The U.P. Catholic Newsletter
December 2025
Harmel: Pray, work, study
Students live, work, worship together
By Sara Shusta
The U.P. Catholic
SARA SHUSTA | THE U.P. CATHOLIC
Matthew Heiny, a native of Brimley, stands for a photo at Harmel Academy of the Trades, where he is a student. The academy is a faith-based trade school located in Grand Rapids, Mich.
Heiny, now in his first year at Harmel, said he applied in his senior year of high school after ruling out attending a traditional university or the seminary. He is the brother of Diocese of Marquette seminarian William Heiny and his older brother Andrew is an engineer. “It’s a combination of what both my brothers do,” he said. “At Harmel, we pray, work and study.”
Those are “the pillars of life at Harmel,” said Thomas Breazeale, porter and admissions manager at the school. “Pray, work and study. We are about a young man’s soul.”
The U.P. Catholic reader recipes to try this Christmas
Readers of The U.P. Catholic submitted recipes to be included in the newspaper. Consider trying one or both during this Christmas season.
Danish Cheese Crescents
Submitted by Carol Beauchamp
INGREDIENTS
2 pkg. crescent rolls
1 cup sugar
2 (8 oz.) pkg. cream cheese
1 egg yolk
1 egg white
1 tsp. cinnamon
1/2 cup sugar
1/4 cup chopped walnuts
DIRECTIONS
Step 1: In a 9 x 13 pan, place rolled out dough of one package crescent rolls.
Step 2: Mix cream cheese, sugar and egg yolk and spread on dough. Place the second package of crescent rolls on top of the cream cheese mixture. Beat egg white until frothy and spread on top layer of dough. Mix cinnamon, sugar and chopped nuts and sprinkle on dough.
Step 3: Bake at 350 F for 30 minutes or until golden brown. Serve cold.
2 pkg. crescent rolls
1 cup sugar
2 (8 oz.) pkg. cream cheese
1 egg yolk
1 egg white
1 tsp. cinnamon
1/2 cup sugar
1/4 cup chopped walnuts
DIRECTIONS
Step 1: In a 9 x 13 pan, place rolled out dough of one package crescent rolls.
Step 2: Mix cream cheese, sugar and egg yolk and spread on dough. Place the second package of crescent rolls on top of the cream cheese mixture. Beat egg white until frothy and spread on top layer of dough. Mix cinnamon, sugar and chopped nuts and sprinkle on dough.
Step 3: Bake at 350 F for 30 minutes or until golden brown. Serve cold.
Scalloped Corn
Submitted by Mary Greenwood Tickler
INGREDIENTS
2 cans of cream style corn
2 tsp. sugar
Scant salt
4 beaten eggs
1 can evaporated milk
Saltine crackers (1 sleeve crushed)
2 cans of cream style corn
2 tsp. sugar
Scant salt
4 beaten eggs
1 can evaporated milk
Saltine crackers (1 sleeve crushed)
DIRECTIONS
Step 1: Combine above ingredients.
Step 2: Place in casserole dish and cover top with slices of bacon.
Step 3: Bake at 350 F about 1 to 1 hr. and 15 min. Test by inserting knife in middle to see if done.
Step 1: Combine above ingredients.
Step 2: Place in casserole dish and cover top with slices of bacon.
Step 3: Bake at 350 F about 1 to 1 hr. and 15 min. Test by inserting knife in middle to see if done.
Bishop John Doerfler's 2025 Christmas Message
