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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!

Raspberry Vanilla Cheesecake

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Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.

Raspberry Vanilla Cheesecake Recipe 


Raspberry Vanilla Cheesecake is a simple vanilla cheesecake topped with the most luscious raspberry sauce.

Ingredients : 

  • Graham Cracker Crust
  • 9 whole graham crackers, finely crushed
  • 1/3 cup sugar
  • 1/2 cup butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, soft
  • 1 1/3 cups sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 eggs

Raspberry Sauce

  • 2 tablespoons cornstarch, mixed with two tablespoons cold water
  • 2 cups fresh OR frozen raspberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla

Instructions
1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.

2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.

3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!

Notes
If you are in a hurry, you can cool the raspberry sauce in the freezer.

Recipe Soource : Raspberry Vanilla Cheesecake @ butterloveandcowboys

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