Tuesday, September 1, 2009

Inglourious Basterds and Rasin Cookies

This past weekend, Jeremy and I went to see Inglourious Basterds. I'd give it 4/5 stars, simply because I didn't think the flow of the plot was that great. I suppose the overall story line was good (and a refreshing twist on Nazi stories), but there seemed to be something missing. While the movie did grab my attention for the full 2.5 hours, and it was fairly bloody, I felt that some of the little subplots weren't fully developed and/or missing and the scenes could have flowed together a little better. I will say, though, that the acting was great. You really wanted to hate the main villain and Brad Pitt did a good job at his roll. There were also parts that were true Quentin Tarantino fashion. Overall I'd recommend that you go see this movie as well as Hangover. Two different films (completely!) but two of the best that I've seen in a while.

Also, I thought I'd share with you a raisin cookie recipe that I made this weekend. Enjoy!

Jumbo Raisin Cookies

2 cups raisins
1 cup water
3-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. Baking soda
1 TSP. salt
½ tsp. cinnamon
½ tsp. Nutmeg
1 cup shortening (Butter)
1-3/4 cups sugar
2 eggs slightly beaten (optional, really it's true. i forgot them once, and they were still great)
1 tsp. vanilla
1/2 cup chopped nuts

Place raisins and water in a saucepan; bring to a boil and boil about 3 minutes. Set aside to cool; do not drain.

Mix flour with baking powder, soda, salt, and spices, set aside

Cream shortening.

Gradually add sugar, beating well after each addition. Beat in eggs, if adding

Stir in raisins with liquid and vanilla

Gradually add the flour mixture, blending thoroughly after each addition. Stir in nuts.

Drop from tablespoons, about 2” apart, on greased baking sheets.

Bake 375 degrees for 12-15 minutes

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