipe is sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, milk, butter, the mix when it is mixed, and sugar. The heterogeneous mixtures are the egg, the mix before it is mixed, and the finished product of the pancake. The butter melting in the skillet is a physical change, and so is pouring the pancake mix from the bowl to the skillet. Some clues that a chemical change has formed is the rising of the pancake in the oven. Also, the new color of the outside of the pancake when you take it out of the oven is a clue that a chemical change has occurred. Submitted by: "Maya D"

Cookbook Recipe
Sarah M's Chewy Chocolate Chip Cookies
CHEMISTRY INFO: The Pure substances are baking soda(NaHCO3), and salt (NaCI). The ingredients that are homogeneous mixtures are all-purpose flour, white sugar, brown sugar, vanilla extract, baking soda, egg yolk, and semi sweet chocolate chips. Another example of a homogenous mixture would be the mixed batter. The heterogenous mixtures are egg, and melted butter because you are able to see different substances. Two more examples would be the unmixed batter and the final cookies. The butter melting in the microwave and the dough being rolled into balls are both physical changes. When the cookies rise or expand and when the cookies turn lightly brown is evidence of chemical changes. Submitted by: "Sarah M"

Cookbook Recipe
Allison’s Vanilla Cake Recipe modified from Allrecipes.com
The pure substance is white sugar (C12H22O11) and baking soda (NaHCO3). The ingredients that are homogeneous mixtures are butter, vanilla extract, all purpose flour, milk, and the completely mixed batter. The heterogeneous mixtures are the eggs, and the batter before it’s mixed together. A physical change that takes place is when the butter is warming up after being taken out of the refrigerator. Another physical change is when all the ingredients are mixed together into the soft batter. When the cake batter rises and when the scent of the cake changes to a more noticeable vanilla smell is when it has gone through chemical change. Submitted by: "Allison S"

Cookbook Recipe
Nick’s Soft and Gooey Apple Pie (Modified from MomsWhoThink.com)
The pure substances are baking soda (NaHCO3), salt (NaCl), sugar (C12H22O11), and water (H2O). The ingredients that are homogeneous mixtures are all-purpose flour, ground nutmeg, ground cinnamon, ground cloves, butter, and milk. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the lemon juice. The butter warming up after it is taken out of the refrigerator, and the dough being formed around the bowl, is a physical change. The bubbling and the smell that comes from the pie while it is baking indicate that chemical changes are taking place. Submitted by: "Nicholas M"

Cookbook Recipe
Alex R’s Shortbread Cookies modified from an old family recipe.
CHEMISTRY INFORMATION: There are no pure substances in my recipe, but if there was regular sugar (C12H22O11) in it that would be a pure substance. The homogeneous mixtures are butter, all purpose flour, vanilla, chocolate chips, vegetable oil,and the confectionery sugar. The fully mixed dough is also a homogeneous mixture.The heterogeneous mixtures are the sprinkles, walnuts, coconut, and the dough before it is mixed. The chocolate chips melting, and the dough being mixed are physical changes. The cookies browning and when they puff up during cooking, these things indicate that a chemical change is happening. Submitted by: "Alex R."

Cookbook Recipe
Sarah U's Pumpkin Bread modified from kingaurthurflour.com
CHEMISTRY INFORMATION: The pure substances are water (H20), salt (NaCl), sugar, baking soda (NaCHO3) and sparkling sugar (.C12H22O11) The homogenous mixtures in this recipe are vegetable oil, flour, baking powder, nutmeg, and vanilla extract. The heterogenous mixtures are the eggs, pumpkin, the batter before it is mixed and the bread after it is done baking if you add nuts or chocolate chips. The evidence for chemical changes are how the bread’s color changed from before baking and after. Before baking, it is a light gold, after, it is a brown-gold. Another sign of a chemical change happening is how the bread puffed up during its baking. Submitted by: "Sarah U"

Cookbook Recipe
Julie M's Peanut Butter Cookies (Modified from Betty Crocker)
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl) and granulated sugar(C12H22011). The ingredients that are homogeneous mixtures are all-purpose flour, and soft butter. The heterogeneous mixtures are the egg, and the batter before it is mixed. The butter warming up after being taken out of the fridge and the dough being formed into little balls are physical changes. The puffing of the cookies as they bake indicate that chemical changes are taking place and when the colors of the cookies change after cooking for a while indicates that chemical changes are taking place. NUTRITION INFORMATION: 110 Calories, 6g Total Fat, 5mg of Cholesterol, 100mg Sodium, 12g Total Carbohydrate, 2g Protein, 1 Starch, 1 Fat Submitted by: "Julie M."

Cookbook Recipe
Hailee W’s Amazing Chocolate Chip Cookies [ modified from the back of Nestle Toll House chocolate chips]
CHEMISTRY INFORMATION: The pure substances in this recipe are salt (NaCI), baking soda (NaHCO3), and sugar (C12H22O11). The tasteful homogeneous ingredients are brown sugar,butter, and all purpose flour. The heterogeneous mixtures are the eggs, the cookies, and the batter. The dough being rolled in balls is a physical change, also when you’re putting the chocolate chips in the dough. When the cookies are rising that means a chemical change is occurring, also when the cookies are finally cooked and golden brown . Submitted by: "Hailee W"

Cookbook Recipe
Aidan K’s Chocolate-mint Brownie cookies, Modified from allrecipes.com
Recipe Backstory: CHEMISTRY INFORMATION: The Pure Substances are baking soda (NaHCO3), salt, (NaCl) and water (H20). The Homogeneous mixtures are All Purpose Flour, unsweetened cocoa powder, mint chocolate chips, All-Vegetable Shortening, vanilla extract, and peppermint extract. Also, once you mix everything, it becomes a homogeneous mixture. The heterogeneous mixtures are the eggs, the batter before you mix it and the cookies when they are finished baking. Some physical changes that happen in this are combining all of the ingredients, and beating the eggs. Clues of chemical changes that happen in this cooking process are cookies rising and the change in aroma, or smell, in the cookies as they bake. the serving size is 36 servings, and it has 138 Calories. This one recipe makes 6 dozen cookies! Submitted by: "Aidan K"

Cookbook Recipe
Faith G's Blondies (modified from www.foodnetwork.com
Recipe Backstory: CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3),salt (NaCI),granulated sugar (C12H22011) Ingredients that are homogeneous mixtures are pure vanilla extract, all-purpose flour, brown sugar, semisweet chocolate chips, and butter. Heterogeneous mixtures are the egg and walnuts. My two physical changes are when you mix the dry ingredients with the wet ingredients, and when you flatten the batter in the pan changing the shape. One sign of a chemical change is after the bars have been cooked they turn brown before burning. When they inflate it will produce carbon dioxide,making the holes in the bars. This is a sign of a chemical change. Submitted by: "Faith G."

Cookbook Recipe
Max’s Brownie Recipe Modified Version from NESTLE® TOLL HOUSE COCOA MIX
Pure substances are sugar(C12H22O11), water(H2O), and salt(NaCI). Homogeneous mixtures are flour, butter, cocoa mix, baking powder, and vanilla extract. Heterogeneous mixtures are nuts and eggs. When you crack the eggs open this action causes a physical change because its physical shape is changing. When you mix the flour in with batter this causes a physical change because you are mixing it into a different shape and texture. When you bake the batter in the oven this creates more gases which is a sign of a chemical change. Another chemical change is during the cooking process when the brownies turn slightly a different color. Submitted by: "Max L."

Cookbook Recipe
Emma's Whoopie Pies! modified from allrecipies.com
CHEMISTRY INFORMATION: The pure substances are salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are shortening and vanilla extract. The mixed batter is homogeneous mixture too. When the frosting is firming in the fridge, and when the frosting is being flattened into the pies are both physical changes. The rising of the pies in the oven and the change in smell as they bake both indicate that chemical changes are taking place. Submitted by: "Emma W"

Cookbook Recipe
Laura B's Apple Pie.
CHEMISTRY INFORMATION: The pure substance is sugar (C12H22011). The ingredients that are homogeneous mixtures are all all-purpose flour, lemon juice, brown sugar, ground cinnamon, ground nutmeg, butter, egg yolk, and milk. The heterogeneous mixtures are the eggs, the lemon juice, the apples, and the nutmeg. The physical change are the butter getting soft after is taken out of the refrigerator, the nutmeg when its ground and it’s put in the apple pie. The signs of chemical changes are when the apple pie is in the oven and it begins to raise up and the smell is changing. Submitted by: "Laura B"

Cookbook Recipe
Jason’s Brownie Marshmallows :D modified from Brownie-Mellow bars
The pure substances are water (H2O) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are butter, Brownie Mix, crispy rice cereal, chocolate chips and marshmallows. The ingredients that are heterogeneous are peanut butter (the chunky kind) vegetable oil, and eggs. The change from smashing an egg to yolk is a physical change. Another physical change is mixing the batter together. The brownies rising in the oven is a sign of a chemical change. Another chemical change is the change of smell in the brownies. Submitted by: "Jason M"

Cookbook Recipe
Zoie’s Peanut Butter Blossoms, modified from hersheys.com
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCI) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are creamy peanut butter, shortening, light brown sugar, milk, vanilla extract, Hershey Kisses and all- purpose flour. The ingredient that is a heterogeneous mixture is an egg. Another thing that is in this recipe that is a heterogeneous mixture is when all of the ingredients are together BEFORE they are mixed, also the cookies after they are all finished baking. A physical change while making the Peanut Butter Blossoms happens right before you put the cookies into the oven when you take some of the cookie dough and roll it into mini balls. Another physical change is as soon as the cookies come out of the oven you put the Hershey kiss into the center of the cookie. There is evidence of a chemical change when the cookies rise in the oven and when the cookies start to turn brown in the oven. Submitted by: "Zoie R."

Cookbook Recipe
Maddie's Autumn Doughnuts modified from www.allrecipies.com
Chemistry Information: The pure substances are water (H2O), and salt (NaCl). The ingredients that are homogeneous mixtures are flour, milk, yeast, white sugar, confectioners’ sugar, butter, vegetable oil, vanilla, and shortening. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the doughnuts after they are finished baking. The butter warming up after it is taken out of the refrigerator, and the dough being formed are both physical changes. The puffing up of the doughnuts and the change in aroma as they bake both indicate that chemical changes are taking place Submitted by: "Maddie W."

Cookbook Recipe
Spencer’s Awesome Chili, modified from my own recipe
Recipe BackStory: CHEMISTRY INFORMATION: The pure substance is salt (NaCl). The Ingredients that are Homogeneous mixtures are Olive Oil, Tomato Sauce, Sour Cream, and Shredded Cheese. The heterogeneous mixtures are ground beef, tex- mex seasoning,ground pepper, dark red kidney beans, cannellini beans, black beans, lettuce head, and Tomato. The physical changes are when you mush the beef so it is smaller so the ingredients can be mixed better this changes the appearance. Another physical change is when you take the Sour Cream out of the fridge and it becomes warm. The last physical change is when you add the beans this also changes the appearance of the mixture. A chemical change that occurs is when the beef is browned this is a chemical change because it is unexpected for the beef to turn brown. And the odor of the beef changes from a meaty smell to a semi sweetish smell. Submitted by: "Spencer M"

Cookbook Recipe
Ryan’s gooooooood pancakes modified from Momma’s recipe book
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are flour, butter, milk,vegetable oil,buttermilk and baking powder. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the pancakes after they are finished baking. The butter melting is a physical change. Another physical change is when you mix all of the ingredients in the bowl.The rising up of the pancakes and the change in aroma as they bake both indicate that chemical changes are taking place. NUTRITION INFORMATION PER PANCAKE: 175 calories, 12 g protein, 10.91g carbohydrates, 3.5g fat, 22 mg cholesterol, 198 mg sodium, 55 mg potassium. Submitted by: "Ryan D"

Cookbook Recipe
My favorite gooey Macadamia nut cookies.
CHEMISTRY INFORMATION The pure substances in these cookies are the Baking soda (NaHCO3), salt (NaCl), and white sugar (C12H22O11). The Homogeneous mixtures are All-purpose flour, packed brown sugar, and the mixed batter. The heterogeneous mixtures are the finished cookie, eggs, and macadamia nuts. A physical change is when you cream everything together, and when they flatten out while baking. Signs of chemical change is the puffing of the cookie and the taste/smell of the cookie itself as it bakes. Submitted by: "Kasey C"

Cookbook Recipe
Sierras Ultimate Death by chocolate Mousse modified from foodnetwork.com
CHEMISTRY INFORMATION: The pure substance in this recipe is the sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, semisweet chocolate, egg whites, heavy cream and the mousse, after it is done and ready to eat. The chocolate being boiled and then being cooled is a physical change.The change in smell for the meringue and change of color in the meringue are signs of chemical changes. Submitted by "Sierra S"

Cookbook Recipe
Daniel’s Pumpkin Pie modified from Paula Dean’s cookbook
The pure substances in my recipe are sugar (C12H22O11), and salt (NaCl). The ingredients that are homogeneous mixtures are ground ginger, ground cinnamon, vanilla extract, butter, whipped cream, half and half, and cream cheese. The heterogeneous mixtures are the canned pumpkin, pie dough, beaten eggs, and the melted butter. One sign of a chemical change is the color after the pie crust is baked. Another is the odor after you bake the pumpkin and crust tog Daniel’s Pumpkin Pie modified from Paula Dean’s cookbook. A physical change is when the whipped cream melts on top of the pumpkin pie. Another is the pie starting to heat up in the oven. Submitted by: "Daniel D"

Cookbook Recipe
Daltons Cinnamon Apple Crumble Pie
Backstory: CHEMISTRY INFORMATION: Pure Substances are Sugar(C6,H12,O6), Salt(NaCl), and Ice Water(H20). Homogenous Mixtures are all purpose flour, butter, Cinnamon, Solid Food Shortening, and brown sugar. The heterogenous mixtures are the Pie when done, the pie topping the filling and the granny smith apples. Physical changes are the pie when it is warming up in the oven and the unsalted butter melting. Signs of chemical changes are the crust turning brown. Also the smell turns into a delightful Apple Cinnamon smell. Each serving is 570 calories, 0g protein,30 carbs,8 fat,13 mg cholesterol,184 sodium,56 mg potassium. Submitted by: "Dalton"

Cookbook Recipe
Amy’s Granny’s Chocolate Cream Pie
Recipe Backstory: CHEMISTRY INFORMATION: The pure substances in my awesome pie are salt (NaCl), and ice water (H2O).Ingredients that are homogeneous mixtures are salt, flour, vegetable shortening, chocolate pudding, heavy cream, confectioners' sugar, vanilla extract. My Heterogeneous mixtures are the pie itself and while mixing the chocolate pudding mix you can see the milk and the powder substance come bine. The liquid pudding turns to thick creamy pudding and goes from boiling hot to the chilled thick chunks. These are both called physical changes. My Chemical change is when the crust turned from white to a gold color also when you put the pie in the oven it goes to cold pudding smell to a warm cream chocolate. Submitted by: "Amy C."

Cookbook Recipe
Michael M's Norwegian Waffles from
CHEMISTRY INFORMATION: This recipe only has one pure substance which is sugar (C12H22O11). Flour, full fat milk, margarine and whipping cream are all homogeneous mixtures. Three heterogeneous mixtures are eggs, cardamom, and jam. Two physical changes were breaking the eggs when you put them into the bowl and when you mix the ingredients. Two signs of chemical change occurring are when you cook the waffle mix, it turns brown and it rises. Submitted by: "Michael M."

Cookbook Recipe
John’s Sugarless Pumpkin Pie modified from Allrecipes.com
he ingredients that are homogeneous are: the pie shell, grandulated artificial sweetener, pumpkin puree, and evaporated milk. The ingredients that are heterogeneous are: the egg, and pumpkin pie spice. One of the physical changes is when you cut the pie. The second physical change is when the pie changes its temperature in the oven. One sign of a chemical change is when the crust turns brown and the other sign of a chemical change is the smell of the pie baking. Submitted by: "Johnathan B"

Cookbook Recipe
Holland H.’s Perfectly Spiced Pumpkin Pie modified from http://www.frontiercoop.com/holidays/index.php
CHEMISTRY INFORMATION: The pure substances are salt (NaCI), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are ground cinnamon, ground cardamom, ground nutmeg, ground cloves, pumpkin puree, maple syrup, vanilla extract, heavy cream, and the pie shell. The heterogeneous mixtures are the egg, the batter before mixed, and the pie when it is done. Adding whip cream on top is a physical change, and mixing the batter is a physical change. The smell of the pie cooking, and the pumpkin mixture rising is showing that a chemical change is taking place. Submitted by: "Holland H."

Cookbook Recipe
Jonquasia’s Oatmeal Raisin Cookies modified from http://www.recipe.com/oatmeal-raisin-cookies/
The pure substances are baking soda (NaHCO3), salt (NaCl). The ingredients that are homogenous are cinnamon, nutmeg, flour, unsalted butter, light-brown sugar, vanilla extract. The heterogenous mixtures are the egg whites, rolled oats , raisins. The butter that is being taken out of the refrigerator and being warmed up, and the oatmeal raisin dough being rolled into balls are both physical changes. The rising of the cookies, and the change of the texture of the cookies are signs of chemical change. Per serving: Calories 107, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 40 mg, Carbohydrate 17 g, Fiber 1 g, Protein 2 g. Submitted by: "Jonquasia W"

Cookbook Recipe
Paul’s Chicken Marsala Modified from www.allrecipes.com
CHEMISTRY INFORMATION: The pure substances is salt (NaCl). The ingredients that are homogeneous mixtures are all-purpose flour, butter, olive oil, marsala wine, and cooking sherry. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are Ground black pepper, the sliced mushrooms, the 4 chicken breasts, and dried oregano. The mixing of the flour, salt, pepper, and oregano, and the turning over of the chicken are both physical changes. The cooking of the chicken on the skillet and the change in aroma as it bakes both indicate that chemical changes are taking place. Submitted by: "Paul M"

Cookbook Recipe
Stephen L’s Steak and Onion Oven Omelet Modified from Nate Totz
CHEMISTRY INFORMATION: The Pure Substances are Salt (NaCl), and Water (H2O). The Homogeneous Mixtures are Mozzarella Cheese, Milk, and Cooking oil. The Heterogeneous Mixtures are Raw omelet (beaten eggs+steak+onions+mozzarella), Steak, Eggs, Onions, and Pepper. Two Physical Changes are Mixing the eggs, and cutting up the steak. Two signs of Chemical Changes are when the whole omelet is cooked, it becomes a whole solid; and when the steak is cooked, it will change colors (pink/red to brown or brown/ pink depending on how you want it cooked.) Submitted by: "Stephen L"

Cookbook Recipe
Keenan B’s Frozen Hot Chocolate
Chemistry Information The pure substances are crushed ice cubes H2O. The homogeneous mixtures are hot cocoa mix, whipped cream, and pasteurized milk. The heterogeneous mixtures are hot cocoa mix and ice when unblended, Frozen hot cocoa and whipped cream, and milk and hot cocoa mix when unblended. The physical changes are crushing the ice and blending the mix. The evidence for chemical changes are that when this drink goes through your digestive system it is broken down and the cocoa beans change color as they ripen. Submitted by: "Keenan B"

Cookbook Recipe
Rob’s Sugar Cookies modified from allrecipes.com
Chemistry Info: My pure substances are baking soda (NaHCO3) and white sugar(C12H22O11). My homogenous mixtures are all purpose flour, baking powder, vanilla extract and butter. My heterogeneous mixtures are egg, the batter before it is mixed, and the cookies after they are finished baking. A sign of a chemical change is when the cookies turn brown and also when they rise in the oven. A physical change is when the cookies are formed into a dough ball and also mixing these ingredients together. Submitted by: "Rob L."

Cookbook Recipe
Kayla’s Maple Frosting Filled Pumpkin Whoopie Pies (modified from Brown Eyed Baker)
Chemistry Information: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger,butter,and ground cinnamon. The fully mixed batter, and the whoopie pies after they have been baked, but before they have been combined with the filling is also a homogeneous mixture. The heterogeneous mixtures are the egg, and the batter before it is mixed. The butter when you beat it up to make the frosting, and the dough being scooped out by a spoon and placed in an almost ball on the cookie sheet, are both physical changes. The puffing up of the whoopie pies and the change in aroma as they bake both indicate that chemical changes are taking place. Submitted by: "Kayla C."

Cookbook Recipe
William D’s Grilled Trout
CHEMISTRY INFORMATION: The pure substance is the salt NaCl. The ingredients that are homogeneous mixtures are butter and the. The fully rubbed trout is also a heterogeneous mixture. The heterogeneous mixtures are the rosemary, pepper and the trout after it is cooked. The butter warming up after it is taken out of the refrigerator, and the color of the fish when it is cooking are both physical changes. The color of the fish is starting to turn a light brown as the meat is slowly cooking and the change in aroma as it grills both indicate that chemical changes are taking place. Submitted by: "William D"

Cookbook Recipe
Tegan’s Lasagna, modified from allrecipes.com
CHEMISTRY INFORMATION: The pure substances are salt (NaCl), white sugar (C12H22O11).The homogeneous mixtures are tomato paste, tomato sauce, ricotta cheese and mozzarella cheese. The Heterogeneous mixtures sweet italian sausage, dried basil leaves, black pepper, fresh parsley,lean ground beef, minced onions, and can crushed tomatoes. Two physical changes in this recipe is the cheese melting from the heat and grating the cheese into smaller strands of cheese. The change in color while the lasagna is turning brown from being baked and the process of the raw meats cooking and changing color are two hints that a chemical change is being formed. Submitted by: "sjbrookswamogo"

Cookbook Recipe
Chandler’s Crunchy Red Velvet Cake Modified from Foodnetwork.com
Chemistry Info: The pure substances are baking soda (NaHCO3), salt (NaCl) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are All-purpose flour, Cocoa powder, Vegetable Oil, Buttermilk, Red Food Coloring, White Distilled Vinegar, Vanilla Extract and Cream Cheese for the frosting. The Heterogenous mixtures are the eggs, the finished cake and the Pecans. Some Physical changes that happen are the cake rising and the buttermilk warming up when it is taken out of the refrigerator. Some Chemical changes are the new smell that happens when the cake is baking and the bubbling as it is baking as well. Submitted by: "Chandler B"

Cookbook Recipe
Owen’s Black Cat Brownies, modified from Pizza and Pajamas Favorite Halloween Recipes
CHEMISTRY INFORMATION: The pure substances are salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, butter. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the brownies after they are finished baking. The butter warming up after it is taken out of the refrigerator, and the dough being poured into a pan are both physical changes. Two signs chemical changes for the recipe is when the brownies turn color in the oven, and also when a new odor is formed, the odor is a chocolate scent. Submitted by: "Owen H"

Cookbook Recipe
Stanley’s Sugar Cookies modified from www.allrecipies.com
CHEMISTRY INFORMATION: The pure substances are baking soda (NaCHO3), and sugar (C12H22O11), baking powder, butter. The ingredients that are homogeneous mixtures are all-purpose flour, vanilla extract. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. When you cream together the butter and sugar, and the dough being formed into balls are both physical changes. The puffing up of the cookies and the change in aroma as they bake both indicate that chemical changes are taking place. Submitted by: "Stanley N"

Cookbook Recipe
Colby W’s Chocolate Muffins (Modified from Hopkins House Muffins)
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, unsalted butter, vanilla extract, sour cream, and chocolate chips. The ingredients that are heterogeneous mixtures are the eggs, the batter before you bake, and the cooked muffins. The butter warming up after it is taken out of the refrigerator, and the batter going into the muffin tins are both physical changes. The rising of the muffins in the oven and the change of smell of the muffins while they cook are both signs of chemical changes. Submitted by: "Colby W"

Cookbook Recipe
Danny's Tomato Basil/Margarita Pizza from kraftrecipes.com
CHEMISTRY INFO: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are the olive oil and the fresh basil leaves, the ingredients that are heterogeneous are the shredded mozzarella cheese with a touch of philadelphia and the cherry tomatoes. the chemical change is the cheese melting, another chemical change is the tomatos roasting, the physical change is the crust browning, another physical change is the crust getting hot. Lastly the optional salt is the pure substance. Submitted by: "Danny R"

Cookbook Recipe
Wyatt T's Vanilla Cake modified from
CHEMISTRY INFORMATION: The pure substance in my recipe is the sugar ( C12H22O11). The three homogeneous mixtures are,flour, baking powder, butter and milk. The two heterogenous mixtures in the recipe are the vanilla, and eggs The two physical changes in the recipe for the vanilla cake is when the batter is heated up in the oven, and when the butter melts. Two signs of a chemical reaction would be when you put the cake in the oven at 350 degrees the cake batter starts to cook and the cake starts to rise. Another sign of a chemical reaction for the cake is when you cook the cake in the oven for a while, when it is about done the top of the cake has to turn a golden brown. That is another chemical change that means the cake is cooking. Submitted by: "Wyatt T"

Cookbook Recipe
Baily’s Chocolate Chip Oreo Brownie Bars modified from www.cookiemadness.net
CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), sugar (C12H22011) and salt (NaCI). The ones that are homogeneous mixtures are all purpose flour, butter, and vanilla extract. And when it is all mixed together, it is also a homogenous mixture. The heterogenous mixtures would be the eggs, the batter before being mixed together, and the chocolate chip brownie bars after being baked. Physical changes would be the butter being softened and the batter being made into bars. Proof of chemical changes would be the brownie bars becoming fuller and bigger, and the smell of them being baked. Submitted by: "Baily W"

Cookbook Recipe
Billy's Giant Peanutbutter Cup
CHEMISTRY INFORMATION: peanutbutter and chcoclate chips are homogeneous mixtures..when the peanut butter mixes with the butter, it is a physical change.. My recipe does not have a pure substance but if you would like your peanut butter mix salty you could add salt (NaCl). Most of my ingredients are mixtures.hetrogeneous mixture is the peanutbutter and powder sugar before it is mixed together. another hetrogeneous mixture is the peanutbutter cup when it is all done. thier is a chemical change when the cow digests the grass and makes the milk for the butter. Submitted by: "Billy R"

Cookbook Recipe
Spencer’s Chicken Tortilla Soup
CHEMISTRY INFORMATION: Some chemical changes that occur is when the chicken and veggies brown. Now when you are cooking this dish, some physical changes that will occur are, the boiling water going to a simmer, and the veggies will get soft. A homogeneous mixture would be the chicken broth, a heterogeneous mixture will be the cilantro leaves, a pure substance would be the chicken, a compound would be the veggie oil, and last but not least, the element would be the salt (sodium chloride). Submitted by: "Spencer B"

Cookbook Recipe
Sarah B’s Meatballs modified from Southernfood.about.com
CHEMISTRY INFO: The pure substances are the sugar(C12H22O11) and salt (NaCl). The ingredients that are homogeneous mixtures are milk,olive oil and the spaghetti. The heterogeneous mixtures are ground beef,onion, parsley, garlic, the eggs,crumbled bread oregano, basil, tomato and the can of crushed tomatoes. Some physical changes are when the meatballs get hot in the oven and when the meatballs are carefully formed into balls.The new smell of it cooking is a sign that chemical changes are taking place, when the meatballs are in the oven and puff up slightly and when they go from being soft and sticky and becomes hard and unsticky. Submitted by: "Sarah B"

Cookbook Recipe
Wyatt K's Sweet Rolls
CHEMISTRY INFORMATION: Caster Sugar (C12H22O11) is a pure substance. Milk, butter,and cream cheese are all homogeneous mixtures. The sweet roll by itself is a heterogenous mixture.Paper being creased to mold the sweetroll is physical change so is the butter melting. The frosting hardening on the sweetroll is a chemical change as well as the bread rising. Submitted by: "Wyatt K"

Cookbook Recipe
Kelsey’s Chocolate Chip Cookies modified from The food network
CHEMISTRY INFORMATION: The pure substance in this recipe is water (H2O). The homogeneous mixtures are white cake mix, butterscotch pudding, vegetable oil, vanilla extract, sour cream. The heterogeneous mixtures are rolled oats and the cookie dough with chocolate chips. The physical change is how the temperature heats up the cookies in the oven. Two evidences of a chemical change were how the cookies got harder and when the cookies turn brown. Submitted by: "Kelsey G"

Cookbook Recipe
Lindsay’s Maine Clam Chowder (modified from allrecipes .com)
CHEMISTRY INFORMATION: The pure substance in my recipe is Salt.(NaCl) The homogenous ingredients are All-Purpose flour and Half-and-half cream. The Heterogenous ingredients are minced clams, minced onions, diced celery, cubed potatoes, diced carrots, and black pepper. The physical is when the soup heats up. Chemical change is when the celery is growing it carries out photosynthesis which is a chemical change. Submitted by: "Lindsay S"

This cookbook was produced by eighth grade science students at Wamogo Regional Middle/High School in Connecticut.

The recipes were chosen and adapted by students to include metric units and information about elements, compounds, homogeneous and heterogeneous mixtures, physical changes, and chemical changes.

We hope you try some of our delicious recipes. We know they are delicious, because we tried them all at our Thanksgiving feast!

Anonymous_69505034
on Dec/19/2012
What a fun way to combine food and science!

Cookbook Recipe
Science 8 is Cooking with Chemistry!

FREE