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Recipes from Our September GATHER: From Jan’s Kitchen to Yours

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Recipes from Our September GATHER: From Jan’s Kitchen to Yours by Donna Sawyer 10/6/25


There’s something about gathering by the lake that feels sacred — the sound of waves, the and the laughter that lingers long after the sun sets. Our September GATHER took place at Jan’s lovely Lake Michigan home, where we spent the evening reflecting on God's truth, creating, and connecting.


Jan’s hospitality made the night even sweeter, especially when she surprised everyone with two homemade desserts that were absolutely divine. For those who loved her sweet treats, she’s sharing the recipes so you can make them at home and bring a little taste of GATHER to your own table.


From Jan’s kitchen to yours — may these recipes bring the same warmth, sweetness, and joy to your table that we shared by the lake.


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Easy Caramel Apple Bars

Soft, buttery bars layered with caramel and apples. Crisp on the edges, chewy in the center.


Prep Time: 15 minutes  Cook Time: 25 minutes  Servings: 24


Ingredients

  • 1 stick cold butter, cut into cubes

  • 1 package (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

  • 1 large egg

  • 1½ cups finely chopped, peeled Granny Smith apple

  • ¾ cup caramel topping (such as Smucker’s)

  • ¼ cup all-purpose flour

  • ⅓ cup pecans, chopped

Instructions

  1. Heat oven to 350°F.

  2. Line an 11×7-inch pan with parchment paper or foil, extending over the edges. Coat with nonstick spray.

  3. In a large bowl, cut butter into cookie mix using a fork or pastry blender. Stir in egg until mixture is crumbly.

  4. Reserve 1½ cups of the cookie mixture.

  5. Press remaining mixture into the bottom of the pan and bake for 15 minutes.

  6. Sprinkle chopped apple evenly over the crust.

  7. In a small bowl, mix caramel topping and flour; drizzle over apples.

  8. To the reserved cookie mixture, stir in pecans and sprinkle over the top.

  9. Bake 20–25 minutes or until golden brown.

  10. Cool completely, then refrigerate for easier cutting. Lift out by parchment edges to cut into bars.

  11. Store in the refrigerator, layering with parchment or wax paper.




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Cherry Chocolate Toffee Oatmeal Cookies

Loaded with oats, rich chocolate, tart dried cherries, and bits of toffee — the perfect blend of cozy and indulgent.


Recipe adapted via “Martha Stewart-Inspired Cherry Chocolate Toffee Cookies” on Cookist


Ingredients

  • 1½ cups all-purpose flour, sifted

  • 1 teaspoon baking soda, sifted

  • 1 cup unsalted butter, room temperature

  • ¾ cup white sugar

  • ¾ cup brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1½ cups old-fashioned oats

  • 1 cup dried cherries

  • 1 cup chopped chocolate (semi-sweet or dark)

  • 1 cup toffee pieces (Skor recommended)

Instructions

  1. Cream the butter with white and brown sugars until light and fluffy.

  2. Scrape down the bowl. Add egg and vanilla; mix until fully incorporated.

  3. In a separate bowl, combine flour and baking soda. Gradually mix into butter mixture.

  4. Stir in oats, then fold in cherries, chocolate, and toffee pieces.

  5. Divide dough into three logs using plastic wrap. Wrap and chill for at least 1 hour.

  6. Preheat oven to 350°F (175°C).

  7. Slice chilled logs into ½-inch rounds.

  8. Arrange slices on a parchment-lined baking sheet.

  9. Bake for 8–10 minutes, until edges are golden and centers are set.

  10. Cool on a wire rack before serving.

 
 
 

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