I first started baking in middle school by following recipes from Kraft magazine, recipes shamelessly calling for Miracle Whip, Philadelphia brand cream cheese, Velveeta (heaven forbid you try to use real non-Kraft cheese), Bakers chocolate. (This was before they started charging for the magazine. Are they really trying to make people pay for what amounts to 60 glossy pages of Kraft advertising convincing them to go out and buy even more Kraft products? And who would actually buy it..?)
That being said, Kraft did teach me a lot. I baked my first cheesecake with one of their recipes, learned to cook lunch for myself, and borrowed heavily from them for my first recipe on this blog.
One of the first things I baked (and one of their more blatant self-promoting recipes) was this strawberry peach crisp. The recipe wasn't bad; it was easy and tasted okay. It also made very little sense; it made you go out and buy Post Honey Bunches and Oats (the almond one, mind) for the topping, yet also had you go through the process of making a traditional crumble topping, cutting in a tiny bit of butter in a minuscule amount of flour, sugar and cinnamon to create a tiny amount of streusel that got lost in all the cereal.