You'll get more answers to some of your questions than there are people posting in this forum...
If you want a really solid recipe, try EdWort's Apfelwein -- look around; you'll find it in the forum. It's tried, true, tested and liked by many (but not all) on the list.
I haven't made EdWort's yet. But if you just want simplicity, buy some juice, or cider, filtered or unfiltered -- either; just make sure it has no preservatives in it other than Vitamin C (ascorbic acid). Pasteurized will make your life easier, but unpasteurized will work.
Then get some wine or ale yeast. Ale will probably be faster but maybe a little coarser and sweeter in the end (relatively) and maybe more likely to overflow in the early, vigorous fermentation; wine might take longer (a few months to peak) but be smoother or drier. Or maybe not. If you have a wide selection available, consider montrachet wine yeast, since a lot of people on this list seem to have experience with it.
Sanitize a stopper, an airlock and a container (unless you're using the one the cider/juice came in). Pitch the yeast; stop up the container up with the airlock (with some water or vodka in it). Let the airlock bubble and the cider foam (or fizz, depending on the yeast).
When the bubbling in the airlock dies down, check back and ask about racking and bottling and carbonating (or not), where you'll face still more choices. But the good news is that it's hard to go wrong. You'll just get a different cider.