Don't over think it. Really, you don't need a recipe for cider, unless you want to talk what percentages of different types of apples to press.
Also, if you want it to end up sweeter, skip all of the extra sugar. All it does is drive the ABV up and dry it out even more. Lactose will help, but its really not that sweet. IMO, the best way to get bottle conditioned sweet cider is through the Stovetop Pasteurization method. Bottle when it gets down to the sweetness level you want. Check the bottles every few days. When they are carbonated to your liking, pasteurize.
Also, look at using an ale yeast. Don't make a starter either. I find I get much more control when I pitch a vial or smack pack directly into the must with no nutrient. The ferment goes a little slower and gives you more time to stop it where you want.