Wamogo Science 8 is Cooking with Chemistry 2015
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Wamogo Science 8 is Cooking with Chemistry 2015


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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.
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.
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Cookbook Recipes
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Cookbook Recipe
Dr. B’s Big Soft Ginger Cookies, modified from Better Homes and Gardens magazine
 
Cookbook Recipe
Justin E's Swedish Apple Pie
 
Cookbook Recipe
Olivia V’s The Best Chocolate Cake Recipe (ever) Modified from www.addapinch.com
 
Cookbook Recipe
Seth S's Googles (fried dough)
 
Cookbook Recipe
Sayde’s Delicious Salty Matzo Balls modified from the Jewish matzoh ball recipe
 
Cookbook Recipe
Samantha S's Deep Dish Apple Pie modified from Betty Crocker Cookbook
 
Cookbook Recipe
Eli's M&M cookies
 
Cookbook Recipe
Eric O's Magnificent Dirt Cups.
 
Cookbook Recipe
Dakota G.’s Zucchini Bread modified from simplyrecipes.com
 
Cookbook Recipe
Cecily Z’s Perfect Pasta and Fagioli, modified from “365 Easy Italian Recipes”
 
Cookbook Recipe
Alli D’s Strawberry Trifle, modified from Debra D.
 
Cookbook Recipe
RenÉe T’s Peanut Cookies, modified from Denise T’s cookbook.
 
Cookbook Recipe
Ben R’s Pecan Pie modified from the Food Network
 
Cookbook Recipe
Chris C's world famous Jewel cookies
 
Cookbook Recipe
Savannah R’s Raspberry Truffle Brownies modified from our family cookbook”
 
Cookbook Recipe
Michelle K's Banana Bread, modified from Dora C
 
Cookbook Recipe
Joe's Knot Cookies modified from my mom's recipe
 
Cookbook Recipe
Zachary K’s Soft Baked Potatoes, modified from Grandma Kate's recipe.
 
Cookbook Recipe
Frank's Pierogis, modified from a cookbook and Food Network Website
 
Cookbook Recipe
Jesse L.'s Macaroni and Cheese
 
Cookbook Recipe
Sage J's Apple Berry Pie with Granola Topping
 
Cookbook Recipe
Justine L's Delectable Chocolate Chip Cookies
 
Cookbook Recipe
Kara D's Cheese Quesadillas
 
Cookbook Recipe
Jack G’s Make Magic in Minutes Magic Cookie Bars, modify from Borden And Elsie cooking magazine.
 
Cookbook Recipe
Sydney C's Chocolate Chip and Walnut Cookies
 
Cookbook Recipe
Anthony’s homemade French Fries, modified from Amy Cardello
 
Cookbook Recipe
Olivia’s Irish Soda Bread
 
Cookbook Recipe
Lexi W’s Pumpkin Chocolate Chip Cookies modified from Food Network
 
Cookbook Recipe
Tyler C's Goofy Cake Modified from Jennifer C's Recipie
 
Cookbook Recipe
Jona M’s Seaside Scampi, modified from the Food Network Cookbook
 
Cookbook Recipe
Rita D’s Coconutty for Coconut Macaroons, modified from Allrecipes
 
Cookbook Recipe
Linnea's Chocolate Chip Cookies, modified from Allrecipes
 
Cookbook Recipe
Sydney M.’s Pierogies (Modified from TAB’s Pierogi recipe)
 
Cookbook Recipe
Anderson W's Sugar Cookies Modified From Mom Warshaw's Sugar Cookies
 
Cookbook Recipe
Jon G's black bean brownies modified from chocolate covered Katie's recipe
 
Cookbook Recipe
Jack’s Quick Marinara Sauce modified from Mom
 
Cookbook Recipe
Christopher L’s Sweet Potato Casserole modified from my Mom
 
Cookbook Recipe
Chloe's Stromboli (modified from mama c)
 
Cookbook Recipe
Killian T’s Chocolate Chip Cookies modified from Allrecipes.com
 
Cookbook Recipe
Ethan C's Fudgy Brownies
 
Cookbook Recipe
Jeff's addictive peanut butter bars
 
Cookbook Recipe
Claire B’s Cinnamon Rolls, modified from Paula Deen
 
Cookbook Recipe
Logan M’s Famous Pumpkin Pie, modified from LIBBY'S® Famous Pumpkin Pie
 
Cookbook Recipe
Bridget R.’s Traditional Irish Soda Bread, modified from food. com
 
Cookbook Recipe
Jack D's Banana Pancakes Modified From Mom's Recipe
 
Cookbook Recipe
Keerat's Pumpkin Pie
 
Cookbook Recipe
Ethan C’s cheesecake, modified from Nana
 
Cookbook Recipe
Shanice's oreo vanilla cupcakes
 
Cookbook Recipe
Chris J’s Molasses Drop Cookies, from McCall's Cooking Book
 
Cookbook Recipe
Alexander's Homemade Mac & Cheese
 
Cookbook Recipe
Deano's Classy Cookies
 
Cookbook Recipe
AJ A. Best Big, Fat, Chewy Chocolate Chip Cookie modified from allrecipes.com
 
Cookbook Recipe
Hope B’s Delicious Banana bread
 
Cookbook Recipe
Kelly B’s Cheesy Bacon Cauliflower Bites, modified from WWW.savorylotus.com
 
Cookbook Recipe
Theresa’s Mini Corndogs
 
Cookbook Recipe
Angela M’s Macaroni and Cheese, modified from Foodnetwork.com
 
Cookbook Recipe
Ally P’s Apricot Chicken , modified from food.com
 
Cookbook Recipe
Kenny T's Chicken Parmesan, modified from foodnetwork.co,
 
Cookbook Recipe
Isaiah W’s Georgia Peach Homemade Ice Cream, modified from allrecipes.com
 
Cookbook Recipe
Suhela A's Pumpkin Bread, modified from a family recipe
 
Cookbook Recipe
Vanessa D’s Banana Bread Modified From my Great Grandmother’s Recipe
 
Cookbook Recipe
Ben D’s New York Cheesecake from allrecipes.com
 
Cookbook Recipe
Tyler.G’s Chicken Noodle Soup , Modified from My Da
 
Cookbook Recipe
Mason G’s Cavatelli (aka Gavvis or Gavadill), modified from my Great Grandma
 
Cookbook Recipe
Lilah’s Magical Bars from Great Grandma Reich
 
Cookbook Recipe
Gunnar M’s Hearty Chili Recipe modified from Aunt Sue
 
Cookbook Recipe
Alexis P’s Man in a Raft Modified from Grandma Tex
 
Cookbook Recipe
Armenda’s chicken parm
 
Cookbook Recipe
Jack R's Aunt Elsie's Biscottis from her mom's cookbook
 
Cookbook Recipe
Rindi T’s delicious Sugar Cookies, modified from Family Cookbook
 
Cookbook Recipe
Thomas B-H’s Kitty Buns/Lussekatter, modified from GGR’s recipe
 
Cookbook Recipe
Jaclyn W’s ultimate pancakes from the back of a Bisquick box
 
Cookbook Recipe
Colin F’s Krautfleckerl, Modified from Grandma
 
Cookbook Recipe
Mason M’s The best brownies modified from food.com
 
Cookbook Recipe
Chris O’s great chicken noodle soup, modified from allrecipes.com
 
Cookbook Recipe
Lily R’s Pumpkin Pie, modified from Pillsbury easiest-ever-pumpkin-pie
 
Cookbook Recipe
Caleb’s Milk Chocolate Fudge, Modified from Cooks.com and My Dad’s Recipe.
 
Cookbook Recipe
Kenna M’s Apple Crisp modified from my Grandma’s recipe
 
Cookbook Recipe
Samantha W's Delicious Black Bottom Cupcakes
 



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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
Justin E's Swedish Apple Pie
Recipe Backstory: It’s been in my family for 3 generations and we make every holiday. One physical change is the pie rises when you cook it. A chemical change would be the apples get golden brown. Also another one would be the bottom of the pie does to. One last one would be that the top of the pie does too as seen in the picture. Submitted by: "Justin"

Cookbook Recipe
Olivia V’s The Best Chocolate Cake Recipe (ever) Modified from www.addapinch.com
I originally was going to do my Grandmother's Chocolate Cake but I did not because her recipe has a secret ingredient that I know but I am not allowed to tell anyone it. Every birthday when she makes the cake, she will normally make her recipe, which my dad normally asks for ever year! CHEMISTRY INFO: The unmixed batter and the cooked cake are both Heterogeneous mixtures and the puffing up and the turning into a solid are examples of a Chemical change. Also the three sticks of butter that are needed for the frosting while warming up after taken out of the refrigerator is a physical change, and the milk,eggs,flour and other ingredients being mixed together is a physical Change. Submitted by: "Olivia Vaill"

Cookbook Recipe
Seth S's Googles (fried dough)
This is my family's secret recipe that is very easy to make and tastes very good and is filling. In addition to the information shown below, the dough in the fryer is a heterogeneous mixture. One physical change is when the sugar is put on the dough and another is when the temperature of the dough increases in the fryer. One sign of a chemical change is that the dough turns golden brown in the fryer, and another sign is that the dough hardens when it is finished cooking. Submitted by: "Seth"

Cookbook Recipe
Sayde’s Delicious Salty Matzo Balls modified from the Jewish matzoh ball recipe
This is from my religion and we eat it every 3 weeks and on special occasions. It's also for celebrations. It means peace and love to me. I want to share it to the world because its delicious and you'll love it. Chemistry Information: It changes from cold to heat. It gets soft.. It turn from mushy cold ingredients to hard hot balls. Submitted by: "Sayde"

Cookbook Recipe
Samantha S's Deep Dish Apple Pie modified from Betty Crocker Cookbook
Every year, my family and I go apple picking, and when we come back my mom makes this amazing apple pie. It is really nice because we only get it once a year and it is special because my family can enjoy it together. It is juicy, sweet, and delicious! CHEMISTRY INFORMATION: In addition to the pure substance, sugar, there are mixtures (shown below in ingredients). The thin-sliced apple pie slices are a heterogeneous mixture and so is the pie itself once it is done. Most of the ingredients are homogeneous mixtures; flour, cinnamon, allspice, and the pie crust. The apples being sliced into smaller pieces is a physical change and so is all of the dry ingredients being mixed together. The pie puffing up in the oven is an indication that a chemical change is taking place. Also, the fact that the apples turn dark brown once heated, is a clue that a chemical change has occurred. NUTRITIONAL INFORMATION: Calories - 590 kcal, fat -18g, carbs - 105g, and proteins - 7g. Submitted by: "Samantha S."

Cookbook Recipe
Eli's M&M cookies
Eli G-D M&M cookies Modified from Allrecipes.com Backstory:These cookies have a back story of being very delicious to people and they are warm and they are easy to make and they are great cookies to make during the fall time because they taste amazing. Submitted by: "Eli Gabriel-Deveau"

Cookbook Recipe
Eric O's Magnificent Dirt Cups.
One year on my 5th birthday my mom made me dirt cups and made me believe that it was dirt, then I ate it and loved it so I tried to eat real dirt and learned it wasn't real dirt in my dirt cups. I have had dirt cups at every birthday party since, and we have them for holidays. Submitted by: "Eric O"

Cookbook Recipe
Dakota G.’s Zucchini Bread modified from simplyrecipes.com
My step-mother makes this. She got it from a friend of hers. It’s so yummy. You don’t even taste the zucchini! CHEMISTRY INFORMATION: In addition to the pure substances and mixtures shown below, the unmixed dough, and the cookies are all heterogeneous mixtures. The butter warming up after it is taken out of the the refrigerator, which is a physical change. NUTRITION INFORMATION PER LOAF: Calories 220, Calories from Fat 81, Total Fat 9g 14%, Saturated Fat 1g 5%, Cholesterol 30mg 10%, Sodium 260mg 11%, Carbohydrates 32g11%, Dietary Fiber 1g 4%, Sugars 17g, Protein 4g, Vitamin C 4% Calcium 4%, Iron 6%. Submitted by: "Dakota G."

Cookbook Recipe
Cecily Z’s Perfect Pasta and Fagioli, modified from “365 Easy Italian Recipes”
This recipe is from a cookbook that I have at my house that my mom always uses. Pasta and Fagioli is important to me because it is a recipe that my family always makes and it is an Italian dish that my grandfather grew up eating. CHEMISTRY INFORMATION: To add on to the pure substances and mixtures I put down below pasta and fagioli is a heterogeneous mixture when it is all done and cooked. Some physical changes in my recipe is mixing all the ingredients together, the change of chicken stock color to red from the tomatoes, and the heating up of the chicken stock when put on stove. Also, some chemical clues from my recipe are the chicken stock is from chickens and chickens carry out chemical reactions because they go through digestion, which is a chemical change. Also when you saute the onions they turn a brownish color which is an unexpected color change. Submitted by: "Cecily Z."

Cookbook Recipe
Alli D’s Strawberry Trifle, modified from Debra D.
This is my mom’s special recipe, and we make them it whenever there is an occasion. It is very colorful and delicious! CHEMISTRY INFORMATION: In addition to the mixtures shown below, the pure substance is the water(H2O) you wash the strawberries with and washing my hands. Mixing the instant pudding and the milk and putting the trifle together are both physical changes. When the strawberry plant grows it goes through photosynthesis and after people eat the strawberry trifle they digest it and both are chemical changes taking place. Submitted by: "Allison D"

Cookbook Recipe
RenÉe T’s Peanut Cookies, modified from Denise T’s cookbook.
I chose this recipe because me and my mom used to have fun making this we would love squishing the cookies with a fork. This recipe is one of the few that everyone in my family will eat. CHEMISTRY INFO: As you see below I Identify all of the ingredients as pure substances, homogeneous mixtures, or heterogeneous mixtures. One chemical reaction that happened in my recipe is after the cookies come out of the oven they are brown on the bottoms. Another is the smell of the cookies when I open the door to the oven. Some physical changes is when you mold the dough of the cookies. Another is when you, mix all the ingredients together. Submitted by: "Renee T"

Cookbook Recipe
Ben R’s Pecan Pie modified from the Food Network
I found this recipe off the food network. My mom always makes pecan pie when we have Thanksgiving. I just found this appropriate for Thanksgiving because it is a tradition of ours and we make a mean pie. With the hard pecans to the soft inner material makes this pie great and tasty. Chemistry Information. The outcome of the pie is a heterogeneous mixture because of the brown pecans with the beige inner material. Another heterogeneous mixture is when you mix all the ingredients listed below and and the pecans. In addition, there are a lot of physical and chemical changes. Some physical changes are the mixing of the ingredients and also the chopping of the pecans. Some chemical changes are the browning of the crust and also the smell from the more starchy smell to a savory pecan smell. Now nutritious information, 107 calories per slice, 1.4 grams of protein, 15 grams of carbohydrates, 6 grams of fat, 74 mg of sodium, 38 mg of potassium, and 25 mg of cholesterol. Submitted by: "Ben R"

Cookbook Recipe
Chris C's world famous Jewel cookies
My mom has made me and my sister and my dad this cookie recipe for 13 or more years because we would always make this cookie recipe on holidays, for example Thanksgiving and Christmas. CHEMISTRY INFORMATION: I list the Pure Substances and Mixtures down below. After you cook the cookies and take them out and put the final touch on them they become a Heterogeneous mixture, because if I did not put the final touch on them they would be Homogeneous, since I put it on it turns them into heterogeneous. Two Physical changes are when we add the jelly to the cookie, also when you cook it the cookie goes from cold to hot. Two Chemical changes are when we cook the cookies the cookies get bigger, in other words rise, another one is when the cookies turn to a color of golden brown. Submitted by: "Chris C"

Cookbook Recipe
Savannah R’s Raspberry Truffle Brownies modified from our family cookbook”
I found this recipe a couple years ago when I was looking in my family cookbook for something to make for dessert. I make them all the time because they are so delicious! They are just about bursting with raspberry flavor and a semi chewy brownie on the bottom! I chose this recipe because I think that people should try brownies and raspberries together. CHEMISTRY INFORMATION: In addition to the pure substance and mixtures shown below, the unmixed batter, the batter after the almonds are added, and the finished brownies are all heterogeneous mixtures. The butter warming up after it is taken out of the refrigerator, and the batter being formed into a rectangle due to the pan are both physical changes. The brownies rising up in the oven and the smell of the cooked brownies are both clues to chemical changes. NUTRITION INFORMATION: Per Brownie : 143 calories, 68 mg sodium, 22 mg cholesterol, 19 g carbohydrates, 2 g protein, 0 g fiber. Submitted by: "Savannah R."

Cookbook Recipe
Michelle K's Banana Bread, modified from Dora C
My grandma makes all the time, and she has plain, chocolate chip, and with nuts. Submitted by: "Michelle K"

Cookbook Recipe
Joe's Knot Cookies modified from my mom's recipe
This cookie is special to my family because it has been passed down for generations and we make it for all types of holidays and family get togethers. CHEMISTRY INFORMATION: When you mix together 1 ½ c confectioner’s sugar, 4-5 tbsp evaporated milk, 1 tsp almond extract it is a physical change. Another physical change is when you mix the butter, the sugar, and the eggs. A chemical change is when the cookies brown on the bottom when you put them in the oven. Another chemical change is when you open the oven door you can smell the cookies baking. Submitted by: "Joe D"

Cookbook Recipe
Zachary K’s Soft Baked Potatoes, modified from Grandma Kate's recipe.
This recipe is special to my family because it has been a specialty for a very long time. They are so delicious. They are soft, salty and have the perfect amount of spices. CHEMISTRY INFORMATION: The white part of the potatoes is a homogeneous mixture. Some physical changes include the heating up and flipping the potatoes. Some clues of a chemical change are charring on the potatoes and a new aroma when the potatoes are fully cooked. Submitted by: "Zachary K"

Cookbook Recipe
Frank's Pierogis, modified from a cookbook and Food Network Website
My mom's side of the family is Polish and every Christmas we have a party and have pierogis as the main dish for as long as I can remember. CHEMISTRY INFORMATION- Flour is a homogeneous mixture; water H2O is a pure substance; eggs are a heterogeneous mixture; salt is a pure substance NaCl; potatoes are a heterogeneous mixture; cheese is a heterogeneous or homogeneous mixture. Some physical changes are mixing together the ingredients, stuffing the dough with whatever you, and sealing the edges of the pierogies. Some chemical changes are the browning of the pierogies while they are being baked, and the photosynthesis the potatoes went through while growing. Submitted by: "Frank"

Cookbook Recipe
Jesse L.'s Macaroni and Cheese
This recipe has a lot of memories for my mother and her siblings because my grandmother used to make it for my mom and her brothers, my uncles when they were little. It was a treat because the cheese was expensive for them at the time. Chemistry Information: Along with the pure substances and mixtures below there are also physical and chemical changes in this recipe. Chopping up the onions as well heating in an oven (before chemical changes occur); these are both examples of a physical change. Browning of the bread crumbs and the smell of the Mac & Cheese as one rather than as its different ingredients are both clues of a chemical change. Submitted by: "Jesse L."

Cookbook Recipe
Sage J's Apple Berry Pie with Granola Topping
It's easy and fun to make and tastes great. 9 ½-inch pie shell (chilled) (Homogeneous Mixture.) For the apple filling: - 4 cups Golden Delicious or Granny Smith apples (peeled, cored and sliced) (Heterogeneous Mixture.) - 5 cups of Frozen strawberries, blueberries, raspberries, and blackberries. (Heterogeneous Mixture.) - 1/3 cup plus 1 tablespoon sugar (Pure Substance.) C12H22O1 - 1 lemon (for juice and grated zest) (Homogeneous Mixture.) - ¼ teaspoon ground nutmeg (Homogeneous Mixture.) - 1 ½ tablespoons cornstarch (Homogeneous Mixture.) For granola crumb topping: - 1 cup all-purpose flour (Homogeneous Mixture.) - ½ cup old-fashioned rolled oats (not instant) (Heterogeneous Mixture.) - 1/3 cup firmly packed light brown sugar (Heterogeneous Mixture.) - ½ teaspoon ground cinnamon (Homogeneous Mixture.) - ¼ teaspoon salt (Pure Substance.) NaCI - ½ cup (1 stick) cold unsalted butter (cut into 1/4-inch pieces) (Homogeneous Mixture.) Submitted by: "Sage J"

Cookbook Recipe
Justine L's Delectable Chocolate Chip Cookies
I found this recipe last year and it’s been my favorite ever since! My friend Claire and I hang out a lot and we make these cookies. I’ve also made them with my friend Jaclyn. Not only do they taste amazing, they’re fun to make. CHEMISTRY INFORMATION: The unmixed batter, the batter after the chocolate chips are added, and the finished cookies are all heterogeneous mixtures. 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. There are 298 g calories, 15.6 g of fat, 3.6 g of protein, 36 mg of cholesterol, and 166 mg of sodium. Submitted by: "Justine L"

Cookbook Recipe
Kara D's Cheese Quesadillas
My uncle used to make me Quesadillas a few years ago, and I make them all the time because they're so easy, quick, and are a great snack! I love sour cream and guacamole, which fit very well in cheese quesadillas! CHEMISTRY INFORMATION: In addition to the pure substances and mixtures shown below, the fresh guacamole, flour tortillas, and the finished quesadillas are all heterogeneous mixtures. The pinch of salt is a pure substance, and the cheddar cheese, olives, and sour cream are homogenous mixtures. The olives being chopped, and cutting the finished quesadillas are both physical changes. The quesadilla browning when it's baked and the sudden change in smell both indicate that chemical changes are taking place. NUTRITION INFORMATION PER QUESADILLA: 142 calories, 23g protein, 18g carbohydrates, 14g fat, 30mg cholesterol, 1,036mg sodium, 86mg potassium Submitted by: "Kara D"

Cookbook Recipe
Jack G’s Make Magic in Minutes Magic Cookie Bars, modify from Borden And Elsie cooking magazine.
My mom got this recipe from a cooking book and saw this simple and easy recipe to make this good treat!! She makes it every year for the holidays and for my family and my teachers too!! She always has to make 3 or 4 batches of cookies because they're so good!! Submitted by: "Jack G."

Cookbook Recipe
Sydney C's Chocolate Chip and Walnut Cookies
Chocolate chip and walnut cookies are important to me because they’re really good. I love coming home to the house smelling like chocolate chip and walnut cookies so I can eat all the cookies I want. Physical changes are stirring cookie batter and chocolate chips together and forming cookie dough into balls. Clues that there are chemical changes are when the liquidy cookies get hard when they're done and the new smell of the cookies when they bake. Submitted by: "Sydney C"

Cookbook Recipe
Anthony’s homemade French Fries, modified from Amy Cardello
I chose this recipe about homemade fries since they are very special to me. My mom would not make these very often. When she did it would make me very happy since they are very good. “CHEMISTRY INFORMATION:” All of the pure substances and mixtures are shown below. The potatoes and when the fries are done is a heterogenous mixture. Also, the vegetable oil, and when the salt and oil are combined is a homogenous mixture. Cutting the potato into different size and shape, and the potato boiling in the oil are signs of a physical change. The smell changing, also the color change of the pieces are clues of chemical changes. Submitted by: "Anthony Cardello"

Cookbook Recipe
Olivia’s Irish Soda Bread
Recipe Backstory: It came all the way from Ireland Chemistry Information: A chemical change or a clue that a chemical change has occurred is the smell when the bread is done baking or the color change in the dough. A physical reaction would be shaping the dough or mixing the ingredients together. Submitted by: "Olivia L"

Cookbook Recipe
Lexi W’s Pumpkin Chocolate Chip Cookies modified from Food Network
I choose Pumpkin Chocolate Chip Cookies because my grandma has made these cookies every year, and they were so good so I want to spread this with others. CHEMISTRY INFORMATION: (the chemical formula is with the ingredients) The heterogeneous mixtures are the eggs, the batter when it’s not cooked, and the cookies after they’re cooked. The homogeneous mixtures are butter, all-purpose flour, and pumpkin puree. The pure substances are baking soda (NaHCO3), salt (NaCI), and white sugar (C12H22O11). Some physical changes in the procedure are mixing the ingredients together, and separating the batter into little balls. Some chemical changes are when you bake the cookies and they make a new smell. Another chemical change is the the cookies puff up when you’re cooking them. NUTRITIONAL INFORMATION PER COOKIE: calories:106, total fat: 5g, 1g of fiber, 1g of protein, 9g of sugar, Carbs:14g, sat fat: 3g, cholesterol: 16mg. Submitted by: "Alexis W."

Cookbook Recipe
Tyler C's Goofy Cake Modified from Jennifer C's Recipie
This recipe is very important to me and my family because it doesn't use Eggs or Milk because when I was little, my sister and I had an allergy to dairy products. Since this recipe had no Milk or Eggs my sister and I called it Goofy Cake and that’s what we called it ever since. Some of the ingredients are pure substances such as, Baking Soda, and Sugar. Some of them are homogeneous mixtures such as Cocoa, and Flour. Also, there are no heterogeneous mixtures in this recipe, until you add all of your ingredients in a bowl and don’t mix. Other than that there are no heterogeneous mixtures. When you are done with baking it, you can not see any different things so there is no heterogeneous mixtures throughout this whole baking process. Once you are done baking, and you add frosting then the frosted cake is a heterogeneous mixture, which makes that two heterogeneous mixtures in my recipe. Some physical changes that you can find out is that when you put all of the ingredients into a bowl and mix them together they are all the same thing but just mixed with something else, also when it is done baking and when you cut it, it is also a physical change. Some clues that a chemical change has occurred is when the batter rises, and also when the color turns into a dark brown instead of a light brown. Submitted by: "Tyler C"

Cookbook Recipe
Jona M’s Seaside Scampi, modified from the Food Network Cookbook
Recipe Backstory: This recipe is a great recipe that lots of you guys should try. This has been one of my favorite seafood dishes, and it is perfect for me because I don't eat any kind of seafood just shrimp. I chose this dish because, the first time I tried this was on my 8th birthday and right away I fell in love with it. Also whenever I go to Albania, we always to go to restaurants there, and I order Shrimp Scampi, because it is very good. As I listed down below, I will tell you mixtures, and pure substances in this recipe. A heterogeneous mixture in this recipe, is the sauce when you make it with all of the different gradients, and the pasta with the sauce. A homogeneous mixture in this is butter, and the pasta (linguine).A pure substance in this is salt. Two chemical changes in this recipe are when you cook the shrimp it changes a color, and when the butter melts in the pan. Two physical changes are when the water it boiling for your pasta, and when the butter hits the hot pan it melts. All in all, this is a great recipe and you should try it out. Submitted by: "Jona.M"

Cookbook Recipe
Rita D’s Coconutty for Coconut Macaroons, modified from Allrecipes
For a few years now my mother and I make these for Christmas. They are simple to make and are the only way I like coconut. CHEMISTRY INFORMATION: When the ingredients are in the same bowl, but unmixed, it is a heterogeneous mixture. Another heterogeneous mixture is the macaroon after it’s cooked. A physical change is mixing the ingredients, and another is scooping the batter out of the bowl. When the macaroons are baking, two clues for chemical change are unexpected color changes and a new smell. Submitted by: "Rita D"

Cookbook Recipe
Linnea's Chocolate Chip Cookies, modified from Allrecipes
I have used this recipe for cookies for as long as I can remember because it comes out perfect every time! CHEMISTRY INFORMATION: In addition to the pure substances and mixtures listed below, the batter and the final cookies are heterogeneous mixtures. Softening(I melt it) the butter and mixing the ingredients are 2 physical changes that happen.Clues that chemical changes are occurring is that the batter puffs up and there is a new smell as the cookies are baking. Submitted by: "Linnea B."

Cookbook Recipe
Sydney M.’s Pierogies (Modified from TAB’s Pierogi recipe)
Pierogies are a traditional Polish food that are delicious. My grandfather is Polish, which makes me a quarter Polish. Submitted by: "Sydney M."

Cookbook Recipe
Anderson W's Sugar Cookies Modified From Mom Warshaw's Sugar Cookies
These cookies are our go-to dessert for most celebrations, especially holidays and birthdays. Everyone is excited when they come out of the oven, and it is impossible to have just one. CHEMISTRY INFORMATION: The cookies after the sugar is added and the unmixed batter are both heterogeneous mixtures. The cookies before we sugar them and the mixed batter are homogeneous mixtures. The dough being molded into shapes and the butter softening at room temperature are physical changes. The smell of the cookies after they are finished cooking is a clue of a chemical change, as well as the cookies raising to twice their original height. Submitted by: "Anderson W"

Cookbook Recipe
Jon G's black bean brownies modified from chocolate covered Katie's recipe
The reason that I picked this recipe is because my mom has made them since 2012. Also my family loves them whenever we have the chance too eat them. Also it is important too my family because of the reaction that we had when we found out that they had black beans in them. Submitted by: "Jon G."

Cookbook Recipe
Jack’s Quick Marinara Sauce modified from Mom
This recipe is special to my family because we eat it a lot and it is a family tradition every Monday and Thursday that we have it. One physical change is when you press the garlic, another is blending the tomatoes in the blender. One chemical change is the garlic turning brown because that is an unexpected color change, another is the sauce starts to thicken after cooking. Submitted by: "Jack K"

Cookbook Recipe
Christopher L’s Sweet Potato Casserole modified from my Mom
My Mom would bake this for Thanksgiving every year and then she would cook this for other special occasions. Below there are the pure substances there are homogeneous mixtures and there are heterogeneous mixtures. Mixing the toppings together is a physical change. Melting the butter to put on the sweet potato is a physical change. One chemical change is that it turns brown but does not burn. Lastly, my last chemical reaction is that the Sweet Potato Casserole smelled sweet like a sugary caramel. Submitted by: "Chris leviness"

Cookbook Recipe
Chloe's Stromboli (modified from mama c)
I picked Mama C’s stromboli as my recipe because it was the whole family’s favorite dinner that she made. The cheesy bread filled with various meats is so yummy and filling. This dinner is perfect to bring to a party, or just eat at home and enjoy with the fam. Chemical information- There are physical changes that occur when you change the appearance of the meat, by chopping it up. Or when you mix the egg white and bread dough together, you’re making the bread dough’s identity look different. Clues that chemical changes are happening are when the bread dough rises, and when the bread changes color in the oven. That is proof that gas is being produced. Submitted by: "Chloe"

Cookbook Recipe
Killian T’s Chocolate Chip Cookies modified from Allrecipes.com
We really only do this recipe on any day that we feel like baking. I chose this recipe because I like the chocolate chip cookie bars that my mom and I make. CHEMISTRY INFO: A chemical change that would be happening is the change of color when the cookies are done. Another chemical change is the cookie batter getting solid when it bakes. A physical change that would be occurring is when I would mix all the ingredients together. Another physical change is changing the shape of the dough. Submitted by: "Killian T"

Cookbook Recipe
Ethan C's Fudgy Brownies
This recipe came from my great grandma Morsey. We usually only get the box kind of brownies from Stop and Shop, but the ones from scratch are a lot better because it’s homemade. My great grandma makes these for us when we go to her house around Christmas to help her decorate her tree. Submitted by: "Ethan C"

Cookbook Recipe
Jeff's addictive peanut butter bars
It has been a family tradition for many years. It came from my mom's side and I have enjoyed this snack so much. It is usually used for like parties and used in more of the summer time in our family and is made at least every 3 months. And since I love family history I want to keep it in my family. Also the pure substances are salt and the mixtures are the peanut butter and chocolate chips it heats up to room temperature when you eat it Chemical changes- the peanut butter in the plant it is made in it is there is a chemical change when the people let in sunlight and that is photosynthesis and that is a chemical change. Also the chocolate chips is a chemical change because they are melted by flame to melt. Submitted by: "Jeffrey M"

Cookbook Recipe
Claire B’s Cinnamon Rolls, modified from Paula Deen
My grandma found this recipe a long time ago, and now she makes them every Christmas Eve, and we eat them on Christmas morning. They are so delicious, sweet, nutty, and covered in gooey sticky glaze! CHEMISTRY INFORMATION: The melted butter, and cutting the dough are both physical changes. The yeast making the buns rise and how the tops turn brown while baking both hint that chemical changes are taking place. Submitted by: "Claire B"

Cookbook Recipe
Logan M’s Famous Pumpkin Pie, modified from LIBBY'S® Famous Pumpkin Pie
I chose this recipe because every year on Thanksgiving we eat it and I thought it would be a good idea to eat it with all of my classmates too. CHEMISTRY INFORMATION: The pie itself is a heterogeneous mixture but along with that is the pie mix. Some homogeneous mixtures are the eggs you use and the evaporated milk. A physical change is when you put it in the refrigerator after you cook it and it gets hard from the cold. Another physical change is when all of the ingredients get mixed together. A chemical change is when the somewhat liquid mixture gets firm in the oven after it cooks. One last chemical change is when the color of the pie crust turns golden brown . NUTRITION INFORMATION PER PIE: 11g of fat, 70 mg of cholesterol, 350mg of sodium, 40g of carbohydrates, 2g dietary fiber, 6g of protein, 25g of sugar. Submitted by: "Logan M"

Cookbook Recipe
Bridget R.’s Traditional Irish Soda Bread, modified from food. com
I chose to make Irish Soda bread because it is a tradition for me and my family to make it every year around the fall and winter time, since my grandparents immigrated from northern Ireland and it is like a memory for my grandparents from back in the “good ol days.” Every year around fall my grandmother or my mother makes this type of bread for my whole family to celebrate our heritage. A heterogeneous mixture in the making of the Irish bread is when you add the eggs and the sour cream to the dry ingredients, because the difference between the ingredients can be seen. Submitted by: "Bridget R."

Cookbook Recipe
Jack D's Banana Pancakes Modified From Mom's Recipe
My mom has been making these for a year or two now and I really like them (I like them more than regular pancakes). They are really thin and are similar to regular pancakes, but not really the same thing. They are healthier than regular pancakes and they don’t have any flour involved. Also, they taste like bananas a little. Submitted by: "Jack Dotson"

Cookbook Recipe
Keerat's Pumpkin Pie
I choose this recipe because every year for thanksgiving we make pumpkin pie along with other things. We usually use this recipe and the pie ends up tasting really good MOST of the time. We have made this pie for the past 12 years now and we have always used this recipe. Submitted by: "Keerat B."

Cookbook Recipe
Ethan C’s cheesecake, modified from Nana
I chose this recipe because my nana got this recipe and my family just loves the cheesecake. The chemical change is when you mix the egg until it becomes white and fluffy. A physical change is when you crumble the graham crackers and they become crumbs. A chemical change would be when you put the batter into the oven the cheesecake has a gas released into it to make it rise. Another physical change is when you put it into the fridge the cheesecake got harder. Submitted by: "Ethan C"

Cookbook Recipe
Shanice's oreo vanilla cupcakes
Shanice W’s Oreo Vanilla Cupcakes modified from food.com Recipe Backstory: I make these delicious cupcakes with my mom, they are very good and easy to make. CHEMISTRY INFORMATION- One pure substance is water( H2O) , a few homogeneous mixtures are cake flour, and buttermilk, a few heterogeneous mixtures are eggs, and oreos. One physical change is splitting oreos in half, another is sifting the cake flour.Clues that indicate there are chemicals change would be , having the cupcakes turn from liquid to solid or having the cupcake rise in the oven.NUTRITION FACTS: Calories- 302, Total Fats - 15g, Total carbs- 45g, sugars- 24g . Submitted by: "Shanice w"

Cookbook Recipe
Chris J’s Molasses Drop Cookies, from McCall's Cooking Book
I choose this recipe from McCall's cooking book because it stuck out more than all the other recipes and I want other to try how good they are. Submitted by: "Chris J"

Cookbook Recipe
Alexander's Homemade Mac & Cheese
My family has been making this since I can remember. Washing your hands with water (H2O) before the recipe begins is using a pure substance. Chemistry info: In addition to the Things below, when you mix the macaroni and cheese together, and when you put the breadcrumbs on top, it is a heterogeneous mixture. Cutting and melting the cheese are both physical changes. The browning of the macaroni and the the smell when it’s done are both signs that a chemical change had occurred. Submitted by: "Alexander S"

Cookbook Recipe
Deano's Classy Cookies
I chose this recipe because my family always makes chocolate chip cookies that taste great. This recipe seems to be close to my own and that is why I chose it. It's a modified version of Allrecipies “The Best Chocolate Chip cookies” CHEMISTRY INFORMATION: The brown sugar of the recipe is a heterogeneous mixture, the 2 eggs are heterogeneous mixtures, the 2 teaspoons vanilla extract is a homogeneous mixture, the three cups of flour are homogeneous, and the chocolate chips are homogeneous mixtures. The baking soda is a pure substance, the hot water is a pure substance, and the salt is a pure substance. Two physical changes are the oven heating up when it is preheating, and the ingredients being “mixed.” Two chemical changes are the cookies turning brown as the burning process starts and the new smell as all the ingredients come together to create a new substance. Submitted by: "Deano D"

Cookbook Recipe
AJ A. Best Big, Fat, Chewy Chocolate Chip Cookie modified from allrecipes.com
I find this recipe special because we make these cookie a lot and my whole family enjoys them. When I made this recipe the first time I messed up and added too much sugar. A Heterogeneous mixture is when you can see different items like in a egg you can see the yolk and the egg white and that makes it a heterogeneous mixture.A physical change is the cookie itself .A Chemical change is when you cook the cookies and then the bottom gets brown.Also another Physical change is when you mix the ingredients together.A chemical change is that the cookie gets bigger in size when you bake it. Also, a new smell is made when you cook them. Submitted by: "AJ A."

Cookbook Recipe
Hope B’s Delicious Banana bread
My family and I always make this recipe whenever we want a treat. I can remember helping my mom make it in the kitchen, ever since I was really young! Delicious definitely suits this recipe! CHEMISTRY INFORMATION: In addition to the pure substances and mixtures shown below, the unmixed batter, the batter after the chocolate chips are sprinkled on the bread, and the finished bread, is all heterogeneous mixtures. The batter being poured and shaped into the loaf pan, is a physical change. Another change for physical, is how the batter looks after it's mixed together, the appearance looks more fine and liquidy. The rise of the bread proves an example of a chemical change. Another physical change is, how the chocolate chips spread because of the heat in the oven. Submitted by: "Hope B"

Cookbook Recipe
Kelly B’s Cheesy Bacon Cauliflower Bites, modified from WWW.savorylotus.com
I found this recipe on a piece of paper, my great grandma, who passed it down to my grandma, and she passed it down to me. I make them all the time because they are so delicious! They are just about bursting with a bacony flavor in a crispy little muffin. I chose this recipe because I think that people should try bacon and cauliflower together more often. CHEMISTRY INFORMATION: In addition to the pure substance and mixtures shown below, the cauliflower mixture, the batter after the rest of the ingredients are added, and the finished muffins are all heterogeneous mixtures. The butter warming up after it is taken out of the refrigerator, and the ”batter” being formed into little circle shapes due to the pan are both physical changes. The muffins rising up in the oven and the smell of the cooked muffins, and the muffins turning golden brown are all clues to chemical changes. NUTRITION INFORMATION: Per Muffin : 189 calories, 313 mg sodium, 9 mg cholesterol, 29.1 g carbohydrates, 14 g protein, 0 g fiber. Submitted by: "Kelly B"

Cookbook Recipe
Theresa’s Mini Corndogs
Because we make them for every special event we have with our family. Submitted by: "Theresa C"

Cookbook Recipe
Angela M’s Macaroni and Cheese, modified from Foodnetwork.com
This recipe is one of my favorite foods, so I chose this one. The picture at this website makes it look delicious! My family likes watching the Food Network channel, and we saw The Pioneer Woman make this on her show. CHEMISTRY INFORMATION: When you whisk the ingredients together, that is one physical change. When you melt the butter, that is also a physical change. When the top of the macaroni turns golden brown, that means there is a chemical change. When the flour and milk mixture gets thicker when you heat it, that is a sign of a chemical change. Submitted by: "Angela M"

Cookbook Recipe
Ally P’s Apricot Chicken , modified from food.com
My family has been making Apricot Chicken for 35-40 years. Also, my family makes it with RED russian dressing when most people make it with regular russian dressing (which makes it not as rich but still good) or thousand island. CHEMISTRY INFORMATION: Along with the pure substances and the hetero/homogeneous mixture shown below there are also chemical changes (clues), and physical changes involved in this recipe. Two physical changes would be when you are mixing the apricot preserves with the other ingredients you are separating the preserves into smaller pieces. Another physical change would be the mixture “warming” up in the oven. These are physical changes because there is NOT a new substance being formed. Also in the recipe there are chemical changes that include...the browning of the sauce on the top of the pan, along with the safely locked away (“smell”) within individual cells in the garlic, but as you cut or grate the garlic, they get exposed to each other, where they end up reacting, with the aid of enzymes... this creates the sometime unbearable smell. Submitted by: "Ally P"

Cookbook Recipe
Kenny T's Chicken Parmesan, modified from foodnetwork.co,
My mom made it my grandma made it my great grandma made it and my great great grandma made it Submitted by: "Kenny T"

Cookbook Recipe
Isaiah W’s Georgia Peach Homemade Ice Cream, modified from allrecipes.com
Ice cream is special to me because I like peach ice cream. When you mix the ingredients together, that is a physical change. When the ice cream mixture freezes, that is a physical change. The peach tree did photosynthesis, which is a chemical change. When you digest the peach ice cream, that is a chemical change. Submitted by: "Isaiah W"

Cookbook Recipe
Suhela A's Pumpkin Bread, modified from a family recipe
Why it’s special to you and/or your family:Because they love Pumpkin bread when it’s Thanksgiving.Chemistry info-When you mix the dry ingredient and when you heat the bread up. Chemical changes are when the liquid turns into a solid and when the Bread rises. Submitted by: "Suhela A"

Cookbook Recipe
Vanessa D’s Banana Bread Modified From my Great Grandmother’s Recipe
I chose banana bread for this project because it was my Great Grandmother’s recipe and I want to pass it on through the family. CHEMISTRY INFORMATION: Bananas and eggs are heterogeneous mixtures. Sugar, butter, flour, and chocolate chips are homogeneous mixtures. Salt and baking soda are pure substances. A couple physical changes are mixing all the ingredients. Another would be melting the butter in the microwave. A couple chemical changes would be putting the banana bread in the oven going from a liquid to a solid. Another one would be the banana bread getting burnt in the oven at the bottom if you leave it in the oven too long. Submitted by: "Vanessa D"

Cookbook Recipe
Ben D’s New York Cheesecake from allrecipes.com
The reason I chose this recipe is because it was cheesecake, and I like cheesecake, it was also the most trust-worthy link/recipe I found. A physical change would be mixing the ground up graham crackers, chopped walnuts, cinnamon, and the melted butter, another physical change would be the cake changing temperatures in the oven. Some chemical changes would be the browning of the cake in the oven (temperature change), and it becoming a solid. Submitted by: "Ben D"

Cookbook Recipe
Tyler.G’s Chicken Noodle Soup , Modified from My Da
I don't know where the recipe came from. It’s just chicken noodle soup. My dad makes it sometimes, and it tastes really good, and it’s made with lots of love . CHEMISTRY INFORMATION: The chicken and the celery,carrots,onions,broth,egg and noodles warming up after it’s heated in the pot, this is physical change. Another physical change is the chicken further separating once in the pot. My first chemical change is the change the plants had to make so they had the energy to make the vegetables (photosynthesis). My second chemical change is what will be going on in the bodies of anyone who eats my soup (digestion), The cellulose in the carrot’s indigestible so it is fiber and will help “flush out your system”. Submitted by: "Tyler G"

Cookbook Recipe
Mason G’s Cavatelli (aka Gavvis or Gavadill), modified from my Great Grandma
My great Grandma was messing around with the cavatellis and she created Gavadills. First you will Wash your hands before the mixing process Pure substance H2O Next you need a teaspoon of salt (pure substance). Then 3 half cups of unbleached flour (homogeneous). Next you will need 2 cups of whole milk ricotta(Homogeneous). Then you will need 1 egg (Heterogeneous). Finally you will need ¼ cup of milk(homogeneous). Then you will need to mix all of the ingredients together (Physical) Then you will let it rise for about 2 to 3 hours when it is done you have to roll the dough and make little pieces of pasta with your finger (Physical). After that you will need to put it in boiling water and let it cook until you think it is ready it should get a little harder.(chemical) Next you smell the cooked pasta.(chemical) Finally that you need to put the sauce on and it is ready to eat(Physical) Submitted by: "Mason G"

Cookbook Recipe
Lilah’s Magical Bars from Great Grandma Reich
I found this recipe in one of my family’s many cook books. These are delicious and so easy to make! CHEMISTRY INFORMATION:In addition to the pure substances and mixtures shown below,the bars when they are done are in layers, making them a heterogenous mixture. Another heterogeneous mixture is the butter once it is melted , you can see the separation. You can kind of see different shades of yellow that allow you to see the different materials. All the ingredients individually in the actual bars are homogeneous mixtures. The only pure substance in this recipe is the water you use to wash your hands before you start. Physical changes that happen in this recipe are the bars warming up in oven, and the chocolate chips melting. Chemical changes that occur are the coconut browning up, and the graham cracker crust browning and getting crunchy. Submitted by: "Lilah H"

Cookbook Recipe
Gunnar M’s Hearty Chili Recipe modified from Aunt Sue
I like chili, so I used this family recipe. CHEMISTRY INFORMATION: When you boil the chili, that is a physical change. Putting everything together in the pot is a physical change. When the hamburger meat browns, that is a sign of a chemical change. When the cow died, when the carcass starts to rot, that would be a chemical change. Submitted by: "Gunnar M"

Cookbook Recipe
Alexis P’s Man in a Raft Modified from Grandma Tex
The recipe is called Man in a raft, and contains eggs, bread, butter, salt and ketchup is optional. First, all homogeneous mixtures are butter and ketchup because that is all you can see. Next, heterogeneous mixtures are the bread and egg because on the bread you can see the crust and the white and on the egg you have the yolk and the egg white. Also, a pure substance is the salt because the salt (NaCl) is one kind of particle. In conclusion, my physical changes would be putting the salt on the egg and taking the circle out of the bread, and a chemical change would be when you cook the bread it turns brown and that is a sign of burning but you stop it before it completely burns, and when you cook the egg, it goes from a liquid to a solid. Submitted by: "Alexis P"

Cookbook Recipe
Armenda’s chicken parm
When my grandpa came to the United States, the only food word he knew how to order was chicken parm. He was 16 years old. For about a year, he only ate chicken parm for lunch and dinner, until he learned the language. Chicken parm carried to the family for many years. It's still his favorite food. After he ate chicken parm for one year, he got sick of chicken parm, so he asked his friend what else to order. So he said turkey and cheese, and the waitress came over. She said, "Sir, what are you going to have today?" He said turkey and cheese. She asked if he wanted white bread or rye bread, and he answered turkey and cheese. She said, "God dang, do you want white bread or rye bread?" so he said "chicken parm." And this is a true story! Submitted by: "Armenda R"

Cookbook Recipe
Jack R's Aunt Elsie's Biscottis from her mom's cookbook
This recipe is special because it was brought over from Italy with grandma’s mom when she was a young girl. We normally have them on almost every holiday that we have off from school. This recipe is a very easy thing to complete/make. The physical change in my recipe is how you would roll out the dough and blend all the ingredients together. The chemical change is identified where the cookies start to brown in the oven and you could smell them when finished. Submitted by: "Jack R"

Cookbook Recipe
Rindi T’s delicious Sugar Cookies, modified from Family Cookbook
This recipe is important to me because me and my grandma always make them on Christmas Eve and for Christmas.They’re an chewy sweet treat.This recipe has all types of things like pure substance, mixtures,homogeneous and heterogeneous ingredients. Before all of the ingredients are blended- heterogeneous smell while cooking- chem before you separate the yolk from the egg whites-heterogeneous turning light brown in the oven- chem Submitted by: "Rindi T"

Cookbook Recipe
Thomas B-H’s Kitty Buns/Lussekatter, modified from GGR’s recipe
This recipe is my Great Grandma Ruby’s own recipe for kitty buns, and it is a great recipe! They are very cardamom-y, and very easy to make. They are a great winter treat with a mug of tea, coffee or hot cocoa. This recipe also has plenty of examples of physical change. CHEMISTRY INFORMATION: One example of a physical change in this recipe is the melting of the butter, because it is still butter, but in a different form. Another example of a physical change is kneading the dough, because it isn’t becoming or producing a new substance, it’s just getting pressed down and stretched out. Along with physical changes in this recipe, there are chemical changes evident in the recipe, as the golden-browning of the kitty buns and the rising of the dough both show that a new substance is being produced. Submitted by: "Thomas B-H"

Cookbook Recipe
Jaclyn W’s ultimate pancakes from the back of a Bisquick box
This recipe has been around for a while, However me and my friend olivia recently found it on the back of a bisquick box and decided to make a “cooking show” on us making them. They have alot more ingredients than usual pancakes but they have a much better taste. My recipe includes bisquick, sugar, milk, vegetable oil, eggs, vanilla, and baking powder. Chemistry Info: when the batter cooks it puffs up and the smell changes and that is a chemical change. Also, physical changes are the ingredients being mixed together. The homogenous mixtures are milk and vanilla. because you cant see the different things in them. Submitted by: "Jaclyn W"

Cookbook Recipe
Colin F’s Krautfleckerl, Modified from Grandma
I chose this recipe because every time a special occasion comes up then my grandma makes it. It was in my life for a long time and that is why it is special to me. CHEMISTRY INFORMATION: the only ingredient of my recipe that is a pure substance is salt. One of two heterogeneous mixtures in my ingredients is onions. It looks different all the way around. Another ingredient that is heterogeneous is cabbage. One of two homogeneous mixtures in my recipe is noodles. They look the same all the way around. Another homogeneous mixture in my recipe is the olive oil that you sauté the onions in. One of two physical changes is when you chop up the onions and the cabbage. You are just changing the way they look. Another physical change in my recipe is when you boil the water to cook the noodles. The water boils and stays as evaporated water. One clue that a chemical change has occurred in my recipe is when you sauté the onions. Before they were kind of white now they are golden and have a way different smell. Another clue that a chemical change has happened is when you heat the food up from being straight in the refrigerator. Before you heat it up you can't really smell it. After you heat it, the scent it more distinct. Submitted by: "Colin F"

Cookbook Recipe
Mason M’s The best brownies modified from food.com
I chose this recipe because they are absolutely delicious. But not only are they delicious the recipe has become a family favorite. CHEMISTRY INFORMATION: In addition to all the information below, there are also several physical and chemical changes. One clue to a chemical change is how the color of the brownies through the middle to the bottom darkens. Another chemical change clue is how the brownies harden and go from a liquid to a solid. One physical change is when you put the ingredients in the bowl and mix them together, this is also a heterogeneous mixture because you can see all the different ingredients. Another physical change is when you heat up the oven it gets hot. Submitted by: "Mason M"

Cookbook Recipe
Chris O’s great chicken noodle soup, modified from allrecipes.com
My father started making this a few years ago CHEMISTRY INFORMATION: it's a mixture of different ingredients. When the ingredients are mixed together there is a physical change. When the temperature changes, it is also a physical change. the chemical change is when all the ingredients together. Submitted by: "Chris O"

Cookbook Recipe
Lily R’s Pumpkin Pie, modified from Pillsbury easiest-ever-pumpkin-pie
Pumpkin Pie is very tasty and easy to make! CHEMISTRY INFORMATION: Sugar, and salt are both pure substances in this recipe, pumpkin pie spice and evaporated milk are examples of homogeneous mixtures, and eggs are a heterogeneous mixture example. Of course as well as the final outcome. If you make the pie crust yourself for the pie, mushing it into a ball is an example of a physical change. Another example of a physical change is, mixing the ingredients together and creating a batter. Some clues that chemical changes are happening are, the smell of the pie cooking, and the hardening of the the pie crust (texture change). Submitted by: "Lily R"

Cookbook Recipe
Caleb’s Milk Chocolate Fudge, Modified from Cooks.com and My Dad’s Recipe.
I chose this recipe because my dad makes it once a year and it is amazing. The recipe is made of milk, sugar, and butter. The sugar is the only pure substance and all the rest are mixtures. The butter is a homogenous mixture and the mini marshmallows. One heterogenous mixture would be the vanilla extract. Chocolate chips would not be a pure substance in the ingredients it would be a homogenous mixture. A homogenous mixture would be the butter and the milk because they look all the same around but they are mixtures. A heterogenous mixture would be the nuts if you would put them in the fudge. A physical change would be mixing the ingredients together. Then, letting the fudge cool down after it all. A chemical change would be the sugar cane does photosynthesis, then the people harvest it and then the have to make it to actual sugar. The sugar formula would be C12H22O11. The servings would be 2 pieces of fudge. Submitted by: "Caleb G-D"

Cookbook Recipe
Kenna M’s Apple Crisp modified from my Grandma’s recipe
This recipe is special to my family because before my grandma got dementia and couldn't take care of herself anymore, she'd make this all the time. It was her favorite. A physical change with the apples is when you slice them and the dry ingredients mixed together. A chemical change is the browning on top and the smell once it’s done baking. Submitted by: "Kenna M"

Cookbook Recipe
Samantha W's Delicious Black Bottom Cupcakes
My mom and I love to cook together. One day she found black bottom cupcakes online. So we decided to cook black bottom cupcakes. It isn’t a tradition, but it’s really fun to make. We made them and loved them. We make them for family gatherings or even small picnic​s,​ and I wanted to share them with the 8th grade at the feast.

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.

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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.