Spring Holiday Recipes from the Connecticut Food Bank

The Connecticut Food Bank's CEO Bernie Beaudreau shared the following recipes.

"You make our mission of providing nutritious food to people in need across Connecticut possible!
As a token of our gratitude, I’d like to share two holiday recipes. One of my favorites for Easter is my mother’s recipe for scalloped potatoes. And for those who celebrate Passover, I’m sharing a staff member’s favorite: his mother’s recipe for matzoh chocolate butter brittle. Whether you celebrate Easter or Passover, we hope you’ll enjoy these delicious dishes with the ones you love."

Connecticut Food Bank

2 Research Parkway Wallingford, CT 06492 ph: (203) 469-5000

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Mom’s Matzoh Chocolate Butter Brittle


  • 4 or 5 squares of matzoh - unsalted or lightly salted 1 cup firmly packed brown sugar
  • 1-and-a-half sticks of unsalted butter
  • 12 oz. semisweet chocolate chips
  • 1-and-a-half cups of chopped Walnuts or Pecans (toasting the nuts on a baking sheet for a few minutes before using is optional)


Preheat oven to 350 ̊F
Line a baking sheet with parchment paper

  1. Place pieces of Matzoh on the lined baking sheet (depending on your baking sheet, you might fit 5 pieces by breaking one or two and arranging them all to fit).

  2. In a 3-quart saucepan on medium heat, melt together the butter and brown sugar and cook, stirring, until the mixture is bubbling and thickened, like toffee.

  3. Remove the butter mixture from the heat and pour it over the matzoh, spreading it to cover evenly.

  4. Bake 13 minutes.

  5. Remove from oven and while still hot, scatter the chocolate chips on the matzo.

  6. Let sit for 5 minutes, covered under a foil tent, then spread the melted chocolate evenly.

  7. Scatter chopped nuts.

8. Allow matzoh to cool, then chill in refrigerator for at least 30 minutes. 9. Break into smaller pieces for serving.

Mom’s Scalloped Potatoes


  • 6 medium-sized potatoes
  • 1 medium onion
  • 1 cup grated sharp cheddar cheese 2 thick slices of ham
  • 1 cup milk
  • 1 tablespoon butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Medium-sized casserole dish Aluminum foil


Preheat oven to 350 ̊F

1. Peel and thinly slice whole potatoes and set aside in bowl of water 2. Peel and thinly slice onion
3. Slice ham into quarter-inch strips
4. Mix flour with milk and stir until smooth

5. Cut butter into small cubes
6. Grease casserole dish with butter paper or spray oil.
7. Layer the potatoes, onions, ham and cheese two times and top with potatoes and cheese. Dot top with butter. 8. Pour milk and flour mixture over the layers. Salt and pepper to taste.
9. Bake in pre-heated oven at 350 degrees covered for 50 minutes.
10. Remove foil cover and bake an additional 10 minutes.


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