There is a plum tree on Interstate Highway 35 in Austin, Texas. My uncle Jon keeps an eye on this poor little tree growing in the median. After its showy blooms fade he watches for the red plums. When they look ripe he pulls over with his hazards blinking and picks every last plum and brings them home to make jelly.
Recipe information
Yield
makes 16 bars
Ingredients
Preparation
Step 1
Heat the oven to 350°F.
Step 2
In a small bowl, combine the vanilla wafer crumbs, brown sugar, and butter. Set aside 1/2 cup of the crumb mixture and put the remaining crumbs into a 9 x 13-inch baking dish. Press firmly onto the bottom of the dish.
Step 3
With an electric mixer, beat the cream cheese, granulated sugar, and eggs on medium speed for 2 minutes or until well blended. Pour the mixture over the crust. Carefully spoon the jelly over the top of the cream cheese mixture. Stir the almonds into the remaining crumb mixture and sprinkle evenly over the jelly.
Step 4
Bake for 40 minutes or until the center is set and the top is golden brown. Let cool to room temperature. Refrigerate for several hours or until chilled. Cut into bars and serve.
