While 2020 has challenged each of us in many different ways, we all have numerous things to be grateful for from this strange and sometimes scary year – new children and grandchildren, graduations (even drive-by ones), the joining of families together in marriage – just to name a few. All of our worlds have changed, but perhaps our families and friendships have grown that much stronger.

In just a few days, the year 2020 will end. Between now and then, many of us will be spending time with family and friends to celebrate the holidays and welcome in the New Year. Gatherings may be different – possibly including Zoom living rooms to share gifts or Zoom dining rooms to share a meal. Even if they do not resemble past years’ traditions, we hope that everyone’s holidays are filled with joy, celebration, and love. 

For this year’s newsletter, the SDWMA team contributed recipe ideas to share with you this season. By vote, the ones below were the winners. Enjoy!
Crab Dip
by Derek Eichelberger

2 lbs. Lump Crabmeat
(pick out bones & cartilage)
3/4 C. Mayonnaise
3/4 C. Crème Fraiche (see below)
1 Tsp. Finely Grated Lemon Zest
1.5 Tsp. Tabasco Sauce
1/2 Tsp. Nutmeg
1/2 Tsp. Minced Garlic
Salt & Pepper

Mix together all ingredients except the crabmeat. Fold in crabmeat. Refrigerate the day before so that the flavors can meld. Garnish with fresh dill around the dish.

Crème Fraiche

1 C. Heavy Cream (heat on low to 100o)
Add 1 Tbsp. Buttermilk or Sour Cream

Put in covered container. Set 6-8 hours at room temperature.
Maple Cranberry Bourbon Smash by Kelly Murphy

1 Oz. Maple Cranberry Syrup (see below)
1.5 Oz. Bourbon of Choice
1 Oz. Unsweetened Cranberry Juice
Rosemary Sprigs for Garnish

Combine syrup, bourbon, cranberry juice, and ice; shake well. Pour into glass with a rosemary sprig for garnish.

Maple Cranberry Syrup

1/2 C. Pure Maple Syrup
1 C. Cranberries (can use frozen)
1/4 C. Water

Add all ingredients to a pot and bring to a boil, stirring well. Let cool before using.
Filet Mignon with Mushroom-Wine Sauce by Karen Werley

1 Tbsp. Butter, Divided
1/3 C. Shallots, Finely Chopped
1/2 lb. Fresh Mushrooms, Chopped
1.5 C. Dry Red Wine (Cabernet Sauvignon)
10.5 Oz. Beef Consommé (1 Can, Divided)
Cracked Pepper
4 Filet Mignon Steaks (6-Ounce)
1 Tbsp. Low-Sodium Soy Sauce
2 Tsp. Cornstarch
1 Tsp. Dried Thyme

Melt 1.5 Tsp. butter in a nonstick skillet over medium heat. Add shallot and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring frequently.

Remove mushrooms, and place in bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl. Wipe skillet with a paper towel.

Sprinkle pepper over steaks. Melt remaining butter in skillet over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 90 seconds on each side or until done. Place on platter; keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining wine and consommé to skillet; scrape skillet with wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil and cook 1 minute, stirring constantly.
Crocodile Killer Carrot Cake
by Christy Greek

2 C. All-Purpose Flour
2 Tsp. Baking Powder
2 Tsp. Baking Soda
1 Tbsp. Plus 1 Tsp. Ground Cinnamon
1 Tsp. Salt
2 Tsp. Vanilla Extract
2 C. Oil
5 Eggs
3 C. Sugar
6 C. Carrots (Peeled & Finely Shredded)
2 C. Crushed Pineapple, Drained
3.5 C. Walnuts or Pecans (Optional)

Sift Together flour, baking powder, baking soda, salt, and 1 Tbsp. cinnamon; set aside. Beat eggs well. Beat in sugar, oil, and vanilla extract until fluffy. Stir in dry ingredient mixture. Stir in carrots, pineapple, and 2.5 cups of nuts. Pour into three sprayed 9-inch cake pans. Bake at 325o for 45 minutes or until done. Cool on wire racks.

Cream Cheese Frosting

2 - 8 oz. Packages of Cream Cheese
1/2 C. Unsalted Butter, Softened
4-5 C. Powdered Sugar, Sifted
1 Tsp. Vanilla Extract

Cream together cream cheese and butter in a large bowl with an electric mixer until light and fluffy. Add powdered sugar in small amounts until desired consistency is achieved. Beat in vanilla extract.

Frost first layer of cake. Then add other layers, frosting as you add them. Sprinkle the top and sides with remaining nuts, if desired.

Welcome our newest team member, Charles Biggs!

Congratulations to SDWMA advisor, Matt Biggs, and his wife, Katie, on the birth of their beautiful baby boy last week.
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Schneider Downs Wealth Management Advisors, LP (SDWMA) is a registered investment adviser with the U.S. Securities and Exchange Commission (SEC). SDWMA provides fee-based investment management services and financial planning services, along with fee-based retirement advisory and consulting services. Material discussed is meant for informational purposes only, and it is not to be construed as investment, tax or legal advice. Please note that individual situations can vary. Therefore, this information should be relied upon when coordinated with individual professional advice. Registration with the SEC does not imply any level of skill or training.
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