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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!

CLASSIC PUMPKIN BISCOTTI

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Pumpkin adds so much moisture and really not a whole lot of flavour, in my opinion anyway.


I decided to experiment using pumpkin pie spice, cinnamon and no puree with my basic biscotti recipe.  I was ecstatic with the results. Crisp, light and delicious these are a great addition to your Fall baking lineup or to add to your ‘bake for Christmas’ list.

This crunchy biscotti are flavored with pumpkin pie spice and cinnamon. A hot cup of coffee, paired with a gorgeous view of the fall landscape, is the perfect accompaniment!

CLASSIC PUMPKIN BISCOTTI RECIPE



INGREDIENTS

  • 4 tablespoons softened butter, salted or unsalted
  • 2/3 cup granulated sugar
  • 1 1/4 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus 1/4 teaspoon each ground nutmeg and ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (see "tips," below)
  • 1 large egg
  • 1/2 cup pumpkin purée
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • coarse white sparkling sugar and/or cinnamon-sugar for topping, optional

INSTRUCTIONS

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
  2. In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
  3. Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
  4. Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
  5. Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, if desired, pressing it in gently.
  6. Bake the dough for 25 minutes. Remove it from the oven.
  7. Reduce the oven temperature to 325°F.
  8. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
  9. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
  10. Remove the biscotti from the oven when they're completely cool. Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.

Recipe Adapted : PUMPKIN BISCOTTI @ kingarthurflour

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