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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!

Peanut Butter Apple Banana Bread

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Peanut butter and apples go together. Peanut butter and bananas go together. Apples and bananas go together.

It all works so well together.
The recipe combines some of my favorite ingredients into one super soft, moist loaf that’s filled with harmonious flavors and wonderful textures in every bite.

I have over 40 different recipes for banana bread and dozens more for banana muffins, banana cakes but I’ve never tried this combo and I’m so glad I did.

The peanut butter flavor doesn’t overwhelm the homey taste of banana bread with some apple flavor coming through.

It’s a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.

Baking with bananas and apples adds so much moisture that it’s impossible to have a dry loaf. Throw in peanut butter and peanut butter chips and you’re destined for success. My family said this is the best bread I’ve ever made. Until next month. But for now, I’ll take the compliment.

Peanut butter and apples go together. Peanut butter and bananas go together. Apples and bananas go together. The recipe combines some of my favorite ingredients into one super soft, moist loaf that’s filled with harmonious flavors and wonderful textures in every bite. The peanut butter flavor doesn’t overwhelm the homey taste of banana bread with some apple flavor coming through. It’s a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Baking with bananas and apples adds so much moisture that it’s impossible to have a dry loaf. Throw in peanut butter and peanut butter chips and you’re destined for success.

INGREDIENTS:
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 1/4 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
  • 1 cup grated apples (about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples)
  • 1 cup peanut butter chips (butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used)

DIRECTIONS:
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. Add the bananas, apples, and fold gently to combine.
  5. Add the peanut butter chips and fold gently to combine.
  6. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
  7. Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
  8. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe Source:averiecooks.com

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