Yes, these dried flowers have many names depending on which country you're in. They are prevalent in Central America, the Caribbean, and Mexico. This video focused on the Mexican preparation. Please be mindful of your comments as we do not want to disrespect other people and their cultures. How to Make HIBISCUS ICED TEA RECIPE 2 Cups Hibiscus Flowers 4 Cups Hot Water Your Choice of Sweetener to taste 4 Cups of Cool Water Steep the hibiscus in 4 cups of hot water for about 10-15 minutes. Strain the tea and stir in your choice of sweetener to taste or you can omit the sweetener for better health benefits. Add 4 cups of cool water and stir. Chill and serve. Follow Carolyn on Social Media Facebook - Instagram - Twitter - Pinterest - @CookWithCarolyn

Carolyn’s Banana Bread with Icing & Pecans Copyright © 2020 Cooking With Carolyn Ingredients Yield: 18 to 24 Servings • 1 Cup Unsalted Butter, room temperature • 2 to 3 Tablespoons Shortening or Butter for the pan, room temperature • 2 Cups Granulated Sugar • 4 Large Eggs, room temperature • 3 Cups All Purpose Flour • 2 Teaspoons Baking Soda • 2 Teaspoons Salt • 1 Tablespoon Ground Cinnamon • ½ Teaspoon Ground Nutmeg • 2¾ Cups Very Ripe Mashed Bananas • 1 Tablespoon Pure Vanilla Extract • 2/3 Cup Sour Cream or Plain Greek Yogurt • 2 Cups Chopped Pecan or Walnuts (optional) Optional Icings Sheer Icing • 1/2 Cup Powdered Sugar • 1½ Tablespoons Milk Browned Butter Icing • 4 Tablespoons Butter • 2 Tablespoons Milk • 1/2 Cup Powdered Sugar Directions Preheat oven to 350 degrees Using a hand mixer or stand mixer, cream the butter and sugar on low speed. Add the eggs to the mixture one at a time making sure each one is fully incorporated and then stop mixing. In a medium bowl, sift the flour, baking soda, salt, cinnamon, and nutmeg directly over the bowl. Mix on low speed just to combine. Next, add the mashed bananas, vanilla, and sour cream or yogurt, and 1 cup of nuts, mix until the batter is just combined, do not overmix. (Tip: Make sure the batter at the bottom of the bowl is fully incorporated.) Grease a 9x11x2 inch baking pan with shortening or butter. You can also line the pan with parchment paper for easy release. Pour the batter into the pan. Top the batter with the remaining cup of nuts. Place it on the middle rack of the oven and bake for about 45 to 48 minutes or until a skewer is inserted and comes out clean. Once done, allow the bread to rest in the pan for about 5 minutes and then turn the bread out onto a cooling rack. Allow to cool completely. Top with icing if desired. Slice and enjoy. Icing Directions Melt the butter in a small sauce pot over medium-high heat swirling it around the pot until it's a light golden brown color. Place it in a medium size bowl immediately do not allow it to stay in the pot or it will burn. Add the powdered sugar and milk, whisk. Drizzle the icing over the banana bread and let it set for about 20 mins. Serve. ______________________________________________________________ Carolyn’s Banana Bread Loaf with Icing & Pecans Copyright © 2015 Cooking With Carolyn Ingredients Yield: 8 to 10 Slices • 1/2 Cup Unsalted Butter, room temperature • 1 to 2 Tablespoons Shortening or Unsalted Butter for the pan, room temperature • 1 Cup Granulated Sugar • 2 Extra Large Eggs • 1½ Cups All Purpose Flour • 1 Teaspoon Baking Soda • 1 Teaspoon Salt • 1½ Teaspoons Ground Cinnamon • ¼ Teaspoon Ground Nutmeg • 1½ Cup Very Ripe Mashed Bananas • 1½ Teaspoons Pure Vanilla Extract • 1/3 Cup Sour Cream or Plain Greek Yogurt • 1 Cup Chopped Pecan or Walnuts (optional) Optional Icings Sheer Icing • 1/2 Cup Powdered Sugar • 1½ Tablespoons Milk Browned Butter Icing • 4 Tablespoons Butter • 2 Tablespoons Milk • 1/2 Cup Powdered Sugar Directions Preheat oven to 350 degrees Using a hand mixer or stand mixer, cream the butter and sugar on low speed. Add the eggs to the mixture one at a time making sure each one is fully incorporated and then stop mixing. In a medium bowl, sift the flour, baking soda, salt, cinnamon, and nutmeg directly over the bowl. Mix on low speed just to combine. Next, add the mashed bananas, vanilla, and sour cream or yogurt, and ½ cup of nuts, mix until the batter is just combined, do not overmix. (Tip: Make sure the batter at the bottom of the bowl is fully incorporated.) Grease a 9x5x2 inch loaf pan with shortening or butter. You can also line the loaf pan with parchment paper for easy release. Pour the batter into the pan. Top the batter with the remaining ½ cup of nuts. Place it on the middle rack of the oven and bake for about 55 minutes or until a skewer is inserted and comes out clean. Once done, allow the bread to rest in the pan for about 5 minutes and then turn the loaf out onto a cooling rack. Allow to cool completely. Top with icing if desired. Slice and enjoy. Icing Directions Melt the butter in a small sauce pot over medium-high heat swirling it around the pot until it's a light golden brown color. Place it in a medium size bowl immediately do not allow it to stay in the pot or it will burn. Add the powdered sugar and milk, whisk. Drizzle the icing over the banana bread and let it set for about 20 mins. Serve.

Air Fryer Brussel Sprouts with Carrots and Summer Squash Copyright © 2020 Grand Diamond Seasoning, Inc. Yield: 2 Servings Ingredients • 1 Pound Fresh Brussel Sprouts, cleaned, trimmed, & cut into halves • 2 Large Carrots, cleaned and sliced into 1 inch pieces • 1 Summer Squash, cleaned and sliced into 1 inch pieces • 3 Tablespoons Oil, your choice of Olive Oil, Grape Seed Oil, etc. • 1/2 Teaspoon or To Taste Dried Oregano • 1 Teaspoons or To Taste Granulated Garlic or Garlic Powder • 2 Teaspoons or To Taste Dried Thyme • 1 Tablespoon or To Taste Grand Diamond All Purpose Seasoning • To Taste Parmesan Cheese Directions Preheat the Air Fryer to 370 degrees In a large bowl, toss the vegetables with the oil and seasonings. Lay them evenly onto 1 or 2 racks and cook for about 30 minutes or to the desired texture. Sprinkle with Parmesan cheese and serve.