Mix first three ingredients together until smooth. Spread cream cheese on one side of bread, roll up and dip in melted butter. Roll in cinnamon-sugar mixture, place on sheet pan and cover with foil. Freeze for one hour. Remove from freezer and bake 20-25 minutes at 350°.

Cream the butter and sugar until light and creamy. Add eggs 1 at a time and vanilla, almond extract and sour cream, and mix. Now add the flour, baking soda and salt. Place mixture in a 9” greased round pan, and spread 2 cups of raspberries or blueberries on top. Mix 1 cup sugar, ½ cup flour, ¼ cup butter and ½ cup of nuts, together to make the topping. Pour over the top of the berries. Bake at 350° for 45-55 minutes. Let cool before serving.

Mix together in a bowl, then add to syrup:
4 ½ C. oats
1 ½ C. coconut
¾ C. walnuts
¾ C. almonds or pecans
1 ½ Tbsp. Cinnamon

Bake 15 to 20 minutes, then add: ½ cup to 2/3 cup dried cranberries, apricots, or any dried fruit and 1 cup raisins.