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Orange Marmalade:<\/p>\n\n\n\n
Preheat oven to 350 degrees. For the crust, shape cookie dough into a flat round. On a lightly floured surface, roll out dough to a 12-inch circle, 1\/4-inch thick. Transfer to an ungreased 15-inch round baking sheet. Bake 18 to 20 minutes or until golden brown. Remove from oven and let cool on pan 8 to 10 minutes.<\/p>\n\t\t<\/div><\/div><\/div>
Using a large angled spatula, carefully loosen crust from pan; let cool completely. Spread marmalade evenly on the crust up to 1\/2-inch from the edge. Combine semi-sweet and bittersweet chocolate chips in a small microwave-safe bowl. Microwave on HIGH 30 to 45 seconds or until melted, stirring every 20 seconds. Drizzle chocolate over marmalade, and sprinkle evenly with pecans. Cut cookie pizza into 16 slices, and serve.<\/p>\n\t\t<\/div><\/div><\/div>
Using a paring knife, score the peels of the oranges and lemon into 4 sections lengthwise. Remove the peels; scrape off the white pith. Cut peels into very thin strips. In a saucepan combine peels, water and baking soda; bring to boiling. Reduce heat; cover and simmer 20 minutes. Do not drain.<\/p>\n\t\t<\/div><\/div><\/div>
Meanwhile, section the peeled oranges and lemon over a bowl to catch the juice (discard seeds). Add fruit sections and reserved juice to saucepan; return to boiling. Reduce heat; cover and simmer 10 minutes or until thick. In an 8- to 10-quart Dutch oven combine 3 cups of the fruit mixture plus sugar. Bring to a full rolling boil. Quickly stir in pectin; return to boiling; cook and stir, uncovered, 1 minute. Remove from heat; skim off foam. Immediately ladle mixture evenly into hot, sterilized half-pint jars, leaving a 1\/4-inch head-space. Adjust lids. Process in a boiling-water canner 15 minutes. Remove and let cool overnight. (Marmalade may take up to 2 weeks to set.)<\/p>\n\t\t<\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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