Annika Peterson is a junior at Princeton High School, doing her studies at St. Cloud State University through the postsecondary education option.
Peterson enjoys her work on the PHS speech team and likes swimming, giving swimming lessons, reading, snowmobiling, cooking and baking. She also enjoys being a counselor at the Many Point Scout Camp in the Detroit Lakes-Park Rapids area. This summer will be her second season as counselor there and her third year of being at the camp. Her career goal is to become a trauma surgeon and become a U.S. Navy hospital corpsman. “Emergency medicine is my passion,” she said.
Peterson also talks passionately about the speech team, where her category is great speeches.
The speech Peterson is giving this season is “This is Water” by the late David Foster Wallace, who gave it at the commencement ceremony at Kenyon College in Ohio in 2005.
The speech is about the default settings that many people unconsciously let their minds rest in while looking at situations in life. It means looking through self-centered lens in which the person doesn’t recognize what is in front of them, Peterson said. By breaking away from that kind of thinking, “you find true happiness,” Peterson added.
Peterson said that the almond triangle bar cookie recipe is from The Cookie Book by Lee Svitak which attributes the recipe to Charlotte Midthun, of Granite Falls.
ALMOND TRIANGLE BAR COOKIES
2 cups (4 sticks) butter at room temperature, divided
3/4 cup granulated sugar, divided
3/4 tsp. almond extract
1/2 tsp. salt
2 3/4 cups flour
1 cup packed brown sugar
1/3 cup honey
1/4 cup heavy cream
1 lb. (about 5 1/4 cups) sliced almonds
Carefully line a 10-by-15-inch jelly roll pan with aluminum foil, shiny side up. In bowl of an electric mixer beat on medium high speed 1 cup (2 sticks) butter until creamy (about 1 minute). Gradually add 1/2 cup granulated sugar and beat until light and fluffy (about 2 minutes). Add the egg, almond extract and salt and beat until thoroughly combined. Reduce speed to low, add flour and mix until just incorporated. Press dough evenly into pan and push dough up the sides. Cover with plastic wrap and refrigerate 30 minutes.
When ready to bake, preheat oven to 375 degrees. Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes. Remove from oven and transfer pan to a wire rack to cool.
In large saucepan over medium heat, combine the brown sugar, honey, remaining 1 cup of butter and remaining 1/4 cup granulated sugar and cook, stirring occasionally until sugar dissolves. Increase heat to medium high, bring mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in the cream, then stir in the almonds. Spread almond mixture evenly over crust. Return pan to oven and bake until bubbling (about 15 minutes). Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.