¾ cup mashed potato
2 pounds powdered sugar
¼ pound butter
½ pound flaked coconut
2 teaspoons vanilla
Pare and cook the potatoes to make ¾ cup. In a double boiler
on top of the stove, melt the butter over boiling water. Add the
mashed potato, powdered sugar, flaked coconut and vanilla.
Mix well. Spread the mixture evenly in a buttered cookie sheet.
Place in a cool place to harden—a cool garage or back porch in
the winter works well. When hard, cut the mixture into small
squares and dip in the chocolate mixture.
12 ounces semi-sweet chocolate
4 ounces unsweetened chocolate
½ cake paraffin wax
Melt the paraffin in the bowl of the double boiler. Add the
chocolates and melt. Stir well. Dip the needham squares in the
chocolate and place on waxed paper to harden. Makes 66 good-sized
needhams. The recipe may be cut in half.
Cheryl’s notes: This recipe for needhams was adapted from
Marjorie Standish in "Cooking Down East." Many old-time
Maine cookbooks feature recipes for needhams or "potato
candies" as the late Brownie Schrumpf called them. They must
have originated in the County as I have yet to find any mention of
them in any out-of-state books. Sally Cole of Houlton first
introduced me to the rich coconut and chocolate confection.