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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!

SALTED CARAMEL APPLE TARTLETS

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SALTED CARAMEL APPLE TARTLETS
THESE SALTED CARAMEL APPLE TARTLETS ARE NOT ONLY AMAZINGLY DELICIOUS, BUT BEAUTIFUL TOO! THIN APPLE SLICES ARE ARRANGED TO LOOK LIKE A ROSE AND DRIZZLED WITH A YUMMY, SPIKED SALTED CARAMEL SAUCE.
My friend Vanessa gave me these beautiful apples from her CSA box. I was surprised that apples are still growing this time of the year in the Pacific NW. They were perfectly crunchy and tart and just begging to be baked into something delicious! Since Valentine’s day is right around the corner, I opted to do something fitting for the season – Salted Caramel Apple Tartlets.
I also got a new toy this weekend. Something I’ve been wanting for quite a while… A mandoline! And, I LOVE it! These nifty tools slice, julienne and make waffle cuts. They slice REALLY thin. I decided that these apples would be the perfect vehicle to put my new tool to the test. Layers of apple arranged to look like little rosebuds. The slices need to be extra thin so that they are pliable enough to wrap around each other.
The crust is not overly sweet, lightly flavored with almond extract, and perfectly flaky – A bit like a shortbread. It comes together easily using your stand mixer, or by hand. Par bake the crusts to get them crispy and golden. They’re then topped with a glorious salted caramel sauce. To kick it up a notch, I spiked the caramel sauce with a splash of apple brandy which I had leftover from these yummy Harvest Moon cocktails. A little splash never hurts, right?
I’m not gonna lie, arranging the apples can be a bit of a challenge. It takes some time, but the caramel helps to hold your “flower” in place. Simply keep adding more slices around and around the bud that you form. It’s very forgiving. Once your clusters are finished, bake for a bit longer, then top the warm tartlets with some extra caramel, and let cool a bit. Serve alongside some vanilla bean ice cream and enjoy!
These Salted Caramel Apple Tartlets are not only amazingly delicious, but beautiful too! Thin apple slices are arranged to look like a rose and drizzled with a yummy, spiked salted caramel sauce.

INGREDIENTS
Pastry Dough
  • 1/2 cup unsalted butter
  • 1 3/4 cups pastry flour
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • pinch of salt
Apple Filling
  • 3-4 apples
  • 3 tablespoons sugar
  • 1 lemon juiced
  • 3/4 cup 15-minute salted caramel sauce I added a splash of Applejack brandy
INSTRUCTIONS
  1. In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
  2. Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
  3. When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of 1/8 inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
  4. Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
  5. Cut your apples in half lengthwise and remove the core. Using the thinnest setting of a mandolin, slice the apples and place in a microwave safe bowl.
  6. Combine the sugar and lemon juice, and pour over your apples. Heat in the microwave for 30 seconds to slightly soften the apples.
  7. Cover the bottoms of your tart shells with 1-2 tablespoons of the salted caramel and then begin to roll your apples. I started with one slice, and rolled it into a tight cylinder. I then took additional slices and continued wrapping them around each other until the bundle was about a quarter sized width. I then placed that into carmel coated tart and added more apples, layering the edges. The caramel helps hold the apples in place. Continue until your tart is fully covered.
  8. Return the tarts to the 350 degree oven and bake for an additional 20-25 minutes.
  9. Remove from the oven and drizzle with the remaining salted caramel sauce.
  10. Serve warm or at room temperature with ice cream.

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