Recipes and Suggestions

Pumpkin Spice Cake with Brown Butter Frosting:

2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup butter
¼ cup shortening
1 ½ cups sugar
½ teaspoon vanilla
2 eggs
1 cup buttermilk
¾ can canned pumpkin

Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Beat together better and shortening. Add sugar and vanilla. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk, and pumpkin, alternating each. Pour into parchment lined plank roasting pan (see picture). Smoke at 300° for 70 minutes or until done.


In a small saucepan, heat ½ cup butter over low heat until melted. Continue heating till the butter turns a delicate brown. Remove from heat, pour into a small bowl. Add 4 cups sifted powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Beat until mixture reaches frosting consistency (may need to add more milk).

Wood Recipe Recommendations: Sugar Maple chunks or chips with Vanilla Smokin' Dust®

Fudge Brownies

4 (1 oz. Squares) unsweetened chocolate
¾ cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
1 cup chopped walnuts (or other nuts)

Melt chocolate and butter in saucepan, stirring occasionally. Stir in sugar. Add eggs one at a time. Add vanilla. Stir in flour and nuts. Pour into plank roasting pan lined with parchment paper( see picture). Cook on smoker using vanilla Smokin’ Dust at 300° for 45-60 minutes or until brownies are cooked through the center.

Wood Recipe Recommendations: Wild Cherry chunks or chips with Vanilla Smokin' Dust® and/or Walnut Woodscuit®

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