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GRANDMA BUTTONS FAVORITE MOLASSES COOKIE

RECIPE
Reactants needed:
****Note**** All reactants should be at room temperature during the following
procedure. Do not double this recipe. (Trust Grandma Button)
- !" grams partiall# h#drogenated so#bean and cottonseed oils$ mono and
digl#cerides
- %&& grams unrefined$ dar'$ cr#stalline sugar
- (%." grams highest grade$ pure$ unsulphured$ whole sugar cane )uice
- "* grams matured o+um with #ol' o+erlaid with albumen proteins from Gallus
domesticus female.
- !,.%" grams of a blend of hard and soft flours
- *.*"&, moles sodium chloride
- ,.&, - *
%%
particles of sodium h#drogen carbonate
- "m. dried and powdered rhi/ome of Zingiber officinale
- " grams dried and powdered inner bar' of Cinnamomum cassia
- .%" cm
!
of dried and powdered flower-buds of Eugenia caryophyllata
-** grams sucrose (this is in e-cess)
PROCEDURE:
01232AT 452N T4 6"* 7el+in
. To a %-liter bowl$ add !" grams partiall# h#drogenated so#bean and cottonseed oils$
mono and digl#cerides and %&& grams unrefined$ dar'$ cr#stalline sugar. 8i- until a
homogeneous mi-ture is obtained.
%. Now add (%." grams highest grade$ pure$ unsulphured$ whole sugar cane )uice. 9tir
until well-blended.
!. Add "* grams matured o+um with #ol' o+erlaid with albumen proteins from Gallus
domesticus female. 9tir until blended.
6. Add together in a -liter bowl: - !,.%" grams of a blend of hard and soft flours$
*.*"&, moles sodium chloride$ ,.&, - *
%%
particles of sodium h#drogen carbonate$
"m. dried and powdered rhi/ome of Zingiber officinale, " grams dried and powdered
inner bar' of Cinnamomum cassia, .%" cm
!
of dried and powdered flower-buds of
Eugenia caryophyllata. 8i- gentl# to obtain a homogeneous mi-ture.
". Add the dr# reactants from the -liter bowl to the wet reactants in the %-liter bowl.
9lowl# stir until well-blended.
&. ;orm %6.** gram balls of mi-ture. 1oll in a bowl containing ** grams sucrose until
each ball is well coated with sucrose.
,. 0lace % balls on !*6.( mm - 6.",% - *
-6
'm coo'ie sheet lined with aluminum foil
(shin# side up). <ou should ha+e about !& balls total.
(. 0lace the coo'ie sheet into the o+en set at 6"* 7.
=. Ba'e for *.**, da#s.
*. >arefull# remo+e from o+en using a hot mitt. 0lace on a heat protected surface and
allow to come to room temperature (%">.)
. ?ngest$ digest$ and egest$ but most of all: 2N@4<A
CONVERSION SHEET:
partially hydrogenated soybean and cottonseed oils, mono and diglycerides = Crisco
shortening
cup of >risco B (* grams
unrefined, dark, crystalline sugar = dark brown sugar
&.&%" grams dar' brown sugar B tablespoon
& tablespoons B cup
highest grade, pure, unsulphured, whole sugar cane juice = molasses
&.(," grams molasses B teaspoon
! teaspoons B tablespoon
matured ovum with yolk overlaid with albumen proteins from Gallus domesticus female
B chic'en egg
large chic'en egg with shell remo+ed B "* grams
blend of hard and soft flours = allpurpose flour
%C! cup of all-purpose flour B =6 grams
sodium chloride = table salt
teaspoon table salt B &.&! grams
sodium hydrogen carbonate = sodium bicarbonate = baking soda
mole B &.*% - *
%!
particles
teaspoon ba'ing soda B " grams
dried and powdered rhi!ome of Zingiber officinale =ginger
" m. B metric teaspoon
dried and powdered inner bark of Cinnamomum cassia = cinnamon
metric teaspoon cinnamon B %." grams
dried and powdered flowerbuds of Eugenia caryophyllata = ground clove
cm
!
B m.
sucrose = table sugar
%** grams sucrose B cup
> D %,! B 7el+in "C=(; - !%) B >
>on+ersions:
inch B %."6 cm
*** m B 'm
*mm B cm
Thoughts: ?nsist on correct number of significant figures for all con+ersions. The
number of significant figures to start should be the same for the final answer.
1
st
cn!e"s#n a s#$%&e 'act" &a(e& %"(&e$:
!" grams >risco - cupC(* grams B *.,"* cups B E cup
)
nd
cn!e"s#n "e*+#"es ) ste%s:
%&& grams dar' brown sugar - tablespoonC&.&%" g - cupC& tablespoons B .**
cup
,
"d
cn!e"s#n "e*+#"es , ste%s- 1 cn!e"s#n '"$ t.e )
nd
cn!e"s#n:
(%." grams molasses - teaspoonC&.(," grams C tablespoonC! teaspoons -
cupC& tablespoons B *.%"* cups B F cup
/
t.
cn!e"s#n: 1 ste%
"* grams egg - large eggC"* grams B large egg
0
t.
cn!e"s#n: 1 ste% 1#t. n+$(e"s n (t. t% and (tt$
!,.%" gram - %C! C=6 grams B %.%"** cups B % F cups
2
t.
cn!e"s#n: 3"#t#n4 '"$+&as- ca&c+&at#n4 4"a$ '"$+&a $ass- cn!e"t#n4 '"$
$&es t 4"a$s
*.*"&, moles Na>l - "(." gramsCmole - teaspoon C &.&! grams B *."** teaspoons
B G teaspoon
5
t.
cn!e"s#n: Man6 ste%s- 1"#t#n4 '"$+&as c""ect&6- ca&c+&at#n4 4"a$ '"$+&a
$ass- cn!e"s#ns 1#t. sc#ent#'#c ntat#n- +se ' A!4ad"s n+$(e"7
,.&, - *
%%
particles - moleC&.*% - *
%!
particles - (6 gramsC mole - teaspoonC"
grams B %.*** teaspoons
8
t.
911
t.
cn!e"s#ns: s#$%&e cn!e"s#ns +s#n4 %"e!#+s cn!e"s#ns
"m. - teaspoonC"m. B teaspoon ginger
" grams cinnamon - teaspoonC%." grams B % teaspoons cinnamon
.%" cm
!
ground clo+e - m.Ccm
!
- teaspoonC"m. B *.%"* teaspoons B F teaspoon
ground clo+e
** grams sucrose - cupC%** grams B *." cups sucrose B G cup sugar
1)
t.
cn!e"s#n: Cn!e"t '"$ Ke&!#n t Ce&s#+s t Fa."en.e#t
> D %,! B 7el+in "C=(; - !%) B >
6"* 7 B ,,> B !"*; to % significant figures
1,
t.
Cn!e"s#n: Cn!e"t c$ t #nc.es and Cn!e"t da6s #nt $#n+tes:
!*6.( mm - cmC*mm - inchC%."6 cm B %.** inches
6.",% - *
-6
'm - ***mC'm - ** cmCm - inchesC%."6 cm B (.** inches
*.**, da#s - %6 hoursCda# - &* minutesChour B * minutes
GRANDMA BUTTONS FAVORITE MOLASSES COOKIE
RECIPE
Assignment: <ou need to con+ert all these measurements into metric s#stem units. ?n
addition$ the procedure needs to be modified as thought the coo'ies were being ba'ed
in a lab. Be 521< specific when rewriting #our procedure. <our final product will be a
HnewI recipe using the metric s#stem. Jse the pro+ided con+ersion sheet.
C% cup shortening
% cups dar' brown sugar
C% cup molasses
8i- together
Add % eggs$ mi-
9ift together:
6 C% cups flour
6 teaspoon ba'ing soda
teaspoons salt
% teaspoons ginger
6 teaspoon cinnamon
C% teaspoon ground clo+e
Add flour mi-ture to wet and mi-.
1oll in balls$ 1oll in granulated sugar
Ba'e at !"* degrees ;ahrenheit *-" minutes until done