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    Here's a simple one that clones the most popular brand of seasoned bread crumbs. Toss all of the ingredients into a small bowl, mix it up, and you're done. Use the finished product for an Italian-style breading—when frying or baking chicken, fish, pork chops, eggplant, etc.—just as you would the store-bought stuff.  

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.43. Votes: 30

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.60. Votes: 10

    Cinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. In June of 2000, they found it. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you. Now you can create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it.

    Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting. For a great cream cheese icing use the recipe here in our Cinnabon Cinnamon Rolls hack.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.40. Votes: 20

    Them's the biscuits at America's most popular stop for breakfast and a copycat McDonald's biscuit recipe is simple to make with Bisquick and buttermilk.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 3

    Claim Jumper restaurants may only be found in the West, but the chain can claim national recognition for its delicious garlic cheese bread and toast. That's because you can find boxed loaves of the stuff ready for baking in the frozen food section of your well-stocked local supermarket. The recipe is such a simple one though, that it doesn't take much longer to make the cheesy goodness from scratch, and you save a few shekels to boot. Plus, it's nice to use fresh bread—your choice of either Texas toast or your favorite French loaf. The restaurant serves the Texas toast version, and the supermarket version is a French loaf. All you have to do for a clone is mix together a few basic ingredients, spread it generously on the bread of your choice, and pop it in the oven.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.40. Votes: 15

    It's dark, moist and delicious, and it comes in a breadbasket to your table at this French-themed West Coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send an incredible aroma wafting through every room. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.80. Votes: 46

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 36

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

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