Science 8 is Cooking with Chemistry 2014
66 Recipes
19 Downloads

Science 8 is Cooking with Chemistry 2014


User Avatar
Member since 2012

As a culminating activity for an 8th grade science unit on classifying matter, students adapted favorite recipes to include information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe, as well as the physical and chemical changes that occur as the food is prepared. 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.
As a culminating activity for an 8th grade science unit on classifying matter, students adapted favorite recipes to include information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe, as well as the physical and chemical changes that occur as the food is prepared. 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.
...Show less
Cookbook Recipes
Filter By & Scroll Down:                                                                                                
Cookbook Recipe
Dr. B’s Big Soft Ginger Cookies, modified from Better Homes and Gardens magazine
 
Cookbook Recipe
Mikaela S.'s Peanut Butter Balls Modified From Memere Elizabeth
 
Cookbook Recipe
Marina V's Mom’s Popovers modified from Martha Stewart’s Living Magazine.
 
Cookbook Recipe
Michaela M.'s Chocolate Chip Cookies from Scratch modified from Holiday Cookies 2005, Special Issue Holiday 2005
 
Cookbook Recipe
Caitlin’s chip cookies from the cooking channel
 
Cookbook Recipe
Katie N’s Amazing Apple Cake, modified from Grandma Gloria
 
Cookbook Recipe
Sean's chocolate peanut butter cookies modified from my mom
 
Cookbook Recipe
Kaylee-jo Z’s Pumpkin Cookies, modified from my Mom’s recipe
 
Cookbook Recipe
Justice S's Molasses cookies, modified from Joyofbaking.com
 
Cookbook Recipe
Sarah L’s Sour Cream Cookies Modified By my Grandmas Recipe.
 
Cookbook Recipe
Katelyn’s Pumpkin Muffins, modified from friends mothers recipe
 
Cookbook Recipe
Lee R. Twice baked Potatoes Modified from Mom
 
Cookbook Recipe
Olivia N's Chocolate Chip Oatmeal Cookies
 
Cookbook Recipe
Alyssa S's Apple Pie, modified from Great Gram
 
Cookbook Recipe
Amelia P's Family Favorite Cheesecake, Modified from my Great Grandma's original recipe
 
Cookbook Recipe
Andrew F’s Italian Cookies, modified from a family recipe
 
Cookbook Recipe
Deanna P's Chocolate Chip Thumbprint Cookies, modified from a family cookbook
 
Cookbook Recipe
Trevor A's Mom's sweet banana bread modified from Mom
 
Cookbook Recipe
Nik A’s Chocolate chip cookies from Grandma's recipe book
 
Cookbook Recipe
Jackie W.'s Ricotta cookies, modified from my parents' wedding cookbook
 
Cookbook Recipe
Ana D’s Butter Pecan Cookies, modified from Goshen Fair booklet
 
Cookbook Recipe
Jonathan R’s Golumpki recipe, modified from Grandma Hopkins
 
Cookbook Recipe
Sage R’s Mom’s Anisette Cookies, Modified from allrecipes.com
 
Cookbook Recipe
Brendan S.’s Morning Glory Muffins, modified from allrecipies.com
 
Cookbook Recipe
Elizabeth C’s Jewel Cookies, modified from Great Grandma Elizabeth
 
Cookbook Recipe
Devin’s Chicken Florentine Altered From Dad’s Recipe
 
Cookbook Recipe
Shaun H.'s Superb Snickerdoodles, Modified From foodnetwork.com
 
Cookbook Recipe
Phillip K’s Pepperoni bread modified from his mom’s recipe.
 
Cookbook Recipe
Meghan B's scrumptious s'mores
 
Cookbook Recipe
Jeremy H's Homemade Apple Crisp modified from Ceci Razza's Cookbook
 
Cookbook Recipe
Erik U’s crunchy caramel popcorn modified from Suzy
 
Cookbook Recipe
Tori W's ITALIAN SAUSAGE Lasagna, modified from a family recipe
 
Cookbook Recipe
Sam’s Dad’s Scrumptious Pasta Sauce, modified from Sam’s Dad’s grandfather on his maternal side of the family.
 
Cookbook Recipe
Jada B’s Meringue cookies, modified from eatingwell.com
 
Cookbook Recipe
Chelsea R’s Chocolatey Chip Cookies, modified from Auntie’s homemade recipe
 
Cookbook Recipe
Brendon M’s, Nana’s Delicious Albanian Spinach Burek Recipe! Modified from Albion Primary School
 
Cookbook Recipe
Josh B's Sausage and Peppers modified from simply recipes
 
Cookbook Recipe
Reid T’s Banana Bread, modified from Julia Turtoro’s original recipe
 
Cookbook Recipe
Cassidy W's Peanut Butter blossoms modified from Hershey’s Kitchens.
 
Cookbook Recipe
Eric’s Extreme Cheesecake as seen in “Cooking Desserts”
 
Cookbook Recipe
Ryan’s Chicken Marsala
 
Cookbook Recipe
Harrison’s hungarian chicken paprikash modified from Mary Lakatos Barto recipe.
 
Cookbook Recipe
Kyle T’s Sauteed Fish Modified from Dad
 
Cookbook Recipe
Anastasia M's Apple Cake with Buttery Caramel Sauce Modified from My Grandma’s recipe
 
Cookbook Recipe
Caci S's Chocolate Chunky Brownies modified from somethingswanky.com
 
Cookbook Recipe
Landry L’s Pancakes modified from Better Homes and Gardens New Cookbook
 
Cookbook Recipe
David S’s apple Cobbler recipe derived from our family recipe collection
 
Cookbook Recipe
Anna D's Blueberry Muffins, modified from Grandma's book of recipes
 
Cookbook Recipe
Chloe A’s soft banana bread / cake modified from Elsie’s recipe
 
Cookbook Recipe
Dominic I.’s Homemade pasta sauce, modified from family cookbook
 
Cookbook Recipe
Jasper B's Gratin au patate, modified from a family recipe
 
Cookbook Recipe
Kelly’s Healthy and Delicious Vegan Cookies Modified from Mom
 
Cookbook Recipe
Aidan W's Civil War Style Hardtack from WikiHow.com
 
Cookbook Recipe
Amber N's Yummy Taco Dip
 
Cookbook Recipe
Eli F’s Easy Sugar Cookies modified from allrecipes.com
 
Cookbook Recipe
Andrea L's Blueberry Muffins recipe
 
Cookbook Recipe
Jacobs Hershy Peanut Butter Cookies
 
Cookbook Recipe
Layla D's Chewy noels, modified from a family recipe
 
Cookbook Recipe
Garretts Special Sugar Cookies, modified from foodnetwork.com
 
Cookbook Recipe
Jeremiah's sweet savory lemon squares, modified from a family cookbook
 
Cookbook Recipe
Christian S's Homemade Macaroni and Cheese from Better Homes Cookbook
 
Cookbook Recipe
Taryn C’s Cheesecake recipe modified from Aunt Alice
 
Cookbook Recipe
Austin H’s Meatballs, modified from The Betty Crocker Cookbook
 
Cookbook Recipe
Ken R's Perfect Roast Chicken, modified from Ina Garten
 
Cookbook Recipe
Tommas’s Family’s Magic Cookie Bars
 
Cookbook Recipe
Unbaked Cookies modified from Great Grandmothers family recipe
 



More Great Cookbooks: Bar | Beef | Bread | Brownie
Filter By & Scroll Down:                                                                                                

Cookbook Recipe
Dr. B’s Big Soft Ginger Cookies, modified from Better Homes and Gardens magazine
I found this recipe many years ago, and I make them all the time because the cookies are so delicious! They are big and soft and gingery, just like their name! 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 color on the bottom of the cookies 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 Submitted by: "Dr. B."

Cookbook Recipe
Mikaela S.'s Peanut Butter Balls Modified From Memere Elizabeth
This recipe is from my grandma and are a traditional Christmas treat. CHEMISTRY INFORMATION: My pure substance is the water used to wash your hands before making the balls (H2O). Homogeneous mixtures include margarine, peanut butter, confectionary sugar, vanilla, and paraffin wax. Heterogeneous mixtures include graham cracker crumbs and chocolate bits. Melting the wax and chocolate chips, and making the balls are physical changes. Chemical changes are the photosynthesis that the vanilla bean does, and digestion when you are eating these yummy treats. Submitted by: "Mikaela S."

Cookbook Recipe
Marina V's Mom’s Popovers modified from Martha Stewart’s Living Magazine.
My mom found this recipe a few years ago, and when our family is all together on the weekend, she makes them for breakfast. They’re called popovers because they sort of blow up in the oven, and “pop over” the pan. The homogeneous mixtures are the whole milk, unsalted butter and the flour. The heterogeneous mixtures are the eggs. Salt is the only pure substance (NaCl). Some signs that there are chemical changes occur are when the popovers change color in the ovens, and when the liquid mixture solidifies. Some physical changes are when the flour, eggs, salt, and milk mix together, the batter turns yellow. Submitted by: "Marina V."

Cookbook Recipe
Michaela M.'s Chocolate Chip Cookies from Scratch modified from Holiday Cookies 2005, Special Issue Holiday 2005
This recipe is what many people in my family and I have always used to make chocolate chip cookies, which are simple but delicious. CHEMISTRY INFORMATION: The pure substances used to make the chocolate chip cookies are baking soda, NaHCO3, salt, NaCl, and sugar, C12H22O11. The homogeneous mixture ingredients include all-purpose flour, brown sugar, butter, vanilla extract, and milk chocolate chips. The heterogeneous mixtures are the eggs, and the dough before it is mixed. After the dough is mixed, it becomes a homogeneous mixture, but when the chocolate chips are added, it goes back to being a heterogeneous mixture. In addition, the cookies after they are finished baking are heterogeneous mixtures. Physical changes include the chocolate chips melting while they are in the oven, and the cookies becoming harder after they are taken out of the oven. Signs that chemical changes are occurring include the bottom of the cookies darkening as they bake, and the cookies expanding as they bake because gas is being produced. Submitted by: "Michaela M."

Cookbook Recipe
Caitlin’s chip cookies from the cooking channel
I found the recipe on The Cooking Channel, and it seemed very easy to make and fun. They are very chocolaty and delicious just like their name! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCI), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are butter, light brown sugar, vanilla extract, baking powder, and milk chocolate chips. The heterogeneous mixtures are the eggs, the batter before and after being mixed, the all- purpose wheat flour, and the cookies when they are done cooking. The warm cookies after being taken out of the oven, 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 indicate that chemical changes are taking place. Submitted by: "Caitlin W"

Cookbook Recipe
Katie N’s Amazing Apple Cake, modified from Grandma Gloria
My grandma used to make this for my mom when she was a kid. It is brown with sweetness and sour with delicious apples. Chemistry information: the fully mixed batter is a heterogeneous mixture. Also, after done baking the apple cake is a heterogeneous mixture. A chemical change is when the apple cake is done the cake rises to the top of the pan. When you take a look at the bottom of the apple cake it has browned. Physical information: When you mix everything together that is a physical change.When you cut off the skin of the apple you are changing the apple physically. Also, when you cook the apple cake it is very warm which is physically changed from the room temperature batter. Submitted by: "Katie N."

Cookbook Recipe
Sean's chocolate peanut butter cookies modified from my mom
I found out about this recipe about a week ago. I chose this recipe because it was one of my mom’s recipes and it is good. CHEMISTRY INFORMATION! Water (H20) is my pure substance. My homogenous mixtures are the peanut butter,hjnj chocolate chips, and the Betty Crocker cake mix. My Heterogenous mixtures are the eggs and the cookies after they have been cooked. My physical changes were the temperature goes from room temperature to hot and the color when you mix it. My chemical changes were the mix turns into a solid after you put them in the oven and when the cookies turn brown after putting them in the oven. Submitted by: "Sean C"

Cookbook Recipe
Kaylee-jo Z’s Pumpkin Cookies, modified from my Mom’s recipe
got my recipe from my, who got it from her math teacher in 6th grade. We make these cookies all the time because they are delicious! We make them for Halloween, Thanksgiving, and for my birthday! They are also a really nice fall treat. (You can add whatever you want to, you don’t have to put chocolate chips or walnuts, you could put anything in it.) There are a some chemical and physical changes in this recipe. The physical changes are when you mix the dry ingredients together, because it stays the same and nothing fizzes or changes color and when you mix just the the liquids (without the dry ingredients) together, because nothing solidifies, fizzes, or has a drastic change in color. The chemical changes are when you mix the two together, because they form a thick liquid and you can smell a new smell. Another chemical change is when the cookies are baking, you can smell how delicious they are and that smell wasn’t there before! Submitted by: "Kayee-jo Z."

Cookbook Recipe
Justice S's Molasses cookies, modified from Joyofbaking.com
When I was little my grandma used to make molasses cookies for the holiday and I think they are one of the best types of cookies. The pure substances are baking soda(NaHCO3), salt(NaCl), and sugar(C12H22011). The homogeneous mixtures are molasses, ground ginger, ground cloves, ground cinnamon butter, all purpose flour, and the mixed batter. The heterogeneous mixtures are eggs, un-mixed batter. The molasses turning the dough brown and the the cookies heating up in the oven are physical changes. The cookies getting bigger and the tastes are chemical changes. Submitted by: "Justice S."

Cookbook Recipe
Sarah L’s Sour Cream Cookies Modified By my Grandmas Recipe.
I got this recipe from my mom who got it from my grandma. We make them usually on Christmas and also on special occasions. But there one of my family favorites. Even though the name is a little weird like ew sour cream? In a cookie? But for sure I will tell you that you can't taste it! It just gives it the right taste.CHEMISTRY INFORMATION: The pure substances are sugar (C12H22O11) ,baking soda(NAHCO3), and salt (NaCI).The ingredients that are homogeneous mixtures are all purpose flour, and sour cream. The heterogenous mixtures are the egg, and when you put sugar and flour together you can most certainly see the different particles in there. The physical changes are adding sour cream and the wet condiments to your batter, which is a physical change because it’s going from something completely dry to wet. Another physical change is making the dough into balls. This is a physical form because you are changing the form of the dough. Some signs of chemical changes are the cookies expanding in the oven, and the smell of the cookies when they are almost done cooking. The smell is a chemical change because when the batter is not fully cooked it does not have that predominate smell. Submitted by: "Sarah L."

Cookbook Recipe
Katelyn’s Pumpkin Muffins, modified from friends mothers recipe
When I was in fourth grade my mom made this delicious pumpkin muffins! I loved them so much that she gave me the recipe and now I make it ALL the time. These muffins are great for the fall and winter time because they make your whole house smell like DELICIOUS pumpkin spice! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), sugar (C12H22O11) , and salt (NaCl), water (H2O). The ingredients that are homogeneous mixtures are pumpkin, ground cinnamon, ground nutmeg, white flour, and butter. Heterogeneous mixtures are a beaten egg, ground cloves, the dry mixture, the wet mixture, the batter after it is mixed. The muffin batter going into the muffin tin and the mixing of the eggs are both physical changes. The puffing up of the muffins in the oven and the muffins being harder on the outside and soft and fluffy in the middle are both chemical changes. Submitted by: "Katelyn F"

Cookbook Recipe
Lee R. Twice baked Potatoes Modified from Mom
My mom found this recipe about 4 years ago and I have been in love with it ever since. I love potatoes and now I can eat a whole one without it being hard. I don’t know where my mom got this recipe but I think she got it from her mother. This might sound weird but I put steak sauce on mine. But you can put anything you want. Or nothing at all. It’s your choice. But all I know is this is one of the best side dishes I’ve ever tried. Or if you eat two it is a whole dinner in itself. CHEMISTRY INFORMATION: PURE SUBSTANCES: salt. HOMOGENEOUS MIXTURES: butter, potatoes. HETEROGENEOUS MIXTURES: colby jack and black pepper. PHYSICAL CHANCES: It is a physical change when you put it in the oven it starts to heat up and turns into a liquid. also when cut the tops of it is a physical because you are changing the shape. Chemical When you mix all the ingredients it starts to smell like melted cheese. It changes from a grey to a white which is unexpected. Submitted by: "Lee R."

Cookbook Recipe
Olivia N's Chocolate Chip Oatmeal Cookies
My grandmother always made these cookies for my mom and her brothers, and now my mom makes them for me and my brothers. These cookies were originally inspired from “Better Homes and Gardens Cookbook.” PHYSICAL CHANGES: A physical change occurs, as butter,(in the first step) thaws out. It is changing shape slightly as it gets softer, however it is not a chemical change because it it still butter. When all the dry ingredients (Flour, Baking soda, cinnamon and salt) are mixed together, this is a physical change, because the ingredients are changing what they look like by being mixed, but they are still individual ingredients. CHEMICAL CHANGES: The cookie dough has a slight smell, however as the cookies bake, the hot cinnamon smell of the cookies changes, and is a chemical change, because they are changing from the dough, to the finished cookies. You beat that mixture into the butter, sugar and vanilla, until you have a neutral colored dough with and even consistency. This is a chemical change because, as you combine the two substances, the dry ingredients change color, going from the white of the flour, to the yellowy brown of the cookie dough. Submitted by: "Olivia N"

Cookbook Recipe
Alyssa S's Apple Pie, modified from Great Gram
My Great Gram always made this pie every Thanksgiving. My whole family always looks forward to dessert because of this apple pie. We always eat the pie right when it comes out of the oven and put a scoop of vanilla ice cream with it! CHEMISTRY INFORMATION: The pure substance is sugar (C12H22O11). The ingredients that are homogeneous mixtures are lemon juice, and cinnamon. The heterogeneous mixtures are the apples, nutmeg, and mixed ingredients. Also, the baked pie is a heterogeneous mixture. A physical change is peeling and slicing the apples. Also heating the pie in the oven is a physical change. A clue that there is a chemical change is the brown pie after it has been baked. Another chemical change is how it smells. Before the pie it is put in the oven, it doesn’t really smell like anything, but once it gets warm it smells delicious Submitted by: "Alyssa S"

Cookbook Recipe
Amelia P's Family Favorite Cheesecake, Modified from my Great Grandma's original recipe
My great grandmother always made a cheesecake for the family on any holiday. When she passed away, my grandma thought that she should keep up the tradition of the cheesecake on a holiday, in remembrance of her mother. Soon my mother took the tradition of her, and we still have cheesecake every holiday! It’s quite nice, and means a lot to my family. CHEMISTRY INFORMATION: A pure substance for my cheesecake is cornstarch (C27H48O20). My two homogeneous mixtures are butter and flour. For my two heterogeneous mixtures, I have eggs (4 of them), and melted butter! Some physical changes that happen in the preparation, and baking of my cheesecake, is when I mix the dry ingredients together, and also when I add the refrigerated and ingredients that are kept cold, to the dry ingredients! Some signs of chemical changes, is when the cheesecake browns at the bottom, from it being warmed up, and cooked so much, for a certain amount of time. Also, another sign of a chemical change, is when the cheesecake, becomes all light and airy, on the inside, and when it rises up towards the top of the pan. I don’t make the cheesecake rise to the top, and I don’t make the cake really hot, so it browns at the bottom. Submitted by: "Amelia P"

Cookbook Recipe
Andrew F’s Italian Cookies, modified from a family recipe
I chose this recipe because my family always has these cookies. CHEMISTRY INFORMATION: A pure substance is sugar (C12H22O11). A homogeneous mixture is the vanilla. After the cookies are baked, iced and decorated, they are heterogeneous mixtures. A physical change happens when the eggs are beaten, and the cookies rising and crisping up in the oven are signs of chemical changes. Submitted by: "Andrew F."

Cookbook Recipe
Deanna P's Chocolate Chip Thumbprint Cookies, modified from a family cookbook
This recipe is good for holiday baking. Around Christmas time we usually go to my Grandparents house and bake these cookies. This is one of our favorites. They taste really good and it’s a really good snack to snack on. Chemistry Information- Pure substances include- salt (NaC1) and sugar (C12H22O11). The homogeneous mixtures include- all purpose flour, butter flavoring shortener, butter or margarine softened, chocolate chips, and vanilla extract. Heterogeneous mixtures include- an egg, and chopped nuts Some physical changes are when you soften the butter in the microwave and when you are forming the 1 inch balls of dough. Some chemical changes are when the cookies are baking and expanding in the oven and how the bottoms of the cookies change different colors. Submitted by: "Deanna P"

Cookbook Recipe
Trevor A's Mom's sweet banana bread modified from Mom
One weekend my Mom and were experimenting with ingredients to find the perfect bread and out popped our banana breadRecipe Backstory: My Mom and I were home one weekend by ourselves and experimented and found out the best banana bread recipe and we have made it for a while now. CHEMISTRY INFORMATION: Pure substances: all of my pure substances are sugar, baking soda, salt,. Homogeneous mixtures: all of following ingredients are homogeneous mixtures Brown sugar, butter, vanilla extract flour. Heterogeneous mixture:The following are heterogeneous mixtures bananas, egg. Physical changes: Changing the shape of the banana by mashing it. Same for beating the egg. Signs of] Chemical change: When the bread gets hard in the oven and The sweet banana vanilla smell steams off of it. Submitted by: "Trevor A"

Cookbook Recipe
Nik A’s Chocolate chip cookies from Grandma's recipe book
My Grandma always made these cookies which she learned the recipe from her mother when she lived in Italy, She always makes these cookies on holidays for the family to enjoy and they taste AMAZING! I got the recipe from her to make them because they are so good.CHEMISTRY INFORMATION: The pure substances are baking soda NaHCO3, salt NaCl and sugar C12H22O11. A homogeneous mixture is all purpose flour because it looks the same from all dementations. Butter is also a homogeneous mixture because you cannot see different things in butter. Also, the fully mixed batter is homogeneous because all the ingredients are mixed together. Heterogeneous mixtures are the eggs and the batter before it is mixed. Some physical changes while making the cookies include shaping the dough, melting butter, and eggs heating up when they come out of the fridge. A clue that there are chemical changes that happen while making the cookies are when cookies bake they rise and another chemical change is when the top of the cookies brown. Submitted by: "Nik A."

Cookbook Recipe
Jackie W.'s Ricotta cookies, modified from my parents' wedding cookbook
I found this recipe in my parents’ cookbook from their wedding. Each person who had attended the wedding brought a recipe to add to the cookbook, and this recipe was given by my uncle Peter Cappello. These cookies are made in my family normally when we are celebrating a birthday, wedding, baby shower, or a big family gathering. CHEMISTRY INFORMATION: The two physical changes that occurred were first mixing the dry ingredients with the wet ingredients and second when the dough was first flat and then formed into balls. When the cookies grew in the oven it showed a chemical change. A chemical change also happened when the baking powder dissolved in the wet ingredients and produced bubbles. A pure substance in the recipe is sugar (C12H22O11). Two homogeneous mixtures in the recipe are the ricotta cheese and the flour. The eggs and the batter before it is mixed are both examples of heterogeneous mixtures. Submitted by: "Jackie W."

Cookbook Recipe
Ana D’s Butter Pecan Cookies, modified from Goshen Fair booklet
My grandmother brought home the Goshen Fair book. Then my mother and I were looking through the book and we saw something called buttery pecan cookies. I thought it looked good so I decided to make it. I made it, it was kinda easy but also a little challenging as I never made it before. I brought it to the Goshen Fair. I was hoping that the judge would like it. I ended up winning 1st Prize: $8 and the rosette. Two physical changes are when you add the villain extract it turns brown another one is when you put the fourwer in the mixture it is still white. Two chemical changes are when the cookies are rising in the oven another one is when are actually cooking in the and turning brown. Submitted by: "Ana D"

Cookbook Recipe
Jonathan R’s Golumpki recipe, modified from Grandma Hopkins
Grandma Hopkins, my great great grandmother, brought the recipe from Poland. It has been in our family for a long time. Physical changes are steaming the cabbage and cooking the rice. Two clues that there are chemical changes are browning the meat and the smell of golumpkies cooking in the oven. Submitted by: "Jonathan R"

Cookbook Recipe
Sage R’s Mom’s Anisette Cookies, Modified from allrecipes.com
Recipe Backstory: My mother has always made these for Christmas for as long as I can remember. She used a special tool to make them look like flowers, and she puts the frosting in the middle so that it looks like the pollen. She then puts small sprinkles onto the frosting to decorate it. CHEMISTRY INFORMATION: The pure substances are: Sugar (C12H22O11). The homogeneous mixtures are: All-purpose flour, milk, vegetable oil, confectioner's sugar, baking powder, hot water and anise extract. The heterogeneous mixture is the eggs. Submitted by: "Sage R."

Cookbook Recipe
Brendan S.’s Morning Glory Muffins, modified from allrecipies.com
My family loves to eat these on holiday breakfasts when all of our relatives get together. CHEMISTRY INFORMATION: Pure substances are white sugar (C12H22O11), baking soda (NaHCO3), salt (NaCl). Some homogeneous mixtures are ground cinnamon, grated carrots, peeled and grated apples, flaked coconut, pitted and chopped dates, vegetable oil, and vanilla extract. Some heterogeneous mixtures are chopped pecans and eggs. The ingredients being mixed in a bowl, scooping the muffin batter, and lightly oiling the muffin pans are physical changes.The new smell the muffins make when they are cooked and the solidifying of the muffins from batter to solid in the oven are signs of chemical changes. 227 calories, 3.1 g protein, 32.2 carbohydrates, 10.2 g fat, 35 mg cholesterol, 232 mg sodium, 118 mg potassium Submitted by: "Brendan S."

Cookbook Recipe
Elizabeth C’s Jewel Cookies, modified from Great Grandma Elizabeth
My great grandmother used to make this for my grandma when she was younger. We make them for our church sometimes for the chicken dinner. Everyone loves them! CHEMISTRY INFORMATION - The pure substance in this recipe is the salt (NaCI), and sugar (C12H22O11). The homogeneous mixtures are the shortening, the confectioners sugar,the water, and the Butter extract. The cookie dough, after you finish mixing it, it is a homogeneous mixture. The heterogeneous mixtures in my recipe are the the preserves and the almond extract. You may be able to see different colors in the almond extract, and the preserves look different colors, and have different colors in them. The dough being rolled into a log is a physical change, so is the dough chilling in the refrigerator. The bottom of the cookies becoming brown, and the shrinking and growing of the cookies are both clues that chemical changes are happening. Submitted by: "Elizabeth C"

Cookbook Recipe
Devin’s Chicken Florentine Altered From Dad’s Recipe
My father shared this recipe with me and has been one of my favorite meals he prepares. I love chicken, and I love to help him prepare it. Chemistry information: the chicken, garlic, and spinach are all heterogeneous mixtures, while the cheese, chicken broth, and olive oil are homogeneous mixtures. The salt, is a pure substance (NaCI). The physical changes that occur while cooking include the food heating up in the oven, and the cheese melting. The color change on the bottom of the garlic, and the softening of the spinach are chemical changes. Submitted by: "Devin R"

Cookbook Recipe
Shaun H.'s Superb Snickerdoodles, Modified From foodnetwork.com
Ever since I was four years old, my mom made amazing snickerdoodles. I remember helping her roll the dough balls in the cinnamon sugar, and I remember the aroma while they were baking. This recipe is great for gatherings and for parties. It’s also fun for kids, but be sure an adult helps with the oven. I always wondered where my mom got the recipe, and now I know. The snickerdoodles end up fluffy on the inside, and hard on the outside. They taste great, and take very little time to make and cook. The homogeneous mixtures are salted butter, vegetable shortening, all-purpose-flour, cream of tartar, and ground cinnamon. The heterogeneous mixtures are eggs and the dough after mixing. The pure substances are water when you wash your hands, sugar, salt, and baking soda. The physical changes are when you shape the dough and when you cool the cookies after baking. Signs that chemical changes are happening are when the cookies are producing a smell, and when you digest the cookies. Submitted by: "Shaun H."

Cookbook Recipe
Phillip K’s Pepperoni bread modified from his mom’s recipe.
A pure substance in my recipe is the carbon dioxide (CO2) produced when the dough rises. The two homogeneous mixtures are the mozzarella and the all purpose flour. The two heterogeneous mixtures are the mexican blend cheese and dough when it is finished. The cheese melting is one physical change. The Rolling of the dough is another physical change. The smell of the bread baking is a sign that there is a chemical change happening.The browning of some cheese is another chemical change that happens when you bake it. Submitted by: "Phillip K."

Cookbook Recipe
Meghan B's scrumptious s'mores
I got my recipe from allrecipes.com. I personally love s'mores and I have seen other people make similar things to this. When I came across this recipe I knew I wanted to make it. I want other people to be able to try this treat out. Submitted by: "Meghan B"

Cookbook Recipe
Jeremy H's Homemade Apple Crisp modified from Ceci Razza's Cookbook
This was my grandma's recipe and when she died my grandma gave her cookbook to my mom. CHEM INFO: The apples are heterogeneous mixture and so is the eggs. The cinnamon, flour, and butter are homogeneous mixtures. The sugar(C12H22O11)is a pure substance. A physical change in the crisp is peeling and coring the apples and slicing the apples very thin. A chemical change ( clues that point to the chemical change would be the heat burning the apples and turning them tan) would be the apple crisp getting crisp (hard on top) and turning brown. Submitted by: "Jeremy H"

Cookbook Recipe
Erik U’s crunchy caramel popcorn modified from Suzy
One of my Moms old friends gave her this recipe for really good caramel corn. CHEMISTRY INFORMATION: The water used to water (H2O) the corn plants and the salt (NaCI) are all pure substances. The heterogeneous mixtures are the popped popcorn because they are all different, the ingredients for the caramel before it is melted, and the fully done caramel corn. The homogeneous mixtures are the brown sugar, the butter, the corn syrup, all of the melted ingredients and the oil you pop the popcorn in. Two physical changes are the popcorn kernels popping, the butter melting, and the sugar melting and hardening again. Two signs of chemical changes are the wonderful smell of the carmel when you are cooking it, and how the mixed ingredients turn brown when heated. Submitted by: "Erik U"

Cookbook Recipe
Tori W's ITALIAN SAUSAGE Lasagna, modified from a family recipe
This recipe came from my grandparents and I shared it because it is really good to eat and that we eat it every eating Holiday. The chemistry is in my Ingredients and directions. Submitted by: "Tori W."

Cookbook Recipe
Sam’s Dad’s Scrumptious Pasta Sauce, modified from Sam’s Dad’s grandfather on his maternal side of the family.
I found this recipe because it has been on the paternal side of my family for many generations, and will continue to be passed on, and improved for generations of my family to come. CHEMISTRY INFORMATION: The pure substance is salt (NaCI), the homogeneous mixtures are tomato paste and the spoon used to stir the sauce, the heterogeneous mixtures are the peeled tomatoes, pepper, sausage, and pepperoni. Also, the sauce as a whole is a heterogeneous mixture, and after the tomatoes are blended up, it is a homogenous mixture. The tomatoes being blended up, the salt and pepper, sausage, pepperoni, and tomato paste being added are physical changes. The sausage and pepperoni being cooked because they brown, which is an unexpected change, and the sauce going through your digestive system are both chemical changes. Submitted by: "Sam T"

Cookbook Recipe
Jada B’s Meringue cookies, modified from eatingwell.com
My mom made these cookies when we went to Family christmas party or when we REALLY wanted them. Eventually my mom taught me how to make them, and it turns out it’s really easy! They are so delicious and when baked good, they are crunchy but soft at the same time! CHEMISTRY INFORMATION: The pure substance is sugar (C12H22O11). The ingredients that are homogeneous mixtures are cream of tartar and vanilla extract. The eggs and the cream of tartar fully mixed by the electric mixer is a homogenous mixture. The heterogeneous mixtures are the egg whites because of the stringy white part, the batter before it is mixed, and the cookies after they are finished baking with sprinkles on them. When you blob the mix on the cookie platter and when you mix the sugar with the batter are a physical change. The tan color on the bottom of the cookie and when you mix the egg whites and it turns into a stiff, fluffy substance, are signs of chemical change. NUTRITION INFORMATION PER COOKIE: 8 calories, 0 g protein, 2 g carbohydrates, 0 g fat, 0 mg cholesterol, 2 mg sodium, 4 mg potassium Submitted by: "Jada B"

Cookbook Recipe
Chelsea R’s Chocolatey Chip Cookies, modified from Auntie’s homemade recipe
My Aunt loves to bake, and this is one of her favorites! CHEMISTRY INFORMATION: The pure substances in this recipe are salt (NaCI), baking soda (NaHCO3), and sugar (C12H22O11). The homogeneous mixtures included in this recipe are the all purpose flour, butter, brown sugar, vanilla extract, and chocolate chips. For heterogeneous mixtures, there are eggs, the batter, and the cookies after they come out of the oven. Physical changes occur in multiple spots in this recipe, such as when you mix the flour and baking soda, also when you are putting the dough into different shapes, this is a physical change. However, when you put the cookies in the oven and the cookies get more solid, also when you start to smell the cookies baking, this is a sign of a chemical change. Submitted by: "Chelsea R"

Cookbook Recipe
Brendon M’s, Nana’s Delicious Albanian Spinach Burek Recipe! Modified from Albion Primary School
This recipe has been in my family’s tradition for as long as I've known. It is a large pie shaped dish that includes cheese and spinach which taste great! Chemistry Information = The pure substances in this dish are salt (NaCI) and Water (H20). I also used many homogenous mixtures such as milk, mozzarella cheese, and Olive oil. Some of my heterogenous mixtures included the spinach, fillo pastry, cottage cheese, and eggs. Throughout the cooking preparation my dish stays heterogeneous because you are always using the fillo pastries. All of the mixings of ingredients is a physical change and so is the drying of the fillo pastries. A chemical change that occured is when the pie is in the oven and expands (becomes larger) and so is the smell that is released while the burek is in the oven. Submitted by: "Brendon M"

Cookbook Recipe
Josh B's Sausage and Peppers modified from simply recipes
My father has cooked this dish since before I was born and has always brought it to every family party that we go to. The sweet Italian sausage tastes amazing mixed with the onions, peppers, and spices! CHEMISTRY INFORMATION: A pure substance in my recipe is salt NaCI. The homogenous mixtures are Marsala wine, and olive oil. The heterogenous mixtures are Italian sausage links, dried oregano, bell peppers, the yellow onion, the crushed tomatoes, the red pepper flakes, and all of the ingredients combined before and after cooked. The mixture getting hot is a physical change. The browning of the sausages, and the blackening of the onions and peppers are both signs of chemical changes. Submitted by: "Joshua Barber"

Cookbook Recipe
Reid T’s Banana Bread, modified from Julia Turtoro’s original recipe
Reid T’s banana bread bread has been a family favorite for the past few years. My mom first discovered the recipe a few years ago in one of her cookbooks. I chose this recipe because it is my favorite dish for every occasion. CHEMISTRY INFORMATION: A pure substance that I used was baking soda. Two homogeneous mixtures were flour and butter. Two heterogeneous mixtures were eggs and bananas. Two physical changes that take place are putting the batter into the pan and when you mix the ingredients. Two chemical changes that occur are the rising of the bread because a gas is being produced and the the batter turning from a liquid to a solid because most things go from a solid. Submitted by: "Reid T"

Cookbook Recipe
Cassidy W's Peanut Butter blossoms modified from Hershey’s Kitchens.
These cookies have been in the family for as long as I can remember! My grandma makes them every year for Christmas and they are really what bring the family together. I really like them because they are soft and warm and I help make them some years. A physical change that accured is when you mix the granulated sugar, the brown sugar, peanut butter, butter and eggs together. A chemical change is when the cookies get more brown on the bottom Submitted by: "Cassidy W"

Cookbook Recipe
Eric’s Extreme Cheesecake as seen in “Cooking Desserts”
This Cheesecake recipe has been in my mom’s side of the family for the good part of 40 years. The first time my mom made it was when she was in Med school and after she ate some she thought it was great. Then she brought it to my families Thanksgiving and everyone loved it. So now she makes it regularly for her family and especially for Thanksgiving. Submitted by: "EricZ"

Cookbook Recipe
Ryan’s Chicken Marsala
My Mom used to make this dish special occasions like on my. This is my favorite dish of all time. I love the mixture of chicken and mushrooms. Some things you need are 1/2 cup all-purpose flour Homogeneous 1 tablespoon Essence 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin heterogenous 1 tablespoon olive oil Homogenous 4 tablespoons butter Homogenous 3 cups slice mushrooms ( cremini, oyster, shiitake) Heterogenous 3/4 cup Marsala Heterogenous 1 cup chicken stock Heterogenous Salt and freshly ground black pepper Heterogenous/ pure substance.Chopped chives, for garnish Homogeneous Submitted by: "Ryan M"

Cookbook Recipe
Harrison’s hungarian chicken paprikash modified from Mary Lakatos Barto recipe.
My great great grandmother would have said to catch, kill and clean the chicken. But nowadays, purchase it. One physical change is the sauce bubbling on the stove. Another physical change is when the water for the macaroni is bubbling. One clue that there is a chemical change is the smell of the chicken cooking.. Another clue that there is a chemical change is when the sauce thickens. Submitted by: "Harrison P"

Cookbook Recipe
Kyle T’s Sauteed Fish Modified from Dad
My father passed down this recipe to me when I was 10. We would cook it when we come home with a fresh catch. There is a chemical change when the butter or margarine turns brown. Also when you mixed the spices together then you get a physical change along with coating the filet in spices. Lastly when you cook your fish and the smell of the fish changes and it turns to a different color turning from pink to white (or cooked color) making it a chemical change. Submitted by: "Kyle T"

Cookbook Recipe
Anastasia M's Apple Cake with Buttery Caramel Sauce Modified from My Grandma’s recipe
This recipe is important to me because we make it every Thanksgiving and sometimes on occasion in the fall. We started making this recipe since before I was born. It means a lot to my family because they’ve been making it since my grandma was a teenager. The smell of the apple cake baking is a clue of chemical change. Another clue of chemical change is the top, sides and bottom of the cake browning when it's cooking. A physical change would be the cake steaming while it cools and the water evaporating. Another physical change would be if you were to cut the cake in half or into pieces. Submitted by: "Anastasia M."

Cookbook Recipe
Caci S's Chocolate Chunky Brownies modified from somethingswanky.com
I chose this recipe because my sister and I make this whenever my parents go out for the night to a movie or dinner and a movie. It’s a nice family treat for when my parents go out. The brownie mix is really low when its put in the pan but with the baking soda the brownies raise which is a sign of a chemical change. When you crack open the eggs is a physical change, also the temperature of the brownies they are warmish when the they are being made and another chemical change is the color of the brownies before the brownies are a lighter color after they come out of the oven they are a darker shade of brown. Submitted by: "Caci S."

Cookbook Recipe
Landry L’s Pancakes modified from Better Homes and Gardens New Cookbook
I make these pancakes on Saturday morning’s because they are so yummy! They are soft, fluffy, warm, and delicious with syrup. CHEMISTRY BACKGROUND: The pure substances in this recipe are baking powder (NaHCO3), sugar (C12H22O11), and salt (HCl+NaOH→NaCl+H 2 O). The homogeneous mixtures are flour, milk, and vegetable oil. The dry ingredients mixture is also a homogeneous mixture. The heterogeneous mixture is the egg. The wet ingredients mixture is also a heterogeneous mixture. When the wet and dry and ingredients mix together and form a thick batter that is a physical change. Also, when the pancakes are cooking and heat up that is a physical change. A sign of a chemical change is when the pancakes are cooking and start to puff up. When the pancake batter turns from a liquid to a solid this is also a sign of a chemical change. Submitted by: "Landry L."

Cookbook Recipe
David S’s apple Cobbler recipe derived from our family recipe collection
This recipe is an important part to our family, first of all because it is delicious and secondly, because everyone can help make it. Lastly, we very rarely make it is very good when we do. Chemistry Information: The pure substances are sugar (C12H22011), salt (NaCl) . The homogeneous mixtures are flour, butter and baking powder. The heterogeneous mixtures are apples, cinnamon, and eggs. When the eggs are beaten it is a physical change because they change color and consistency. Another physical change is when the apples soften after being put in the oven. A chemical change the apples turn brown after being cooked. Another chemical change is when the toppings harden after being in the oven. Submitted by: "David S"

Cookbook Recipe
Anna D's Blueberry Muffins, modified from Grandma's book of recipes
These muffins are easy but delicious!! CHEMISTRY INFORMATION: When the muffins rise and expand in the oven, this is a sign of a chemical change. The smell that comes from the baking muffins is evidence of another chemical change. Juices being released from the blueberries and turning the muffins blue is a physical change. The ingredients being mixed into a dough before the berries are put in is a physical change. Submitted by: "Anna D."

Cookbook Recipe
Chloe A’s soft banana bread / cake modified from Elsie’s recipe
My family and I always make soft banana bread / cake and they are amazing and something that I can’t live without. This recipe came from a friend of our family. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour and butter. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the the batter before it is mixed, and the bread after it is finished baking. The butter warming up after it is taken out of the refrigerator and the bread heating up in the oven are physical changes. The puffing up of the bread and the change in color on the bottom of the bread as it bakes, both indicate that chemical changes are taking place. Submitted by: "Chloe A"

Cookbook Recipe
Dominic I.’s Homemade pasta sauce, modified from family cookbook
This recipe has been in my family for 7 generations and has been used in dishes at almost every family gathering ever in the history of our family. Submitted by: "Dominic I."

Cookbook Recipe
Jasper B's Gratin au patate, modified from a family recipe
This recipe is one that my Mom learned from my grandmother who learned from her mother. It has never been written down just passed down in the family. My pure substance is salt(NACL). The homogenous mixtures are the potatoes, heavy cream, butter, and parmesan cheese. The heterogeneous mixtures are garlic and pepper. The chemical changes are that it changes smell and it browns on top. The physical change is that the cheese melts, and that the cheese and cream mix. Submitted by: "Jasper B"

Cookbook Recipe
Kelly’s Healthy and Delicious Vegan Cookies Modified from Mom
My mom found this recipe a couple months after she became a vegan. She wanted to stay healthy and keep with her vegan diet but she also still wanted to have a sweet dessert every once in a while. CHEMICAL INFORMATION: One example of a chemical change is when you mix the baking soda with the wet ingredients. Another example of a chemical change is when you put the cookies in the oven and they brown on the top and bottom. One example of a physical change is when you mix all the ingredients together in a bowl. Another physical change is when you shape the cookie dough into spheres. Submitted by: "Kelly D"

Cookbook Recipe
Aidan W's Civil War Style Hardtack from WikiHow.com
We found this recipe a few years ago when my brothers and I were pretending to be Civil War soldiers. It is a simple and easy recipe for hardtack. It works well in coffee, soups, as biscuits, or a hiking snack. CHEMISTRY INFORMATION: The pure substances are water (H2O) and salt (NaCI). The homogeneous mixtures are the flour and when everything is mixed together. The heterogeneous mixtures are the overall product outcome, and the product with flour on it. The dough being formed into squares and poking holes into the dough are both physical changes. The browning of the dough and the rising are chemical changes. Submitted by: "Aidan W"

Cookbook Recipe
Amber N's Yummy Taco Dip
I chose this recipe because I really like tacos and I thought other people may like it as well. Besides the ingredients, there is a heterogeneous mixture when you mix all of them together. When the cheese is melting, it is a physical change. Spreading the mixture out is also another physical change. When the tomatoes for the salsa were growing, they got their energy from the sun using photosynthesis which is a chemical change. Digestion would be another chemical change because of the stomach acids that break the food down. Submitted by: "Amber N"

Cookbook Recipe
Eli F’s Easy Sugar Cookies modified from allrecipes.com
I chose this recipe because my grandmother make hundreds of them for every holiday. (See ingredient list for pure substances and mixtures) Another heterogeneous mixture is if you put colored sugar on the top to make the cookie have color. When the cookies heat up in the oven that is a physical change. Another physical change is when you mix together the butter and sugar. While the cookies are baking the new smell from the oven shows that there is a new chemical change happening. When the cookies turn golden brown that is another chemical change. Submitted by: "Elijah F"

Cookbook Recipe
Andrea L's Blueberry Muffins recipe
I picked this recipe because my family always used it on Thanksgiving for desserts and it was our main dessert every year. Everybody loved it so we started making it. CHEMISTRY INFORMATIOn:When the muffins grew in the oven it would be a sign or a clue that it’s a chemical change. PHYSICAL CHANGE: While the muffins are in the oven they heat up which physically changes the look. Before the matter was in the bowl it was taken from the bowl into the pan. Heterogeneous Mixture: Example of heterogeneous mixture in my recipe is blueberries, and eggs. Homogeneous Mixtures: Are water and flour. Submitted by: "Andrea L"

Cookbook Recipe
Jacobs Hershy Peanut Butter Cookies
I got this recipe a few years ago for Christmas because we always do Christmas cooking. We made it the first batch it came out burnt, then we made another batch and it came out perfect. We made again the next year and all of them came out perfect. The cookies are soft with nice kinda melted Hershey kisses they were so good. I can’t wait to make it again this year and next year because it is so good. But to physical changes and chemical changes and here they are. The chemical change would be like the first time when we burnt the cookies. The physical change would be when we mixed the ingredients together. That is the back story to making our delicious cookies Submitted by: "Jacob A"

Cookbook Recipe
Layla D's Chewy noels, modified from a family recipe
This recipie came from my grandma and the only time that we really use the recipe is when it is around the holidays. I wanted to share this recipie because it something that is easy to make and they taste really good. Submitted by: "Layla D"

Cookbook Recipe
Garretts Special Sugar Cookies, modified from foodnetwork.com
I picked this recipe because I do not have a family recipe and I love sugar cookies. so I googled sugar cookie recipes and looked for one that would work well with this project. See ingredient list for classification of the different ingredients. The unmixed dough is a heterogeneous mixture. If you burn the cookies, they turn dark brown, which is a sign that there is a chemical change. When the dough bubbles because the baking soda releases carbon dioxide, which is another chemical change. When you flatten the dough, that is a physical change. Also, when you cut little stars, that is a physical change. Submitted by: "Garrett O"

Cookbook Recipe
Jeremiah's sweet savory lemon squares, modified from a family cookbook
I chose this recipe not because it’s a family recipe, but because it’s one of the one things that my family knows I love. This recipe is one of the best desserts ever made. It is a sweet and savory treat, and it is easy to make. It is so easy even I can make it, I've known this recipe ever since I looked through my family cookbook. It was the easiest and the tastiest out of all of them. See ingredient list for a pure substance, two homogeneous mixtures and one heterogeneous mixture. Another heterogeneous mixture is the batter before it is stirred. Two physical changes happen when the cookies heat up in the oven and when you combine the ingredients in the bowl. Two signs that there are chemical changes are when the bottom of the lemon squares start to turn brown and the different smell of the cooked lemon squares. Submitted by: "Jeremiah G-D"

Cookbook Recipe
Christian S's Homemade Macaroni and Cheese from Better Homes Cookbook
We have had this recipe for over thirty years and counting. It has seemed to satisfy everyone who has eaten it. It is a well suggested dinner item and will make your tastebuds dance and begging for more. Chemistry information: It darkens on the bottom and the smell of the cooked Mac and Cheese are both clues that there are chemical changes. It heats up in the oven and bubbles because water is boiling which are both physical changes. The homogeneous mixtures and one of the heterogeneous mixtures are in the ingredients list. A pure substance in my recipe is water (H2O). Another heterogeneous mixture is the final product because you can see macaroni and breadcrumbs and cheese. Submitted by: "Christian S"

Cookbook Recipe
Taryn C’s Cheesecake recipe modified from Aunt Alice
My aunt found this recipe years ago, and loves this specific cheesecake because there is nothing like it, this cheesecake is scrumptious CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour,butter, cream cheese, vanilla extract and sour cream . The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, lemon, lorna doone cookies, the batter before it is mixed, and when the cake is finished baking. The butter warming up after it is taken out of the refrigerator, and using a rolling pin to crush the cookies are physical changes. The puffing up of the cake and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place. Submitted by: "Taryn C"

Cookbook Recipe
Austin H’s Meatballs, modified from The Betty Crocker Cookbook
I chose this recipe because I love meatballs! CHEMISTRY INFORMATION: Salt is a pure substance (NaCl). The heterogeneous mixtures are ground beef, pepper, Worcestershire sauce, the egg, onion, and the bread crumbs. The homogeneous mixtures are milk and Parmesan cheese. One physical change happens when the meatballs get hotter in the oven. Another physical change is when you mix all of the ingredients together. When the meatball turns brown, that is a clue that there is a chemical change. The amazing aroma of cooking meatballs is another clue that there is a chemical change. Submitted by: "Austin H"

Cookbook Recipe
Ken R's Perfect Roast Chicken, modified from Ina Garten
The chicken is a Heterogeneous mixture because you can see the skin and muscles and tendons. The carrots are a Heterogeneous mixture because they are orange and green. The onions are a heterogeneous mixtures because you can see the stripes. The chicken turning dark brown is a physical change in color. The carrots and chicken and onions that are boiled is a chemical change. Submitted by: "Ken R"

Cookbook Recipe
Tommas’s Family’s Magic Cookie Bars
This is a recipe that we’ve always cooked, not just on special occasions, a lot. The whole family likes the recipe and the food it produces. I chose it because I really like the recipe and it’s something that we make a lot. CHEMISTRY INFORMATION: The pure substance would be the sugar, (C12H22O11)The heterogeneous mixtures are the flaked coconut and the cracker crumbs. Homogeneous mixtures consist of the chocolate morsels and the butter. Two physical changes in the directions are spreading the butter because first it was very clumped, but since it’s spread, it’s thin. The other is patting the crumbs because your fingers will inevitably erode the shape of something, whether it’s the crumbs or the actual cookie bar while doing so. Two chemical changes would be the new smell of it baking in the oven. The other is the color of the crust changing. Before, it’s light brown, and then it’s a medium-darker brown. Submitted by: "Tommas S"

Cookbook Recipe
Unbaked Cookies modified from Great Grandmothers family recipe
This recipe was and currently is my Great Grandmothers recipe but we make it every year around Christmas time because of how good they taste and how we think it fits in with the season. CHEMISTRY INFORMATION: The pure substances are sugar (C12H22O11) and salt (NaCl). The ingredients that are homogeneous mixtures are butter, milk, cocoa powder, smooth peanut butter, and vanilla. The ingredient that is a heterogeneous mixture is the quick oats. The mixed batter is also a heterogeneous mixture. Submitted by: "Ashley M"

As a culminating activity for an 8th grade science unit on classifying matter, students adapted favorite recipes to include information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe, as well as the physical and chemical changes that occur as the food is prepared. 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.

Thank you for your interest in sjbrooksct's cookbook and for helping support the BakeSpace community of independent cookbook authors!

Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.

But first… If you’re new to BakeSpace, take a minute to visit our "About" page to learn more about our delicious community, which has been helping home cooks swap recipes and connect with fellow foodies worldwide since 2006.

What is the Cookbook Café Platform?

Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.

How do I "download" a cookbook?

You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.

When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.

While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.

Get ready to enjoy a uniquely smart and social cookbook experience!

Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.

Need more info/help or want to provide some feedback?

We're happy to help! Send us an email to cookbooks@bakespace.com.

I’d love to make my own cookbook - how do I do that?

It's easy and free... visit our Make Your Own Cookbook section to get started.

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

Embed this code on your site

Punahou85foodies
on Jan/09/2015
This is one of the neatest things I've seen in a LONG time! I'm A Food Science junkie and it is so incredibly exciting to see the kid's comments about their recipes. I wish all science classes would choose to experiment in this way! Cheers

Cookbook Recipe
Wamogo Science 8 is Cooking with Chemistry 2015

FREE

Wamogo Middle School eighth grade students adapted favorite family recipes to include information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe, as well as the physical and chemical changes that occur as the food is prepared. At our fourth annual "Chemistry Feast," many students prepared the food from their recipe and shared it with their classmates and teachers. To participate in the feast, all students brought non-perishable food items to share with our local food bank.


Cookbook Recipe
Science 8 is Cooking with Chemistry 2014

FREE

As a culminating activity for an 8th grade science unit on classifying matter, students adapted favorite recipes to include information about the pure substances (elements and compounds) and mixtures (homogeneous and heterogeneous) in the ingredients and steps of the recipe, as well as the physical and chemical changes that occur as the food is prepared. 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.


Cookbook Recipe
Science 8 is Cooking with Chemistry 2013

FREE

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.