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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!

COCONUT BANANA CREAM PIE

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This pie has a top slot in the pie hall of fame. I mean…it’s two pies in one. Coconut Cream Pie marries Banana Cream Pie.


The one thing that is very important about a blind bake: make sure the crust is COLD when it goes into the oven. Have you ever baked a pie crust and had the crust slide down the sides of the pan so you end up with a flat crust? That happens because it’s too warm. I chilled my crust several hours before baking it.
A note on toasting coconut: I like to do it in a pan instead of in the oven so that I can stir constantly. It browns fast and burns even faster – so be sure to keep an eye on it.

COCONUT BANANA CREAM PIE RECIPE
A from scratch pudding pie filled with coconut vanilla pudding, bananas, and coconut whipped cream! It’s the marriage of two amazing pies: coconut cream and banana cream pie!


INGREDIENTS:

  • 1  refrigerated pie crust (from a pack of two) or a homemade crust
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 2 teaspoons vanilla
  • 3 teaspoons coconut extract. divided
  • 3 cups shredded sweetened coconut, divided
  • About 1 1/2 medium bananas, sliced
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar

DIRECTIONS:

  1. Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
  2. Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
  3. Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
  4. Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Stir in 2 cups coconut. Transfer to a bowl, cover, and chill for 30 minutes.
  5. To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 6 hours or overnight.
  6. Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!
  7. Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days.

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