Nicole Sorenson graduated from Princeton High School on June 1 and two days later was crowned one of the three new Princeton Ambassadors. The other two are Sylvia Michels and Jasmine Carr.
“I couldn’t have asked for two better girls (as fellow ambassadors),” Sorenson says, adding that the two have become her best friends. Being part of the Princeton Ambassador program, so far, has been a “blast,” says Sorenson, noting that she has met a lot of people through it and learned about some community organizations. One of those was the Lions Club, which she assisted at the grill in putting on their annual Rum River Festival breakfast on June 10.
Sorenson was a resident of Elk River into the middle of third grade, before moving to Princeton. “I have really enjoyed attending Princeton,” she said of the schools here, saying she has found Princeton to have more of a community feel. The friendliness she has encountered here, she said, has given her “confidence in who I am.” Some of Sorenson’s best experiences have been being part of the cast of three musicals at PHS as well as a three-act play and three years of being in PHS one-act plays.
Sorenson’s interests include gardening, reading, singing, acting in musicals and plays, and baking. She hopes to someday participate in community musical and drama productions. Besides having a schedule of Ambassador activities this summer such as riding in parades, Sorenson will have two other big events. One will be a weeklong mission trip focusing on Burmese refugees in Atlanta, and the other will be an Evangelical Free national youth conference in New Orleans.
Sorenson says she would like to also find a job baby-sitting, as the one she had planned on fell through. “I love kids,” she says.
Sorenson will be attending Bethel University in Arden Hills starting in late summer, where she plans to have a double major in elementary education and teaching English as a second language.
Sorenson’s recipe comes from her mother Cindy, who got it from one of Cindy’s grandmothers. The sprinkling of sugar on top makes for a nice crust, Sorenson says.
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (best if very ripe)
2 beaten eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup buttermilk or sour milk made by placing 1 1/2 tsp. vinegar in 1/2 cup of milk
Grease and flour a loaf pan (you might need two pans depending on size). Cream the butter and sugar together. Blend in the mashed bananas, beaten eggs and vanilla. Combine dry ingredients in separate bowl. Alternately add the dry ingredients and the sour milk into the banana mixture, stirring well after each addition. Pour mixture into loaf pans or pans and sprinkle top with sugar.
Bake at 325 degrees for 1 1/2 hours. To check for doneness, insert toothpick into center of loaf and it should come out clean. Let bread cool for a one-half to one hour before removing from pan.