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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Southern Pecan Pie

Southern Pecan Pie
Ingredients:
  • 1 (9-inch) frozen pie crust, or Make your own
  • 1 1/2 cups chopped pecans (or pecan halves)
  • 3 eggs, beaten
  • 1/2 cup white granulated sugar
  • 3 tbsp. salted butter, melted
  • 1 cup dark corn syrup
  • 1/4 tsp. ground cinnamon
  • 1 tsp. vanilla extract 
Directions:
Preheat oven to 350F degrees. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
Cook’s Note: my step-by-step photos are using the frozen, store-bought pie crust and some of my final photos are with my Wham Bam Pie Crust just to show you how versatile this recipe is. I’ve updated the photos of this recipe over the years. I’ve used pecan pieces and pecan halves. It’s all a matter of what you enjoy.
For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
Here’s another tip: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
Place the pecans into the bottom of your pie crust. Then pour the filling on top of the pecans.
You’ll notice that the pecans will start to float to the top.

I like to put my pie on a baking sheet to make it easier to put in and take out of the oven. But if you are using your own pie pan, you can skip that step. Bake for about 45-50 minutes.

Around the 20 minute mark, you may want to add some aluminum foil around the edges of your pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.
Enjoy!
Southern Pecan Pie
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


Course: Dessert
Cuisine: American
Servings: 6
Calories: 652 kcal
Author: The Country Cook
Ingredients
  • 1 9-inch frozen pie crust or make your own
  • 1 1/2 cups chopped pecans or pecan halves
  • 3 eggs beaten
  • 1/2 cup white granulated sugar
  • 3 tbsp salted butter melted
  • 1 cup dark corn syrup
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F degrees.
  2. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
  3. Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
  4. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
  5. Place the pecans into the bottom of your pie crust.
  6. Then pour the filling on top of the pecans.
  7. Bake for about 45-50 minutes.
  8. Around the 20 minute mark, you may want to add some aluminum foil around the edges of
  9. your pie crust to keep it from getting too browned.
  10. Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.
  11. full recipe: https://www.thecountrycook.net/southern-pecan-pie

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