Peppermint Cheesecake

1 cup chocolate wafer (Oreo) crumbs
3 Tablespoons melted margarine
1/4 cup white sugar

Combine and press onto bottom of a 9 inch spring form pan. Bake at 350 for 10 minutes. Cool.

1 envelope unflavoured (Knox) gelatin
1/4 cup cold water
2 8 ounce (250 g) packages cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream
1 30g chocolate bar, finely chopped

Soften gelatin in cold water; stir over low heat until dissolved.

Combine cream cheese and sugar in electric mixer until well blended. Gradually add gelatin, milk and peppermint candy (color from candy will color mixture; you may want to add coloring), mixing until well blended. Chill until slightly thickened.

Whip cream. Fold into chilled mixture along with chocolate. Pour over crust; chill until firm.

Remove from pan. Garnish with whipped cream rosettes, extra peppermint candy, chocolate or whatever you desire.

I have made 1/2 a recipe and it works really well in a small springform pan or regular pie plate.

Food Processor Mayonnaise

1 egg
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 Tablespoon white vinegar
8 - 10 ounces vegetable oil (olive oil will work but give a different flavor)

Using you sharp mixing blade, whisk the egg, salt, and mustard for 15 seconds. And the vinegar and whisk 5 seconds.

With the motor running on medium high speed, add the oil very slowly, in a very thin trickle until the sauce thickens then your trickle can get a little bigger until the mayo is very thick (I have never used more than 8 ounces).

It's done! Now you can make whatever you were going to make with the mayo.