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Science 8 is Cooking with Chemistry 2013


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Science 8 is Cooking with Chemistry 2013
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Cookbook Recipes
Cookbook Recipe
Jacob G's Delicious Sugar Cookies modified from foodnetwork.com
 
Cookbook Recipe
Sara T's Apple Crisp, modified from Grandma Breakell
 
Cookbook Recipe
Morgan B's Rainbow Cupcakes modified from allrecipes.com
 
Cookbook Recipe
Miranda C’s Amazing Soup cake, modified from Great Grandma’s Cookbook
 
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Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook book
 
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Courtney S's Peanut Butter Buckeyes modified from Real Simple
 
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Alex J’s Scrumptious Snickerdoodles, modified from allrecipes.com
 
Cookbook Recipe
Christina R’s Easiest Peanut Butter Fudge
 
Cookbook Recipe
Sam B's Pink Peanut Butter Hug Cookies modified from Debbie's Sweets on blogspot.com
 
Cookbook Recipe
Lilly B’s Peanut Butter Blossoms, modified from Hershey Kisses Recipe cookbook
 
Cookbook Recipe
Asia's Chewy Chocolate Chip Cookies modified from inspiredtaste.net
 
Cookbook Recipe
Victoria W’s Chocolate Chip Cookies, modified from the Nestle Toll House Semi-Sweet Chocolate Mini Morsels
 
Cookbook Recipe
Alycia P's Monkey Chow, modified from foodnetwork.com
 
Cookbook Recipe
Gio's Fantabulous Brownies modified from allrecipes.com
 
Cookbook Recipe
Kalea B’s Chocolate Cupcakes with Penuche Filling, modified from The Big Book of Cupcakes
 
Cookbook Recipe
Rose K’s Brownies, modified from the back of a King Arthur Flour bag.
 
Cookbook Recipe
Peter Z’s Sheep Cookies, modified from Trowel and Paintbrush Blog
 
Cookbook Recipe
Casey B's Bacon Cheddar Pinwheels modified from foodnetwork.com
 
Cookbook Recipe
Eli S.’s Crazy Cool Chocolate Chip Brownies, modified from Liesl Skilton's (Mom’s) kitchen
 
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Michael S’s Chocolate Chip Cookies
 
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Annalisa's Blueberry Muffins modified from allrecipes.com
 
Cookbook Recipe
Madison H’s Monkey Bread modified from allrecipes.com
 
Cookbook Recipe
Chloe's Red Velvet Cupcakes modified from Barefoot Contessa on foodnetwork.com
 
Cookbook Recipe
Corina's Iced Pumpkin Cookies, modified from allrecipes.com
 
Cookbook Recipe
Amber B’s Creamy Tiramisu, modified from Allrecipes.com
 
Cookbook Recipe
Chris G’S Banana bread recipe modified from Simply Recipes
 
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Omar R’s Brownies modified from foodnetwork.com
 
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Martine’s Krumkragga (A Butter Cookie), modified from Martine Johnsen(Great Great Grandmother) Haugesund, Norway
 
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Cheyanne’s Red Velvet cupcakes, modified from Duncan Hines Cake Mix
 
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Jacob B's Party Pleasing Taco Dip, modified from Food Network, Cooks Recipe Finder, and Mama Beausoleil
 
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Kasey A’s Oatmeal Cinnamon Cookies, modified from Taste of Home Cookbook
 
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Jeff W’s Nestle Toll House Chocolate Cookies modified from Nestle
 
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Mark R’s brownies with sprinkles, modified from my grandfather
 
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Marcos L's Chocolate Chip Brownies
 
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Julia's Fudge Puddles (Modified from allrecipes.com)
 
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Maddie's Double Chocolate Chip Cookies (Modified from Foodnetwork.com)
 
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Quentin's Scrumptious Apple Pie, modified from Betty Crocker
 
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Noah R's Double Chocolate Chip Cookies modified from delish.com
 
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Cassidy's Banana Nut Muffins modified from foodnetwork.com
 
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Maggie's Pumpkin pie modified from foodnetwork.com
 
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Aubrey R’s Chocolate Chip Muffin recipe, modified from allrecipes.com
 
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Rob A’s Chocolate Chip Cookies
 
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Marissa C's Magic Cookie Bars, modified from Allrecipes.com
 
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Matt P's Buffalo Chili modified from tastebook.com
 
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Kyle’s Krazy Khicken Kutlets, A Family Recipe
 
Cookbook Recipe
Ryder's Scrumptious Chocolate Chip Banana Bread, modified from my mom
 
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Becca A's Red Velvet Cupcakes with Cream Cheese Frosting, modified from foodnetwork.com
 
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Selvie's Chocolate Chip Cookies
 
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Hannah M’s No Bake cookies, Modified From my Grandmas Recipe in the Morris Fire Department Cookbook
 
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Waled's Chicken Piccata modified from foodnetwork.com
 
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Clayton's Key Lime Pie, modified from foodnetwork.com
 
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Emily C's Pineapple Sugar Pie modified from a cooking show
 
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Alicia's Giant Chocolate Chip Cookie Recipe Modified from Jamie Davis
 
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Olivia C's Pumpkin dip modified from Kit Wright
 
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Adam T's Grandpa's German Red Cabbage, modified from Rachael Ray
 
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Patrick's Buffalo Wings modified from allrecipes.com
 
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Joe D's Hershey's Peanut Butter Blossoms, modified from Hershey Holiday Cookies
 
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Sierra's Rolled Sugar cookies modified from Grandma Lillis
 
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Samina A’s Dirt Pudding Cups With Gummy Worms, modified from Oh Nuts
 
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Sam G-D's Pumpkin Bread modified from Alton Brown
 
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Tyler W's Pumpkin Pie
 
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Meg S's Cream Puff Recipe, modified from Food Network.com
 
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Ben F’s Baked Macaroni and Cheese, modified from the Food Network website
 
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John's Banana Chocolate Chip Muffins
 
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Xavier M’s Quiche, modified from allrecipes.com
 
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Brian F’s Angel Wings, modified from Susie Fisher aka My Mom
 
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Kurtis P’s Gingerbread Cookies 101, modified from food network.com
 
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Naomi G’s Oatmeal Chocolate Chip Cookies, Modified from Allrecipes.com
 
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Steven's Really Awesome Chicken Marsala (modified from allrecipes.com)
 
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James W’s M&M Cookie Recipe, modified from Robbi’s M&M Cookie recipe
 
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Jake W’s Best Brownies, modified from Allrecipes.com
 
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Jon R's Vanilla Cupcakes
 
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Riley B’s Banana Bread, modified from www.derekerdman.com
 
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Chris D’s Best Chocolate Cake Recipe {Ever}, modified from addapinch.com
 
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Garrett M's Chocolate Chip Cookies modified from inspiredtaste.net
 
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Axhi A’s Chicken Rosemary, modified from www.food.com
 
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CJ C’s Spicy Meatloaf modified from foodnetwork.com
 
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Ethan F’s Maple Scones, modified from Food Network
 
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Jacob G’s Dirt Dessert, modified from the Food Network
 
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Jared L’s Nestlé Toll House Cookies, modified from Nestle
 
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Jacob L’s “The Best Chocolate Cake ever” modified from Add a Pinch online cook book
 
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Amanda L's Award Winning Soft Cookie Chocolate Chip, modified from simply recipes
 
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Garrett C's Lemony Raspberry Thumbprint Cookies
 
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Matt’s Pr’s Fancy Brownies, modified from Duncan Hines
 

Cookbook Recipe
Jacob G's Delicious Sugar Cookies modified from foodnetwork.com
I have found this recipe recently, and in my opinion they make the most delicious sugar cookies ever! If made just right, these cookies are amazing. CHEMISTRY INFORMATION: The pure substances are baking powder (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, butter, the fully mixed dough. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking.Cutting the dough into shapes, changing the cookies temperature via oven, and rolling the powdered sugar into the cookie dough are all physical changes. The rising and the darkening of the edges of the cookies as they bake are both showing that chemical changes are happening. Submitted by: "Jacob G"

Cookbook Recipe
Sara T's Apple Crisp, modified from Grandma Breakell
Recipe Backstory: During the fall when my grandmother was very little her mother would make her apple crisp with fresh apples from a tree in their backyard. Since then it has been a family tradition to make fresh apple crisp every fall. The pure substance is the water that you wash the apples in. The homogeneous mixtures are brown sugar, flour, butter, cinnamon, and nutmeg. The heterogeneous mixture are oats and apples, the batter before it's mixed and the batter after it's finished baking. The butter warming up after it is taken out of the refrigerator and mixing the ingredients are physical changes. The color change in the batter as the crisp bakes is a chemical change. Your second chemical change is when the apple tree is using photosynthesis to make its energy so it can produce apples. Submitted by: "Sara T."

Cookbook Recipe
Morgan B's Rainbow Cupcakes modified from allrecipes.com
I found this recipe a few days ago on the website All Recipes. They are rainbow cupcakes that will be fun for everyone. CHEMISTRY INFORMATION: The pure substances are baking soda, salt, sugar. The mixed batters are a homogenous mixture. Heterogenous mixtures are the eggs, the batter before it’s mixed and the cupcakes after they have been baked. A chemical change is when the cupcakes brown in the oven and when the liquid batter becomes the solid cake in the oven. A physical change would be when I add the food coloring to the different batters because it is changing the color of the batter. Another physical change would be when the cupcakes change tempetaure in the oven. NUTRITION INFORMATION PER CUPCAKE: 166 calories, 0.4 g fiber, 2.3 g protein, 18.7 g carbohydrates, 9.3 g fat, 37 mg cholesterol, 154 mg sodium. Submitted by: "Morgan B"

Cookbook Recipe
Miranda C’s Amazing Soup cake, modified from Great Grandma’s Cookbook
I got introduced to this recipe when I was 3 years old from my Great Grandmother! Ever since I have been in love with this moist, cinnamony cake! CHEMISTRY INFORMATION: Some pure substances in this cake are baking soda (NaHCO3), sugar (C12H22O11), and salt (NaCI). Some ingredients that are heterogeneous mixtures are ground cinnamon, ground cloves, ground nutmeg. Also the mixed batter is a homogeneous mixture because you can’t really see the ingredients. Some of the homogeneous mixtures are Crisco, and baking powder. Also the soup when you take it out of the can and the cake heating up in the oven are both physical changes. The cake browning on the top and rising out of the tin are both indications of chemical changes. Submitted by: "Miranda C"

Cookbook Recipe
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook book
The first time I've ever had this was when my dad made it for me. It was when I was about 7, he made it every other Saturday morning until we lost the cookbook that had the recipe. It was absolutely delicious. Here’s a tip: put some powdered sugar on top and it’s even better! CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and the brown sugar (C12H22O11). The homogeneous mixtures are whole milk, flour, vanilla extract, butter, cinnamon, and nutmeg. The heterogeneous mixtures are the apples and eggs, the caramelized apples, uncooked batter and the pancake after it cooked. The physical changes that occur are the eggs, milk, flour, and vanilla being whisked together. Another physical change is when the brown sugar melts over the apples. A chemical change that happens is when you put the batter in the oven and it rises becoming solid. The other chemical reaction that goes on is when the brown sugar caramelizes the apples when they’re heated. Submitted by: "Nathan M."

Cookbook Recipe
Courtney S's Peanut Butter Buckeyes modified from Real Simple
I have always made peanut butter buckeyes around Halloween or Thanksgiving time. It is just like the title, peanut butter balls, covered in chocolate; except for the tip of it. So it will look like a buckeye. CHEMISTRY INFORMATION: There are no pure substances, but when you make peanuts, you use salt, and salt is a pure substance. All the ingredients are homogeneous mixtures, before you put it all together. After you combine the peanut butter, butter, and confectioners sugar, it changes to a heterogeneous mixture, since you can see all the different materials. But after you mix it all together, it is a homogeneous mixture. If you use crunchy peanut butter in the recipe, it is a heterogeneous mixture. When you combine peanut butter, confectioners sugar, and chocolate, it is a heterogeneous mixture because you can see all the different substances. Putting the peanut butter balls into the freezer is a physical change. This is because they were room temperature, then once they went in the freezer, they became cold and hard. Also, putting the peanut butter buckeyes (with the chocolate coating on) in the refrigerator, then taking them out, because the chocolate was hot when it went on the peanut butter, then once it went fridge, it became cold and hard, once again. Plus, melting the chocolate is a physical change because it starts out as chocolate chips, then it becomes melted chocolate. You still have the chocolate, just in a different form, so this is why it is a physical change. How the chocolate is made, is a chemical change. This is because in order to make chocolate you have to roast cocoa beans, which then the cocoa beans let off a chocolate smell, and they also pop. After the chemical reaction you do a few other steps to finish off the chocolate. Also, another chemical change is the photosynthesis that the cocoa plants carry out. It is important because that is how you make the cocoa beans. Submitted by: "Courtney S"

Cookbook Recipe
Alex J’s Scrumptious Snickerdoodles, modified from allrecipes.com
I found this website when I searched “Snickerdoodle Cookie Recipes” and a few recipes came up on the website. I picked this exact one because the picture looked the most delicious. I just love Snickerdoodles so that’s why I did this. Chemistry Info: Pure Substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The homogeneous mixtures are flour, ground cinnamon, cream of tartar, and shortening. The heterogeneous mixtures are eggs, finished cookies, and unmixed dough. Physical changes are when the cookies get hot in the oven and when the batter becomes balls of dough. The chemical changes are indicated by the lightly browned bottom and when they puff up. Submitted by: "Alex J"

Cookbook Recipe
Christina R’s Easiest Peanut Butter Fudge
This recipe was modified from allrecipes.com. I got this recipe a couple of months ago from my aunt when she had made it for my cousin’s birthday. She told me that in order to find it I had to go on to allrecipes.com. I really loved them so I did as she instructed. The peanut butter fudge made from this recipe is a great snack for any occasion! When you put these little cubes in your mouth they just seem to melt to little sugar particles of peanut buttery flavor. It is a delicious treat that I am sure you and your family will love! CHEMISTRY INFORMATION: The pure substance in this recipe is sugar (C12H22011) . The ingredients that are homogeneous mixtures are butter, vanilla extract, milk, peanut butter, brown sugar, confectioners’ sugar and unsalted peanuts. The liquid made after the boiling of the fudge is also a homogeneous mixture. One heterogeneous mixture is the fudge with the peanuts stuffed on the top after it is cooled/cooked. Another heterogeneous mixture is the fudge mix when you first put all the ingredients together, before stirring etc. A physical change is the butter when it melts to a soft substance instead of a solid one like it is after coming out of the refrigerator. Another physical change is the mixing of the fudge ingredients. A chemical change that occurred was in the ingredients. One chemical reaction was digestion, in order to get the milk the cow had to eat grass or grains and digest them to get the proper nutrition needed for milk, which is within the recipe. Another chemical change was the photosynthesis that took place within the plants that were needed to make some of the other ingredients such as brown sugar or the peanuts. The plant needed the energy from the sun rays in order to grow to a plant that is able to produce the ingredients needed for this food. NUTRITION INFORMATION: 369 calories, 17 mg cholesterol, 0.8 g fiber, 116 mg sodium, 63.2 g carbohydrates, 12.8 g fat, 3.6 g protein. Submitted by: "Christina R."

Cookbook Recipe
Sam B's Pink Peanut Butter Hug Cookies modified from Debbie's Sweets on blogspot.com
When I found this recipe last year, I thought it was cute and the cookies are pretty good! They’re like a normal peanut butter cookie, but with a white chocolate kiss on top and the most unique part of all - they’re pink! The pure substances are baking soda,salt,and sugar.The ingredients that are homogeneous mixtures are all-purpose flour, butter, the milk, the baking powder, and the fully mixed batter. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. The cookies flattening when being baked and the dough being formed into balls are both physical changes. The puffing up of the cookies, and the change in color on the bottom of the cookies as they bake both show chemical changes. This recipe makes approximately 3 dozen cookies. Submitted by: "Sam B."

Cookbook Recipe
Lilly B’s Peanut Butter Blossoms, modified from Hershey Kisses Recipe cookbook
This recipe is a family favorite and my family makes them every Christmas. CHEMISTRY INFORMATION: The ingredients that are pure substances are baking soda (NaHCO3), salt (NaCl), sugar (C12H22O11). The ingredients that are homogeneous mixtures are brown sugar, all-purpose flour, peanut butter, milk, vanilla extract, hershey kisses, shortening. The heterogeneous mixtures are, the egg, the batter before it is mixed, and the cookies when they are done. The physical changes are when you roll the dough into balls, and when you pour the milk from the carton to the tablespoon. The chemical reactions are indicated when the cookies come out of the oven and are larger than when they were going in, and the bottoms of the cookies changing color. Submitted by: "Lilly Borbas"

Cookbook Recipe
Asia's Chewy Chocolate Chip Cookies modified from inspiredtaste.net
Every chocolate chip cookie recipe seems to be delicious if it’s chewy, so on google I searched ‘chewy chocolate chip cookie recipe’ and it gave me this one. My pure substances are granulated sugar (C12H22O11) and kosher salt (NaCl), and my homogeneous mixtures are chocolate chips, baking powder, butter, vanilla extract, flour, and brown sugar. The only ingredients that are a heterogeneous mixture are the two eggs, but so is the finished product of the cookies and the batter before you mix it. Two signs of chemical changes that occur during the process are if the cookies burn, and when they solidify as a cookie. A physical change for example is when you spoon out some batter and place it on a cookie sheet, or when you heat up the cookies from the counter to the oven. Submitted by: "Asia Y"

Cookbook Recipe
Victoria W’s Chocolate Chip Cookies, modified from the Nestle Toll House Semi-Sweet Chocolate Mini Morsels
I have always loved chocolate chip cookies, so I decided to make them! They’re always crunchy on the outside but warm and squishy on the inside. The pure substances are baking soda, salt, and sugar. The ingredients that are homogeneous mixtures are all-purpose flour, vanilla extract, and butter. The fully mixed batter is also a homogeneous mixture, that is without the chocolate chips. The heterogeneous mixtures are the egg, the batter before it’s mixed, and the cookies after they’re 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 gas bubbles at the bottom of the cookies when they’re in the oven are both examples of chemical changes. Submitted by: "Victoria W"

Cookbook Recipe
Alycia P's Monkey Chow, modified from foodnetwork.com
I made these a bunch of times for family dinners and everyone loved them! They are super easy to make but they are so good! This simple yet tasty recipe is just like chex mix with different ingredients. You will be sure to love this {heterogeneous} mixture! There are no pure substances in my recipe. The salt that isn’t in the unsalted butter is a pure substance. The homogeneous mixtures are the creamy peanut butter, chocolate chips, butterscotch chips, confectioners' sugar and the malted milk powder. The heterogeneous mixtures are melted butter, the freeze-dried bananas and the Rice Chex cereal. When getting milk from the cow to turn it into malted milk powder, the cow is eating and digesting foods and is helping put nutrients into the milk. When you harvest the cocoa plants for chocolate it would be a chemical change because the plants carry out photosynthesis. These are both examples of a chemical change happening to have the ingredients that we need. Also when people are eating this delicious treat, that would be a chemical change! When freezing the bananas, melting the butter, and mixing the ingredients together would be examples of physical changes. Submitted by: "Alycia P."

Cookbook Recipe
Gio's Fantabulous Brownies modified from allrecipes.com
Recipe Backstory: I found this recipe a couple days ago and it looked good so I chose it. CHEMISTRY INFORMATION: The pure substances are white sugar (C12H22011), and salt (NaCl). The homogeneous mixtures are all-purpose flour, butter, unsweetened cocoa, vanilla extract, the finished brownies, and the fully mixed batter. The heterogeneous mixtures are eggs, and batter before its mixed. The ingredients forming together when they are mixed is a physical change. The batter turning a uniform brown as it’s mixed is also a physical change. There is brownies heating up and becoming a solid. The heating up is a physical change, but when a liquid-y substance becomes more solid when heated, that is a sign of a chemical change. The batter puffing up is also a sign of a chemical change. Submitted by: "Gio M"

Cookbook Recipe
Kalea B’s Chocolate Cupcakes with Penuche Filling, modified from The Big Book of Cupcakes
I found this recipe while looking through my sister’s cookbook that she got for her birthday. I’ve never tried this before, but it looks delicious and I can't wait to try it. CHEMISTRY INFORMATION: The ingredients that are pure substances are baking soda (NaHCO3), salt (NaCl), sugar (C12H22O11), water (H20). The ingredients that are homogeneous mixtures are the flour, baking powder, baking cocoa, shortening, butter, milk, powdered sugar, baking chocolate and vanilla. The ingredients that are heterogeneous mixtures are eggs and brown sugar. The cupcake batter and frosting are a homogeneous mixtures when they’re fully mixed. The cupcakes are heterogenous mixtures when they are completely finished. The cupcake mix being poured into holders is a physical change, and the puffing of the cupcake indicates a chemical change has occurred. Another chemical change is when the edges of the cupcake is burned, and another physical change is when the flour was measured then poured into the bowl, because it changed its shape. NUTRITIONAL INFORMATION PER CUPCAKE: 390 calories, 15 g total fat, 240 mg sodium, 40 mg cholesterol, 60 g total carbohydrates, 2 g protein Submitted by: "Kalea B."

Cookbook Recipe
Rose K’s Brownies, modified from the back of a King Arthur Flour bag.
My family has had this recipe for around ten years, and we always use it when we make brownies. They are very rich moist brownies that are really chocolaty and delicious.CHEMISTRY INFORMATION: Salt (NaCl), and sugar (C12H22O11) these are compounds because the atoms in each are different. The homogeneous mixtures are flour, unsweetened cocoa powder, vanilla extract, vegetable oil, and butter. The heterogeneous mixture is the eggs. Once the batter is completely mixed together it is a homogeneous mixture, but before it is fully mixed it is a heterogeneous mixture. Once the brownies are done baking they are a homogeneous mixture.Some physical changes are the butter when it is being melted and the batter when it is poured into the pan. The darkening of the brownies and the bubbles that are produced are signs of the chemical change. Submitted by: "Rose K’s"

Cookbook Recipe
Peter Z’s Sheep Cookies, modified from Trowel and Paintbrush Blog
I found this recipe online, and it really looked good. CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, food coloring, baking powder, decorating icing, and butter. The heterogeneous mixtures are the eggs, the batter before it is mixed, and the cookies after they are finished baking. Melting the butter is a physical change, also and forming the dough into balls is a physical change. When the color changes on the cookies, that is a sign of a chemical change. Also, when they expand in the oven that is a sign of a chemical change. Submitted by: "Peter Z"

Cookbook Recipe
Casey B's Bacon Cheddar Pinwheels modified from foodnetwork.com
I found this recipe last week, I’ve never tried them but I can’t wait to. It’s bacon and cheddar with a little bit of chopped green onions, wrapped in a crescent with a hint of ranch dressing, then I am going to add a little bit of extra bacon on top. CHEMISTRY INFO: The only pure substance is salt (NaCl). The homogeneous mixtures in the ingredients are the cheddar cheese, the crescents, and the onions. The heterogeneous mixtures are the bacon, ranch dressing, and the whole crescent after it’s stuffed with the ingredients. The dough for the crescent getting thicker, and the bacon getting crunchy in the oven are signs of a chemical change. A physical change is cutting the dough to make it the right size for the oven, and the cheese melting inside of the crescent. Submitted by: "Casey B"

Cookbook Recipe
Eli S.’s Crazy Cool Chocolate Chip Brownies, modified from Liesl Skilton's (Mom’s) kitchen
My mom had a student that brought this recipe into school and she really liked it, so she added it to her cookbook. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3) and sugar (C12H22O11). The homogeneous mixtures are the flour, vanilla, and butter. The brown sugar and chocolate chips by themselves are homogeneous. The batter without the chocolate chips is also homogeneous. The heterogenous mixtures are the eggs and the batter with the chocolate chips, and the brownies after it's all baked. The butter melting after being taken out of the microwave and the chocolate chips being mixed into the batter are physical changes. The change in color and the rising of the dough in the oven are signs of a chemical change. Submitted by: "Eli Skilton"

Cookbook Recipe
Michael S’s Chocolate Chip Cookies
I made these cookies with Mr. Fischer in cooking class. They are positively delicious! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, butter, shortening, chocolate chips, and vanilla. The fully mixed batter before adding the chocolate chips is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, the batter after the chocolate chips are added, and the cookies after they are finished baking. The dough being formed into balls is a physical change. Another physical change is the cookies because they are warming. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place. Submitted by: "Michael"

Cookbook Recipe
Annalisa's Blueberry Muffins modified from allrecipes.com
This recipe came from allrecipes.com and I want to share it because I really like blueberry muffins. CHEMISTRY INFORMATION: The pure substances are white sugar and salt. The ingredients that are homogeneous mixtures are all purpose flour, baking powder, vegetable oil, milk, butter,and cinnamon. The heterogeneous mixtures are the egg and the blueberries. Physical changes that are happening is when the ingredients are being mixed and when you put the batter in the cupcake holders. The batter turning into the muffin and the muffins puffing while they bake show that chemical change is happening . Submitted by: "Annalisa D"

Cookbook Recipe
Madison H’s Monkey Bread modified from allrecipes.com
I found this recipe online and my mom used to make it for me and I like it so much! It’s so good and delicious. I love how you can just take a piece off and eat it when it’s done cooking. CHEMISTRY INFORMATION: The pure substance is the white sugar. The homogeneous mixtures are cinnamon, biscuit dough, brown sugar and margarine. The fully mixed cinnamon and sugar and the fully mixed brown sugar and butter is also a homogeneous mixture. The heterogeneous mixtures are the cinnamon and the sugar before it’s mixed, walnuts, and raisins. Some physical changes are heating up the margarine and the mix being put into balls then putting them together. Some chemical changes are the puffing up of the bread and the color change of the outside as they bake. Submitted by: "Madison H"

Cookbook Recipe
Chloe's Red Velvet Cupcakes modified from Barefoot Contessa on foodnetwork.com
I found this recipe from Food NetWork and the Barefoot Contessa came up with the recipe. I love to make cupcakes and I never really make red velvet cupcakes so I am going to try to make them. If you cook them just right they will be light and fluffy. Usually people serve them with cream cheese frosting. CHEMISTRY INFORMATION: Pure substances are baking soda(NaHCO3), kosher salt(NaCl), sugar(C12H22O11). Homogeneous Mixtures are flour, unsweetened cocoa powder, baking powder, buttermilk, red food color, white vinegar, pure vanilla extract, cream cheese, butter, and confectionary sugar. Heterogeneous mixtures are eggs, cake batter. One physical change would be when I add the egg to the batter and one chemical change would be when the cupcakes bake and rise up. That chemical change is from the baking powder. Another physical change would be when you beat the eggs together. A chemical change would be when the cupcakes changed a color. Another chemical change would be when the cupcakes cook it becomes formed into something solid and is not soupy even though you are putting them in the oven. Submitted by: "Chloe A"

Cookbook Recipe
Corina's Iced Pumpkin Cookies, modified from allrecipes.com
I found the recipe online. It looked really good.The pure substances are baking soda, salt, and sugar.The homogeneous mixtures are all purpose flour, ground cinnamon, and confectioners’ sugar. The heterogeneous mixtures are eggs, the ground cloves, and ground nutmeg. Adding the icing is a physical change and shaping the cookies are physical changes.The cookies rising is a sign of a chemical change and another chemical change is the browning of the cookies. Submitted by: "Corina M."

Cookbook Recipe
Amber B’s Creamy Tiramisu, modified from Allrecipes.com
I found this recipe searching for Tiramisu online, I’ve tried it once before and the tiramisu is super delicious! It is soft and it seems like it melts in your mouth...It’s very creamy just like the name states! CHEMISTRY INFORMATION: The pure substance is white sugar (C12H22O11).The heterogenous mixtures in the ingredients are ladyfingers and the tiramisu itself after preparing it. The homogenous mixtures are the mascarpone cheese, the milk, the cocoa, the heavy cream, the vanilla and the rum (in this case rum flavored liquid). When you mix the eggs and milk and boil it, the substances are the same, just in a different form. When you put it in the fridge and let it cool, you change the temperature not the form of the substance. Those are the physical changes.The chemical changes are when you beat the heavy cream with the vanilla and since the vanilla has alcohol, the cream forms peaks because the alcohol causes a chemical change in the proteins in the cream. Another chemical change is when the cow digests the grass that it eats in order to make the milk. Submitted by: "Amber B."

Cookbook Recipe
Chris G’S Banana bread recipe modified from Simply Recipes
I like bread. It’s healthy for you. CHEMISTRY INFORMATION: The pure substances are baking soda NaHCO3, salt NaCl and sugar C12H22O11. The banana and the egg are heterogenous mixtures. The batter with all the ingredients mixed together is a heterogeneous mixture. The butter and the vanilla are homogenous mixtures. The melted butter was a physical change. A chemical change happened when the batter was cooked. Submitted by: "Christian G"

Cookbook Recipe
Omar R’s Brownies modified from foodnetwork.com
I like brownies and so I went to look for a recipe and found this. CHEMISTRY INFORMATION: The pure substances are salt(NaCl) and sugar(C12H22O11). The homogeneous mixtures are butter,chocolate,vanilla extract,flour, and chocolate chips.The fully mixed batter is also a homogeneous mixture. The brownies after they’re done is also a homogeneous mixture.The heterogeneous mixture are eggs, and the batter before it is mixed. Physical changes are when you melt the butter and chocolate.The brownies puffed up and the batter when the brownies get browned in the oven, that is a sign of a chemical change. NUTRITION INFORMATION PER BROWN:Nutrition Facts Calories 310,Cholesterol 10mg ,Sodium 280 mg,Carbohydrate 53g Submitted by: "Omar R"

Cookbook Recipe
Martine’s Krumkragga (A Butter Cookie), modified from Martine Johnsen(Great Great Grandmother) Haugesund, Norway
It comes from my Great Great Grandmother, and she got it from Norway. It’s a family recipe. I chose this recipe because I love the cookies, and we haven’t made them in a long time. Chemistry Information: The pure substance is the sugar (C12H22011). The ingredients that are homogeneous mixtures are the butter, water (water from the tap is a homogeneous mixture because it has minerals and bacteria in it that you can’t see), and flour (when using all-purpose). Also the ending batter is homogeneous, and the eggs after being separated. The heterogeneous mixtures are the cardamom and the eggs before being separated. Examples of physical changes are the mixing of the ingredients and the melting of the butter. An example of chemical changes is when cooking the batter it turns from a liquid/solid to a solid. Another example is the darkening of the cookie once baked. Submitted by: "Martine B"

Cookbook Recipe
Cheyanne’s Red Velvet cupcakes, modified from Duncan Hines Cake Mix
I have always wanted to try red velvet cupcakes and this was an excuse to make them and eat them for the first time! From what I heard they are red, obviously, and taste really good. CHEMISTRY INFORMATION: The pure substance is water(H2O), the homogeneous mixture is the vegetable oil, and the heterogeneous mixtures are the 3 large eggs. Another heterogeneous mixture is the batter before it is mixed. The cake mix after it is mixed is a homogeneous mixture.The fully mixed batter is a homogenous mixture. When I put the cupcakes into the oven, it is a chemical change because they rise and take a different color. When the cupcakes turn a darker red while they are fully cooked is another chemical change. When the batter becomes red it is a physical change. When you mix water with the cake powder, the dye in the batter mixes with the water and becomes red, therefore making the whole batter red. When the mixture goes from powder to a mixed mixture it is a physical change. Another physical change is the change in temperature when the batter goes into the oven.NUTRITION INFORMATION PER CUPCAKE: 250 calories, 3 g protein, 33 g carbohydrates, 12 g fat, 55 mg cholesterol, 270 mg sodium. Makes 18-20 cupcakes. Submitted by: "Cheyanne W"

Cookbook Recipe
Jacob B's Party Pleasing Taco Dip, modified from Food Network, Cooks Recipe Finder, and Mama Beausoleil
My mother found this recipe many years ago in her mother’s old family cookbook and has been a tradition in our family as long as I can remember. The Party Pleasing Taco Dip is bursting with flavor and leaves your taste buds tingling wanting for more. The dip is cheesy and is full of savory elaborate flavors that make the dish pop! CHEMISTRY INFORMATION: The pure substances in my recipe are salt and sugar. The ingredients that are homogenous mixtures in my recipe are butter, taco sauce, cream cheese, sour cream, grated cheese and lastly olive oil. The heterogeneous mixtures are the taco seasoning, the salsa, the ground beef, lettuce, cherry tomatoes, onions, and lastly the final product of the taco dip. The physical changes that took place during the making of my recipe would be the melting of the butter while it melts in the skillet, the softening of the cream cheese, the chopping of the lettuce, onions, and cherry tomatoes and lastly the grating of the cheese. The chemical changes that took place during the making of my recipe was the cooking of the meat when the proteins in the meat were broken down by the heat. Which resulted in the change of color within the ground beef, the ground beef changed from pink to brown. Another chemical change the took place in my recipe was the process of photosynthesis that took place in the development of the lettuce, tomatoes, onions & olives. Submitted by: "Jacob B."

Cookbook Recipe
Kasey A’s Oatmeal Cinnamon Cookies, modified from Taste of Home Cookbook
I got this recipe from a cookbook from a store and I decided one day to try it and it has been my family’s favorite type of cookie we have ever tried. The best part about it is it makes a lot of cookies! CHEMISTRY INFORMATION: The pure substances are baking soda, salt, sugar. The Homogeneous mixture is baking powder, flour, butter, and cinnamon. The Heterogeneous mixtures are vanilla,oats, eggs, brown sugar and the dry ingredients before it goes into the liquid mixture. The physical change is the butter getting softened when you put it in the microwave, and the batter becoming fluffy when getting mixed. Chemical changes are the cookies puffing up and the color change when baking in the oven. Submitted by: "Kasey A."

Cookbook Recipe
Jeff W’s Nestle Toll House Chocolate Cookies modified from Nestle
I have always liked chocolate cookies, they taste so good. I found this recipe on the internet and they can also be found on the back of a Nestle Toll House chocolate chip bag. CHEMISTRY INFORMATION: The pure substances are salt(NaCl), baking soda (NaHCO3). The substances that are a homogeneous mixture are all purpose flour, Butter, packed brown sugar, and Vanilla Extract and chocolate chips. The fully mixed batter is a heterogeneous mixture. The heterogeneous mixtures are Large eggs and Chopped nuts. Physical changes that occurred is the chocolate melted and it became from cold to hot. The Chemical changes that occurred is the dough turning from dough to cookies and the the material changing from liquid to a solid when in the oven. Submitted by: "Jeffrey W"

Cookbook Recipe
Mark R’s brownies with sprinkles, modified from my grandfather
I got this recipe when we were in South Carolina with my Grampa. I then was making some brownies with him for the dinner when I was about 5 years old. I then realized these brownies were really good. I asked him how he made these and my mom wrote it down while he was speaking. I can’t remember what he was saying because I was only 5. I then got home and my mom made them. Ever since then my mom gives me this bag of brown powderey stuff, eggs and a cup of water. Only last year I found the paper she wrote on when he told us about it. I read the actual ingredients and the only thing it was, was brownie mix, a cup of water, eggs, and that was it. The last time we made these brownies was about a month or two ago. I made a modified version and put sprinkles in it. They were a lot better than before. Two chemical changes happen when baking the brownies because the batter goes from liquid to solid and gets darker, which is an unexpected change in state of matter and color. The two physical changes would be putting batter and eggs together and stirring the brownie mix. The two homogeneous mixtures would be vegetable oil and brown sugar. Two heterogeneous mixtures would be brownie mix and cocoa powder. A pure substance would be the water. Submitted by: "Mark"

Cookbook Recipe
Marcos L's Chocolate Chip Brownies
This recipe came from a site called foodnetwork.com. These brownies don't really mean that much to me, other than it tastes like Jesus blessed it, but the recipe might come in handy for holiday desserts or on special occasions. Also I wanted to share this recipe because Brownies always taste great, and to share my cooking with other people. I wanted to see how they liked it. Submitted by: "Marcos Lopez"

Cookbook Recipe
Julia's Fudge Puddles (Modified from allrecipes.com)
I found this recipe on allrecipes.com, and I just had to try it! It combines two of my favorite desserts (cookies and fudge) into one delicious treat. Originally the cup was just regular cookie, but I decided I would mix in some rainbow sprinkles as well, to add some color. Many physical changes occur in the recipe, such as the setting of the liquid fudge to a solid, and the sprinkles melting and dying the dough around them. Also, when they’re in the oven, the shells undergo several chemical changes, like browning around where they were exposed to the hot pan. Another chemical change is that the once liquidy-soft dough hardens in the heat instead of melting, like we might expect. There are tons of mixtures in the recipe, and several pure substances as well (see each ingredient identified below). I hope you enjoy the recipe! Submitted by: "Julia B-H"

Cookbook Recipe
Maddie's Double Chocolate Chip Cookies (Modified from Foodnetwork.com)
As a kid my family would always bake double chocolate chip cookies together all the time. When I found this recipe online I just had to do it. CHEMISTRY INFORMATION: The pure substances are the salt (NaCI), and the sugar.The homogeneous mixtures are the flour, butter, unsweetened cocoa powder, baking powder, pure vanilla extract, the semisweet chocolate, and the semisweet chocolate chips. The heterogeneous mixtures are egg and the batter before it is mixed. Physical changes would be the butter after it comes out of the refrigerator turning to room temperature and scooping the dough out of the bowl forming it into a spherical form. The chemical changes would be indicated by the cookies expanding and the bottom of the cookies turning black. Submitted by: "Maddie G."

Cookbook Recipe
Quentin's Scrumptious Apple Pie, modified from Betty Crocker
I really like apple pie, so when this project came around, I searched for some apple pie recipes. I found this recipe on Betty crocker’s website. CHEMISTRY INFORMATION: The pure substances are salt, water, and sugar. The ingredients that are homogeneous mixtures are flour, cinnamon, nutmeg, butter, and shortening. Some heterogeneous mixtures are the filling inside, the apples, and the the pastry when you mix together all the pastry ingredients. When you slice the apples, it is a physical change. Another physical change is when the filling starts to bubble through the crust in the oven. It changes the filling into a gas when it bubbles. Some chemical changes are when the crust bakes and turns from a soft mushy substance, to a hard substance. It also changes color as it bakes. These are signs that chemical changes are taking place. Submitted by: "Quentin C"

Cookbook Recipe
Noah R's Double Chocolate Chip Cookies modified from delish.com
I found this on Delish.com and thought it looked cool. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). Homogeneous and Heterogeneous Mixtures, Physical and Chemical Changes:The ingredients that are homogeneous mixtures are all-purpose flour, brown sugar, vanilla extract and butter. The batter without chocolate chips 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 color on the bottom of the cookies are both chemical changes. Submitted by: "Noah R."

Cookbook Recipe
Cassidy's Banana Nut Muffins modified from foodnetwork.com
I found this recipe on Foodnetwork.com. I haven’t made them yet but I bet they’re really good. CHEMISTRY INFORMATION: The pure substances are Baking Soda, Salt and Sugar. The Homogeneous mixtures are flour, vanilla extract, and Butter. The heterogenous mixtures are bananas, eggs, and chopped pecan. Also the batter before it is mixed. One physical change is when you whip up the ingredients besides the bananas and sugar.Another physical change is when the you add the bananas and sugar and mix them together and they turn into mush. A chemical change is when the muffins are in the oven and they are getting brown on the top. Another chemical change is the muffins puffing up as they cook. Submitted by: "Cassidy T"

Cookbook Recipe
Maggie's Pumpkin pie modified from foodnetwork.com
My mom makes pumpkin pie every year and my family loves it. CHEMISTRY INFORMATION: The ingredients in my recipe that are pure substances are the sugar and the salt. The heterogeneous mixture is the egg and also all of the ingredients before you mix completely mix them. The homogeneous mixtures are the ground cinnamon, the ground ginger, the pumpkins, the evaporated milk,and pie dough. The butter going to room temperature is a physical change. Another physical change is the pie filling changing its shape when it goes into the pan. The pie getting golden while in the oven is a chemical change because the color is changing. Submitted by: "Maggie Y"

Cookbook Recipe
Aubrey R’s Chocolate Chip Muffin recipe, modified from allrecipes.com
Recipe Backstory:I found this recipe on allrecipes.com. The muffins are so good! They are soft and very chocolatey. CHEMISTRY INFORMATION: The pure substances are Salt (NaCl), and white sugar (C12H22011). Another pure substances are the chocolate chips. The ingredients that are homogeneous mixtures are all-purpose flour, vegetable Oil, the fully mixed batter,brown sugar, and milk. The heterogeneous mixtures are eggs, the batter before it is mixed and the muffins after they are cooked. The muffins getting warm in the oven is a physical change and a physical change would be when the ingredients get mixed together.. Them getting crispy is sign of a chemical change. When the muffins are done cooking and the bottoms get brown is an example of a chemical change. Submitted by: "Aubrey R"

Cookbook Recipe
Rob A’s Chocolate Chip Cookies
I found this recipe many years ago when I did a search on how to bake cookies. I baked these cookies and they tasted amazing!!! The pure substances are baking soda, salt and sugar. A homogeneous mixture is all purpose flour because it comes from plants.Flour is a homogenous mixture because it is made of many different fibers and proteins. Also, butter is also a homogeneous mixture because it is made from milk, which is a mixture, and butter looks the same every where.. Also, the fully mixed batter is homogeneous because all the ingredients are mixed together. Heterogeneous mixtures are the eggs, the batter before it is mixed, and the final product which are the cookies. Physical changes that occur during the making of the cookies include the molding of the dough, melting of butter, and the eggs getting warm out of the fridge. Chemical changes are the change of color when baking and the rising when baked show that there is a chemical change taking place. Submitted by: "Robert A" from All Recipes.com

Cookbook Recipe
Marissa C's Magic Cookie Bars, modified from Allrecipes.com
Recipe Backstory: This is an old family recipe that my mom received from her Grandmother, Dodo. These Magic Cookie Bars are like heaven in a bar! They're soft & gooey & taste like magic! CHEMISTRY INFORMATION: The pure substances are water used to grow the coconut, or the salt in graham cracker crumbs. The homogeneous mixtures are condensed milk, chocolate morsels, graham cracker crumbs, & butter. The heterogeneous mixtures include the magic cookie bars themselves, the coconut before it was shredded, & the walnuts because they were from a living thing. The butter or margarine being melted, the nuts being chopped, & the graham crackers being crumbled are all physical changes. The magic cookie bars when browning slightly, & the digestion occurring within the cow before the milk was made are two chemical changes. Submitted by: "Marissa C."

Cookbook Recipe
Matt P's Buffalo Chili modified from tastebook.com
The recipe came from tastebook.com and since I work with buffalo I got meat from the guy I work for and I made buffalo chili. Submitted by: "Matt P"

Cookbook Recipe
Kyle’s Krazy Khicken Kutlets, A Family Recipe
This is an old family recipe, at least as old as my grandma, the first person to give me one! God bless her! (Don’t worry she’s not dead ;)) CHEMISTRY INFORMATION: The pure substance is salt (NaCl). The ingredients that are homogeneous mixtures are, garlic powder, Pepper, vegetable/canola oil. The heterogeneous mixtures are the Chicken Breasts, eggs. The chicken breasts becoming cutlets after being fried is both a chemical and physical change because it changes from chicken breasts to cutlets when they are cut smaller, and the eggs stick together the breadcrumbs and meat because there is a chemical reaction for the egg proteins when they heat up . The chicken changing from a pinkish color to white is a chemical change, because the color changes. The oil heating up is a physical change. Submitted by: "Kyle D"

Cookbook Recipe
Ryder's Scrumptious Chocolate Chip Banana Bread, modified from my mom
I found this recipe a week ago, and the bread is so delicious! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt, and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, baking powder, Chocolate chips, Milk, Vegetable oil. The heterogeneous mixtures are the eggs, Bananas, the batter before it is mixed, and the batter after it is mixed; also the bread when it is done cooking. The batter being mixed is a physical change. The bananas being mashed is a physical change. The puffing up of the bread and the change in color on the bottom of the bread as they bake both indicate that chemical changes are taking place. Submitted by: "Ryder G"

Cookbook Recipe
Becca A's Red Velvet Cupcakes with Cream Cheese Frosting, modified from foodnetwork.com
I had these at a Christmas party last year, and they were really good!! CHEMISTRY INFORMATION: The pure substances are baking soda {NaHCO3} and salt {NaCI}. The ingredients that are homogeneous are all purpose flour, cocoa powder, vegetable oil, butter milk, red food coloring, vinegar, and vanilla extract. The cupcakes rising is a chemical change. Another chemical change is when the cupcakes turn a lighter color when baking. When the cupcakes are being formed into the cupcakes in the cupcake tins, it is a physical change. Submitted by: "Rebecca"

Cookbook Recipe
Selvie's Chocolate Chip Cookies
I chose this recipe by not knowing what to do so my good friend Kasey told me to do chocolate chip cookies, so while I was looking for some to do I came across this one and decided to do it... A heterogeneous in this is the eggs, batter before it is mixed up and the cookies when it's done baking. A pure substance in this is the salt, baking soda, flour. A homogeneous mixtures in this are, granulated sugar, butter or margarine (I used butter). So that's the chemistry information! Submitted by: "Selvie R"

Cookbook Recipe
Hannah M’s No Bake cookies, Modified From my Grandmas Recipe in the Morris Fire Department Cookbook
This is a recipe that my great grandma used and now my grandma makes them often during the winter months. CHEMISTRY INFORMATION: The pure substance is sugar. The ingredients that are homogeneous are the butter and the whole thing mixed together. The heterogeneous mixtures are the stuff before it’s mixed and the cookies after they’re made. The cookies being formed is a physical change. Another physical cage was when the butter melted. Submitted by: "Hannah M"

Cookbook Recipe
Waled's Chicken Piccata modified from foodnetwork.com
I wanted to do something that everyone will like, not some stereotypical sweet dessert that everyone makes. you know i wanted to be different. the butter and pepper and spices are homogeneous mixture while the eggs and the lemons are heterogeneous mixtures. One pure substance i'm using is the water that i will use to rinse the chicken. The flower is a homogeneous mixture. the extra large egg is a heterogeneous mixture. water is a homogeneous mixture. bread crumbs are a heterogeneous mixture. olive oil is a heterogeneous mixture. lemon juice is a heterogeneous mixture. The white wine is a homogeneous mixture. the sliced lemon is a heterogeneous mixture. and parsley is a homogeneous mixture. Submitted by: "Waled R"

Cookbook Recipe
Clayton's Key Lime Pie, modified from foodnetwork.com
I don’t like just one specific recipe of key lime pie but here’s one that looks good.CHEMISTRY INFORMATION:The pure substance in this recipe is sugar(C12H22O11). The Homogeneous mixtures are brown sugar, butter, whipped cream, condensed milk and half and half. The heterogeneous mixtures are graham crackers,key lime juice, key lime zest, lime slices and the pie when it is finished.The butter warming up after it is taken out of the refrigerator and the crust turning into a bowl shape are both physical changes. The pie filling from when you make it to after it has chilled in the fridge has gotten stiffer that is a chemical change. Another chemical change is the crust browning when put in the oven. Submitted by: "Clayton I"

Cookbook Recipe
Emily C's Pineapple Sugar Pie modified from a cooking show
I found this pie recipe a few months ago. It’s so delicious and sweet. Chemistry Information: sugar is a pure substance. The ingredients that are heterogeneous mixtures are the dough, crushed pineapple, lemon juice. Milk and cornstarch, and also the pie crust are all homogeneous mixtures. A chemical change is when the whole entire pie turns yellow. Another chemily change is when you’re boiling the sugar, pineapple, and cornstarch, it starts bubbling and changing to a lightish yellow. A physical change would be when you put the mixture into the pan and bake it. Another physical change would be when you have to roll out the dough and place into the pan. Submitted by: "Emily C"

Cookbook Recipe
Alicia's Giant Chocolate Chip Cookie Recipe Modified from Jamie Davis
My Recipe originally came from a newspaper clipping, but my mother modified the recipe to make the cookie just chocolate chip (because it originally had pecans) and then changed the amount of ingredients a bit. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), and salt (NaCl). The homogenous mixtures are milk, vanilla, flour, butter, brown sugar, and semi sweet chocolate chips. The batter mixed up and the egg is a heterogenous mixture. The dough being formed into balls and the butter melting after being taken out of the refrigerator are physical changes. The color the cookies change on the bottom and how they puff up both indicate there is a chemical change. Submitted by: "Alicia D"

Cookbook Recipe
Olivia C's Pumpkin dip modified from Kit Wright
One of my mom’s friends at work brought this in for her co-workers to enjoy. My mom liked it so much that she asked her for the recipe. The next day her friend put copies of the recipe out for her co-workers to take home and make for their family. Now that is my favorite thing to make and eat. CHEMISTRY INFORMATION: pure substances are the water you use to clean up the dishes after making the dish and the the water that the farmers used to water the pumpkins. Mixtures are cream cheese, cinnamon, and confectioner’s sugar (Homogeneous). Pumpkin pie filling, nutmeg, and ground cloves (heterogeneous). When the cream cheese is mixed up and has become fluffy it is a physical change. Another physical change is when you chill the dip. The dip becomes thicker and that is a physical change. A chemical change happens in the making of cream cheese in the process of when a cow digests its food it creates energy and then the cow produces milk and milk is in the making process of cream cheese. Another chemical change is while the pumpkin is growing it uses photosynthesis and then the pumpkin is used to make the pumpkin pie filling. Submitted by: "Olivia C"

Cookbook Recipe
Adam T's Grandpa's German Red Cabbage, modified from Rachael Ray
This recipe was passed down from my grandpa's parents in Germany. Now it belongs to my family. It is very important to me because my dad means a lot to me and he whenever we make it he says it reminds him of his dad who is not here right now because he thinks about making it with him. My dad says I want you to enjoy this too but it is not the exact recipe because my dad doesn't want everyone to know about every thing because then it will not be his anymore. Submitted by: "Adam T"

Cookbook Recipe
Patrick's Buffalo Wings modified from allrecipes.com
I was looking for recipes and found this one. The batter is a homogenous mixture with flour, garlic powder,mixtures are hot sauce and melted butter. The pure substance is salt (NaCl). 2 physical changes are the hot sauce going on the wings and the ingredients being mixed together. One chemical change is the color change while cooking from pinkish to brown. Another chemical change is when the chicken is eating food and carrying out digestion is a chemical change. Submitted by: "Patrick S"

Cookbook Recipe
Joe D's Hershey's Peanut Butter Blossoms, modified from Hershey Holiday Cookies
I wanted to have cookies and make them for my recipe. Also, it brought to my attention the cookies that have the hershey kisses on them and I like peanut butter and chocolate together. This recipe is also very easy to make and uses very little ingredients. I have a peanut butter cookie recipe at home, but I like the idea of this one better. Chemistry Information: Three pure substances in my recipe are salt, (NaCl) and sugar, (C12H22O11) and baking soda (NaHCO3). Homogeneous mixtures are flour, milk, peanut butter, brown sugar, vanilla extract, and shortening, Hershey kisses. Heterogeneous mixture is the egg and the batter before its mixed, and the cookies when they are done baking. Physical changes is the dough being mixed and the rolling the dough into balls and coating them in sugar, and the softening of the batter when mixed. Chemical changes in my recipe is the egg in the batter when being heated, makes the batter grow. Also, the baking soda and the salt in the batter makes the batter rise when heated. Submitted by: "Joseph D."

Cookbook Recipe
Sierra's Rolled Sugar cookies modified from Grandma Lillis
I found this recipe 5 years ago when we left a few for Santa on Christmas Eve. They are so delicious to the taste buds, they are kinda hard on the outside but soft on the inside, they are rolled in flour. The flour is a Homogeneous, baking powder is a Homogeneous, Butter is a Homogeneous, shorting is a Homogeneous, sugar is a Pure Substance, egg is a Heterogeneous, milk is a Homogeneous, and vanilla is a Homogeneous. It’s a Physical change when I mix the butter and the sugar + milk. Another Physical change in my recipe is when I mix the egg and vanilla together. A chemical change is when my circular cookies inflate and get a little bigger because of the gas, another is when the rolled cookie gets a nice light brown. Submitted by: "Sierra G"

Cookbook Recipe
Samina A’s Dirt Pudding Cups With Gummy Worms, modified from Oh Nuts
I found this recipe, 5 years ago and it was really tasty! I first tried it in 3rd grade when our teacher made it for us for handing in all our work that weekend and I asked her how she made it. She then wrote it down then I gave it to my mom and my mom looked it up and made it. I was in heaven. CHEMISTRY INFORMATION: The homogeneous mixtures are Milk, Cool whip, Chocolate pudding when it’s mixed. The heterogeneous mixtures are Chocolate pudding when it’s not mixed with the milk, the oreos when they are crushed and even when they are not crushed, and the gummy worms. When the milk gets pasteurized it’s a chemical change because it kills all the bacteria. Another chemical change happened when the cow digested its food in order to make the milk. When they added the filling to the oreos, it was a physical change. Another physical change is when you mix everything together because all you are doing is mixing it. Submitted by: "Samina A"

Cookbook Recipe
Sam G-D's Pumpkin Bread modified from Alton Brown
I found this recipe while watching food network; I love watching food channel because I am a Chef myself. I have 1 element or in other words a pure substance that would be salt (NaCl). A homogenous mixture would be baking powder. Two Heterogenous mixtures would be shredded pumpkin and Pumpkin seeds on the loaf and the shreds in the loaf. Then I have other ingredients such as All-Purpose flour, (Pure Substance) cinnamon, Pure Substance vegetable oil, (Homogeneous) large eggs, (HeteroGeneous) vanilla extract. (HomoGeneous) A Physical change would be when I will mix the Ingredients together to make the batter. Another physical change would be when the batter is baking and becoming a loaf. A chemical change would be when the color of the bread changes to a darker color. Physical Change would be when it changes in temperature when the loaf gets really hot. Submitted by: "Sam G-D"

Cookbook Recipe
Tyler W's Pumpkin Pie
I chose this recipe because it was the only pie I would eat so I decided to make a pumpkin pie for everyone to enjoy. I decided to find the recipe my grandma used to use and then I made it. CHEMISTRY INFORMATION: Two physical changes are cracking an egg and mashing pumpkin, two chemical changes are crust becoming soft to hard and the crust gets a darker color. Submitted by: "Tyler W"

Cookbook Recipe
Meg S's Cream Puff Recipe, modified from Food Network.com
I saw this recipe online and knew that I had to make it! They are truly to die for and look beautiful when you are finished with them. CHEMISTRY INFORMATION: Pure Substances- Water(H2O), Salt (NaCl), Sugar (C12H22O11). The ingredients that are homogeneous mixtures are unsalted butter, all-purpose flour, heavy cream, vanilla. The heterogeneous mixtures are the egg and the creampuff after the filling has been added. A few physical changes that occurred are when the cream puffs are shaped into ball forms, and when you mix the ingredients to make dough to make it one. The expanding of the dough and the color change of the dough from white to tan both indicate that chemical changes are taking place. Submitted by: "Meg S."

Cookbook Recipe
Ben F’s Baked Macaroni and Cheese, modified from the Food Network website
I found this recipe on the foodnetwork website. The only pure substance is salt (NaCl). The whole mixture is a heterogeneous mixture and some other ingredients that are heterogeneous mixtures are the macaroni, powdered mustard, and the onion. The flour, butter, and milk, are some homogeneous mixtures in the recipe. A physical change is when the macaroni is boiling and another is cutting the cheese. A chemical change is when the top of the Macaroni and Cheese turns a flaky brown color and another is when the cow is making the milk in their body. Submitted by: "Ben F"

Cookbook Recipe
John's Banana Chocolate Chip Muffins
My mom and I made this recipe a couple of months ago and it tasted outstanding for me and I thought more people should try these. CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and baking soda. Homogenous mixture is all-purpose flour. Heterogenous is chocolate chips, butter, eggs, and bananas. Two physical changes is mixing the sugar and melted butter and putting the flour with the mixing bowl. Two chemical changes are when I take out the muffins they will be all one substance and when I melt the butter it will be a new substance. Submitted by: "John P."

Cookbook Recipe
Xavier M’s Quiche, modified from allrecipes.com
My grandmother found this recipe online, we have it as one of the dishes for our Christmas brunch. It is delicious with a side of bacon (note: it is better fresh and hot straight from the oven) also great with a serving of fresh fruit. CHEMISTRY INFORMATION: The pure substances are salt (NaCl). The ingredients that are homogeneous are onion, garlic, broccoli, milk, mozzarella cheese, pepper and butter. All ingredients mixed together is also homogeneous. The heterogeneous mixtures are the eggs, the pie crust and the quiche after it is baked. The melted butter, the minced onion, minced garlic, shredded mozzarella cheese and the eggs beaten all went through physical changes. The hardening of the eggs and the softening of the vegetables along indicate that chemical changes have taken place. Submitted by: "Xavier"

Cookbook Recipe
Brian F’s Angel Wings, modified from Susie Fisher aka My Mom
My Mom always made these for me. I loved these cookies a lot so when I heard about this I thought to do this. They are cinnamony awesome and are crunchy and chewy all at the same time. The pastry is a homogenous mixture and the butter is a homogeneous mixture. Sugar would be a pure substance and the egg is heterogeneous because it is white and yellow. The cinnamon is a homogeneous mixture. we make a heterogeneous mixture by adding the egg with the cinnamon. two more physical changes is butter melted and the egg two chemical changes is the milk with egg and cinamon and sugar. Submitted by: "Brian"

Cookbook Recipe
Kurtis P’s Gingerbread Cookies 101, modified from food network.com
Recipe Backstory:I have always loved gingerbread cookies, one year my mom took it to a whole new level with this recipe. They are extremely delicious and easy to carve in. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), and salt (NaCl). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger, ground cinnamon, ground cloves, butter, and molasses, the final batter is a homogeneous mixture too. The ingredients that are heterogeneous mixtures are the batter before it’s mixed, the egg, the gingerbread after cooking with the icing on it. The butter getting to room temperature, and the batter being heated as it is cooked, they are both physical changes. The puffing of the cookies, and the black burn on the bottom of the cookies as they cook is a chemical change. Submitted by: "Kurtis P"

Cookbook Recipe
Naomi G’s Oatmeal Chocolate Chip Cookies, Modified from Allrecipes.com
Recipe Backstory: My Mother always made these cookies when I was younger and they were the bomb or the best. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, the Butter, and the vanilla. The heterogeneous mixtures are the egg, Oatmeal, Brown sugar, and the batter after it has been mixed. The butter warming up after it is taken out of the refrigerator, the shaping of the dough into balls and the melting of the chocolate chips are all physical changes. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place. Submitted by: "Naomi G"

Cookbook Recipe
Steven's Really Awesome Chicken Marsala (modified from allrecipes.com)
I was thinking of some of my favorite foods and I thought to myself, wow I should do chicken marsala. Chemical info: Pure substances is salt (NaCl). The homogeneous mixtures are flour, olive oil, butter, marsala wine, and cooking sherry. The heterogeneous mixtures are mushrooms, chicken, ground black pepper, and dried oregano. Melting the butter is a physical change. The wine evaporating is another. A chemical change is the chicken turning white from pink. Another change is the chicken outside turning brown. Submitted by: "Steven R"

Cookbook Recipe
James W’s M&M Cookie Recipe, modified from Robbi’s M&M Cookie recipe
I had found this recipe just a few days ago. It’s an old recipe but is said the be a treat every time! If you look in the recipe then you can see when things start to turn into hetero and homogeneous mixtures. And look at the ingredients to see pure substances. It’s a physical change when you mix the shortening, eggs and vanilla. Another is when they heat up they go through a physical change. A chemical would be when they rise in the oven. And another would be the cookies would go through an unexpected change in color when they brown. Those would be the chemical and physical changes. Submitted by: "James W"

Cookbook Recipe
Jake W’s Best Brownies, modified from Allrecipes.com
CHEMISTRY INFORMATION: The physical changes are when the batter is mixed and the change in shape when the batter is put into the pan. Chemical Changes: Its texture changes in oven and it’s cooked out to where its eatable. So, a chemical change occurs when the bacteria in the eggs are killed in the oven. Submitted by: "Jake W"

Cookbook Recipe
Jon R's Vanilla Cupcakes
I have been baking with my aunt ever since I was born. One day I was on the internet and found a recipe for some cupcakes but not just any cupcakes vanilla cupcakes. I showed my aunt the recipe and she and I made it and they were the best thing I have ever tasted. Pure substances: salt, sugar and. heterogeneous ingredient. :eggs . homogeneous ingredients are: vanilla extract, ¾ cup milk, 1 stick unsalted butter. Chemical change: it turns into a smooth creamy cup cake. Physical Change: the bottom turns into a golden brown color. Physical change: While cooking in the oven the batter gets warm then hot. Pure Substances: Sugar. Submitted by: "Jon R"

Cookbook Recipe
Riley B’s Banana Bread, modified from www.derekerdman.com
BackStory: I chose this banana bread because my Mom always makes banana bread. Not this exact recipe, but she makes it all the time and it’s always really good. So why not choose banana bread. CHEMISTRY INFORMATION: Pure substance: a pinch of salt, 1 cup (0.24 liters) sugar Heterogeneous mixtures: 3 or 4 ripe bananas, smashed, and 1 egg, beaten, and Vanilla Homogeneous mixtures: 1/3 cup (0.71 liters) melted butter, 1 teaspoon (4.93 milliliters), 1 1/2 ( cups 2.60 liters) of all-purpose flour, 1 cup (0.24 liters Physical Changes: Goes from a liquid to a solid (even though you are heating it up), and goes from a homogeneous to a heterogeneous mixture. Chemical Change: Chemical Changes: after you bake the bread you can’t turn it back into the batter. That is a sign of a Chemical change. Second, it goes from on substance (batter) to another substance (bread) Goes from a liquid to a solid, this is a chemical change, since you are heating it up and goes from a homogeneous to a heterogeneous mixture. Submitted by: "Riley B"

Cookbook Recipe
Chris D’s Best Chocolate Cake Recipe {Ever}, modified from addapinch.com
The chocolate cake has flour, cups sugar, cup cocoa, baking powder, baking soda, salt, espresso powder, milk, vegetable oil, eggs, vanilla extract, boiling water, Chocolate Frosting, butter softened, cocoa, confectioner’s sugar. It is Really Tasty. Two chemical changes would be when the cake is baking because it is bubbling and the smell changes and turns to brown. Two physical changes would be when the cake gets stirred up and became a little harder to stir. Submitted by: "Chris D"

Cookbook Recipe
Garrett M's Chocolate Chip Cookies modified from inspiredtaste.net
Recipe Backstory: I found this recipe when it was at the last minute because i forgot and i did try them and they were pretty good also the ingredients are all homogeneous mixtures Submitted by: "Garrett M"

Cookbook Recipe
Axhi A’s Chicken Rosemary, modified from www.food.com
I found this recipe online because I couldn’t find the recipe at my book. This recipe is one of my favorites. I don’t like rosemary so I don’t add any to the recipe. Other than that it tastes very good. Submitted by: "Axhi A"

Cookbook Recipe
CJ C’s Spicy Meatloaf modified from foodnetwork.com
I love Meatloaf. I would eat it every day if someone made it. Pure substances are black pepper, cayenne peper, kosher salt. Submitted by: "CJ C"

Cookbook Recipe
Ethan F’s Maple Scones, modified from Food Network
I am very Irish so I love scones. We bring them to every party I go to. Maple Scones are delicious. After you cook the Scones you glaze them with a really sweet sauce. They are one of my favorite desserts in the world. Chemistry Information:The pure substances are salt (NaCl) and sugar (CI2H22O11). The homogeneous mixtures are flour, baking powder, Vanilla extract. Heterogeneous mixtures are the eggs, the batter (before it is mixed) and the Scones after they finish baking. A chemical change is the browning on the top of the scone after it bakes. Another chemical change is how the Scones puff up as they cook because the baking powder in the mixture. A physical change is when the ingredients mix together. Submitted by: "Ethan F"

Cookbook Recipe
Jacob G’s Dirt Dessert, modified from the Food Network
I found this recipe not to long ago to make the best dirt. Chemistry information: the pure substances are pudding, crushed oreos. The homogeneous mixture is the whip cream. The heterogeneous mixture is the gummy bear because you can see the difference in it. Submitted by: "Jake G"

Cookbook Recipe
Jared L’s Nestlé Toll House Cookies, modified from Nestle
My uncle has worked for Nestlé’s for over 20 years, and he’s in charge of some departments. He travels along the world and his wife makes the best Nestlé’s Toll House Cookies! A pure substance is the granulated sugar. The homogeneous mixtures are the uncooked batter (after it is beat) and all purpose flour. The heterogeneous mixtures are the batter before it is beat and the cookies after they are done cooking. The butter warming up after it is taken out of the refrigerator is a physical change, and so is the dough being formed into balls are too. The puffing up of the cookies is a chemical change and the change in color on the bottom of the cookies as they bake is also a chemical change. Baking soda is a compound. Salt is a pure substance. Butter is a mixture. Packed brown sugar is a pure substance. Vanilla extract is a mixture, and so are eggs. The semi-sweet morsels are pure substances. Chopped nuts are pure substances. Submitted by: "Jared L"

Cookbook Recipe
Jacob L’s “The Best Chocolate Cake ever” modified from Add a Pinch online cook book
I discovered this recipe for science class where we have to do a presentation on chemical and physical changes so I googled best chocolate cake recipes and after about 20 seconds of searching I had found one and now here we are. Submitted by: "Jacob L"

Cookbook Recipe
Amanda L's Award Winning Soft Cookie Chocolate Chip, modified from simply recipes
I picked this recipe because I like cookies. I like soft cookies more than hard cookies. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour and butter, and the brown sugar, vanilla extract and the pudding mix. The chocolate chips are also homogeneous mixtures. The heterogeneous mixtures are the egg, walnuts, the batter after it's mixed and the cookies after they are finished baking. The baked cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place. Submitted by: "Amanda L"

Cookbook Recipe
Garrett C's Lemony Raspberry Thumbprint Cookies
I found this recipe off of www.foodnetwork.com and my grandma makes them and they taste amazing. CHEMISTRY INFORMATION: The pure substAnces are Sugar C12H22O11 and Salt NACI. My heterogeneous mixture is the raspberry jam because you can see the seeds in the jam and the egg yolks and lemon zest, egg yolks lemon juice. My Homogenous mixtures are the flour,butter, Chambord,Baking powder,Vanilla extract.The physical changes are that the dough rises. Another one is the shape the dough takes after placing it on a pan. Now for the two Chemical changes and they are the dough cooking showing flammability and the color changes yellow and that is called an unexpected color change. Submitted by: "Garrett C."

Cookbook Recipe
Matt’s Pr’s Fancy Brownies, modified from Duncan Hines
I chose this recipe because when I was thinking of a recipe to put as my chemistry recipe project, I thought, I like brownies and Nutella, so why not put them together. That’s how I chose this recipe. CHEMISTRY INFORMATION: Physical change: Mixing it together and when it gets hotter in the oven. Chemical change: when it rises in the oven and when the brownies turn browner. Submitted by: "Matt Pr"

As a culminating activity for an 8th grade science unit on classifying matter, students adapted favorite recipes to include metric units and information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe. For extra credit, students were also encouraged to make the food in their recipe and share it with classmates on a chemistry feast day. To participate in the feast, all students brought non-perishable food items to share with our local food bank.
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