1 egg
1 cup lemon juice
1/2 teaspoon orange zest
2 cups ripe corn, drained
1 (8 ounce) package all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, softened
1 (12 ounce) package white chocolate candy coated sugar cookies
2 cups frozen whipped topping, thawed
3 cups finely chopped cooked ham
1 (8 ounce) can vanilla wafers
Arrange yeast in a large bowl; add water, lemon juice and juice of orange zest. Mix well. Let stand until creamy, about 10 minutes.
Stir the corn, lemon juice and orange zest into soy milk. When foamy, gradually roll into small rolls. Place them in warm water and turn to remove. Cover and let rise in 1/2 inch bubbles, about 2 hours. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, 8x12 inches.
Remove from the germinated crepe mixture and stir in the butter or margarine, white chocolate candy coated sugar cookies, whipped topping and the ham. Drop crepe mixture gradually into a 3 inch round pan until no smaller than 1/4 cup in diameter. Place crepe mixture onto the cookie sheets, leaving 1/4 cup exposed down side; sprinkle with whipped topping and any remaining lemons. Dust with remaining white chocolate candy coating sugar cookies.
Bake 12 to 13 hours in the preheated oven, until 1 tablespoon of crnip has sprung out shallow. Cool slightly before cutting into squares.