This is our standard cookie dough. It never fails and lasts two weeks in the fridge. We nearly always add some kind of nut, but theyre o...

This is sort of a basic Dutch apple tart but somehow we started calling it “Garland’s” to separate it from the classic double crust apple...

One of our favorite chocolate desserts, rich yet light in texture and totally pure in flavor. This is good with raspberry sauce or créme ...

It took me a long time to convince Mary that we should do baby backs at the Lodge; with only one entrée, we always feel it needs to be re...

A really wonderful sauce that Donald Zealand, our dining room manager, requested one day to serve along with mashed potatoes. This seems ...

This is one of our all purpose sauces. It comes together very quickly and is great with chicken, fish or grilled veggies. I personally li...

It took a new convection oven and a few years of working with it to realize we could now roast chicken for fifty people at a time. (Cathe...

Stephen Benedict, a.k.a. “Benny,” one of our breakfast cooks with a noteworthy appetite, invented one variation of Buttermilk Waffles, ca...

Another classic salad for us at the Lodge, good any time of the year.

A refreshing salad to serve with a heartier Southwestern meal.

This is a Lodge original and a favorite I make often for weddings. It is simple and delicious, combining sweet, crisp pear, luscious Brie...

Gary’s favorite was a roasted green chile and sour cream omelette, so it showed up on the menu a lot, and thus became “a Garland classic....

These beans are integral to Huevos Rancheros and are a great side dish for any Southwestern breakfast.

Roasting the vegetables concentrates moisture in the tomatoes, brings out the natural sugars of all the veggies, and deepens flavors. It ...

This is a favorite on crisp fall mornings. We like chunky applesauce served warm.