by Peter Christen Asbjørnsen and Jørgen Moe.

She is unable to get the cakes out of the cups when they are baked and she wants to know if they should be removed from the cups while warm or after they have cooled.

The classic collection of Norwegian folktales, here in the Norwegianlanguage.
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[NOTE: This booklet offers a recipe for Apricot Icebox Cake, also featuring Vanilla Wafers.][1935]
"Choco-Mint Icebox Cake

One thin large Brown's chocolate wafers, 1 1/2 cups whipping cream, 3/4 teaspoon mint extract, five drops green coloring, 2 teaspoons powdered sugar, outside of roll, 1/2 cup whipping cream, 1 teaspoon vanilla, 1 tablespoon powdered sugar.

Folktales of type 981 andother legends about geronticide.

Folktales of type 980 about old men who are savedby their grandsons.
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Allan Mactier, Consolidated's 30-year-oldvice-president...explains the management's success formula thus: 'Make sure you have a good product, pick a sure-fire brand name, and pour on the merchandising.' Consolidated chose the Duncan Hines label which is uses through a a franchise with Hines Park Foods, Inc.

Total: 896Survived: 195% Survived:

The 12th-century Danish chronicler Saxo Grammaticusdescribesa Baltic pagan harvest-festival bread as a 'cake, prepared with mead, round in form and standingnearlyas high as a person'.

Total: 918 Survived: 215% Survived:

The word means 'old woman' or 'grandmother' and refers to the verticalform, andanthopomorphic usage similar to the derivation of pretzel and bracelli, because the twist ofdoughresembles folded arms...If the shape is Slavic in origin, the same may not be true of the actualrecipe--ithas been suggested by Lesley Chamberlain...that this came from Italy: "The recipe for it probablycame toPoland from Italy in the sixteenth century via Queen Bona, as a transplant of the Milanesepanettone.

Folktales oftype 704 about the search for a sensitive wife.

It is perhaps not surprising that Americans areunfamiliar with the variety of babas and kuliches that were well known to Molokhovets [Russiancookbook author, 1861]--Russian cookbooks for Americans rarely contain more than a singlerecipe for each kind of yeast cake.

Total: 434 Survived: 324% Survived:

(Thename 'babka' is more commonly used, as the modern loaves are smaller and the name soundsdantier.)...Stechishin speculates that the baba-bread may have originated in prehistoric timeswhen amatriarchal system existed in the Ukraine...the baba's homeland is generally regarded as being W.

Literary Fairy Tales of type 545B.

It is related to other Russian festive breads of cakes, such as Easter kulich...or thekrendalwhich is baked in a figure-of-eight shape to celebrate name days.