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RURAL-URBAN RECORD, March 14, 2022 Page 23
TAX SERVICE
Income Tax Returns
PARKWOOD
TAX SERVICE
Contact Bobbie, Email: rduktig@aol.com
440-236-5449 or 216-403-9707(cell)
Roberta Duktig, AFSP
“The IRS does not endorse any particular individual tax return preparer.
For more information on tax return preparers, go to IRS.gov.” wildflowers. Ages 10 to adult. No registration is required. Free.
TREE SERVICE
ARBOR CARE TREE
ARBOR CARE TREE
ARBOR CARE TREE
• 60 Ft. Bucket Truck
• 60 Ft. Bucket Truck
• 60 Ft. Bucket Truck
• 113 Ft. Crane
• 113 Ft. Crane
• 113 Ft. Crane
• Removal, Trimming, Firewood
• Removal, Trimming, Firewood
• Removal, Trimming, Firewood
•Stump Grinding
Triple Shredded Mulch
Triple Shredded Mulch
Triple Shredded Mulch
Fully Insured & Workmen’s Comp. • TCIA member
Fully Insured & Workmen’s Comp. • TCIA member
Fully Insured & Workmen’s Comp. • TCIA member
440-979-0618 Cell: 216-973-2675
440-979-0618 Cell: 216-973-2675
440-979-0618 Cell: 216-973-2675
Dennis Tree Service & Landscaping
Tree Trimming • Removal
Stump Grinding • Pruning
Fertilizers • Fire Wood
Free Estimates!
Seth Emerson - Owner
Office: 440-322-2624
Emergency: 440-452-2456
FULLY LICENSED & INSURED
Jason E. Davis
-Complete Crane Service-
“No Tree Too Big or Too Small!”
Tree/Stump Removal
Natural, Brown & Black Mulch
“FREE ESTIMATES”
Bonded & Insured
812 Bond Street, Elyria 44035
Ph: 440-452-4840 email: trees2bgone@gmail.com cupcake comes out clean, 15 to 20 minutes.
WATERPROOFING
J. A. KILBY ENT.
“Stop the water before it stops you!”
•Full Foundation Waterproofing •Wall Straightening,
Replacement and Repairs •Full Plumbing Services
•Yard Drainage Systems •Concrete Replacement
440-327-3433
CONCRETE CRACK INJECTION
SPECIALIZING IN SEALING POURED
BASEMENT WALL CRACKS
~ OVER 30 YEARS EXPERIENCE ~
JOE MINARCHICK (440) 785-4036
WATER WELLS
ART’S WATER SYSTEMS
SERVICE • SALES • INSTALLATIONS
SUBMERSIBLE PUMPS • JET PUMPS
FILTERS • CHLORINATORS
SOFTENERS • TANKS • SUMP
PUMPS • WATER RELATED
MATERIALS • WELL ABANDONMENT
KEVIN BOLDEN 440-322-2987
MEDINA PARK DISTRICT CONTINUED FROM PAGE 20 Irish Barmbrack
Forest Therapy Walk - Carolyn Ludwig Mugrage Park,
Thursday, April 28, from 6-7:30 p.m. Join Jason of Whisper
Shifter for a relaxed, sensory experience on a forest therapy
walk. Non-strenuous movement in a natural setting coupled
with the goal of guiding participants through the experiencing
of sensing, embodiment, and appreciation for their relation-
ships to the natural world is the main focus of these walks.
Ages 5 to adult. Register by April 26. Free.
Flora Friday - Hubbard Valley Park, Friday, April 29, from
5:30-6:30 p.m. Join us for a casual after-work walk among the
89th Annual Series of Spring Bird Walks - River Styx Park,
Saturday, April 30, at 7:30 a.m. Watch as migrating spring
birds return or travel through to their summer breeding grounds
during the 89th annual series of Spring Bird Walks. Meet in the
main parking lot at River Styx Park. All ages are welcome. No
registration is required. Free.
lardale Park (meet in the parking lot), Saturday, April 30, from
Woodland Health Day of Service - Volunteers Needed - Al-
10 a.m.-12 p.m. Join us for a day of service pulling an aggres-
sive weed from sensitive wildflower habitats. Bring your own
work gloves, and dress appropriately for the outdoors. Ages 7
to adult. Register by April 27.
Register for programs at www.medinacountyparks.com.
Bailey’s Irish Cupcakes Barmbrack is a traditional Irish cake eaten on holidays.
After pouring into the prepared pan, it is tradition to add
objects to the barmbrack which symbolize certain things
These sweet cakes taste just like the real thing! A fun
variation of a plain cupcake. These taste great topped with for the person who receives each in their slice. Thoroughly
clean objects before adding them to the barmbrack. These
whipped cream or a buttercream frosting. objects can be pressed into the bottom of the loaf after bak-
Ingredients: ing instead: coin-wealth or good fortune; ring-will marry
within the year; bean-poverty; pea-will not marry within the
½ cup butter, softened
¾ cup white sugar year; matchstick-unhappy marriage; thimble-single for life.
4 egg yolks Servings: 12
Yield: 1 - 9 inch Bundt pan
¾ cup sour cream Ingredients:
½ teaspoon vanilla extract
1 teaspoon almond extract 2 ½ cups chopped dried mixed fruit
1 ½ cups hot brewed tea
1 cup all-purpose flour
1 teaspoon baking powder 2 ½ cups flour
1 teaspoon ground cinnamon
¼ teaspoon salt ½ teaspoon ground nutmeg
6 tablespoons Irish cream liqueur (such as Baileys®)
Directions: ½ teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Line 12 1 egg
muffin cups with paper liners. 1 ½ cups sugar
Beat butter in a large bowl with an electric mixer until ¼ cup lemon marmalade
the butter is light and smooth, 2 to 3 minutes; beat in sugar 1 teaspoon grated orange zest
until the mixture is light and fluffy, at least 5 more minutes. Directions:
Soak the dried fruit in the hot tea for 2 hours, then drain
Beat in egg yolks one at a time, mixing until each yolk is
just combined before adding the next; mix in sour cream and and gently squeeze out excess tea.
vanilla and almond extracts. Preheat oven to 350 degrees F (175 degrees C). Grease a
Sift flour in a separate bowl with baking powder and salt. 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg,
Stir flour mixture into the liquid ingredients in thirds, al- and baking soda; set aside.
ternating with Irish cream liqueur, until the batter is smooth. Beat the egg, sugar, marmalade, orange zest, and tea-
Pour batter into the lined muffin cups. soaked fruit until well combined. Gently fold in the flour
Bake in the preheated oven until the cupcakes are golden until just combined, then pour into the prepared Bundt pan.
brown on top and a toothpick inserted into the center of a Bake in preheated oven for 1 hour or until the top of the
cake springs back when lightly pressed. Allow to cool in the
By Claire, courtesy of www.allrecipes.com pan for 2 hours before removing. Continue to cool to room
temperature on a wire rack. Press the objects of choice into
the cake through the bottom before serving.
By Brooke Elizabeth, courtesy of www.allrecipes.com
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