Jamocha Bread Recipes

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

"JAMOCHA" ICE-CREAM PIE

Steps:

• Make Coffee Pat-in-Pan Pie Crust.
• Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
• Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
• To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.

MOCHA FROSTING

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

ARBY'S JAMOCHA SHAKE COPYCAT RECIPE (FAT FREE VERSION!)

Steps:

• Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
• Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
• Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
• Pour into two 16 oz. glasses.
• Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.

JAMOCHA BREAD

Steps:

• Warm the coffee to about 100 degrees (30 seconds or so in the microwave but don't make it too hot).
• Put the warm coffee, orange juice, sugar, and salt into a large bowl or the bowl of a stand mixer. Stir together, then sprinkle the yeast on top.
• Add the yogurt, egg, flour, cocoa powder and cinnamon. By hand, mix well and knead for 10 minutes OR knead with the dough hook of the mixer for 5 minutes.
• With the oven off, place the bowl of dough on the middle rack. On the rack below, put a bowl of hot water. Cover the dough bowl with towel. Leave in closed oven for 1 hour, until the dough has risen double in size.
• Spray your loaf pan with cooking spray. Put the dough on a floured cutting board and knead two or three times. Press the dough into a rectangle that is as long as your loaf pan and twice as wide. Roll the dough into a tube and place seam side down in the loaf pan, pressing lightly so the dough fills the pan.
• Allow to rise again for 1 hour, using the same method as the first rise.
• Remove the dough from the oven and preheat to 400 degrees. Bake the bread for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake for 30 minutes. Allow the bread to cool in the pan for 2 minutes, then remove and place on a wire rack to cool.