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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!

BERRY BREAKFAST CREPES

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BERRY BREAKFAST CREPES
BERRY BREAKFAST CREPES ARE DELICIOUS, FUN, AND SO EASY TO MAKE AT HOME! NO CREPE PAN? NO PROBLEM! JUST USE A FRYING PAN LIKE I DO!
I love crepes for breakfast! They are a delicious way to start the day! I hesitated trying to make them at home for a long time because I didn’t have a crepe pan and I didn’t want to go buy one. I decided I would try them using my 10 inch frying pan and guess what happened? It worked absolutely fine. I’ve made these in my frying pan many, many times since. They always turn out fantastic! Give them a try! I know you’ll love them!
I’m not going to spend a lot of time here explaining how to make the vanilla cream cheese filling, vanilla sauce and the warm berries. The instructions are in the recipe below and all are very simple to make. I am going to note, however, that I make the vanilla cream cheese filling first, prepare the berries second and the vanilla sauce third. The crepes are the very last thing I make and the part I will spend time explaining here.
Crepe batter is simple. Combine all the ingredients in a blender and blend until smooth. Place a 10 inch frying pan on the stovetop and heat it over medium heat. While the pan is heating line a plate with a damp paper towel and have another damp paper towel to cover the stack of crepes. As you cook the crepes you will keep them between the damp paper towels to keep them from drying out. Once heated pour a little bit of the cooking oil of your choice in the pan and wipe it around carefully with a paper towel. Add 1/4 cup of crepe batter to the hot and oiled pan. Immediately tilt and tip the pan in a circular motion to spread the batter out evenly and thinly across the pan like shown above.
The first side takes the longest to cook. That being said, overall, crepes cook fairly quickly. When it is time to flip the crepe the edges will begin to brown and curl up like pictured above. Flip the crepe using a large, wide spatula. The second side takes very little time to cook. The bottom will be cooked and browned just a little. Remove the crepe from the pan and place it between the damp paper towels. Repeat the process, including re-oiling the pan with each crepe until all your batter is gone. Then….
BERRY BREAKFAST CREPES
Author: Mindee's Cooking Obsession
Prep Time: 30 minutes 
Cook Time: 15 minutes
Total Time: 45 minutes 
Yield: 8 Crepes
Category: Breakfast 
Method: Pan Frying
Cuisine: French

DESCRIPTION
Berry breakfast crepes are delicious, fun, and so easy to make at home! No crepe pan? No problem! Just use a frying pan like I do!

INGREDIENTS
Vanilla Cream Cheese Filling:
  • 4 oz. Cream Cheese softened
  • 1 cup Cold Milk
  • 1/4 Cup Powdered Sugar
  • 1 (4 serving size) pkg. Instant Vanilla Pudding Mix
  • 1/2 of an 8 oz container of Cool Whip
Vanilla Sauce:
  • 2 Egg Yolks
  • 1/2 Tbs. Flour
  • 1 Cup Half and Half
  • 1/4 Cup Sugar
  • 1/2 Tbs. Pure Vanilla
1 lb. Fresh Strawberries or Raspberries
1 Tbs. Sugar

Crepe Batter:
  • 3 Large Eggs
  • 1/2 Cup Milk
  • 1/2 Cup Water
  • 3 Tbs. Butter, melted
  • 1/2 tsp Salt
  • 3/4 cup Flour
Other Things to have on hand:
Vegetable, Canola, or Olive Oil
A plate with damp paper towels lining the bottom and damp paper towels to cover the top of the crepe pile while you cook them.

INSTRUCTIONS
  1. Start by preparing the vanilla cream cheese filling. Beat the cream cheese until smooth and slowly beat in the milk. Beat in the powdered sugar and pudding mix. Beat until thickened and fold in half of the container of cool whip. Set aside.
  2. Slice up the strawberries and put them in a small saucepan. If you are using raspberries just put them right in the saucepan. Place the saucepan on the stovetop over low heat. Sprinkle with the tablespoon of sugar. Stir the berries here and there as they heat.
  3. While the berries heat, make the vanilla sauce. In a medium bowl, whisk the egg yolks and flour together. Over medium heat, bring the half and half and sugar to a simmer. Slowly pour the hot half and half into the egg yolks while whisking vigorously. Once it has all been added pour the entire mixture back into the pot and cook over medium heat while whisking until the sauce coats the back of a spoon. Remove from heat, whisk in the vanilla and set aside.
  4. Now for the crepes. Put all the crepe batter ingredients into a blender and blend them until smooth. If you have a crepe pan then prepare the crepes according to the crepe pan instructions. If not, that’s Ok. I personally use my 10 inch frying pan.
  5. Line a plate with two layers of damp paper towels. You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
  6. Heat the frying pan over medium to medium low heat on the stovetop. Wipe the bottom of the hot pan generously with veg. oil, canola oil or olive oil.
  7. Using a 1/4 cup measuring cup, quickly pour 1/4 cup of batter into the center of the hot pan. Quickly tip the pan side to side in a circular motion to spread the batter onto in a thin layer across the pan. Once the batter is spread cook the crepe until the edges begin to brown and curl.
  8. Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook. (BTW my first crepe always turns out a little ugly. Sometimes it takes making a couple to get into a rhythm)
  9. Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel. Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don’t need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
  10. Re-oil the pan before each crepe. Repeat the process until all the crepes have been cooked.
  11. Roll up some vanilla cream cheese filling and a generous helping of warm berries to each crepe. Top the rolled up crepes with vanilla sauce and cool whip from the remaining half of the container.

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.


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